Apple butter

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anny Middon said:

Sure. Somewhere I have a recipe I've never tried for Apple Butter
Cake.

Anny, if you can find it I would love to see it🙂)

I ditto the request, Anny. I have jars of the stuff I made for the fair and
even thought the kids are powering through it, I would like to see it do
something other than sit on white bread waiting to be eaten.
=ginny

Virginia Tadrzynski said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anny Middon said:

Sure. Somewhere I have a recipe I've never tried for Apple Butter
Cake.

Anny, if you can find it I would love to see it🙂)

I ditto the request, Anny. I have jars of the stuff I made for the fair and
even thought the kids are powering through it, I would like to see it do
something other than sit on white bread waiting to be eaten.
=ginny

Here is what Google has to offer

http://www.google.com/search?hl=en&q=Apple+Butter+Cake&btnG=Google+Search

In article <[email hidden]>, "Ophelia" <[email hidden]>

Quoted message said:

Please can you tell me what you do with it? How do you eat it and with
what?

O

Generally thought of as a bread spread, O.
I prefer fruit butters as condiments -- apple butter, plum butter,
apricot butter are all very nice accompaniments to rich meat -- roast
pork, roast turkey, grilled chops, grilled chicken. A dollop on the
side of the plate: fork the meat then dip it into the butter for a
sweet and spicy addition to the flavor. I add vinegar to my apple and
plum butters (not too much, just to brighten them up some) when they're
cooking.
--
-Barb, Mother Superior, HOSSSPoJ
Returned from Toscana e Liguria.

In article <[email hidden]>,

Virginia Tadrzynski said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anny Middon said:

Sure. Somewhere I have a recipe I've never tried for Apple Butter
Cake.

Anny, if you can find it I would love to see it🙂)

I ditto the request, Anny. I have jars of the stuff I made for the fair and
even thought the kids are powering through it, I would like to see it do
something other than sit on white bread waiting to be eaten.
=ginny

With meat, Girlie!
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

In article <[email hidden]>, "Ophelia" <[email hidden]>

Quoted message said:

The Ranger said:

Ophelia <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ms P wrote:
> "Echooo" <[email hidden]> wrote in message
> news:TMMNi.3489$Cj1.1027@edtnps90...
>> "Ophelia" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> Please can you tell me what you do with it? How do you eat
>>> it and
>>> with what?
>>>
>> On toast.
>> Yummy
>>
> Or biscuits. Same as you do any other fruit spread.
>
Thanks. Can you bake with it?

Ever used apple sauce? It's very similar except darker. I love it
in place of jelly on PBJ sammiches. I've used it on pork chops, in
yams, etc.

It's very versatile.

Excellent thanks🙂) Is it possible to use sweetener instead of sugar?

I reckon. Many of the folks across the pond would simply cook the
apples or apple pulp without sweetener added. Use sweet spices --
cinnamon, the barest amount of clove. Have you seen my fruit butter
treatise?

Fruit Butter Primer
by Barb Schaller

Amount Measure Ingredient Preparation Method
Peaches (at least 8-12)
Sugar
Lemon juice if desired
Spices if desired

Peel and pit the peaches. Cook them in one of two ways (Sarah,
<[email hidden]> stay with me here): Quarter them and put them in a
2-quart pyrex mixing pitcher (or similar--larger micro-safe bowl if you
want to). Cook at full power, loosely covered, for 10-20 minutes or
so, stirring them up about every five minutes, until they are tender.
You will see that juice has been released and the peaches pretty much
retain their shape. (You may have to cook in batches.) I want those
peaches holding their shape because it is *much* easier to drain/strain
them whole than when they are mush.

*If you don't have a microwave cooker or think my way is goofy*, put the
quartered peaches in a heavy kettle and add about 1-2 cups of water to
the pot. Start cooking over low heat to discourage sticking. Cook
until tender, stirring often to discourage sticking.

After cooking, drain the peaches through a colander, reserving juice
(you can make jelly with the resultant juice). Put the peaches through
a food mill to puree. A blender or food processor can be used, though
their action is different than milling. I much prefer a food mill -- it
strains to puree and separates any extraneous fiber; the fp and blender
chop to puree. The final texture is different.

Measure the pulp/puree by volume. Put it into a heavy bottom kettle.
Add half as much sugar as fruit (a bit less if you're fussy about sugar,
but it won't necessarily make it a better outcome, though I suppose
that's a subjective assessment). Add a wee splash of lemon juice at
this point, if you wish. Commence cooking over low to moderate heat,
uncovered, stirring to dissolve the sugar. Don't sit down and read the
paper. Don't go outside and water the tomatoes. Don't go downstairs to
fold the laundry. Don't leave the room. Stand at the sink and scrub
it. Alphabetize your spices. Wipe off the honey and syrup containers.
Don't leave the room.

When the stuff begins to boil, reduce the heat to very low, put a
splatter screen atop and cook until it is thickened to your liking.
*If* you want spiced butter, add spices towards the end of the cooking.
I won't give amounts of spices: Start with a small amount. (Duh!) Be
careful with ground cloves--a little goes a long way. Spices that are
nice with peach butter include cinnamon and nutmeg. If you leave the
room to get on with your life, take a timer with you and set it for 5-10
minutes (your cue to run back and stir and check) -- less time as it
gets closer to being done.

When you've got the stuff cooking, go back to that reserved juice and
strain it, hot, through about 3-4 layers of cheesecloth. Use the juice
for peach jelly (check a pectin box for a recipe) or adding it to
barbecue sauce.

Fruit butters are great!! They are very interruptable. *If you are
uncertain* as to whether or not they are done, hold everything! Get the
pot off the heat and let it and the contents cool. Check the texture
and consistency then. If it's as you like it, reheat and jar. I've
taken three days to make my apricot butter if I haven't had the
necessary time in one shot.

Expect the volume to have reduced by about one-third. Use that guide
for determining how many canning jars to prepare.

Have your canning jars and lids prepared and ready to fill. When the
butter is thickened, fill the jars, remove bubbles, seal and process in
a boiling water bath for 10 minutes. Because of the density of fruit
butter, I like to have my batch bubbling hot when I fill my jars. I do
this by returning the now done butter to my mixing pitcher and nuking it
till the edges are bubbling. Then I pour it into the jars, check for
bubbles and seal and process.

I recognize that this might be seen as a pretty involved process. It's
worth the time.

Other Fruit Butters
Same method.
Apricot Butter - I don't like mine spiced at all! *Maybe* a wee splash
of orange juice, more likely not. Do what you will. Easy on the lemon
juice if you use it.
Plum Butter - My plums, when pureed, are sour and strong. They can
stand cinnamon, clove, and freshly ground allspice. Skip the lemon
juice.
Apple Butter - There are a zillion recipes for apple butter. Most
include cinnamon, cloves, nutmeg, maybe mace. Skip the lemon juice.

Don't limit your use of fruit butter to a bread spread. Most, because
of their tanginess and spiciness are very nice with grilled or roast
meats, pork and chicken in particular. