April 24, 2014

20 Brilliant Ways To Use Leftover Bread

We’ve been baking our own bread for years now but we don’t eat as many sandwiches as we used  and homemade bread doesn’t last as long as store bought bread,  so I always wind up with some bread in the freezer.  I don’t want to waste any food so I was wondering what you could make with leftover bread other than using it as a binder in meatloaf,  making stuffing, or using it for making french toast.  I found some great ideas!

20 Brilliant Ways To Use Leftover Bread

20 Brilliant ways to use leftover bread - waste not want not!

Waste not want not!

  1. Leftover Bread & Cheese Patties from Give Recipe
  2. Artichoke Spinach Goat Cheese Strata from eat.drink.smile
  3. Italian Panzanella (bread salad) from Martha Stewart
  4. Italian Bread Soup  from A Little Bit Crunchy
  5. Baked Cinnamon Toast Triangles from Orangette
  6. Homemade Croutons from A Sweet Chef
  7. Cheese, Onion, Bread Souffle from Real Simple
  8. High-Fiber Bread Quiche from Big Oven
  9. Homemade Bread Crumbs from Creative Savings Blog
  10. Classic Bread Pudding from Mikey’s In My Kitchen
  11. German Dumplings from The Food Club’s Food
  12. Vegetable Bread Tart from Delectable Victuals
  13. Grilled Dark Chocolate Sandwich from Kitchen Daily
  14. Pineapple Upside Down Cakes made with leftover hamburger buns from Real Simple
  15. Queen of Puddings from les-trois-chenes.hubpages
  16. Apple Pan Charlotte  from Real Simple
  17. Tomato Bread Soup from SparkPeople
  18. Easy Pancake Recipe with Leftover Bread from Frugal Foodie Recipes
  19. Coconut Cinderella Crisps from Winnipeg Free Press
  20. Leftover Bread Breakfast Casserole from What’s For Dinner?

What do you do with leftover bread?

 

12 Delicious Homemade Edible Christmas Gifts

Need more ideas for a last minute type present? Food presents are always an appreciated gift especially when it something out of the ordinary!

Great last minute gifts! 12 delicious homemade edible treats

Here are 12 delicious ideas for homemade edible Christmas gifts!

12 delicious homemade edible gifts

1. Chocolate Covered Buttermilk Cherries

2. White chocolate dipped candy canes

3. Gluten free peppermint patties

4. Oreo Peppermint Bark

 A round up of 12 homemade edible gifts -4 popcorn treat gifts

5. Christmas Candy Crunch

6. Hot cocoa popcorn

7. Potato chip pretzel carmel corn

8. Peppermint Crunch Popcorn

a round up of 12 delicious homemade edible gifts - 4 hot cocoa mix gifts in a jar

9. Slow cooker hot chocolate mix in a jar

10. Peppermint hot chocolate mix in a jar

11. Hot chocolate mason jar gift

12. Hot cocoa mix ornaments

Hope you got some ideas. Enjoy!

 

Extending My Harvest By Planting A Fall Vegetable Garden

Fall is here and I know for many of you the vegetable gardening season is over. But since our winter’s are generally mild, I usually plant something for fall. Extending the growing season with row covers, cold frames or a greenhouse is a great way to continue to get fresh, homegrown vegetables.

Southern fall vegetable garden

I basically pulled out all my summer vegetables a few weeks ago and planted seedlings that I got at a local store called Farmer D Organics and some are from Lowe’s. I also planted some kale, lettuce and swiss chard seeds.

fall vegetable garden

We do get cold temperatures (Thursday is our first predicted frost of the year) and we do get some snow (but not until Jan/Feb/March).  As you can see, my hoops are up for my row covers that will protect my plants from the frost.

What am I growing this year?

kohlrabi planted in a raised bed

Kohlrabi.

broccoli, lettuce, onions cool seasons plants companion planted

Broccoli, lettuce and onions in one raised bed.  Cool season plants companion planted.

curtain rod hose guides

Oh yeah….the curtain rod hose guides I never showed you.

