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This apple butter was made in our slow cooker and truly, this recipe could not be easier. It does take some time to cook the apples down...16 hours...(seems like a long time--but the slow cooker does all the work...) and the results are amazing!! Don't let the long slow-cook of this apple butter scare you... it's worth it!
To begin I used a 6-quart slow cooker, ours is a Crock-Pot.
You'll need apples...I like to use two different varieties... why?? Apple flavors vary, and by using two different varieties your finished product will have a depth of flavor. I use this same principle when I bake apple pies, multiple apple varieties yield the best all-around apple flavor. The apples you choose regardless of variety should be fresh, unblemished, and smell really good-- like apples. I used about 8 cups of peeled and sliced apples for this recipe or about 10-15 medium-sized apples-depending on the size of your slow cooker or how much apple butter you plan to make. (I used Macintosh and Honeycrisp)
Another great tip, be sure your spices are fresh. Spices begin to lose their flavor-power after about 6-8 months...sometimes sooner. If you have old cinnamon or old cloves in the back of the cabinet... those older spices can still be great for mulling apple cider or cinnamon toast, but when going to the trouble to make an amazing baked good or this apple butter, consider refreshing your spices before the baking season gets underway....the flavors of all your finished pies, cookies--and apple butter will be even better!
Apple Butter
8-10 cups of peeled and sliced apples (Try to use two different varieties for a well-rounded apple flavor)
2 cups granulated sugar (divided)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions:
Peel 8-10 cups of fresh apples, cut into 2-inch chunks. Be sure to remove and discard all of the apple peel, seeds, and any hard parts of the apple core.
Fill a slow cooker with the prepared apples.
Add 1 cup of sugar and lightly stir to coat the apples. Cover the apples and cook on HIGH for 6 hours, stirring occasionally during the 6 hours.
After the 6 hours, Add the remaining 1 cup of sugar and the cinnamon, nutmeg, and cloves. Stir gently and cover. Cook on LOW for 10 hours more. Stir occasionally during the 10 hours.
After the apples have cooked down, the mixture will begin to thicken and the apple butter will take on a darker color. Use the back of a wooden spoon to break up any apple bits that might remain.
Let the apple butter cool and then spoon into lidded jars. Store the apple butter in the refrigerator for up to 2 weeks.
*The longer you cook the apple butter, the color will deepen and the richer and more concentrated the flavors will become. If you prefer a darker, richer apple butter, keep cooking it on low until you reach the consistency you're looking for. This process of reaching the thickness and flavor really depends on the type of apple used and the freshness and juiciness of the apples too... it all plays a role in the finished product.
If you have a smaller slow cooker or a larger one, you can still use the basic recipe, simply adjust the sugar and spices for the number of apples you are using... less sugar and spice for a smaller amount of apples--and the apples may cook more quickly, Conversely, add a little more sugar and spice for a few more cups of apples, including adding a little longer cooking time. As always, season to your personal taste. Enjoy!
RECIPE:
Cinnamon Rolls with Cream CheeseFrosting
Makes about 12 Cinnamon Rolls
Ingredients:
2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)
1/2 cup warm (100-110 degree) water + 2 teaspoons granulated sugar
1 Cup buttermilk-room temperature or slightly warmed
3 TBS Sugar
3 1/2 - 4 cups all-purpose flour + a little extra for rolling
1/2 teaspoon salt
5 tablespoonsunsalted softened butter
Filling:
4-5 Tablespoons softened unsalted butter
2 teaspoons ground cinnamon
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/8 tsp salt
Frosting:
4 Tablespoons butter
4 ounces softened cream cheese
1 cup confectioner's sugar
1/2 teaspoon vanilla
pinch of salt
2 Tablespoons milk or heavy cream to thin
Directions:
Preheat oven to 350 degrees
Spray an 8-inch cake pan with non-stick vegetable spray, set aside.
Warm 1 cup of buttermilk-or let sit out for an hour to remove the chill
IMPORTANT**
(If you warm the buttermilk in the
microwave, be sure it is not warmer
than 110 degrees... if it's too hot...
the yeast will die...and the recipe will not work.
Remember 120 degrees is just a touch warmer
than body-temperature at 98.6 degrees.
If you are not sure what 110 degrees
feels like, use a thermometer.
Add one packet or 1/4 ounce of instant yeast
1/2 cup of warm water
1/4 ounce = 2 1/4 teaspoons
Add 2 teaspoons of granulatedsugar.
Let yeast/water/sugar mixture sit for 3-5 minutes.
In a stand mixer:
Add the salt and the sugar, buttermilk and softened butter, then add the yeast/water
Add 3 1/2 cups all-purpose flour, one cup at a time until a dough forms.
Once combined, let the dough rest in a greased bowl, covered for 40 minutes to 1 hour.
Be sure the dough is resting in a warm, draft-free location.
After the dough has risen,
Turn the dough out onto a floured piece of parchment paper.
Roll the dough using a floured rolling pin.
If the dough is sticky, add flour, a little ata time until the dough is workable.
Roll into a large 1/4 - 1/2 inch thick rectangle
About (9"x 12")
Make the filling:
1/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoonscinnamon
1/8 tsp salt
Spread 4 Tablespoons of softened butter over the dough using an off-set spatula.
Sprinkle the butter with the sugar/cinnamon filling.
Roll the dough into a log. Use the floured parchment to help roll the log evenly.
Cut the log in half and then cut about 6 equal slices out of each half. Place the cinnamon rolls into 2 greased cake pans or large casserole dish. Be sure to leave at least 1 inch in between each roll so they have room to rise.
Cover and let the (rolls) dough rise 30-45 minutes
Bake in a preheated 350-degree oven
for 30-35 minutes or until the rolls are golden brown
and set in the center.
Let cool 5 minutes, before frosting.
For the Frosting:
Mix well 4 Tablespoons ofsoftenedbutter,4 ouncescream cheesesoftened--mix until light and fluffy, then add1 cup confectioner's sugar, vanilla, salt, and a little milk or cream to thin if necessary. Spread over warm cinnamon rolls. The frosting can be made ahead
