Old-Fashioned Apple Butter

APPLE BUTTER MADE EASZY
Yield: 2 cups

6-7 large apples
1-1/4 cups brown sugar
1/2 cup water

Peel, core, and quarter the apples discard the peels and cores. Combine the apple in a heavy-bottomed pot. Cover the pot and bring the to a simmer and cook for about 10 minutes. Transfer to a blender and process until smooth. Transfer back to the same pot. Cook the apple purée over a low flame for 1 hour, or until it has reduced and become dark and the consistency of peanut butter. Stir often to avoid scorching. Transfer to a clean jar and refrigerate.


APPLE BUTTER

3 pounds (9 medium) tart cooking apples, peeled, cored, quartered
1/2 cup apple cider or apple juice
1 1/2 cups sugar
1/2 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 tablespoons cider vinegar


Place apples and apple cider in 4-quart saucepan. Cover; cook over medium heat, stirring occasionally, until apples are very soft (25 to 30 minutes).

Place apple mixture in food processor bowl fitted with metal blade or 5-cup blender container. Cover; process until smooth (1 to 2 minutes).

Return apple mixture to same pan; stir in all remaining ingredients. Cook over low heat, stirring often, until mixture is very thick (30 to 45 minutes).

Serve warm or cold on pancakes, waffles, toast or warm breads. Store refrigerated.

APPLE BUTTER RECIPE

Ingredients:
2 dozen medium apples, quartered (about 6 lbs.)
2 qts. sweet cider
3 C. sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves


Directions:
Cook apples in cider until tender. Press through a sieve or food mill; measure 3 qts. apple pulp. Cook pulp until thick enough to round up in a spoon. As pulp thickens, stir frequently to prevent sticking. Add sugar and spices. Cook slowly, stirring frequently, until thick, about 1 hour. Pour, hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 5 pints.


Apple Butter

Pare, core, and quarter the desired quantity of apples, allowing on-third of sweet to two-thirds of sour apples. Boil sweet cider until it is reduced one-half. While the cider is boiling rapidly add apples until the mixture is the desired thickness. Cook slowly, stirring constantly and skimming when necessary. When the apples begin to separate from the cider, take 2 pounds of sugar to each bushel of apples used; add a little ground cinnamon and boil until it remains in a smooth mass when a little is cooled. Usually one and one half bushels of apples are enough for one and one half gallons of boiled cider.




Prep Time: 30 minutes
Cook Time: 24 hours, 00 minutesIngredients:
•12 – 14 sweet-tart apples (like a Winesap)
•2 cups apple cider or juice
•sugar
•ground cinnamon
•ground allspice
•ground cloves
•freshly ground nutmeg
Preparation:
Lightly oil crockpot. Don’t peel, but wash, core and quarter apples. Put in crockpot. Stir in cider. Cover and cook on low for 10 – 18 hours (or high for 2 – 4 hours).
Put soft fruit in food mill to remove skins. Measure fruit back into crockpot. For each pint (2 cups) of fruit add: 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/2 ground cloves and 1/2 teaspoon freshly grated nutmeg. Stir well. Cover and cook on high for 6 to 8 hours. Stir every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Spoon into hot canning jars and proceed according to canning jar directions. Or spoon into freezer containers. Allow apple butter to cool and then store in freezer.

Makes about 5 cups.


OLD FASHIONED APPLE BUTTER RECIPE


Container: large pans, half-pint jars with lids suitable for canning
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients
- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)

Apple Butter Recipe
Submitted by RecipeTips.com

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Apple butter is like a thicker and spicier version of applesauce. It is great on toast, crackers, cornbread, pancakes etc., or over ice cream. Make it as plain or as spiced-up as you like. This recipe is a good starting place. If you don't want to bother with canning, just freeze whatever apple butter you won't be using within a week.



Directions
If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.



Apple Butter

Ingredients
4-1/2 pounds tart cooking apples (about 14 medium apples)
4 cups apple cider or apple juice
2 cups sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Wash, core, and quarter apples. In an 8- or 10-quart Dutch oven or kettle combine apples and cider or apple juice. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or until apples are very tender, stirring occasionally to prevent scorching.

2. Place a food mill over a large bowl. Ladle the cooked apples and the cooking liquid into the food mill and press the mixture into the bowl. If you don't have a food mill, place a large sieve over a large bowl. Use the back of the spoon to press the mixture into the bowl. Measure 9-1/2 cups of this mixture. If you have leftover apple mixture, simply chill and serve as applesauce.

