Old Fashioned Slow-Cooker Apple Butter

Christmas wouldn’t be “Christmas” without at least a sprinkling of homemade food gifts. However I was not too excited when a sister suggested our making apple butter as one of our gifts to give this year. That is, not until I came down into the convent kitchen early one morning and sampled a “Trial Run” of butter which had been making itself in our slow cooker all night while we had all been fast asleep.

As I ate my last bite of hot buttered toast topped with this delectable wonder I was convinced that this was the perfect “homemade” gift for us to give this Christmas. My only concern being would there be enough left by Christmas eve to give away to others?

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Old Fashioned Slow-Cooker Apple Butter
SERVINGS
4pints
CHANGE SERVING SIZE
pints
COOK TIME
12hours (or overnight)
PREP TIME
30mins
READY IN
12 1/2hrs

Ingredients

Instructions

  1. Place the apples in a slow cooker. In a separate bowl mix sugars, cinnamon, nutmeg cloves and salt. Combine with apples and mix well.
  2. Cook in slow cooker on low for 10 hours stirring occasionally. The apple mixture will become thick and dark brown.
  3. Uncover and add vanilla. Continue cooking uncovered on low for 2 hours.
  4. Remove from slow cooker and blend using an immersion blender, food processor or a countertop blender and puree the apple butter until completely smooth.
  5. Transfer the mixture into containers or your choice.
  6. Top your favorite toasted bread or muffin with fresh apple butter and enjoy with a steaming mug of tea or coffee for a simple morning treat!

NOTE: This can be frozen or stored up to 2 weeks covered in the
refrigerator.

Apple Fritter Quick Bread

Several of us Sisters were recently sharing our favorite fall doughnut flavors, and it seemed the most popular Fall favorite was Apple Fritters. As a child, I remember getting these as a treat at our Fall fairs – crispy on the outside and slathered with creamy frosting, it just takes one quick bite to sink your teeth into the most delightful apple pieces covered with cinnamon. Yum! Just writing about it now makes my mouth water! Since our waistlines aren’t exactly what they were when we were kids, but still just dying to bring the memory back, I stumbled upon an Apple Fritter Bread. With a few modifications, this bread, although slightly healthier, still has those magical flavors. It’s a perfect recipe for young children to participate in making. And the aroma it brings into your kitchen…you don’t want to miss it!

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Apple Fritter Quick Bread
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
1hr
PREP TIME
15mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees. Use a 9x5 -inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray.
  2. Mix brown sugar and cinnamon together in a bowl. Set aside.
  3. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
  5. Combine flour, baking powder and salt together in another bowl and add into creamed butter mixture and stir until blended.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
  8. Sprinkle 1/2 of the brown sugar/cinnamon mixture you set aside earlier, on top of apple layer.
  9. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
  10. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
  11. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 60 minutes.
  12. To make a glaze, mix powdered sugar and milk or cream together until well mixed.
  13. Let cool for about 15 minutes before drizzling with glaze.

(add chopped walnuts or pecans if you'd like)

Cran-Apple Compote with Meringue and Caramel Sauce

I had just finished my evening rituals with Gratsie (my Maine Coon cat) and was about to leave the family room when our guest cook sister entered the room waving her camera at me with a look in her eye that told me she was pleased with something she wanted to show me…

With one innovative idea she had succeeded in transforming our popular summer tart into a Fall/Winter version using apples and cranberries laced with caramel sauce, replacing the usual summer strawberries, peaches and nectarines.

A graceful (and delicious) transition from one season to another with an amazing result! We both smiled as the cat swished her tail, and we all went to bed purring.

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Cran-Apple Compote with Meringue and Caramel Sauce
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
2hrs
PREP TIME
35mins
READY IN
2 hrs35 mins

Ingredients

Instructions

Meringue
  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
  3. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  4. Position racks in the upper and lower thirds of the oven; preheat to 200 degrees Fahrenheit.
  5. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan.
  6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  7. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
  8. Working with the bag perpendicular to the baking sheet, pipe the meringue into 2-inch-diameter tarts, spacing them about 1/2 inch apart.
  9. Bake the tarts until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the tarts cool to room temperature, about 15 minutes.
Apple-Cranberry Compote
  1. Peel and chop the apples of your choice. Sprinkle with lemon juice to prevent browning and set aside. For this recipe, we used Golden Delicious.
  2. In a medium-sized saucepan, melt the butter and add the chopped apples on medium heat.
  3. Add the sugar and seasonings to the apples and cook until fork-tender. Keep an eye on the apples and sugar, reduce heat if needed. The sugar should melt into a consistency similar to syrup. Turn the heat down if sugar starts to caramelize.
  4. Add the whole cranberries and cook a few minutes more until the cranberries start to burst. If you prefer, cook a bit longer to cook the cranberries a little more, adding sugar as necessary, depending on how tart the berries are.
  5. Remove from heat, set aside and arrange the meringues on a plate or serving platter.
  6. Gently heat the caramel sauce and spoon into the center of the meringue, tumbling the Cran-Apple compote on top. Drizzle with extra caramel sauce if desired.
  7. Serve at room-temperature and pair this tangy-sweet seasonal dessert with a steaming cup of tea, coffee or pressed cider!

Serve with your favorite Caramel Sauce!