Toscano kale seedling

Kale. We love Kale! I’m growing Toscano, Winterbor and Locanoto  (also known as dinosaur Kale). I’ve had Winterbor grow well into the summer before.

chinese cabbage companion planted with swiss chard and onions

I’m also growing Chinese Cabbage with onions and Swiss Chard. Another cool season companion mix.

black cherry heirloom tomato plant

There’s a Black Cherry Heirloom tomato that self seeded itself against one of the arbors that’s been giving me some late season tomatoes. I’m wrapping it up and trying to see how long it can keep it going!

This garden is kind of bittersweet for me as it will probably be my last garden I plant here. We’ll be putting our house on the market spring of next year as long as nothing drastic happens to the economy in the mean time! Housing prices are finally back up in our neighborhood so we’ll be gettin while the gettin’s good!

Easy Recipe – Pumpkin Pecan Braid

I generally eat pretty healthy. There are a few things that  I won’t can’t give up…like boxed cake mix recipes and things made with Pillsbury® Crescents. I (we) love Pillsbury® Crescents (this is not a sponsored post btw).  I make something at least once a week with them! So I thought I’d share their very easy Pillsbury Pumpkin-Pecan Braid that I made recently. It takes about 20-30 minutes to bake and about 10 minutes to put together. So it’s quick, easy and delish!

Pillsbury pecan pumpkin braid - Turn crescents & other simple ingredients into a fast dessert

I made it without the pecans since I didn’t have any so that’s why they aren’t pictured.  I also used Just Like Sugar Brown Sugar substitute but it’s normally made with regular brown sugar.

Pillsbury pumpkin pecan braid recipe

Ingredients

Filling

3/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze

1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans (optional)

Steps

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
2. If you are using crescent rolls: Unroll the dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13×7-inch rectangle.
If using dough sheet: Unroll dough onto cookie sheet. Press to form 13×7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
3. With a sharp knife,  make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans (optional)  or dust with some confectioners sugar.
 Enjoy!

Homemade Solutions: Make Your Own

Have you cut your food bill as much as you can but still need to find a way to cut further? I thought I’d start sharing some make your own mix pantry staples that are easy to make and budget friendly. The great thing about making your own is that not only will it save you money at the grocery store, but you can customize them to your families diet restrictions and tastes. So if you need to keep things low salt you can control that or maybe you avoid MSG or gluten.  If you make your own you know exactly what’s in it. It’ll help you save money plus it’s healthier!

make your own dry soup mix

I would suggest starting with one or two things. I know it can be very tempting to think “I’m going to make everything from scratch”. You will burn out and wind up making nothing from scratch! My goal has always been to try one or two new things a month. We started by making our own bread, then we went on to tortillas, chicken broth, coffee creamer, pretzels etc.

The first make your own mix recipe is a dry cream of soup mix. I think I use a cream of mushroom or cream of chicken soup  at least once a week and they’re expensive unless you stock up when they’re on sale.  Plus even the low sodium version still has lots of sodium and fat in it (not to mention the BPA in the can). So they don’t exactly fall into the “good for you” food category :)

dry cream of mix

Dry Cream of Soup Mix
2 cups instant powdered milk

3/4 cups of cornstarch

2 tblsp. minced dried onions

1 tsp. dried crushed basil

1 tsp. dried crushed thyme

1/2 tsp pepper

Mix all the ingredients together and  store in an air tight contaner.

To Use:
-For the equivalent of 1 can of cream of… soup, mix 2/3 cup of mix and 1 cup of chicken broth in a small saucepan, whisk until smooth, bring to a boil  and cook until thickened. Or make it in your microwave.

- You can mix with veggie broth, beef broth, or plain water as well. Make your own chicken broth to avoid MSG

-For cream of mushroom or celery you can add chopped mushrooms or celery while you are thickening the soup or saute them before adding the soup mix.

If organic  is important to you use organic cornstarch and organic whole powdered milk and make your own chicken broth. If you’re dairy free you could try making it with powdered rice or soy milk.

I also made some onion soup mix packets.  I use these at least once or twice a week.

homemade dry onion soup mix

Dry Onion Soup Mix
4 tsp. beef bouillon granules

8 tsp. dried minced onion

1 tsp onion powder

1/4 tsp. pepper

This makes one packet of onion soup mix. Mix all ingredients together and store in a snack size storage baggie or make individual foil packets.

homemade dry onion soup mix

I just started making these two mixes so I didn’t make a lot to begin with in case I didn’t like them.  But so far I can’t tell the difference between them and store bought. So far so good!

