APPLE BUTTER RECIPE
Apple butter that can be altered in a pinch!
Provided by Master Cook
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h15m
Yield 15
Number Of Ingredients 6
Steps:
- Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless steel or enamel-coated saucepan; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer until mixture reduces by about half, about 20 minutes.
- Stir sugar and lemon juice into the apple mixture; bring to a boil. Reduce heat to medium-low, and continue cooking at a simmer until the mixture is very thick, about 25 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple butter into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 44.9 g, Fat 0.1 g, Fiber 2.6 g, Protein 0.3 g, Sodium 3.1 mg, Sugar 41.1 g
APPLE BUTTER - BUTTER
Made this one up today to go with some homemade banana muffins, but it's also great on bran muffins. Perfect flavor. . .smooth, creamy, and a tad bit sweet and tangy.
Provided by januarybride
Categories Low Protein
Time 5m
Yield 16 serving(s)
Number Of Ingredients 2
Steps:
- Let butter come to room temperature.
- Cream together butter and apple butter.
- Place in a container, cover and place in refrigerator until set. You may want to put it in the freezer 30 minutes before serving to get it good and solid if putting it out for guests on a platter.
Nutrition Facts : Calories 58.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 41.5, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 0.1
CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL
Cheese lovers rejoice, we have created the cheesecake of your dreams by adding nutty and tangy cheddar cheese to the batter (and crust!!) making this dessert super creamy and luscious. The crust is salty-sweet made from butter crackers and spiked with sugar that bakes up and forms a super crisp plate to hold the decadent cake on top. It's garnished with a caramel sauce jazzed up with store-bought apple butter. We use brown sugar to make the caramel which speeds up the process and eliminates the need to cook the sugar until golden brown.
Provided by Food Network Kitchen
Categories dessert
Time 11h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
- For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
- For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
- For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
- Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
- Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.
GRANDMA'S APPLE BUTTER
This is the best recipe for Apple Butter that I have ever made. My Grandma taught me how to make this years ago. Posting so that I will never lose it! I am not exactly sure on the exact yield - it's been a while since I've made this.
Provided by CindiJ
Categories Apple
Time 9h30m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Place apples in crock pot; cook on high for 4-1/2 hours (covered).
- After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
- Stir and seal in jars.
- *Can seal in hot water bath or top with paraffin.
APPLE BUTTER
A friend gave me apples from an orchard, and I decided to make apple butter. The house smells like fall and tastes even better. Recipe courtesy of Better Homes and Gardens New Cookbook of Prizewinning Recipes. Serving size is estimated.
Provided by AmyZoe
Categories Apple
Time 3h15m
Yield 8 half-pints, 12 serving(s)
Number Of Ingredients 6
Steps:
- In an 8- to 10-quart heavy kettle combine apples and cider.
- Bring to boiling and reduce heat.
- Simmer, covered, for 30 minutes, stirring occasionally.
- Press through a food mill or sieve until you have 8 1/2 cups.
- Return pulp to kettle.
- Stir in sugar, cinnamon, cloves, and allspice.
- Bring to boiling and reduce heat.
- Cook, uncovered, over low heat 1 1/2 hours or until thick and mixture mounds on a spoon, stirring often.
- Boiling-Water Canning: Ladle hot apple butter into hot, sterilized half-pint canning jars heaving 1/4 inch headspace. Wipe jam jars and adjust lids. Process in a boiling water canner for 5 minutes (start timing when water returns to boil). Remove jars and cool on rack.
- Freezing: Place the kettle of apple butter in a sink filled with ice water. Stir mixture to cool. Ladle into half-pint wide-top freezer containers, leaving a 1/2 inch headspace. Seal and label and freeze up to 10 months. Apple butter may darken slightly on freezing.
Nutrition Facts : Calories 218.8, Fat 0.3, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 57.2, Fiber 4.3, Sugar 51, Protein 0.5
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