3. Return the 9-1/2 cups of the mixture to the Dutch oven. Stir in the sugar, cinnamon, allspice, and cloves. Bring this mixture to boiling then reduce the heat. Cook, uncovered, over very low heat, about 1-1/2 hours or until the mixture is very thick. The mixture should be the consistency of very thick applesauce. Stir often to prevent the mixture from sticking to the bottom of the Dutch oven.

4. To fill the jars, place a wide-mouth plastic funnel in a hot, clean jar. Ladle apple butter into the hot jar, leaving 1/4-inch headspace. Remove the funnel; wipe off the jar rim with a clean, damp towel. (Any food left on the rim will prevent a perfect seal.) Position the prepared lid and screw band on the jar and tighten according to the manufacturer's directions.

5. Place each jar into boiling water in hot-water canner as it is filled. Place the jars so they do not touch one another. Cover the canner. Begin processing time when the water returns to boiling. Process in a boiling-water canner for 10 minutes for pints or 5 minutes for half-pints. Remove jars from canner; cool on wire racks. Makes 4 pints or 8 half-pints (fifty-six, 1-tablespoon servings).

Tip: When the jars have cooled, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. Unsealed jars should be stored in the refrigerator and used within 2 weeks. Label the sealed jars with content and date. Store in a cool, dry place for up to 1 year.

Freezer directions: Place Dutch oven or kettle in a sink filled with ice water to cool apple butter. Spoon cooled mixture into freezer containers, leaving 1/2-inch headspace for wide-top containers or 3/4-inch headspace for narrow-top containers. Seal, label, and freeze for up to 10 months.


Apple Butter


Apple butter is kind of a cross between a jam and homemade applesauce. The rich flavor and wonderful aroma of this apple butter can transform a plain piece of toast into something decadent.

Preparation time: 20 minutes

Cooking time: 1 hour, 10 minutes

Processing time: 15 minutes

Yield: 6 half-pints

8 large apples (about 4 to 4 1/2 pounds)

3 1/2 cups apple cider

1 1/2 cups granulated sugar

1/4 teaspoon kosher or pickling salt

3/4 teaspoon ground cinnamon

3-inch cinnamon stick

1.Peel, core, and slice the apples.

2.Place the cider in a 5- to 6-quart pot and bring it to a boil over high heat.

3.Add the apple slices and reduce the heat.

4.Simmer the fruit, uncovered, for 45 minutes.

Stir the fruit every 10 to 15 minutes to prevent sticking.

5.Stir in the sugar, salt, and the ground and stick cinnamon.

6.Cook the mixture over medium-low heat, uncovered and stirring occasionally, until the mixture thickens, about 20 to 25 minutes.

The consistency should be like applesauce.

7.Remove and discard the cinnamon stick.

8.Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.

Keep the jars and lids hot.

9.Ladle your hot fruit into the prepared jars, leaving headspace of 1/4 inch.

10.Release any air bubbles with a nonreactive tool.

11.Wipe the jar rims.

12.Seal the jars with the two-piece caps, hand-tightening the bands.

13.Process the filled jars in a water bath for 15 minutes from the point of boiling.

14.Remove the jars from the boiling water with a jar lifter.

15.Place them on a clean kitchen towel or paper towels away from drafts.

16.After the jars cool completely, test the seals.



Apple Cream
6 c. sliced apples (about 2 lb.)
1/2 c. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/4 c. butter or margarine
2/3 c. sugar
1 egg
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. whipping cream

Toss the apple slices with a mixture of the 1/2 cup sugar, cinnamon, and nutmeg. Spread evenly in bottom of a buttered 9-inch square baking dish. Cream together butter and 2/3 cup sugar. Add egg and continue beating until mixture is light and fluffy. Blend flour, baking powder, and salt; beat into creamed mixture until just blended. Spread evenly over apples. Bake, uncovered, at 350 degrees for 30 minutes. Pour cream over surface and bake an additional 10 minutes, or until topping is golden brown. Serve warm with cream, if desired. 8 servings.

Apple Loaf
2 c. biscuit mix
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples

Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes or until done. Serve warm. Makes 6 servings.

