CONTEST CANDY: Applets and Cotlets

Two recipes that demonstrate how old recipes lead to new ones

(1) APPLETS AND COTLETS
An original recipe by BumbleBeeBoogie

2 cups unsweetened applesauce (see directions)
4 envelopes unflavored gelatin
4 cups granulated white sugar
1 cup raw walnuts, finely ground in a food processor
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
3 tablespoons confectioners' powdered sugar
1-1/2 tablespoons cornstarch

APPLETS APPLESAUCE: Use tart apples such as Granny Smith. Peel, core and quarter the apples. In a heavy sauce pan to allow cooking without sticking, combine the apples and very little water, just enough to prevent burning, and cook over low heat until the apples are mushy. The applesauce should be as thick as possible (drain off water as it cooks). Transfer the apples to a blender or a food processor and puree.

In a small bowl, soak the gelatin in 1/2 cup of the cooked applesauce.

Return the remaining applesauce to the saucepan, add the granulated sugar and bring the sauce to a boil. After it is boiling, add the applesauce-gelatin mixture and bring the sauce back to a slow boil for 15 minutes, stirring frequently, to prevent burning.

Add and stir in the walnuts, lemon and vanilla extracts. Pour the mixture into a buttered 9 x 12-inch non-stick baking pan. The mixture should be about 3/4-inch thick.

Let the mixture stand at room temperature at least 24 hours to set and to dry. When firmly set, cut into squares.

In a bowl combine the confectioners' sugar and cornstarch. Roll the candy pieces in the mixture to thoroughly coat the pieces on all sides. Store the candy in the refrigerator in a covered container between sheets of waxed paper with more confectioners' sugar and cornstarch between each layer to prevent them sticking together.

TO MAKE THE COPLETS: Use 1 cup of apricot jam and 1 cup applesauce. Reduce the granulated sugar to 3 cups. Or use 2 cups of canned unsweetened apricots, thoroughly drained. Puree and proceed as directed above.


(2) ANCIENT TURKISH DELIGHT
Adapted by BumbleBeeBoogie

2 cups (1/2 liter) granulated white sugar
1-1/4 cups (300 ml) water, divided
1 lemon, the peel cut into strips, the juice squeezed and strained
1 orange, the peel cut into strips, the juice squeezed and strained
4 tablespoons (60 ml) unflavored powdered gelatin
1/3 cup shelled raw pistateo nuts, ground in a food processor
2 tablespoons (30 ml) confectioners' powdered sugar
1 tablespoon (15 ml) cornstarch

Fill a large measuring cup with 1-1/4 cups of water. In a saucepan over medium heat, dissolve the granulated sugar in 1/2 of the water. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes to make a syrup.

Soften the gelatin by soaking it for 5 to 10 minutes in the remaining water. Add the gelatin to the sugar syrup, stirring well. Boil for 10 minutes until the syrup reaches the thread stage (265 to 288 degrees F. on a candy thermometer.

Strain the mixture into a shallow dampened pan or onto a platter. Let it set for 24 hours. Cut the candy into 1-inch (2 1/2 cm) squares. Sift the confectioners' sugar and cornstarch together into a shallow dish. Roll the pieces of candy in the mixture. Store the squares in boxes between layers of waxed paper with more confectioners' sugar and cornstarch between each layer to prevent them sticking together.