There is something about cool weather and nice slice of home baked bread slathered with fresh apple butter. The easiest way for me to make it is to use my other half, my slow cooker. The aroma that fills the house is unbelievable. Not quite the smell of apple pie but still fragrant.
- 5 lbs of finely chopped, peeled and cored apples (different apples will give a slightly different flavor)
- 2 – 4 cups of sugar, depending on how sweet you like your apple butter
- 2 tsp ground cinnamon or 1 cinnamon stick
- ½ tsp of ground cloves
- ¼ tsp of salt
- Put all of the ingredients in the slow cooker, cover and cook on high for 1 hour, stirring occasionally.
- Set your slow cooker to low and let it cook for 9-10 hours, stirring occasionally.
- Once it has turned a nice, rich brown color remove the top and cook uncovered for 1 hour. Stir with a whisk to make it smooth.
- You can spoon it into jars to refrigerate or containers for freezing.
**Note*** I will skip the last hour of uncovered cooking, spoon into canning jars to can and keep in the pantry.
We are removing processed foods from our diet so one of our experiments has been in making our own mayonnaise. This took a few tries to perfect the recipe to get it just right.
- 2 whole eggs
- 1 teaspoon dijon mustard
- 1/2 teaspoon paprika
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 TBS lemon juice
- 2 cups vegetable oil
|Recycled pickle jar does wonders for mayonnaise.
- Place the eggs, mustard, paprika, pepper, salt, and lemon juice into a blender. Blend on high speed until combined.
- Slowly drizzle in the oil with the blender running.
- Once the oil has been mixed in well, scrape the mayonnaise into a bowl, and adjust the seasonings to taste.
- Store in the refrigerator up to 3 days, just as a note you can cut the recipe in half if you don’t think you will use it all up in 3 days or share with friends.
We all love chocolate syrup in our house. We use it in milk and desserts. However, we are also trying to move away from using commercial products. I would love to find an organic source of cocoa eventually but for now we are using commercial cocoa.
- 1 Cup of water
- 1 Cup of sugar
- 2/3 cup cocoa
|1. Bring water to a boil and then dissolve sugar into it.
|2. Bring syrup to a boil and add cocoa. Stir until it mixed thoroughly.
|3. Once cocoa is mixed in remove from heat and allow to cool. I have a recycled jar that I use to store in the refrigerator.
I taunted you yesterday with talk of a homemade BBQ Sauce. This is a recipe totally my own.
- 1/2 cup Ketchup
- 2 TBS Dijon Mustard
- 1/4 cup Maple Syrup or honey or molasses whichever you have on hand
- 2 TBS Onion Powder
- 1 TBS Soy Sauce
- 1 shot Whiskey
- 1/4 cup Water
Mix all ingredients in a bowl using a hand whisk. You can use it right away or put it in a container in the refrigerator for the flavors to blend more.