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Apple Butter and Tartlets
Apple butter is a real treat for the Fall. It takes a little time to
make, but it is so worthwhile! Not only can you serve it for tea and
breakfast, but you will have extra for gifts or for making Apple
Butter Tartlets. This recipe takes about 2 hours from start to
finish, which is much shorter than the cooking time called for in
most apple butter recipes.
List of Ingredients
3 and 1/2 pounds apples, mixed sweet and tart apples
2 cups apple juice
2 and 1/2 to 3 cups dark brown sugar
2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
zest and juice of 1 lemon
6 half pint canning jars, lids, and a water processor, if preserving.
Instructions
Peel, core and quarter the apples. Place them in a large Dutch oven
with the apple juice. Bring to a boil and simmer until the apples are
soft and can be pierced with a fork. Since you are using a mixture of
apples, some may cook faster than others, so you may need to remove
them to keep them from disintegrating into the juice.
Remove the apples with a slotted spoon and discard the juice. Process
the apples in two batches in a food processor fitted with a metal
blade, until the apples are thick and smooth.
Before returning the apple puree to the pan, measure it into a liquid
cup measure. For each cup of puree, add 1/2 cup of dark brown sugar
to the pan. You should have 5 to 6 cups of apple puree.
Add the vanilla, cinnamon and nutmeg* to the pan, along with the
lemon zest and juice. Be sure the zest is very finely grated.
Cook over the lowest heat setting for about 45 minutes, stirring now
and then to prevent sticking. The heat is too high if the butter is
bubbling.
The butter is ready when it looks dark and is thick enough to mound
up on a spoon.
Pour the butter into clean, hot jars and process in a water bath for
10 minutes. Refrigerate after opening or if not canning.
Apple Crunch Muffins
1 1/2 cups sifted all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 cup shortening
1 egg
1/2 cup milk
1 cup tart apples -- unpeeled and shredded
Nut Crunch Topping:
1/4 cup brown sugar -- packed
1/4 cup pecans
1/2 teaspoon ground cinnamon
Sift together flour, sugar, baking powder, salt and cinnamon into
mixing bowl. Cut in shortening with pastry blender until fine crumbs
form. Combine egg and milk. Add to dry ingredients all at once,
stirring just enough to moisten. Stir in apples. Spoon batter into
paper-lined, 2 1/2 inch muffin pan cups, filling 2/3 full. Sprinkle
with Nut Crunch Topping. Bake at 375F for 25 minutes or until golden
brown. Makes 12. Serve warm.
Nut crunch topping: Combine brown sugar, pecans and ground cinnamon
in a small bowl and mix together.
Apple Brickle Dip
Makes 2 cups.
1 8-ounce package cream cheese, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 71/2-ounce package almond brickle chips or 10 ounces English toffee
bits
3 medium, tart apples, cut into chunks
Mix the cream cheese, sugars and vanilla well. Stir in brickle chips.
Place in container then into a basket for gift-giving along with a
variety of colored apples.
Apple Cheddar Spread
8 ounces cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 cup finely diced apple Tart apple like granny smith (one small)
1/3 cup crushed walnuts
� C fine chopped celery
2 tablespoons milk
1 dash of tobasco or dash of pepper sauce.
1/4 tsp. cinnamon
1/8 tsp. nutmeg
In a small mixer bowl, beat cream cheese until light and fluffy. Beat in
remaining ingredients until well blended. Refrigerate, covered, 1-2 hours
to allow flavors to blend. Store in refrigerator up to one week. Good
with bagels, baked tortilla triangles or with a tray of sliced bread and
crackers or on waffles and pancakes. Make a turkey sandwich *gourmet* by
putting this spread on it.
Candy Apple Punch
6 cups cranberry-apple drink
3 cups water
15 hard cinnamon candies
1 (6-ounce) can thawed limeade concentrate, undiluted
Combine all the ingredients in a large pitcher. Cover and chill 8
hours or
until candies are dissolved. Pour mixture into a large Dutch oven,
and cook
over medium heat until thoroughly heated. Makes 10 servings.
