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Saturday, June 11, 2011

Colonial Recipes: Applejacks

APPLEJACKS (no, not the cereal)

1 Cup light brown sugar
1 Cup chopped, unpeeled apples
½ Cup shortening
1-1/3 Cup sifted flour
1 Egg
1 Tsp nutmeg
½ Tsp baking soda
½ Tsp salt

In a mixing bowl, combine together shortening and sugar. Then, add beaten egg. Sift together the dry ingredients and add to the mixture. Beat it, until mixed well. Then add chopped apples to this mixture. Shape the mixture in small balls and drop these balls onto a greased cookie sheet. Bake them for about 12-15 minutes at 375°F.

Submitted by: Tiffany Amber Stockton


  1. Shortening? In a colonial recipe? What?!? Lard. Use Lard. Go authentic!

  2. I'd use butter, too. Lard just raises my gorge. But my husband would love these, being an aple freak. That is, he LOVDES apples.

  3. Or butter. Lard. shudder. Sorry if this posts twice.

  4. My mom used lard. Think it contributed to my father's clogged arteries! This recipe looks super yummy. Thanks Tiffany!

  5. Sounds delicious. As an Aussie, I've never heard of Apple Jacks, but anything with apples is a winner in our home. Now that we're in the middle of winter, apples are everywhere and I think we may be tasting our first Apple Jacks real soon :) Thanks for the recipe,
    Dotti :)

  6. I render my own lard and I only use that and real butter, never margarine or shortening. Our bodies don't know what to do with that over-processed stuff. A lot of the more recent medical studies show that they are actually much more harmful than good ol' lard and butter. The rise in heart disease and the rise in the use of hydrogenated oils run in an eerie parallel. Food for thought. ;)

  7. This sounds like a must try! Yum. Love baking with apples, since I can't eat them raw (allergic).

  8. I am making these with my students for their colonial celebration! Does anyone know how many this recipe will produce?thanks!!

    1. Danielle, Tiffany did not specify. And since you did not leave an email address, I am unsure how to contact you. If you come back by, leave your email address or send me a query at cfpagels (@) gmail (dot) com


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