Ingredients
6 (16 ounce) jars applesauce
6 cups apple juice
8 cups white sugar
2 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
Directions
In a Dutch oven or slow cooker, bring to a boil the applesauce and apple juice. Reduce heat and simmer 1 hour.
In a small bowl, mix the sugar, cinnamon, cloves and nutmeg. Stir the mixture into the simmering applesauce. Continue simmering 2 hours more, creating a thick, rich butter. Ladle the apple butter into sterile jars and refrigerate.
Thursday, September 22, 2011
Cooking : All-Bran Classic Carrot Muffins
Ingredients
1 1/2 cups whole wheat flour
1 1/2 cups Kellogg's* All-Bran* Original cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange
Directions
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
Add buttermilk, oil, egg and lemon rind, stirring just until combined.
Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
1 1/2 cups whole wheat flour
1 1/2 cups Kellogg's* All-Bran* Original cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange
Directions
In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
Add buttermilk, oil, egg and lemon rind, stirring just until combined.
Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.
Cooking : Basil and Sun-Dried Tomato Dip
Ingredients
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste
Directions
Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
3/4 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
1/4 cup chopped sun-dried tomatoes
2 tablespoons minced fresh basil
salt and ground black pepper to taste
Directions
Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
Cooking : Brown Bread Ice Cream
Ingredients
1 1/2 cups wheat and barley nugget cereal (e.g. Grape-Nuts™)
3 cups milk
5 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half cream
1 tablespoon maple flavored extract
1 tablespoon vanilla extract
Directions
Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.
Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.
1 1/2 cups wheat and barley nugget cereal (e.g. Grape-Nuts™)
3 cups milk
5 eggs, beaten
1 cup brown sugar
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 pint half-and-half cream
1 tablespoon maple flavored extract
1 tablespoon vanilla extract
Directions
Place cereal in a bowl and pour in enough milk to cover (1/2 to 1 cup); set aside. In a large bowl, combine eggs, brown sugar, white sugar, condensed milk, half-and-half, maple flavor and vanilla. Stir until smooth. Place in freezer canister of ice cream maker. Stir in enough milk to reach fill line.
Freeze according to manufacturers' directions. When ice cream begins to solidify, add cereal mixture before freezing completely.
Cooking : Best Ever Party Appetizer
Ingredients
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved
Directions
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
Using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.
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