Slow Cooker Maple Apple Butter – Canning on Sundays

Canning on SundaysMaple Apple Butter

 

 

 A couple of months ago when I shared the recipe for Cider Apple Butter,  I told you how I had fun testing out a whole bunch of Apple Butter recipes last fall.

The Cider Apple Butter was my favorite of the three, but this one was a close second.

It’s actually really hard to even compare the two because this one has a totally different flavor, not only because of the maple but since it cooks down for such a long time in the crockpot it has a little bit of a darker taste and look.

Very unique!

Enjoy!

 

Slow Cooker Maple Apple Butter
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Ingredients
  1. 7lbs apples, peeled, cored and chopped
  2. 1 1/4 cups pure maple syrup
  3. 6 tablespoons lemon juice
  4. 1/4 cup water
  5. 1 teaspoon cinnamon
  6. 1 teaspoon pure vanilla extract
Instructions
  1. Place apples into crock pot and add all remaining ingredients.
  2. Stir to coat.
  3. Cover and cook on high for 1 hour.
  4. Turn to low and cook for 12 hours.
  5. Stir then puree with immersion blender or food processor/blender in batches. Be very careful it will be very hot!
  6. Cook uncovered on low for another 2-3 hours, stirring often.
  7. Prepare canner, jars and lids.
  8. When it is at your desired consistency (like a very,very thick applesauce) ladle into hot jars, leaving a 1/4 inch headspace.
  9. Remove air bubbles, wipe rims and affix lids.
  10. Process in a boiling water bath for 10 minutes.
  11. Remove and let cool undisturbed for 12 hours.
Notes
  1. Yields: 8 half pints
Adapted from Gazing In
Adapted from Gazing In
From the Garden Table http://fromthegardentable.com/

 

 

 

Peanut Butter Chip Candy Bar Cookies

Peanut Butter Chip Candy Bar CookiesJust in time for Halloween and tons of left over candy (right?!?!)  I offer you these little pieces of heaven.

It seems that every year we get overloaded with one particular type of candy or another. Last year it was lollipops. I think between the 2 kids we had over 40!  I don’t know what to do with a plethora of lollipops (if you have a recipe that uses them please share!) But the year before it was Snickers.

It’s definitely not a bad thing to have lots of Snickers but sometimes too much of anything is just… too much.

So in preparation this year, I decided to do a little experimentation with candy bar baked goods. (Plus it was an excuse to buy some early Halloween candy and maybe gives those a little taste test too.)

I decided to try these cookies with Peanut Butter Snickers and I could have gone either way with the chips, chocolate or peanut butter, but since I had a full bag of peanut butter chips on hand I choose to go that route.

These were truly amazing! A soft cookie with loads of rich flavor.

You can use any type of candy bar you want for the topping but I think Snickers was perfect because of both the softness of the caramel/nougat and the crunch from the peanuts.

I only made a single batch, because maybe…ummm, some of the candy bars disappeared, so the cookies only lasted a day in my house. If you have similar cookie issues in your house, I would definitely recommend doubling!

Enjoy!

Peanut Butter Chip Candy Bar Cookies
Yields 20
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Ingredients
  1. 7 tablespoons butter
  2. 1/2 cup sugar
  3. 1/4 cup brown sugar
  4. 1 egg
  5. 1/2 teaspoon vanilla extract
  6. 1 1/4 cups flour
  7. 1/2 teaspoon baking soda
  8. 1/8 teaspoon salt
  9. 1 cup chopped candy bar pieces, divided (I used Peanut Butter Snickers)
  10. 1/3 cup peanut butter chips
Instructions
  1. Preheat oven to 350 degrees
  2. Add butter and sugars to the bowl of a mixer.
  3. Cream together until fluffy, about 3 minutes.
  4. Add in egg and vanilla, mix to combine.
  5. Sift flour, baking soda and salt.
  6. Slowly add in to the butter mixture until just combined.
  7. Gently add in half of the candy bar pieces and all of the chips.
  8. Place rounded tablespoonfuls onto a baking sheet.
  9. Bake for 11 minutes and remove from oven.
  10. While still hot, push the remaining candy pieces onto the top of the cookies.
  11. Remove to cooling rack.
From the Garden Table http://fromthegardentable.com/

Lentils with Apple & Sweet Potato

 

Lentils with Apple & Sweet Potato What an incredible weekend I had!

This past weekend was the 25th Annual Milford Pumpkin Festival and besides enjoying a few of the festivities, I was there as a vendor for the first time selling my jams, jellies, salsa and mustard. It was my biggest event to date and a great success for me.

Now that it is over I can get back into the swing of things around here and home.

My kids and I had a wonderful pajama day yesterday and boy did I need it! I had a chance to catch up on a few long overdue projects around the house and we also spent some time in the kitchen making some warm, comforting food. Slow Cooked Apple Oatmeal for breakfast, Mac & Cheese for lunch and this filling lentil dish for supper.

Not to mention, with all of the cooking and baking I have been doing with apples the past few weeks I finally made some apple crisp for the first time of the season and it was oh so good!

With this lentil dish, the apples, sweet potatoes and a bit of maple syrup, add a nice touch of sweetness, but not overly so. It is a perfect warm comfort food and so good for you too! How can you go wrong?

Enjoy!

Lentils with Sweet Potato & Apple
Serves 4
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Ingredients
  1. 2 cups green lentils, uncooked
  2. 1 large onion, diced
  3. 3 garlic cloves, minced
  4. 1 apple, peeled and diced
  5. 1 sweet potato, peeled and diced
  6. 1 1/2 cup tomato, diced (or 15oz can)
  7. 2 1/2 tablespoons pure maple syrup
  8. 2 tablespoons blackstrap molasses
  9. 2 teaspoons prepared yellow mustard
  10. 1 teaspoon salt
  11. 2 tablespoons apple cider vinegar
Instructions
  1. Rinse and drain lentils.
  2. In a large oven proof pot, add lentils with 4 cups of water.
  3. Bring to a boil the reduce heat to low-medium and simmer for 1/2 hour, uncovered, stirring often.
  4. Remove from heat once lentils are tender and most of the water is absorbed.
  5. Preheat oven to 375 degrees.
  6. Add onion, garlic, apple, sweet potatoes, tomatoes, syrup, molasses, mustard and salt to pot. Stir well.
  7. Add vinegar.
  8. Cover with lid and bake for 20 minutes.
  9. Remove from oven, uncover and stir.
Adapted from Oh She Glows
Adapted from Oh She Glows
From the Garden Table http://fromthegardentable.com/