My grandmother collected recipes. When I saw this one, I remembered seeing a recipe for MANDLESCHNOTT ! I have no idea where my grandmother got this one, but it is a bit different from your's.
MANDLESCHNITT :
Blend together ... 5 whole eggs , 12 & 1/2 Tbsp sugar,juice and rind of 1 whole lemon , 2 round Tbsp. baking powder.
Let stabd about 10 minutes.
Add ... 1 Tsp.vanilla, enough air sifted flour to make fairly stiff batter.
Add ... 1 cup broken walnut meats, pour into two long strips alng sides of greased abd flour dusted oblong baking pan.
Bake in a 350 degree oven about 25 minutes ( or until golden brown), cut into slices while still warm.
MANDLESCHNITT .....Yummmmmmm, that sounds wonderful, this is a recipe from Chicago's Pump RoomHOMEMADE APPLESAUCE
Don't kid yourself, fresh is sooooooooo much better no matter how much you paid for that bottle!!! ....LOLOL
- Apples
- Optional: Water, Sugar, Cinnamon
Method: In a large enamel pan, place a selection of peeled, unpeeled, cored, and sliced apples. I like to use a combination of green and red apples with one or two yellow apples thrown in for good measure. If you like things "natural", do not add anything else. but cover and cook very carefully, stirring frequently with a wooden spoon over low heat until the apples begin to give up their liquid. Mash the apples slightly if you like chunky applesauce. Process with a hand held blender or food processor if you prefer yours smooth.
If you have a good selection of apples, the apples are really fresh and you have the patience to keep a close watch on the fruit, this produces a wonderful applesauce. If you are less of a purist, in a hurry, or like a little more zing, add sugar,and/or water and/or cinnamon to the mixture. Adjust amounts to your taste. When cooled slightly, the applesauce is great eaten immediately. It will keep in the refrigerator for a about a week. Or proceed with your favorite hot water canning method.