Baked Apples without Butter?
writersblock (9b/10a)
7 years ago
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writersblock (9b/10a)
7 years agoRelated Discussions
Apple Butter
Comments (41)It maybe a bit out of sequence (sorry utahs.f.) but I keep meaning to post my experiences this season with apple butter, which is highly popular around here. I used Roma apples - roughly chopped, wormy bits (few) removed, and enough to fill a 3 gal stock pot, stems, seeds, skin and all. Added a couple cups of water and simmered on low until soft, 2-3 hours. Let that cool overnight, then I ran it all through the tomato strainer, resulting in a thick applesauce, seeds, skin, and stems removed. I ladled all that out (approx two gallons)and used the dehydrator to make fruit leather. Started another batch of chopped apples in the stock pot. The next morning, the leather was done, the chopped apples cooked and cooled, so I made apple sauce from that, tore up the sheets of fruit leather, and added brown sugar, cinnamon, and a bit of lime juice and put the whole thing in the 2+ gal crock pot. Turned it on 'high' until it started to blurble, turned it on low. It was all done, deep brown and so thick a fork would stand up in it, that evening, 7 hours later. Yield was 13 pints. So, I dunno, I still used a lot of electricity, with simmering the stock pot twice for a total of 6 hours, 14 hours of food dehydrator, and another 7 hours of crock pot. Pretty good stuff, though. We did this twice, used about 2 bushels of apples, and ended up with 30 pints. It seemed to me that cooking the peels and all made for lots of pectin, which thickened it up. It was really easy to run it all through the strainer, only took a few minutes. Making fruit leather with half of it kept the intense apple flavor, which went back into the final result. I think we'll do this the next time as well....See MoreApple Butter
Comments (8)I use one of those as well. We generally save the more "oranicicy" apples for sauce and butter, so its chop out the wormy bits, toss the good parts into a 12 qt stock pot, add a cup or so of water, and then cook it until its soft. Let cool, run it through the strainer, and there's 7-8 qts of sauce. I may have mentioned, those years when we have an abundance of apples, that we take one batch of sauce and using the dehydrator, make fruit leather over night. Then add the pieces of leather back into the next batch of sauce, add spices, and simmer, stirring constantly, until its all dissolved into one big vat of apple butter. It's a lot easier than it sounds, and the best tasting way we've found to do it. As an aside, my DD has found a new craving for apple sauce pan cakes, where apple sauce takes the place of milk in the batter. The acid reacts with the baking powder, and they are very light and fluffy....See MoreRECIPE: Apple Cake with Hot Buttered Rum Topping
Comments (15)Had to say that I tryed this recipe today and it is very good! I used one cup of brown sugar and one cup of white sugar for the batter and used brown sugar in the topping. I was trying to use up some of the brown sugar I had. Also, instead of the heavy cream, I just used the skim milk I had on hand.....and it was still very good!!! A scoop of ice cream or a dollop of cool whip would be great with this too, but it really doesn't need anything extra....See MoreRecipe of the Day December 18- Apple butter Pumpkin Pie!
Comments (2)Not a pie recipe but another of Paula's. I saw her yesterday making Hot Cocoa with Robert Irvine and jotted this down quick. I know it was cocoa and sugar and milk on the stove, assumed it was typical Hot Cocoa recipe?? Then in a big glass mug she poured equal parts Coconut Rum and Peach Schnapps, filled the mug with Hot Cocoa and a dollop of whipped cream on top. Lord it looked good!!!!...See Morewritersblock (9b/10a)
7 years agowritersblock (9b/10a)
7 years agocarolb_w_fl_coastal_9b
7 years agolast modified: 7 years agowritersblock (9b/10a) thanked carolb_w_fl_coastal_9bwritersblock (9b/10a)
7 years agowritersblock (9b/10a)
7 years ago
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