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| Author |
Message |
| 6 new of 130 responses total. |
edina
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response 125 of 130:
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Oct 11 22:27 UTC 2010 |
While I'm not making applesauce, I will say that muscavado brown sugar
is pretty awesome and a little goes a long way, so you get more bang
for your sweetening buck...
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mary
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response 126 of 130:
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Oct 11 22:44 UTC 2010 |
One more thing on the applesauce - it freezes beautifully.
I've been playing around with Agave syrup as a substitute for granulated
sugar and honey. It's calorie equivalent but I've heard it falls lower on
the glycemic index. Mostly, I like the flavor, which is closer to that of
maple syrup or molasses. Really like it on swiss-style oatmeal.
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slynne
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response 127 of 130:
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Oct 12 01:17 UTC 2010 |
I just bought some Agave syrup and have found that even though it is
equivalent to sugar in terms of calories, it isn't in terms of
sweetness. I've so far only tried it in my tea but find I can get away
with using about 2/3 as much as I used sugar or honey. I also have heard
that it falls lower on the glycemic index which is why I thought to try
it too.
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keesan
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response 128 of 130:
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Oct 12 01:55 UTC 2010 |
Licorice makes things taste sweet without adding calories. So do artichokes.
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denise
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response 129 of 130:
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Oct 12 14:43 UTC 2013 |
So it's apple season again. My favorite apple these past few years have
been the Honeycrisp apple... It's been a couple years since I've made
the applesauce that Mary posted early in this item but hope to at some
point after I get more settled after my move last week. My crockpot is
fairly small which is just as well since my fridge/freezer is on the
smaller side, too.
So what kinds of things have people been doing these past 2-3 years or
plan on doing this fall?
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keesan
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response 130 of 130:
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Oct 13 22:39 UTC 2013 |
I have been picking up the green/yellow crunchy apples that fall off our
neighbor's tree and drying them. They are tart enough to make excellent dried
apples once you cut out the bruised and buggy spots. Doing the same with our
Seckel pears, and a few plums and peaches. The very ripe pears make pear
sauce, the very green ones cooked pears, and I freeze both. We will have pear
candy for a couple of years from this year's bumper crop.
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