I think when you’re trying to make any kind of lifestyle changes, doing it bit by bit will give you a greater chance at succeeding. Ideally I’d like to get rid of all processed food in my pantry but I know I need to do it a little at a time!

I’ll be sharing more Homemade Solutions as I try them!
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12 Recipe Ideas for Leftover Easter Eggs

Happy Weekend everyone! Instead of my usual DIY Saturday I thought I’d share some recipe ideas for those leftover Easter eggs you’ll have after tomorrow (or anytime you have hard-boiled eggs and don’t know what to do with them).

roundup of 12 recipe ideas for using up leftover Easter eggs

Here are 12 Recipe Ideas for Leftover Easter Eggs that are a little different from the normal egg salad you might usually make with them.

english muffin hardboiled egg pizza

English Muffin Egg Pizza from Real Simple

Chocolate-Chip-Hard-Boiled-Egg-Cookies

Chocolate Chip Hard Boiled Egg Cookies from Once A Month Mom

Easter egg fried rice

Easter Egg Friend Rice from Savoring the Thyme

shortcake recipe using hardboiled eggs

Shortcake from the Los Angeles Times (uses just the hard-boiled egg yolks)

make a head muffin melts from The Pioneer Woman

Make-Ahead Muffin Melts from The Pioneer Woman

meatloaf with hard-boiled eggs

Ed’s Mother’s Meatlof from Nigella Kitchen

smoky-deviled-eggs

Smoky Deviled Eggs with Greek Yogurt from The Kitchen

pan bagnat -pressed stuffed sandwich using hard boiled eggs

Pan Bagnat (a pressed stuffed sandwich) from the Los Angeles Times

cobb-salad-

Cobb Salad from Simply Recipes

Deviled_Eggs_Florentine_

Deviled Eggs Florentine from CCF Brands

deviled-eggs-on-a-nest-of-lettuce

Deviled Eggs On A Nest of Lettuce with Honey Mustard Dressing from Tasty Kitchen

avocado-egg-salad-pioneer-woman

Avocado Egg Salad from The Pioneer Woman

According to most information I’ve read, you might want to think twice about eating eggs that  have been out of the refrigerator for more than two hours at a time as they most likely will not be safe to eat.  Also, hard-boiled eggs (with their shell on) will keep safely in the refrigerator for up to one week.

*Please go to the linked source for the recipe and to pin individual photos.

Wishing you and your families a joyful and blessed Easter weekend!

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Easy Breakfasts for Christmas Day

I don’t know about you, but I don’t want to be in the kitchen Christmas morning! So I always make a breakfast that I can either make the night before like a breakfast casserole or one that’s easy to put together Christmas morning.

easy christmas breakfast ideas

Here are 9 easy breakfasts for Christmas Day that I’ve gathered for you.

This is the egg and sausage casserole I make every year. It’s quick & easy. I put it together the night before and slip it into the oven Christmas morning.

sausage & egg casserole | Easy Christmas Breakfast Ideas

Make ahead Egg & sausage casserole – recipe here

cheesy potato casserole

I serve it with this potato & cheese casserole – recipe here- I make it with Potatoe’s O’Brien instead of hashbrowns

egg & bacon casserole

Egg, Bacon & hashbrown casserole – recipe here

praline french toast

Praline French Toast- you can make this the night before also – recipe here

breakfast enchiladas with ham

Breakfast enchiladas with ham – prep these the night before with your favorite omelet fillings -it’s topped with eggs & cheese – recipe here

Christmas tree made from cinnamon rolls | Easy Christmas Breakfast Ideas

Christmas tree cinnamon rolls made with store bought rolls. Recipe here

apple oatmeal casserole

I have to include something healthy even though my family would revolt if I tried to serve them only this. It would have to be in addition to what they normally expect! Apple oatmeal casserole -  recipe here.

Santa pancake | Easy Christmas Breakfast Ideas

How cute is this ! The little kids would love this. Mr. Snowman pancake – tutorial at Tip Junkie here

easy Christmas Breakfast Ideas

This is cute – Snowman Donuts found at The Sweetest Temptations

What’s your favorite dish to eat Christmas morning?

