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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.

Ooooooo... YUMMY ! I used to make applesauce, when I was a kid. My grandmother had a Chinoire ( sp ? ) and I used the large, pointed, woiiden pestle, to smash the mixture through . My family lokes smooth applesauce. LOL

A little dusting of cinnamon, on top, works as well as addingingot to the mixture !

I HAVE had this , at the PUMP ROOM ! Many thanks for a revived taste memory, dear friend.

HAPPY HANUKKA TO ALL OF MY JEWISH FREEPERS FRIENDS !

I love your recipe posts. Here are some Chanukah recipes from Epicurious.com, latkes, Sephardic and Italian menus

Kosher Korner Chanukah Recipes

Chanukah Chocolate Cream Cheese Cake

Bimuelos, also called Loukomades
a Sephardic Chanukah delicacy

Ingredients:

1-1/3 cups warm water
2 envelopes of yeast (4-1/2 teaspoons)
1 egg
1 Tbsp. oil
3 cups flour
cinnamon
oil for deep frying

Syrup:

24 oz. Honey
1/4 cup of water

Preparation:

Dissolve the yeast in 1/2 cup of the warm water. Add beaten egg and 1 Tbsp. oil to the mixture. Add all the flour and stir, gradually adding the remaining water. Let rise 1 hour in a warm, draft-free area.
Fill an electric fry pan 1/2 to 3/4 full of oil and heat to 375 degrees. Drop dough by the tablespoonful into the hot oil. Let cook until golden brown; turn once and cook the other side. Bimuelos puff up - don’t be surprised! Drain on paper toweling.
As the bimuelos are rising, make the syrup. Combine the honey and 1/4 cup water; bring to a boil.
Dip the bimuelos in the warm syrup and sprinkle with the cinnamon. Serve immediately. Makes approximately 45.
This and other recipes for Sephardic treats can be found in Cooking the Sephardic Way

Chanukah Chocolate Mousse

4 ounces chocolate (milk, semi-sweet or sweet)
4 eggs, separated
1 cup margarine
whipped topping

Melt chocolate in microwave. Add egg yolks and margarine. Mixing with fork, cook over low heat until thick or cook in double boiler over rapidly boiling water, stirring until mixture becomes thick. Set aside to cool. Beat egg whites until stiff. Fold into chocolate mixture. Put into serving dishes and refrigerate. Top with whipped cream and serve.