Apple Butter

I have a couple of apple trees in my yard. I needed something to do with the apples I nabbed before the worms and squirrels had their way with them plus some my oldest daughter brought me, courtesy a coworker. Apple Butter was at the top of my "Must Do One Day" list, and it appeared one day had arrived. I gave it a shot, tweaking a bit a slow-cooker recipe I'd found online, and was quite impressed with the results. This recipe is for a small batch but can easily be doubled, depending on how many apples you have to work with.

3 pounds apples, peeled, cored, and sliced about 1/2 inch thick

3/4 cup brown sugar

3/4 cup apple juice

1 tablespoon lemon juice

1/2 to 1 tablespoon cinnamon, depending on taste

Place the apples, brown sugar, apple juice and lemon juice in slow cooker. Stir til apples are evenly coated. Cook on low 8-10 hours (or high 4-5 hours), until apples are relatively mushy. About three-quarters through cooking time, add cinnamon (can also add smidgens of nutmeg, ginger, cloves or allspice, if desired; I just like plain ol' cinnamon). Prop lid open slightly with a butter knife to allow steam to escape, and continue cooking, stirring occasionally.

Once apples are good and mushy and mixture is a nice brown color, transfer mixture to a food processor, working in batches, depending on size of processor. Process the butter until desired consistency achieved. I like mine slightly thicker and not completely smooth, but you may want to process yours longer for a smoother result.

Transfer to containers, such as sterilized canning jars or freezer bags.

Three pounds of apples yielded about 20 ounces of apple butter, which filled three small gift-size canning jars, plus some.

Apple Cobbler

 

I love, love, love apple cobbler hot from the oven and served with whipped cream or vanilla ice cream on top. I may be partial, but I think this recipe—one I cobbled together myself—is the best I've ever had.

6 apples (tart, like Granny Smith, are best but I've used Gala when that's all I had on hand)

2 tablespoons lemon juice

1 1/4 cup sugar, divided

1 1/2 teaspoon cinnamon, divided

1 tablespoon corn starch

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 stick unsalted butter, softened

1/4 cup boiling water

1/2 teaspoon vanilla

pure cane sugar crystals (optional)

Preheat oven to 425 degrees. Coat a 9-by-9 baking dish with cooking spray.

Peel, core, and slice apples into fairly thick slices. In large bowl, toss apple slices with lemon juice. Add 3/4 cup sugar, 1/2 teaspoon cinnamon, and cornstarch; toss well to coat. Let sit while preparing topping.

In medium bowl, combine flour, 1/2 cup sugar, baking powder, salt, and 1 teaspoon cinnamon. Using pastry blender, cut in butter until well combined. Add vanilla to 1/4 cup boiling water; add to dry mixture and combine well for a sticky dough.

Pour apples into prepared baking dish, distributing evenly. Using fingers, drop pieces of dough on top, covering evenly but working the dough as little as possible (you want it to be crumbly...or at least I do). If desired, lightly sprinkle top with cane sugar crystals.

Bake 25 minutes at 425 degrees. Remove and serve the hot and bubbly goodness topped with oh-so cold vanilla ice cream or whipped cream.

Makes 6 to 8 servings.

Banana Bread

This bread is everything banana bread should be: golden and crunchy on the outside; moist, dense and flavorful on the inside. Jim doesn't like bananas or anything that tastes remotely close to bananas, so this treat is mine and mine alone. (Okay, I share with anyone else in the house who wants a piece, but luckily that's only Brianna most of the time.)

3 1/2 cups flour

1 2/3 cups sugar

2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon baking powder

5-6 very ripe bananas, peeled (of course)

3/4 cup vegetable oil

4 eggs

1 teaspoon vanilla

In large bowl, mix together flour, sugar, baking soda, salt and baking powder. In a second bowl, stir together remaining ingredients until well mixed. Add banana mixture to flour mixture; stir just until ingredients are well moistened. Pour batter into two greased 9X5 loaf pans. Bake at 350 degrees for 60-65 minutes or until center is done and toothpick comes out clean. Cool in pans 10 minutes then remove to cooling racks.

Makes 2 loaves.

Barbecue Chicken Pasta Salad

Perusing Pinterest on a cold winter day, I came across a BBQ Pasta Salad side dish. Inspired, I decided to make it my own—and make it a meal. The makeover resulted in a taste of summer on a winter evening that I'm sure will be just as tasty come the warm months.

2 chicken breasts, cooked, cubed and chilled

8 ounces penne (or similar) pasta, cooked, drained, and chilled

1/4 cup diced red onion

1/4 chopped fresh cilantro

4 ounces shredded cheddar cheese

1/3 cup sour cream

1/3 cup light mayonnaise

1/3 cup barbecue sauce

salt and pepper to taste

cilantro for garnish, if desired

Combine all well. Chill. Serve. Say YUM!

Serves 4.

BBQ Chicken Pizza

A perfect blend of chicken, sauce and cilantro. (I love cilantro!) I use the deliciously tangy Pomegrante Barbecue Sauce but any barbecue sauce will do.

Pizza dough

2 cups Pomegranate Barbecue Sauce or any other BBQ sauce

1/4 cup chopped cilantro

1/4 cup diced red onion

2 cups cooked, diced chicken

3 cups shredded mozzerella cheese

Preheat oven to 400 degrees. Press pizza dough onto a greased 16-inch pizza pan. Spread with barbecue sauce, cilantro, red onion, chicken and cheese. Sprinkle a bit of cilantro on top of cheese. Bake 20 minutes or until crust is golden, center is hot and cheese is melted.

Makes 1 yummy pizza.