
Still, I've heard of crabapple jelly, and I was pretty confident the Internet would be able to provide quite a few more recipes for using the tiny fruit. Best of all, my husband was willing to do the picking. By late Sunday afternoon, I had a sink full of crabapples, and a handful of recipes.
On a bright note, the children got quite a thrill out of watching the little creatures squirm out of the apples, as the sink filled with water. However, after a few minutes of watching them struggle to stay on the surface, I found myself obligated to ferry them outside, rather than watch them drown (much to the children's relief). We are definitely not country folk.- 2 cups of chopped crabapple
- 1 cup of sugar
- 1/2 cup of shortening
- 2 eggs
- 2 Tbs. mil
- 1 tsp. baking soda
- 2 tsp. salt
- 2 cups of flour
Mix all the ingredients together, and bake at 350 degrees for 30 minutes, in your favorite cake pan. I chose a large muffin tin.
If you have a sharp eye, you might have noticed the large amount of salt. I noticed it too, but I had three recipes from different sites, all calling for the same amount. So, I thought maybe it had something to do with the sourness of the crabapples. It didn't. I'm pretty sure it's a mistake, and it should read 1/2 teaspoon of salt.
I will be spending some time today tracking down the recipe sites, to leave a comment about the salt. In the meantime though, the little bits of crabapple, baked up beautifully. They actually taste good enough in the salty muffins, that I'm going to be compelled to finish cutting up the rest of apples. I'm pretty sure there's a batch of jelly in my future...worms not included.

It's great to be a homeschooler.



















































