Apple butter made overnight in the crock pot was delicious! I used Barbara's recipe as a model and simplified it a bit to suit our needs. Since there are six of us, I cored and chopped enough apples to fill the crock pot. I didn't peel them. I used a mix of apples; Cortlands, Macouns, and Yellow Delicious because these are what I had on hand. I added a cup of water (because I didn't have any apple juice), 2 tsp cinammon and 1 tsp nutmeg (because I didnt have allspice or cloves).
I cooked on low overnight. In the morning I used a potato masher to mix it all around. I turned the crock pot to high and left it uncovered while I hit the shower. By the time I had the pancakes made, the apple butter had thickened to a great consistency, slightly chunky and not watery at all.
I chickened out and didn't make the cornbread but I'll be giving Ruthie's recipe a try later this week. Thanks Ruthie! Last night I put chick peas in the crock pot for tonights dinner. I still have a fair amount of greens in the fridge, 3 eggplant, some broccoli and a bunch of radishes. I'm leaning toward soup with the eggplant cooked as "steaks" on the side but I'll be perusing my cookbooks for a more creative way to combine these ingredients.
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