ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: CrabApples ?

Misc.
ADVERTISEMENT
Hello, I have a question. Are you talking about the small crabapples that flower in the spring? Sorry, I never knew they could be eaten, I have two trees, one tree has very red crabapples and the other has kind-of beige-brown crabapples. Can any kind of crabapple be used in your recipe?

This my first visit to this site and i just love it. I was looking for Green Tomatoe recipes and noticed yours.

Thanks,
MsgID: 208252
Shared by: Tricia Ann Independence, Ky
In reply to: ISO: whole crabapples with stems on (nt)
Board: Canning and Preserving at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Request
  Marianna
2 crab apples
  marilyn
3 Yes please. Anything to not have all our crab apples go to waste.
  Marianna
4 Marianne about crab apples
  marilyn
5 Recipe: Crab apples recipes
  marilyn
6 Thank You: Grand-daughter's plan for crabapples
  Phyllis from Wisconsin
7 ISO: whole crabapples with stems on (nt)
  helendesignshh @aol.com
8 ISO: CrabApples ?
  Tricia Ann Independence, Ky
9 Recipe(tried): Crabapple Jelly
  Vicki Fredericksburg, VA
10 Thank You: thank you
  Michelle Colorado
ADVERTISEMENT
Random Recipes
  • Crabmeat-Stuffed Jalapenos
  • CRABMEAT-STUFFED JALAPENOS 1/4 cup butter, melted 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped garlic 12 ounces fresh crabmeat 2 eggs, slightly beaten, divided use 1 teaspoon salt 1/2 teaspoon white p...
  • Cup of Chocolate Dessert (using pound cake) (blender)
  • CUP OF CHOCOLATE DESSERT 3 1/2 cups small pound cake cubes 1 cup cold milk 1 cup freshly brewed coffee, cooled 1 (4-serving size) package JELL-O Chocolate Flavor Instant Pudding and Pie Filling 1 tablespoon sugar 1 te...
  • Touch of Home Ranch Chowder
  • TOUCH OF HOME RANCH CHOWDER 1 1/2 pounds ground chuck 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, slightly beaten 1/2 cup flour or matzo meal 1/4 cup water shortening (for browning meatballs) 1 (11 1/4 oz) can conde...
  • Caribbean Stew over Pierogies (using frozen pierogies)
  • CARIBBEAN STEW OVER PIEROGIES 1 tablespoon olive oil 1 large sweet green bell pepper, chopped (1 1/4 cups) 1 medium onion, chopped (3/4 cup) 1 medium sweet potato, peeled, cut in small cubes (1 1/2 cups) 1 (14.5 ounce...
  • Beef Flat Iron Steak with Balsamic Pepper Sauce
  • BEEF FLAT IRON STEAK WITH BALSAMIC PEPPER SAUCE 2 beef shoulder top blade steaks (flat iron) or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each) 1 cup balsamic vinegar 1/2 to 1 teaspoon cracked bla...
ADVERTISEMENT
  • Mississippi Mud Brownies
  • Hi Kate, I found this recipe here at Recipelink, but have not tried it yet. It sounds a lot like what you described. MISSISSIPPI MUD BROWNIES Source: Duncan Hines Treasury Of Baking 1 (20 1/2 ounce) pkg. reduced fat ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: CrabApples ?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!