12 Body Types. I’m a vase or a lollipop, not sure which. Which one are you?
Spider Web Cookies from Stie.
Melanie/Chili muses about the journey of motherhood.
The Whole Grain Kitchen Makeover.
Apple Butter
1) Fill crockpot** with thinly sliced apples (skin, seeds, core and all). We use a variety of types of tart apples. Cook on low for 18 hours. DO NOT LIFT LID!!!
2) Remove to food mill and strain into big mixing bowl. Discard skins from strainer.
3) Add: 4 cups sugar, 4 T cinnamon, 1 tsp cloves, 1 tsp allspice. Stir together. Return to crockpot.
4) Cook four more hours on low.
5) Now it’s time to can your apple butter! If you have never canned food before, consult The USDA Complete Guide to Home Canning.
We love to put apple butter on biscuits, pancakes, and toast. I’m sure there are many more uses, these are just our favorites. They also make great teacher gifts. ENJOY!
**This recipe is for a 4-quart crockpot. Adjust accordingly.
I’m a vase or a goblet – I’m not sure how to tell which either! Fun site.
Well if I ever want to make it, that will definitely be the recipe I use. It looks so easy.
The recipe sounds wonderful but 18 hours + 4 more hours…how do you do that??? Is that why you were at Bunco until 3 am? I think I’ll have to buy it instead of making it myself.
I don’t want to think about what shape I am right now, whatever shape I may be its is definitely burnt, yes sunburned in October, after two soccer games this afternoon.
I think I’m a pear. They don’t have a “normal sized rest of body, but unfortunately lacking a chest” category.
Although for the next few months I will be a watermelon
I’ve never tried apple butter. Criminal.
i must make this — I LOVE apple butter.
I posted an apple recipe today too. Must be something in the crisp air.
Blessings,
Karla
I’m an hourglass. That was a fun article.
Hi Laura. So glad you delurked!!! I bought a food mill just for this. But. If you have a food processor, then I would say that you could peel and core the apples before putting them in the crockpot, although that wastes all of those great nutrients from cooking them in the skins.
Or you could even try just coring them and using the skins and hoping that the food processor would grind them up sufficiently. Frankly, there’s not much left when I’m done with the food mill. I’m sure a lot of the skin goes into the apple butter.
The food mill isn’t expensive, though, and it might be worth the investment. You can use it for other things too.
Good luck!!
(been lurking for a couple of weeks now, probably by way of FriedOkra, where i lurk as well, by way of…WHO KNOWS. anywho…)
*cough* what do you do if you don’t have a food mill, but only have a food PROCESSOR??
AM. SO. CONFUSED!
I posted a link to your recipe on a comment I made (Giving you credit of course) on the bluelines blog (http://blogs1.marthastewart.com/blueprint/2007/10/pomo-art-apple-.html?cid=87247966#comment-87247966). I hope that’s okay, but now I’m thinking I wish I had asked first!
I’m a vase. Thanks for the link–that was fun!
With the body of a pear and apples on my mind, I must say how much I enjoyed this post.
OH, what a good memory! I make your apple butter every year without fail. I always think of us in your moms’s kitchen, with all those borrowed crock pots bubbling away…so much fun! I guess it’s that time again!
S.
YUM. Can I come over?
Seriously, I have NO IDEA which one I am. I keep asking my spouse to get out of bed to tell me, but all he’ll say is, “Do they have flying saucer shape?” which is his way of avoiding me getting mad. Which isn’t working.