July 2012 - Our Sunday Cafe
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Apple Butter in the Crockpot, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday October 20, 2010.

I do not have my own apple tree, but granddaughter has one in her backyard. It was planted on her fifth birthday. At this time however, too immature to produce many apples.

Not enough for apple butter, that's for sure. Maybe in a few years, I can teach my granddaughter how to make apple butter from the apples on her apple tree. Until then.....

I love apple butter, it has many uses, besides being spread on hot toast.

Stir a couple of spoonful into pan drippings for a different way to de-glazed and make a quick and delicious pan sauce.

Mix it with cream cheese for a tasty dip.

Use it as a filling between cake layers.

Use it in place of some of the shortening/fat in a recipe.

There is more, and I am sure you get the idea.

So until I have a tree to work with............

I use to live in Yakima and I am familiar with Snokist. This company processes many of the Yakima grown apples. When I noticed these large cans at Costco, I knew my apple butter was only a crock pot away.


Start this in the evening and right after breakfast, you are ready to process the finished jars.


Crock Pot Apple Butter
adapted from Sage Trifle

1 # 10 can of water pack applesauce
2 c sugar
2 T cinnamon
1/8 t cloves
1/4 t allspice

Mix all ingredients in a large crock pot. Cover with a towel or screen, cook on low all night.











Place a small plate in the freezer, to use the next morning.

In the morning, this will have reduced down about 1/3 in volume. Place a small spoonful on the plate and let cool. If thick enough, turn off crock pot and prepare jars and a boiling water bath. If not let cook another hour or two, then prepare jars and water bath.

Jar up the butter, lid and cap, per manufacturers instructions. Process 12 minutes in a boiling water bath.

These jars are from the first batch, what is in the crock pot right now, 
will not be ready to jar up for about 12 - 15 hours.

Yield about 5 pints and hopefully some for now.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

This post is shared with:
full plate thursday@Miz Helens
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Parsley Buttermilk and Parmesan Salad Dressing. Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, March 7, 2011.



I am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!


Parsley, Buttermilk and Parmesan Dressing
adapted from: the Horn of the Moon Cookbook


3-5 cloves garlic (if you like more, use more)

Some have asked about my frozen garlic rolls, this is my last one. I will be making more soon and will share that process here.

1/4 t salt
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)

1/4 c freshly grated Parmesan cheese



 Rinse the parsley well, trim lower/tougher stem portion.














  Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.







Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.














Add cheese process additional 30 seconds. When processed, decant into a refrigerator jar.


makes approximately 1 2/3 cups. Chill and enjoy.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

this post is shared with:
a gallery of favorites@premeditated leftovers
cookbook sunday@coucous and consciousness
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Nova Scotia Cream Cake, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Saturday July 23, 2011.









Blueberry goodness and rich sour cream in every bite!

When I first spotted this dessert, I knew right away I wanted to make it! Right now we are using up last years  blueberries, getting ready to put away this year's crop. Although the recipe calls for fresh, I thought I would simply use what I had and adapt.

When I visited Concetta's Cafe I felt right at home, but then she specializes in comfort. Comfort in the meal served, the visit and with making you feel special. Thanks for the visit, and now lets move on to the kitchen, shall we?

Nova Scotia Cream Cake
adapted from: Concetta's cafe
375 degrees

Crust ingredients:
1 1/2 c flour
1 1/2 c sugar
1 1/2 t baking powder
1 cube (1/2 c) butter, sliced

1 t vanilla
1 egg

Combine sugar, flour, baking powder and butter in food processor, process until "crumbly". In a medium large bowl, beat egg and vanilla, stir in the crumb mixture. Mix lightly until larger crumbs form. Place mixture into prepared 9 inch spring form pan.  Press gently.


4 c fresh blueberries (I used IQF blueberries)

Spread blueberries evenly over the top of the crumb mixture.


Topping: 

2 c sour cream
1 egg
1 t vanilla
1/2 c sugar

Beat egg, vanilla and sugar until smooth. Stir in the sour cream. Pour mixture over blueberries.



Spread to cover evenly. Bake 45 minutes, check to make sure top is not over browning. Bake additional 15 - 20 minutes. If using frozen berries, at 45 minutes, reduce heat to 350 and make up to 45 minutes more. Top will be firm and the edges will be golden brown.


Enjoy, and stop by for a nice visit with Concetta, she will make you feel right at home. Now the hard part is waiting for this co cool, so we can have a slice!

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
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