 

10 Easy Christmas Cookie Ideas

I’m sure most people are probably done with their Christmas decorating and onto Christmas baking? At least I am! We normally make the same cookies every year, decorated sugar cookies, thumbprint cookies, and nut crescents. But I always try one or two new recipes because you never know when you’re going to find a new favorite! Besides it’s fun to try something different.

10 Easy Christmas Cookie Ideas

So whether you need some new cookie ideas for your Christmas Cookie Swap or maybe you’re like me and just like to try a new recipe every year – here are  10 easy Christmas cookies that caught my eye!

Christmas pretzel cookies

I love sweet and salty. These Christmas Pretzel Cookies are from Wicked Noodle who has a printable recipe. The star shaped pretzels are fun but round ones would be just as nice.

peppermint pretties Christmas cookies

These are Peppermint Pretties from Craftaholics Anonymous (adapted from Taste of Home). A shortbread type of cookie that doesn’t use eggs!

Melted Snowman Christmas Cookies

Aren’t these cute! What kid wouldn’t like a Melted Snowman Cookie? Tutorial on Truly Custom Cakery

Peppermint Patty Christmas Cookies

Peppermint Patty Christmas cookies from B-Inspired Mama. She uses a healthy substitute for fat that I’d never thought of using!

Mexican Mocha Crinkle Cookies

These have a little bit of a spicy ingredient. Mexican Mocha Crinkle Cookies  appropriately from A Spicy Perspective.

peppermint crunch chocolate chip Christmas cookie

This is a little different take on a cookie we all love. Peppermint Crunch Milk Chocolate Chip Cookies from Culinary Concoctions. Try it with white chocolate to make it even a little more festive looking.

Praline Christmas Cookeis

Praline Christmas Cookies from Plain Chicken

Christmas tree cookies

These Christmas Tree cookies are made with ready to bake sugar cookie dough & M&M’s minis – from Real Simple. Anybody can make these!

Cranberry pistachio Christmas cookies

Don’t these look festive! Cranberry-Pistachio Christmas cookies from The Girl Who Ate Everything (original recipe from Betty Crocker)

Christmas 7 layer bar cookie

This is a really strong contender for our new cookie this year.  Holiday 7 Layer Bar from Midwest Living.

What’s your favorite Christmas cookie?

               Happy Christmas Cookie Baking!

*photos are linked to the original source

5 Unusual Pumpkin Lover’s Recipes!

I love pumpkin so I’m always on the look out for pumpkin recipes. Especially if they’re a bit different from the usual pumpkin bread/pie/cookies that I normally make.

 Pumpkin Recipes via A Cultivated Nest

Here are 5 recipes that I’ve saved that I’m planning on making.

pumpkin tiramisu

Pumpkin Tiramisu. I LOVE Tiramisu so I will have to try this pumpkin one from BHG.

Pumpkin Pie Cupcakes

How about these yummy looking Pumpkin Pie Cupcakes by The Baker Chick!

Pumpkin Funnel Cake

I love funnel cakes. I love pumpkin. What could be better than Pumpkin Funnel Cakes by Something Swanky

pumpkin buttermilk biscuits

Those flaky Pumpkin Buttermilk Biscuits are from Sweet Pea’s Kitchen. Wouldn’t these be different and perfect for a fall breakfast!

For my Vegan friends, don’t these Pumpkin Orange Banana Spice Bars from Happy.Healthy.Life look good! pumpkin banana orange bars They even have a sprinkle of  seeds on top!

pumpkin

 

*****Please link to the original source if pinning – that’s where the recipes are! Links are in the photo and in text.*****

 

 

An Autumn Treat – Pumpkin Oatmeal Cookies

Aren’t you ready to bake and eat all things pumpkin! I know I am! I have been on the search for a healthy pumpkin oatmeal cookie recipe for the past few months.

acorn teapot

In my search for the perfect healthy pumpkin oatmeal cookie, I”ve eaten some really dry cookies and some cookies that were flavorless. Let just say 2 tablespoons of sugar isn’t going to cut it. At least not at this point. Maybe I can work my way to that healthy lifestyle where 2 tablespoons of sugar in a batch of cookies will taste delicious. I’m not there yet.

