I'd come across a recipe for a slow-cooker apple cake that uses unsweetened apple sauce and dried apple slices, chopped.
Overall, the cake was good, but the apple slices remained rubbery; surprisingly, they didn't rehydrate much at all despite being in the slow cooker for an hour and a quarter or so.
Assuming I make the cake again, what would be a good way to rehydrate the apples? I don't want to just use water--I think it would make more sense to just use a regular apple or cut into chunks. And I don't want to use anything sweet--I think the dried apple itself is plenty sweet.
In short, I was debating something alcoholic. Maybe. Apple brandy, perhaps? I don't want to use enough that people need to have a lie-down after, but enough to give it a nice flavor; presumably, I'd have to mix the alcohol with water to balance flavor and enough liquid to rehydrate.
by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...
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