My grandmother was a baker - not by profession but by habit. She was a farmer at heart and she baked a few cakes every day, whether necessary or not.
I always loved her cake, but I miss her apple dumplings. For me, they were doused, the ultimate comfort food and a mighty good breakfast with milk! She also took on apple butter making the old fashioned way with a group of friends, cooking it all day in a huge Black Kettle and canning itWinter. In later years, she began making her crockpot apple butter in a. All the flavor, none of the effort.
I performed on the tradition of the Apple Butter crockpot version, not the Little House on the Prairie version. It takes two days in a crockpot, it is planning on a weekend when you are working from home during the week, but it does not require much effort. I'm freezing my jars, but you could freeze it in plastic containers or they can and store them on a shelf. It is nothard on everyone, so if you're in a good way to bring home a taste of autumn, and wow your friends with domestic skills, try this apple butter recipe
Crockpot Apple Butter
4 c. Sugar (I use brown sugar or succanat)
8 c. cooked apples
1 / 2 c. Vinegar
2 tsp. Cinnamon
1 / 2 tsp. Carnations
1 / 2 tsp. Nutmeg
Wash, peel and slice apples thinly. Pack into crockpot until complete. Add just enough water to keep fromClinging to the bottom. Cook all day, falling to low, that night, add 4 cups adjust to 8 cups of cooked apples, sugar (sugar, if less than 8 cups). Stir Add 1 / 2 cup vinegar, well and cook all night on low covered. The next morning, add spices. Cook, uncovered, on high for 3 hours. Jars and freeze when they fill sealed jars and cooled to room temperature or when canning.
Yum! To disseminate the perfect autumn bread!