Most recipes use 2 sticks of butter and 2 cups of sugar. Those are the two things I wanted to cut back on. Finally I just decided to use my old recipe and make some healthy substitutions and start there. Every time I make them I’m going to cut the fat and sugar back a bit. I think that’s a good way to ease into it.

pumpkin oatmeal cookies

The smell of pumpkin and cinnamon is so wonderful. It just says fall is here doesn’t it?

ingredients for cookies

So here’s my recipe for “somewhat healthy” pumpkin oatmeal cookies.

Pumpkin Oatmeal Cookies

  • 2 cups of old-fashioned oats
  • 1 cup of all purpose whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick of un-salted butter softened
  • 1/2 cup brown sugar
  • 1/3 cup Agave Nectar or honey
  • 1/2 cup un-sweetened applesauce
  • 1 cup of pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract

Preheat oven to 375 F.  Prepare your baking sheet – parchment paper/silicone mat/cooking spray

-Stir together the dry ingredients, oats, flour, spices, baking powder & salt. In another bowl beat the butter & brown sugar together, then add the Agave, applesauce, pumpkin, egg and vanilla extract.  Add the oat mixture and stir until combined.

-These cookies will not spread. Drop by rounded tablespoons & press into shape if you like. Bake 10-15 min until lightly browned.

NOTES: Add white chocolate chips, chopped nut or chopped cranberries (my fav) for added flavor and texture.

I prefer these cookies on the small side even though I show larger ones in the photos. I find the flavor and texture are better. But it’s up to you.

pumpkin oatmeal cookies

This is a great fall comfort cookie to have with some hot tea or coffee!

Have you altered a favorite recipe to make it healthier?

Basil, the garden & the fence

I’m starting to get emails asking if I’m o.k. so I thought I’d better post! Yes, I’m fine and I’ll give a personal update at the end of this post (I still have a few emails to respond to – thank you for your concern!).

I harvested some basil so I thought I’d share how I preserve what I don’t dry.

step 1 in preserving basil

Remove the leaves, wash and spin in salad spinner to dry

I freeze quite a bit of basil as the summer goes and then I use it as flavoring in soups & sauces. I also make a batch of pesto at the end of the summer using some of the frozen basil.

Vitamix blender

blend the leaves with little bit of olive oil to keep them from turning black in the freezer

We use our wonderful Vitamix which is THE best thing I ever won from a blog give away! Yes I won the Vitamix!!  The Canny Homemaker gives away some wonderful items like the Vitamix/ Cuisinart/Kitchen Aid etc. Plus she has good posts about eating healthy. We use our Vitamix every morning to make smoothies and lots of other things (like ice cream).

freezing basil

put your chopped up basil in freezer proof containers

The basil I freeze for flavoring is pureed and put into ice cube trays. The basil I  freeze to use in pesto is chopped more coarsely and frozen in a larger container.

basilaftercuttingforfreezing

Leave some leaves on your plants so they can re-grow

This is my basil AFTER cutting – I leave a few leaves on because it needs some leaves to re-grow.

 

Although it was an unexpected expense, we had to put up a fence along the back of property after Colonial Pipeline chopped down all my trees and shrubs.

woodenprivacyfence

New fence along the back of our property

They cut the Crepe Myrtles down to 4 feet and we all thought they wouldn’t leaf out again since they were cut so late in the season. But they have come back! I’ve started replanting the fence line but it’s going to take me a while. This photo shows about 1/5 of the area!

raised beds

Vegetable garden June 2012

The vegetable garden is coming along. Slower than last year. Plus we have two rabbits that have made our yard their home and either them or the chipmunks had a snack of my corn early on  (what they left alone doesn’t seem to be doing well – so no homegrown corn for us the year). Last year, I already had lots of zucchini – this year not even one so far and I’ve already been fighting the squash bugs!

sunflowers

Sunflowers grown from seed in my cutting garden

I have lots of sunflowers in my cutting garden raised bed. I haven’t cut one flower! I rarely cut any in my yard except the hydrangeas. I don’t know why :) I guess I just enjoy seeing them  in the yard!

redbarn

I love this tree! I got it as a tiny seedling from my daughter’s piano teacher about 10 years ago.  You can see one of our rain barrels next to it (we have three and really could use more). They’re almost empty. It’s so hot today (over 100) and we haven’t had any rain in while.

