Quarter, core and peel 4 large apples or enough to fill a 2 quart pan with a heavy bottom. I like to leave some of the red peel on to make the applesauce a warm rosy color. Add 2 Tablespoons of water and cover with a tight lid, setting the pan on a moderately high heat. Soon the apples will have steamed into a chunky soft sauce. I like to leave some bigger pieces intact. Done in a few minutes!
Ginger Cookies adapted from Chez Panisse:
Sift together and set aside:
1 1/2t baking soda
2t powdered ginger
1/4t ground black pepper
Soften 3/4c butter and beat with 2/3c brown sugar until light. Beat in 1 egg and then 1/4c molasses (I prefer blackstrap). Add the dry sifted ingredients in 2 batches, mixing well after each addition. Turn out onto your work surface and form into 2 rolls using saran or baking paper. Use your hands to push along the roll to make it even. Store in the fridge or freezer until ready to bake. When the oven has reached 350F, slice ¼” slices from the log and dip the tops into crystal or regular sugar and bake for 10-15 minutes. Let cool until crisp and eat!
Would you like a small scoop of vanilla ice cream with that?
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