SLOW COOKER APPLE BUTTER
Slow Cooker Apple Butter will make your entire house smell like Autumn. It also makes a great gift for the holidays, or a hostess gift at Thanksgiving. YUMMO!
Provided by Jamie
Categories Apples
Time 12h30m
Number Of Ingredients 8
Steps:
- Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well.
- Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
- Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
- Use an immersion blender to puree the apple butter until smooth.
- Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.
- Serve on breads, muffins, pork chops or just eat it with a spoon.
Nutrition Facts : Calories 96 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 19 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CROCKPOT APPLE BUTTER
It wouldn't be fall without a few batches of this easy Crockpot apple butter!
Provided by Blair Lonergan
Categories Side Dish
Time 12h20m
Number Of Ingredients 7
Steps:
- Peel, core, and quarter the apples.
- Spray the inside of a 6-quart slow cooker with cooking spray and place the apples inside. I use as many apples as it takes to fill up my slow cooker!
- Add remaining ingredients to slow cooker and stir to combine.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Uncover, give it a good stir, and continue cooking uncovered for an additional 2 hours on LOW or 1 hour on HIGH. This will allow the apple butter to cook down and thicken.
- Use a hand blender to puree until smooth. If you don't have a hand blender, transfer to a regular blender and puree in batches.
- Store in mason jars in the refrigerator for a few weeks, or keep in the freezer. If you want to store the apple butter in a pantry, be sure to follow proper canning procedures (sterilizing and processing jars). See the canning instructions in the notes below.
Nutrition Facts : ServingSize 1 tablespoon, Calories 29 kcal, Carbohydrate 7 g, Sugar 6 g
SLOW-COOKER APPLE BUTTER
Instead of standing for hours at the stovetop, utilize your slow cooker to do the all the work for making homemade apple butter.
Provided by Pam Lolley
Time 10h25m
Yield Makes 5 cups
Number Of Ingredients 5
Steps:
- Cut apples into 1-inch cubes; place apple cubes and 1 ½ cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours.
- Stir in cinnamon, nutmeg, cloves, and remaining 1 ½ cups sugar. Cover; cook on LOW until apples are very soft, 4 hours.
- Place half of apple mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Pulse until smooth or to desired texture; repeat with remaining apple mixture. Cool completely. Store in an airtight container in the refrigerator up to 1 month.
GRANDMA'S APPLE BUTTER
This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.
Provided by CindiJ
Categories Apple
Time 9h30m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place apples in crock pot; cook on high for 4-1/2 hours (covered).
- After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
- Stir and seal in jars.
- *Can seal in hot water bath or top with paraffin.
GRANDMA D'S FAMOUS SNICKERDOODLES
It's a bold statement, but in my opinion --- There has been no Snickerdoodle yet to top Grandma D's Snickerdoodles. I've tried a dozen variations. These are famous in our family for good reason.
Provided by Ms. Baker
Categories Dessert
Time 35m
Yield 30-50 Cookies (approx)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Mix together butter, shortening, 1 1/2 cups sugar and eggs.
- Blend in flour, cream of tarter, baking soda and salt.
- Shape the dough by rounded teaspoonfuls into balls (I make the balls larger than that. The bigger the ball, the bigger your cookie.)
- Mix the 2 teaspoons sugar and the 2 teaspoons cinnamon together.
- Roll the balls in the sugar/cinnamon mixture.
- Place the balls 2-3 inches apart (depending on size) on an ungreased baking sheet.
- Bake 8-10 minutes or until cookies are set.
- Immediately remove from the baking sheet.
Nutrition Facts : Calories 144.6, Fat 6.9, SaturatedFat 2.9, Cholesterol 22.2, Sodium 88.2, Carbohydrate 19.3, Fiber 0.4, Sugar 10.3, Protein 1.6
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