On a personal note they finally know what’s wrong with me (at least I hope they’re right) – I have an entrapped (pinched) lateral femoral cutaneous nerve.    Nothing much they can do at this point. I don’t have any pain at the moment – it could flare up again though and I’ve lost some sensation in my left leg. But at least I can get on with my life and not see a new doctor every week! That in itself was very stressful.

Anyway, hope you are all  having a good weekend and staying cool!

Easy Pumpkin Cake

pumpkin cake

I’ve been baking a lot of treats since it’s been so cool and rainy lately. I have to say that we love anything with pumpkin in it and I bake pumpkin treats all year long. But there’s just something about fall and pumpkins – they really are just so perfect together.

slice of pumpkin cake

Yesterday I made Pumpkin Cake and I thought I’d share the recipe with you since it’s  so quick and easy (and since I realized I haven’t posted in a week) :)

PUMPKIN CAKE

1 box yellow cake mix

1 can  solid pack pumpkin puree

1/2 cup white sugar

3 eggs

1/2 cup water

1/2 cup oil (I use light olive oil but any vegetable oil is ok)

1 tsp pumpkin pie spice

Pre-heat oven to 350 and prepare a bundt pan by lightly spraying with vegetable oil spray.

Place all the ingredients into a bowl and mix for 2-3 minutes. Batter will be thick but smooth.

Pour into the bundt pan and place into the oven.

Bake at 350 for about 45 minutes or until toothpick inserted comes out clean. Let cool  and invert on to a plate then dust with powdered sugar or your favorite frosting/glaze. A thin cream cheese frosting drizzled over it is good!

easy pumpkin cake

I froze half of the cake. I wrap in plastic wrap and then foil. It keeps in the freezer for several months. It’s so handy having something homemade in the freezer that you can pull out for unexpected (or expected) company.

Also, I always stock up on the box cake mixes when they’re on sale. I can and do make cakes from scratch but sometimes I don’t feel like it and also my daughter and husband wouldn’t make a cake from scratch. So it’s good to have the box mixes on hand so that they can bake when they feel like it.

autumn's delight teacup

Enjoy and have a great weekend!

Crock Pot Apple Butter & Phyllis Hoffman Celebrate Magazine Giveaway

home grown apples

Last year I shared my easy no-fuss recipe for making apple butter in the crock pot and since so many apple varieties are beginning to be available, I thought I’d share it again. Also at the bottom is a  giveaway for Phyllis Hoffman’s Celebrate (Festive Fall Issue) Magazine.

 This is my basic recipe for Crock Pot Apple Butter.

  • 5/6 lbs of apples cored and sliced (I don’t peel mine because we don’t mind cooked peels but peel if it bothers you)
  • 4 Cups of sugar (but depends on the sweetness of the apples and how sweet you like things – so taste)
  • 2-3 Tsp. Cinnamon
  • 1/2 Tsp. Ground Cloves
  • 1/4 Tsp. Salt

Put all the apples in your crock pot. Combine all the other ingredients in a bowl and pour over the apples, stir. Cover and cook on high for 1 hour then reduce to low and cook about 8-10 hours. Stir occasionally and mash your apples with a potato masher to get a smooth consistency. Your apple butter should be dark brown and thick when done. Makes 3-4 quarts.

Your house will smell divine while this is cooking!

apple butter on homemade bread

You can place this in hot sterilized jars and use the water bath method, but I just make one jar to use immediately and the rest I freeze. It’s supposed to keep for about 3 weeks in the fridge but honestly, it never keeps for longer than a week in my house because everyone eats it up!

 

Would you like a copy of Phyllis Hoffman’s Celebrate magazine?

This give away is closed

 

The Festive Fall Issue is 114 pages filled  with gorgeous photos and lots of great fall decorating & entertaining ideas. Plus great fall recipes like Candy Corn Cupcakes,  Individual Pumpkin Trifles, Ginger Pepita Brittle and Pumpkin Bread Pudding – YUMMO!

phyllis hoffman celebrate fall

To enter: Just leave a comment on this post. Please leave a way to contact you. The winner will be picked at random and announced on Friday. Sorry open to US residents only.

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