Cannery Apples

To encourage everyone to attend the Dry Pack I made apple crisp that I couldn’t serve because it was fast Sunday (Due to stake Conference).    But a list of dry pack dates was handed out and everyone encouraged to go  can something.  Below is the recipe I made. (This was later served at the RS cooking class)

Apple Crisp
4 cups dehydrated apples
8 cups hot water
½ C. Sugar
½ C. Brown Sugar
1 tsp. cinnamon
In a large sauce pan combine water, apple slices, sugar and 1 tsp cinnamon and bring to a boil. Reduce heat and simmer for about 30 minutes. Drain off liquid reserving about 1 cup to Add back to the apple mixture.
Ingredients for Topping:
3/4 cup of old-fashioned oats
2/3 cup brown sugar, firmly packed
1/2 cup flour
1 teaspoon ground cinnamon
Dash of salt
1/2 cup of butter
1/2 cup of chopped walnuts (Optional)
Instructions:
Pre-heat oven to 400 degrees F Butter an 8 X 11 inch baking dish Place prepared apple mixture in baking dish. Mix old-fashioned oats, brown sugar, flour, cinnamon and salt in a large bowl Add butter and rub into mixture until coarse crumbs form Mix in walnuts Spread topping onto apple mixture Place in oven and bake until topping is golden brown .(about 35-40 minutes)

Pinto Bean Fudge

Many have asked for this recipe since I handed out samples a long time ago. 

1 cup cooked soft pinto beans (drained and mashed)

¼ cup milk

1 Tablespoon vanilla

6 oz unsweetened chocolate

6 Tablespoons butter or margarine

1 ¾ to 2 lbs powdered sugar

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.  Melt chocolate and butter and stir into bean mixture.  Gradually stir in powdered sugar until you reach a fudge consistency.  Knead with hands to get it well blended, if you are not using a stand mixer.  Spread lightly in a buttered 9 inch square pan or form into two 1 ½ inch rolls.  Chill 1-2 hours.  Then cut into pieces.