Crockpot Apple Butter7 c applesauce
2 c apple cider
3 c sugar (less if wanted)
2 T cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
dash of salt
Mix all ingredients in a crockpot. Cook on low for 12-15 hrs, stirring occasionally. You may want to take the lid off the crockpot for the last few hours of cooking to help it thicken up faster.
Put in jars and seal.*
I got 3 pints of apple butter from this recipe.
*To seal my jars, I put them in the oven at 230º for 25 minutes. You could water bath them if you prefer.
Applesauce Raisin BreadMix together:
1 1/2 C flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1/3 C melted shortening
1 C applesauce
1 C raisins
1 C quick rolled oats.
Mix well. Pour into a greased loaf pan. Bake at 350º for 45-60 minutes or until done. Remove from the pan when cool.
Crisp Autumn Salad1 C thinly sliced red apples (a sweet apple, like Honeycrisp)
1 C thinly sliced yellow apples (or something more tart, like Haralson)
1/2 C dried cranberries
1/2 C diced celery
2 C chopped romaine lettuce
1/2 C chopped walnuts
1/4 C Vegenaise
1 T soy milk (vanilla is good)
1 T maple syrup
Mix the apples, celery, and cranberries together. Pour the dressing over them. Let this mixture sit in the refrigerator until ready to serve. Just before serving, add the lettuce and walnuts. Garnish with extra cranberries and walnuts if desired.
(Note: Vegenaise is a mayonnaise like dressing/sandwich spread that can be found in the refrigerated section of health food stores or in the health market at Hy-Vee. You could experiment with other dressings like Miracle Whip or mayonnaise.)
Recipe from 'Soups, Salads, & Sandwiches' by the Micheff Sisters.
Caramel Apple Cupcakes2 eggs
1/2 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 1/4 C Flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
about one pound apples (such as Haralson, Jonathan, or Chieftain), peeled and shredded
1 1/2 C chewy caramel candies
1 T heavy cream
Preheat the oven to 350º. Mix together the first four ingredients. In a separate bowl, combine the next four ingredients, then add them with the first mixture. Add the shredded apples. Bake in muffin cups for about 30 minutes or until done. Cool.
Topping: Microwave the caramel candies and cream for 1 minute. Repeat in 30 second intervals until melted. Spread as frosting on the cupcakes and cool.
Easy ApplesauceSlice, peel and core the apples. Put them in a crock pot with 1/4 C of water on the bottom. Cook on high for 3-4 hours, or on low for longer. Cook until the apples are tender. If you like chunky applesauce you can mash the apples with a potato masher. If you like it more smooth, spoon the apples into a blender and pulse the blender a couple times.
*Note: Be careful blending the hot apples. Open a vent on the top of the blender, don't fill it clear full, and cover the vent hole with a paper towel to control splatters. Taste and add sugar and cinnamon as desired. Eat warm or refrigerate. This can be frozen or canned.
Oven Canning: Place jars with rings and lids in the oven without jars touching each other. Bake at 250 for 25 minutes.
Water bath canning: Process in a water bath for 20 minutes.