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Old 3 Weeks Ago   #166
Worth1
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Looks really good.
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Old 3 Weeks Ago   #167
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Good looking cake you got there. If ya'll keep that up I might have to make one myself. Maybe I'll go all nuts!!!
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Old 3 Weeks Ago   #168
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I just watched some folks in Germany cook down some apple juice they squeezed from shredded apples they picked on their place.'
These apple trees are no place else besides their place.
The juice was slowly cooked down into a dark syrup.

What a far cry from high fructose corn syrup.
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Old 3 Weeks Ago   #169
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High fructose apple syrup?
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Old 3 Weeks Ago   #170
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When I make apple butter, I take the cores and peelings and boil them for a few hours. Then, I strain for a few hours and boil that juice down to a syrup. I add it to the apple butter so it doesn't need any added sugar. The syrup is a nice pink too from the peels.
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Old 3 Weeks Ago   #171
Worth1
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Quote:
Originally Posted by Nan_PA_6b View Post
High fructose apple syrup?
I was referring to the HFC syrup they have in the stores these days.
Most all of it is with flavoring from who knows what.
To see these two old guys cook the apple juice down the a thick dark syrup that was almost solid without burning it was a joy to behold.
Worth

Here is the part of the video where they make the stuff.
https://youtu.be/cGUYyXeraKs?t=998

Here is the beginning of the video.
https://youtu.be/cGUYyXeraKs
Well worth watching.
The baking bread thing is a real hoot.
Much of it reminds me of the way I was raised with the farm community getting together for celebrations and eating.

And the time I invited the whole church out one night for me to make hand made cream puffs for every one with homemade whipped cream from our cows.
I was around 11 years old and did almost every bit of it so I could show off my cream puff making skills.
My mom kept the coffee going.

Worth
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Old 3 Weeks Ago   #172
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I'm changing Ted's recipe so I can make it for Turkey day. I'm cutting down 3-4 days, it's the last part when you add the nuts. I don't see a problem with them soaking now vs in 4 days. I'm thinking they can go in at the 21 day mark to start soaking up that free alcohol and it wouldn't make a difference.

Here's some pics of before stirring and after stirring, you can see the CO2/foam escaping and if you ate this as a desert it will give you a buzz. I'm guessing but it's probably about 7-8% alcohol, a little lower than most wines.
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File Type: jpg 100_3409.JPG (292.4 KB, 59 views)
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Old 5 Days Ago   #173
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It’s been a while since this thread was updated. Here is 30 day cake #2 fresh out of oven -



Cake #1 missed its photo op and was gone in less than a day. Need I say the recipe is a winner. Takes a while to see results but definitely worth the wait IMHO.


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Old 5 Days Ago   #174
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I forgot to update this thread too. I made these on Turkey day, they're long gone. These pans didn't work good, the inside was still a little soggy even after the toothpick test. I sliced them long ways and baked till crisp and they were awesome.
I'm gonna make another sometime this week.
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Old 5 Days Ago   #175
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Rajun, if you got moist cake that might have felt sticky to the touch, you got it right. It should taste quite sweet and soft with the softened fruit there to let you know that it ain't the usual stuff one finds in cakes. It's just all the flavors without the "rock hard" molasses brick of a consumable. We have folks request the cakes each year and have, in the past, sold a few for as much as 25 bucks or more. At 25, we figure we just about break even.

Hope you enjoyed the experiment and will share with your family and close neighbors. They will love you forever. I was pleased when you decided to try one because I knew that the Cajun folks would find it quite good.

Take care and the best from my house to yours for the upcoming holidays.

And, yes, you can vary this recipe any way you want. You can't hurt it as long as you get the wine aroma and flavor early on in the process.

Happy Holidays to everyone.
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Old 1 Day Ago   #176
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Quote:
Originally Posted by ContainerTed View Post
Rajun, if you got moist cake that might have felt sticky to the touch, you got it right. It should taste quite sweet and soft with the softened fruit there to let you know that it ain't the usual stuff one finds in cakes.
That's exactly how it came out. It was good but I was expecting it to be dry.


I played with the ingredients again last night and it came out perfect to my taste. It's not as sweet and more dense but has excellent flavor.

I used one box of yellow cake mix(I already had it) and added one cup of flour and one teaspoon of baking powder. The wet ingredients were two cups of the fruits, 1/2 cup of the starter liquid, one egg, one tbsp of vanilla extract, one tsp of cinnamon. Mixed and filled two disposable aluminum pans and baked at 250 for three hours then turned the oven off and let it cool till this morning.

Perfect coffee cake for breakfast.


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