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This apple butter was made in our slow cooker and truly, this recipe could not be easier. It does take some time to cook the apples down...16 hours...(seems like a long time--but the slow cooker does all the work...) and the results are amazing!! Don't let the long slow-cook of this apple butter scare you... it's worth it!
To begin I used a 6-quart slow cooker, ours is a Crock-Pot.
You'll need apples...I like to use two different varieties... why?? Apple flavors vary, and by using two different varieties your finished product will have a depth of flavor. I use this same principle when I bake apple pies, multiple apple varieties yield the best all-around apple flavor. The apples you choose regardless of variety should be fresh, unblemished, and smell really good-- like apples. I used about 8 cups of peeled and sliced apples for this recipe or about 10-15 medium-sized apples-depending on the size of your slow cooker or how much apple butter you plan to make. (I used Macintosh and Honeycrisp)
Another great tip, be sure your spices are fresh. Spices begin to lose their flavor-power after about 6-8 months...sometimes sooner. If you have old cinnamon or old cloves in the back of the cabinet... those older spices can still be great for mulling apple cider or cinnamon toast, but when going to the trouble to make an amazing baked good or this apple butter, consider refreshing your spices before the baking season gets underway....the flavors of all your finished pies, cookies--and apple butter will be even better!
Apple Butter
2 cups granulated sugar (divided)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions:
Peel 8-10 cups of fresh apples, cut into 2-inch chunks. Be sure to remove and discard all of the apple peel, seeds, and any hard parts of the apple core.
Fill a slow cooker with the prepared apples.
Add 1 cup of sugar and lightly stir to coat the apples. Cover the apples and cook on HIGH for 6 hours, stirring occasionally during the 6 hours.
After the 6 hours, Add the remaining 1 cup of sugar and the cinnamon, nutmeg, and cloves. Stir gently and cover. Cook on LOW for 10 hours more. Stir occasionally during the 10 hours.
After the apples have cooked down, the mixture will begin to thicken and the apple butter will take on a darker color. Use the back of a wooden spoon to break up any apple bits that might remain.
RECIPE:
Cinnamon Rolls with Cream Cheese Frosting
Makes about 12 Cinnamon Rolls
1/2 cup warm (100-110 degree) water + 2 teaspoons granulated sugar
1 Cup buttermilk-room temperature or slightly warmed
2 teaspoons ground cinnamon
1 cup confectioner's sugar
1/2 teaspoon vanilla
Add the salt and the sugar, buttermilk and softened butter, then add the yeast/water
Roll the dough into a log. Use the floured parchment to help roll the log evenly.
Cut the log in half and then cut about 6 equal slices out of each half. Place the cinnamon rolls into 2 greased cake pans or large casserole dish. Be sure to leave at least 1 inch in between each roll so they have room to rise.
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