Recipes

Apple Butter Muffins
Recipe By : Jenni Miller
Serving Size : 12

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup applesauce
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins or nuts (optional)

Preheat oven to 400 F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
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Apple Cobbler

Ingredients:
3 large granny smith apples, peeled and sliced.
1 cup all-purpose flour.1 cup sugar.1 teaspoon cinnamon.
1 large egg.
1/2 cup butter, melted.

Directions:
Put apples in the bottom of a lightly greased 8x8 inch baking dish.Mix flour, sugar, cinnamon and egg until it looks like coarse cornmeal.Sprinkle topping over the apples.Pour melted butter over the entire dish.Bake 350 degrees for 30 minutes.Serve with vanilla ice cream and caramel sauce
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Several Apple Butter Recipeshttp://www.pickyourown.org/applebutter.htmhttp://www.recipetips.com/recipe-cards/t--1953/apple-butter.asp

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Apple Butter Recipe

Ingredients
4 lbs of good cooking apples (rec. Granny Smith or Gravenstein)
1 cup apple cider vinegar
2 cups water
Sugar (about 4 cups, see cooking instructions)
Salt (dash)
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 1 lemon

Equipment Needed
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill or a chinois sieve
A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars
Method Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth when a bit is spooned onto a cold plate and allowed to cool (1 to 2 hours). You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.) Canning 5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. 6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes. Makes a little more than 3 pint jars.