Slow Cooker Apple Butter


Submitted by: Kandi L.
Recipe origin: USA

This recipe comes from “Apple Butter Bonanza,” a cookbook created by Kandi to raise money for her town’s historical society in Front Royal, Virginia. While traditional apple butter uses a 30-gallon copper cauldron and requires hours and hours of stirring, this slow cooker recipe is a much easier alternative.

INGREDIENTS
2-3 quarts unsweetened applesauce
1 cup apple cider (not apple juice)
2-3 cups sugar
3 teaspoons cinnamon
1/2 teaspoons ginger
1/2 teaspoon allspice
3/4 teaspoon ground cloves

Add all ingredients to the crockpot and stir.

Place a tea towel between the lid and the crock. This is to absorb condensation. (Be sure to fold the ends of the tea towel on top of the lid so it doesn’t touch the sides of the slow cooker.)

Cook on high for 8-10 hours, removing the lid and tea towel after 2 hours. Then cook without the lid for the remainder of the time. Stir occasionally to make sure it doesn’t burn. Cook longer to make it thicker and darker in color.

Apple butter will be done when it is thick, sticking to a spoon when the spoon is turned upside down, and is dark in color. Enjoy!

Chocolate Fudge Candy Recipe For Your Personalized Cookbook

Ingredient list

2 cups sugar
1 Tbsp flour
3 Tbsp cocoa
2/3 cup evaporated milk
1/4 lb butter/oleo
1 cup pecans
2/3 box confectioners sugar
1 tsp vanilla
Instructions

Melt butter in a 2 quart boiler. Add sugar, flour, cocoa, evaporated milk & vanilla. Boil 1 minute, stirring constantly. Remove from heat. Add confectioners sugar and vanilla. Wisk well. Add pecans. Drop on wax paper.
* Please use real butter! Before starting spread newspaper on table with wax paper on top.

Oven baked caramel corn

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Prep Time: 5 min.
Total Time: 50 min.

Ingredients

1 tbsp vegetable oil
½ cup popcorn kernels
½ cup unsalted butter, at room temperature
1 cup granulated sugar
¼ cup golden syrup or corn syrup
1 tsp vanilla extract
½ tsp salt
½ tsp baking soda

Directions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. In a large pot or Dutch oven heat oil over high heat. When oil is very hot add popcorn kernels and cover with lid. Let kernels pop, shaking the pot often, for about 4 min. When popping slows or stops remove from heat and tip popcorn into a large bowl.

3. In a medium sized saucepan stir together butter, sugar and golden syrup. Bring to a boil over medium-high heat and let bubble until mixture turns amber in colour, about 4-5 min. Remove from heat and stir in vanilla extract, salt and baking soda. Pour over popcorn and toss well to combine.

4. Pour popcorn mixture onto prepared tray in an even layer. Bake for 30 min., until dark golden. Remove from oven and mix popcorn with a spatula. Let cool completely. Break into pieces before serving.

Peanut brittle

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water

Preparation instructions

In a 4-qt saucepan, mix sugar, corn syrup, and water. Bring to a boil, stirring constantly. Cover pan for 1 minute to wash down sides of the pan. Remove lid and cook rapidly to soft-crack stage~270° F. Add peanuts and continue cooking, stirring constantly to the hard-crack stage~310° F.-about 5 min. or until candy is golden brown. Add butter, vanilla, and soda. As you stir, candy will foam up. Pour into buttered pan and rub spatula across the top to break bubbles. When cold, break into pieces. Store tightly covered.

Submitted by: Jennifer L

Old time popcorn balls

from Jennifer L.’s book, North Branch , MN

Ingredients

20 c. popped popcorn (about 1 c. unpopped)
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp vanilla

Preparation instructions

Remove all unpopped kernels from popped corn. Put popcorn i a large roasting pan; keep warm in a 300° oven. Butter the sides of a 2-qt saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270° (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just till mixed. Shape with buttered hands into 2 1/2 to 3 inch balls.

Submitted by: Jennifer L

Divinity

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring (optional)
1/2 c. chopped candied fruit or dried fruit (optional)
1/2 c. chopped nuts (optional)

Preparation instructions

In a heavy 2-qt saucepan stir together sugar, corn syrup, and water. Clip candy thermometer to side of pan. Cook and stir over medium-high heat till sugar dissolves and mixture boils (5 to 7 min). Avoid splashing syrup on sides of pan.
Reduce heat; cook, without stirring, over medium heat to 260° (hard-ball stage). Mixture should boil gently over entire surface. Reaching hard ball stage should take about 15 min. Remove saucepan from heat. Immediately begin to beat egg whites in a large mixer bowl on medium speed of electric mixer till stiff peaks form.
Remove candy thermometer from the side of the sauce pan, gradually pour hot syrup in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating constantly on high speed of electric mixer. (add syrup slowly to ensure proper blending. This should take about 3 minutes. Add vanilla and a few drops of food coloring. Continue to beat just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. When candy holds its shape, stir in fruits and nuts, if desired; quickly drop candy by spoonfuls onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more and check again. If mixture is too stiff to spoon and has a rough surface, beat in hot water a few drops at a time, till candy is a softer consistency.
Cool; store tightly covered.

Submitted by: Jennifer L

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