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Dayna Hoskin really knows how to bake up a storm.
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Don't Let your Chooks Cook!

No, I don't mean don't let them make you dinner.. If they offer to whip you up a Spag Bol, who are you to refuse?? 
Summer can be a hard time for chickens, especially if you have any rescue hens in your flock, those ladies do not cope well with the heat! I'm sad to admit that in my early chicken keeping days I lost a couple of lives to heat stroke (on Christmas Day too) *wipes away a stray tear* SOO!! Since that fateful Christmas Day I have upped the ante on my heat stroke fighting tricks, and here are my top 6 ways to 'not let your chooks cook'

Tip Number 1: I am mentioning it here because it's ALWAYS recommended to me. Sprinklers!! This one if very situational.. for example none of my birds enjoy the water at all, so sprinklers would just be a waste of water. It doesn’t solve the problem in the Hoskins Hens flock, but that's not to say your chook aren't water babies!

Tip Number 2: Buy a deep water bowl! The water bowl my hennies have is actually intended…

Nan's Apple Sauce

Nannas Apple Sauce

My Nan's Apple Sauce was a favourite with all us grandkids, at every family gathering we would fight over the last little dregs in the bowl, and whenever we were sick it was our most highly sought-after recovery food. 

I was sceptical as to whether I would be able to produce something that tasted even nearly as warm and wonderful as hers, but when I had that first spoonful, I was pleasantly surprised to be transported back to her dinner table.

MY TIPS FOR MASTERING THIS BAKE 
#1 If you don't have a food processor you can use a stick blender or mash them by hand, mashing by hand won't result in as smooth a sauce, but it will taste great all the same.

#2 Keep an eye on your apples while they're on the stove. Because the lid is on the saucepan and the moisture isn't escaping through evaporation, it will allow you a decent time frame after the water is fully absorbed before your apples burn, but you have to keep an eye on them none the less. There's no coming back from burnt apples in the is recipe.

#3 Along the same lines as above, ensure you don't forget to put your lid on your saucepan, otherwise you'll loose all your liquid through evaporation and your apples won't absorb enough to emulsify into a smooth sauce at the end. 


apples, sauce, dutch, apple sauce, baked goods, baking, cake, dessert, slice , sweet, most popular, recipe, hoskinshens,
Sauce
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NAN'S APPLE SAUCE

prep time: 15 minscook time: 30 minstotal time: 45 mins
I was sceptical as to whether I would be able to produce something that tasted even nearly as warm and wonderful as nans, but when I had that first spoonful, I was pleasantly surprised to be transported back to her dinner table.

ingredients:

6 Granny Smith apples
3tbsp of lime juice 
3tbsp caster sugar 
3/4tsp ground all spice 
3/4tsp ground cinnamon 
1/4 cup of water. 

instructions:

Peel, core, and slice apples, set aside in a large saucepan/pot. 

Add lime juice, sugar, cinnamon, all spice, and water to the saucepan and mix until the apples are coated. 

Set on stovetop over medium heat, place a lid on your saucepan and stir occasionally until all the water has been absorbed by the apples and there is no free water in the base of your saucepan. 

Transfer cooked apples to a food processor, blend until smooth. 

Remove the lid and stir the sauce with a spoon, blend on high for another 30 seconds to ensure that any chunks that may have been pushed to the outside of the bowl the first time are processed. 

Serve warm or store in the fridge for later use. 

NOTES:

EQUIPMENT 
saucepan 
blender or food processor 

VIEW ORIGINAL BLOG POST LINKED BELOW FOR MY TIPS FOR MASTERING THIS BAKE
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