Crock Pot Apple Butter

This is a recipe from a very dear older lady that used to give my family apples when I was a child, Stella Ells; isn't that a beautiful name, Stella? Anyway, I have found that one of the easiest things to do to apple butter is to burn it. But, by cooking it in the crock pot, it seems almost impossible to do this. We just made a trip to Stuckey's and my goal was to make apple sauce and apple butter. This was a great website that walks you through making both the applesauce and the apple butter. I think this is just about fool proof. Another invaluable resource to the home canner is the Ball canning book. If you don't have one, get one!

2 quarts of cooked apple pulp/sauce
4 cups of sugar
2 teaspoons of cinnamon
1/4 teaspoon of ground cloves

Put on ingredients in crock pot and cook on high for 4-6 hours. I did mine for five and it was perfect. Stir well and often. Sooooo good. I will definitely keep this recipe for our family apple butter.

Note: 1.5 times the recipe will fit into both of my larger crock pots. I think they are 5.5 quarts.

Freeze Your Pies

I was given this tip by my wonderful mother-in-law...

Next time you make a fruit pie (apple, peach, etc.) make an extra one in a foil pie tin and freeze it. They fit perfectly in a large ziploc and you will have one the next time you really are craving a 'fresh' pie. Bake your frozen pie like you would your unfrozen pie... just add more time to your baking time:) No need to thaw...

Plain Cake Doughnuts

A little while ago I decided that I needed to make some doughnuts so I went in search of an easy recipe:) These are wonderful...

Plain Cake Doughnuts

2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying

Directions:
1.Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2.In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes (I used different size glasses).
3.Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels. Enjoy:)

I hope to be able to soon try my mother-in-law's doughnut recipe... so stay tuned for that:)

Apple Crisp

As we enter the season of the apple, also known as Fall, I will be trying a lot of different apple recipes. This one I got from my MOPS ladies, who truly have been a saving grace to me as I walk through the valley of the shadow of death, also known as the preschool years. I myself doubled the recipe to make a 13x9 version, cause y'all know an 8x8 size dessert isn't gonna cut it in this house. This was delicious and was even good the next morning with yogurt on it.

4 medium apples
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
1/2 teaspoon cinnamon
1/2 stick butter, softened

Heat oven to 375 degrees. Grease 8x8 baking dish with cooking spray or shortening. Spread apples in bottom of dish. Stir dry ingredients with butter until it becomes a crumbly mixture; best done with your hands. Spread over apples. Bake about 30 minutes, or until topping is golden brown and apples are fork tender. Top with ice cream if desired.

Chocolate Zucchini Bread

This is a slightly altered recipe originally from my Grandma Redwine, altered by my sister, Gracie. It makes awesome bread to use up some of that extra zucchini and it freezes well.

Bake at 350 degrees. Makes two loaves.

2 cups flour
2 cups sugar
1 cup oil
2 cups grated zucchini
3 eggs
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup cocoa powder
1/4 teaspoon baking soda
1/2-1 cup chocolate chips(depending upon how much chocolate you like in yours, plus some to sprinkle on the top)

Mix dry ingredients together in one bowl and wet ingredients in another larger bowl (yes, sugar is a "wet" ingredient). Add dry ingredients to wet, mix and then fold in chocolate chips. Place batter into two greased loaf pans. I have been told that it is better to use Crisco to grease the pans rather than cooking spray. With cooking spray they still seem to stick a bit.

Bake at 350 for one hour or until toothpick comes out clean. Yummers!

Blueberry Buckle Coffee Cake

This is a yummy recipe that a friend of mine, Candice, sent our way to use some of those wonderful blueberries that many of us have picked over the last few weeks:)

Blueberry Buckle Coffee Cake

Buckle
4 c. flour
1 1/2 c. sugar
5 tsp. baking powder
1 1/2 tsp. salt
1/2 c. butter
1 1/2 c. milk
2 eggs
4 c. blueberries, fresh or frozen (thawed and drained)

Crumb topping
1 c. sugar
2/3 c. flour
1 tsp. cinnamon
1/2 c. butter

Glaze
1/2 c. powdered sugar
1/4 tsp. vanilla
1 1/2 to 2 tsp. hot water

~Heat oven to 375 degrees. Grease two pie pans (*her note: make sure not to use very shallow pans; these cakes will be quite tall).
~Blend flour, sugar, baking powder, salt, butter, milk, and eggs; beat 30 seconds. Carefully stir in blueberries (*her note: I always gently coat mine with flour before stirring them in and it seems to help keep them from "bleeding"). Spread batter in pans; sprinkle with crumb topping.
~Bake 45 to 50 minutes or until toothpick comes out clean. Drizzle with glaze. Served warm is best! Enjoy:)

Sarah's Meatloaf Recipe

I vary this a lot depending on how many people I'm making it for.

This is the "recipe" I use when I make it for my family.

1 lb ground beef (or chuck, it doesn't matter)
1 lb sausage (I use the Jimmy Dean Sage sausage)
1 large white onion, chopped into large chunks
2 rolls of Ritz crackers, crushed
2 large eggs
1/2 palm of Kosher salt (that's just what I use. I guess its about 1 tablespoon of coarse salt, maybe 1/2 tablespoon of table salt)
About 4 turns of crushed pepper. (I don't know if you have a pepper mill or not, but its probably 1/2 teaspoon or there abouts)

Mix this all together. I use my hands and press into a 13x9 glass baking pan.

The glaze that I put on top is simple. It's just brown sugar and regular mustard. What I usually do is put a big scoop of brown sugar in a bowl and add mustard to it until its a thick glaze. I think its probably a loose cup of brown sugar and 1/2 cup mustard. I really do this part to taste, so you might take a little taste before you put it on your meatloaf, and add more brown sugar or mustard depending. The glaze gets spread over the top before you cook the meatloaf.

The meatloaf gets baked at 350 for about an hour or until the meatloaf is browned and cooked through.

This does produce a lot of oil in your cooking pan, so it is best to remove it to a serving platter for the table. :)

Sometimes I'll add an extra pound of hamburger when we have company coming over. You just add an extra egg and roll of ritz crackers and maybe another onion if you like onions. But, don't do more than two lbs of beef per roll of sausage. You can fit three lbs of meat in the 13x9 pan just fine, but if you do more than that, its best to split it up into two pans.