Apple Roll
4 c. apples, peeled & diced
1 c. chopped pecans or walnuts
2 c. sugar
3 c. flour
2 tsp. soda
1/4 tsp. salt
1 c. melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla

Grease and flour 3 (1 pound) coffee cans. In medium bowl stir together apples, nuts and sugar. Let stand 1 hour, stir often as mixture makes its own juices. In large bowl mix flour, soda, salt and spices. Add to apple mixture. Stir well. Add butter, vanilla and eggs. Stir well. Bake at 325 degrees for 1 hour and 15 minutes or until cake tester comes out clean. Cool 10 minutes on wire rack. May be served warm, cold or with cream cheese.

Stuffed Apple Salad
Ripe red apples
2 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. mayonnaise
2 tbsp. chopped nuts

Hollow out apples, leaving thinest shell possible. Cut one half inch petals halfway down shell. Let stand in ice water to curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt. Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on lettuce.

Cinnamon Apples
6 apples
2/3 c. red cinnamon candies
2 c. water
3 oz. pkg. cream cheese
2 tbsp. milk
1 tsp. lemon juice
1/3 c. pitted dates, chopped
1 sm. can crushed pineapple, drained
2 tbsp. chopped walnuts
Lettuce

Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.

Microwave Apple Crisp
4 c. apples, sliced and peeled
2 tbsp. lemon juice
1/2 c. quick-cooking oats
1/4 c. whole wheat flour
1/2 c. brown sugar
6 tbsp. margarine
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Place apples in a microwave-safe 9-inch pie plate. Sprinkle with lemon juice. Cover and microwave on high 2 minutes. Combine remaining ingredients in microwave-safe bowl. Microwave on high 2 minutes, stirring after 1 minute. Sprinkle over apples. Microwave, uncovered, on high 8 minutes or until apples are tender. Leftovers are delicious reheated.

Apple Caramel Dip
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples

Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.

Creamy Peanut Dip For Apples
1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples

Combine peanut butter and bacon; beat in sour cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1-1/2 cups. Enough for 8 or more guests.

Marshmallow Cream Dip
1 (8 oz.) pkg. cream cheese
1 (7 oz.) jar marshmallow creme
Assortment of fruit (i.e. apples, strawberries, plums, grapes)

Blend together cream cheese and marshmallow creme. Serve on the side of the fresh fruit as a dip. Great summer time treat or camping snack. Delicious and Easy!

Fried Apple Slices
3-4 apples
Sugar
2-3 tbsp. butter

Wash and core apples. Then cut into slices whichever way you prefer them, crosswise is a good way about 1/4 inch to 1/2 inch thick. Dip apple slices into sugar. Heat fry pan, melt the butter and add slices. Brown slices on both sides. You do want to cook them until they're tender. Can sprinkle with sugar/cinnamon before serving. I use my electric skillet and I set it on 300 degrees to melt butter and cook apples. Might set the skillet on the burner to medium high to cook the apples.

Apple Dumplings
1 recipe for double pie crust
6 apples (cooking - Macoun, Empire or your choice)
Brown sugar
Cinnamon
Nutmeg
Butter

SYRUP
1 c. sugar
1 3/4 c. water
1/2 tsp. cinnamon
4 tbsp. butter

Wash, peel and core apples, leaving them whole. Roll out pastry and cut in squares (large enough to cover apples). Place apples on pastry squares. Fill core (cavity) of the 6 apples with brown sugar. Sprinkle on top of brown sugar the cinnamon and nutmeg. Top with a dot of butter. Wrap apples with pastry and seal. Boil syrup ingredients for 3 minutes. Arrange apples in shallow pan, pour syrup over all and place in preheated 500 degree oven for 5 to 7 minutes. Reduce heat to 325 degrees and bake 35 to 40 minutes. CINNAMON APPLES
6 or 7 apples
1 c. water
1/2 - 3/4 c. red hots
2 c. sugar

Peel and cor1 c. water
1/2 - 3/4 c. red hots
2 c. sugar

Peel and core apples. Heat water, red hots and sugar in a large saucepan until red hots are melted. Leave apples whole or quarter. Add apples and cook slowly, turning apples frequently in syrup. When apples are tender, turn into a bowl and cool.

Baked Apples (Crock Pot)
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 c. sugar
2 tbsp. raisins
1 tsp. cinnamon
2 tbsp. butter
1/2 c. water

Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings.