ElsieD

@Shel_B You're right, I have a Vitamix and also have one of those bags. I never thought of using the Vitamix as a juicer. Let us know how it goes.

Here's one method for applestroop. This requires only apples and maybe a smidgen of sugar. Other recipes I've found call for various spices, with no consistency from one to another. I'd be tempted to try this one, but i don't have a juicer. Maybe in the fall I'll try it when I can buy fresh apple juice at one of our local apple orchards. https://www.toineskitchen.com/recipes/appelstroop/

Haven't found anything yet but I'll keep on looking.

It is not yet available for android. They list monthly North American prices for this as $3.99 for US subscribers and $2.99 for Canadian subscribers. I have a feeling those prices should be reversed? In any event, I'll be giving it a test drive when they come out with the android version.

Staff note: This post and replies to it have been split from the Apple butter recipes discussion, to maintain topic focus. There is also something called applestroop, or apple syrup. If you're interested, I can find a Dutch recipe for you tomorrow. It tends to have fewer spices and may be better as a glaze than apple butter.

https://www.eefkooktzo.nl/apple-butter-appel-boter/ Apple butter originated in Holland and Germany. Here is one recipe. Translation of ingredients in order: Apples, peeled and cored Light brown sugar Vanilla sugar Cinnamon Nutmeg Ginger Cloves All spices are ground. Eetlepel is tablespoon, theelepel is teaspoon. Put everything in a slow cooker and cook for 10 hours on low, stirring every now and again. Puree. Put back in a pot and reduce to desired consistency. I read some of the reviews and a few people thought the spicing was a bit heavy. Someone suggested using half. Personally I'm not a big fan of cloves so I'd reduce that for sure. Anyways, I hope this is akin to what you're looking for.

Loved that show

https://www.columbiarestaurant.com/the-original-cuban-sandwich We had this some years ago and have been making it ever since. Really tasty tho I like mine without salami.

Hard to believe she herself doesn't use weights. I find baking books even more annoying when they don't show weights. It's it really that much trouble to show both measures?

I share one of @blue_dolphin's thoughts in particular. She commented on the diameter of the onions. The same applies to height. If I compare say, a vidalia onion to a Spanish, the height difference also had to be considered. I no longer use cooking onions because my nose and eyes can't stand it when i do. I use sweet or Spanish instead. I share your frustration with the question: how big is an onion? I conjure up an image of a regular cooking onion and approximate a half, ot quarter, or whatever and use that as a guide. To bad our cookbooks seldom have weights.

Oh, lordy, I remember that one. It was hilarious.

Sounds delicious. How do I make the mango habanero sauce?

Actually, there is a Whole Foods here and I just checked them out. They carry that brand's Heirloom White Coon Massa as well as the Heirloon Blue Corn Massa.

Thank you for the update. Safe journey home, I'll be following your updates with interest.

Thanks everybody. Lots of suggested reading which I intend to do, I just haven't had time. I did make fish tacos last night. Pan-fried panko'd cod, with a pineapple salsa. Wow, was that good! Thanks, @blue_dolphin for the suggestion.