Chunky Apple Spice Cake w/Vanilla Butter Sauce
Ingredients:
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 eggs
2 teaspoons Pure Vanilla Extract
1 cup all-purpose flour
1 tablespoon Pumpkin Pie Spice
1 teaspoon Ground Allspice
1/2 teaspoon salt
2 cups peeled and chopped apples (Granny Smith or Gala)
1/2 cup chopped walnuts
1/2 cup raisins, optional
Vanilla Butter Sauce:
1/2 cup butter
1/2 cup whipping cream
1 cup firmly packed light brown sugar
2 tablespoons Pure Vanilla Extract
Directions:
1. Preheat oven to 350�F. Beat butter and brown sugar for 5 minutes in a mixer bowl. Beat in eggs and vanilla just until blended.
Set aside.
2. Mix flour, pumpkin pie spice, allspice and salt. Gradually add to sugar mixture; beating until well blended. Stir in apples, nuts, and raisins, if desired.
3. Pour into one greased 9-inch baking pan; bake 35-40 minutes or
until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with Vanilla Butter Sauce.
Vanilla Butter Sauce: Combine butter and whipping cream with brown
sugar. Bring to boil over medium heat. Reduce heat; simmer 10 minutes or
until slightly thickened. Remove from heat; stir in vanilla. Serve warm.
(Makes about 1 1/2 cups)
Do-ahead Suggestion: The cake and sauce can be prepared and refrigerated
separately the day before. Warm the cake, in the oven, and the sauce,
on top of the stove, before serving.
Apple Crescents
Melissa Sent in this Recipe: a quick and easy apple snack for a very tasty treat!
Ingredients:
1 can of Pillsbury Crescent Rolls
1 apple peeled, cored, and sliced into half moon shapes
1/2 cup melted butter or margerine
1/2 cup brown sugar
cinnamon
Directions:
Preheat oven to 350 degrees. Spray cookie sheet with non-stick
cooking spray. Separate crescents into the 8 pre-cut triangular
shape. Take apple slices and dip them first into the melted butter,
then into the sugar, and place one into each crescent. Sprinkle the
apple with cinnamon. Starting from the wide end of the crescent, roll
the apple up toward the pointed end of the crescent and place on
cookie sheet. Do each crescent, placing one apple slice in each.
After each apple is rolled and placed on cookie sheet, paint tops
with melted butter, and sprinkle with brown sugar and cinnamon. Bake
at 350 degrees until crescents are golden brown.
(optional) Top with white icing, store bought, or your own homemade.
Apple Muffin Mix in a Jar
2 C. self-rising flour
1/2 C. granulated sugar
1/4 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 C. chopped dried apple
Combine and store in an airtight container.
Attach the following recipe to the jar:
APPLE MUFFINS
Contents of jar
1 egg
3/4 C. milk
1/4 C. vegetable oil
Preheat oven to 400�F. Turn jar contents into medium bowl. Add
remaining ingredients, stirring just until moistened. Fill greased
muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden
brown.
Apple Tartlets
List of Ingredients
1/2 pint of Apple butter
2 sweet apples, such as Golden Delicious, peeled, cored and very
thinly sliced
Pastry dough for 4 tartlet pans (or 1 nine inch tart pan)
cinnamon sugar
Instructions
Roll out the tart dough and line 4 tartlet pans. Chill for 30
minutes.
Pre-heat the oven to 350 degrees. Line the pans with an unbleached
basket- style coffee filter (or parchment paper) and fill the filter
with pie weights or dried beans. Place the tartlet pans on a baking
sheet and bake for 10 minutes at 350 degrees. Remove the liner and
check for doneness on the bottom (lightly browned).
Cool the tart shells. Fill with apple butter and top with the apple
slices in a decorative fan. Sprinkle the apples with cinnamon sugar.
(If you have vanilla cinnamon sugar, it will be very nice!)
Bake in a 350 degree oven 10 minutes, until just warmed through.
Applesauce Bread
This bread tastes even better the next day.
List of Ingredients
2 cups flour
1/2 cup packed light brown sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pecans, chopped and lightly toasted
1 and 1/2 cups applesauce
1 large egg
Instructions
Pre-heat oven to 350 degrees. Grease an 8 x 4-inch loaf pan.
Put flour, brown sugar, cinnamon, baking powder, baking soda and salt
in the bowl of a food processor fitted with a metal blade. Pulse
briefly to combine.
Add the applesauce and egg. Process a few seconds to combine. Remove
the blade and stir in the pecans. Pour into the prepared loaf pan.
Bake for 45 - 50 minutes at 350 degrees. Cool in pan on a rack for 20
minutes, then remove from pan and let cool completely.
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