Instructions: In a large kettle, reduce cider to 1 1/2 quarts by cooking over moderate heat. Meanwhile, quarter and core the apples (do not peel). Add the apples the the reduced cider. Cook until the apples are tender, stirring frequently. Work apple mixture through a sieve or food mill to remove peels.

Return puree to kettle. Add sugar, spices and salt. Cook over medium to medium-high heat stirring constantly (this scorches easily) until very thick.

Pour apple puree into sterilized 1/2-pint jars to within 1/4 inch from top.

Process lids and rings according to manufacturers directions. Wipe rims clean before topping with lids. Screw on rings. Process for 10 minutes in a boiling bath to ensure a good seal.

KADA

4 pounds flour
3 tablespoons sugar
3 tablespoons salt
2 packages fresh yeast (soaked in 1/2 cup water and 1 teaspoon sugar for 20 minutes)

(16-ounce) jar sour cream
2 cups warm milk
3/4 pound butter (melted)

2 ounces sesame seeds
8 eggs (beaten)

Preheat over to 400 degrees In a large mixing bowl, mix flour, sugar, salt, eggs, butter, sour cream and milk. Add yeast and blend well.

Knead dough until it becomes smooth and pliable. Form into a large ball and allow it to rise for 1 1/2 hours. Knead again, form into a ball and allow to rise for another 1 1/2 hours. On the counter, arrange a dish towel lightly covered with flour so the dough wont stick.

From the ball of dough, begin
forming 8 small balls, arranging them on the dish towel. Cover balls with another dish towel to prevent drying. Allow to sit while making the filling.

* Filling:
2 1/2 pounds butter
3 pounds flour
4 eggs beaten (2 for basting only)

Melt butter in large saucepan over low heat. Gradually add flour, stirring constantly for at least 35 minutes or until flour turns golden brown. Remove from flame and allow to cool slightly. Blend in 2 beaten eggs and mix well.

Divide filling into 8 parts. Take one of the balls of dough and make a well in the center of it. Place one part of the filling in the center of dough ball and pull the sides of the dough over the filling, making sure they are sealed tightly to prevent spilling the filling.

Place the dough in a greased 10 inch cake pan, and with your hands or a rolling pin, gently press the dough form out to the sides of the pan to a 1 inch thickness.

Lightly brush the remaining eggs and sprinkle with sesame seeds. Poke some holes in the top to vent and bake at 450 degrees for 10 to 15 minutes, until golden brown. Repeat the same steps with the rest of the dough and filling.

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