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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Pie Applesauce

Why I never though of this in the past I will never know. It took my 8 year old son(while hand cranking the tabletop apple peeler)just a minute while on his first apple to ask me "Why don't we make this taste like apple pie Dad?"  And as usual as he gets older, I didn't have an answer for him, other than to say "You stumped me Thomas, I never thought of it." So I let him decide how much spices to put in and I honestly thought he would add too much of something, but the first try and he was spot on! The fourth Yankee Chef.....I hope!


For 4 Serving(s)


  • 5 pounds apples
  • 2 cups apple juice
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves, optional

Apple Pie Applesauce Directions

    Peel, halve, core and roughly chop apples. Add to crockpot on high heat. In a large bowl, combine remainder of ingredients, whick well and pour over apples. Cover until the apples have reached the hottest it will get on the high heat setting on your crockpot. Remove lid and reduce heat to low. Simmer for 2-3 hours, or until the apples are very soft. Mash them with a potato masher and continue simmering until it has thickened to the consistency of applesauce, this will take at least another 2 hours uncovered. When ready, transfer to a bowl, cover and refrigerate overnight.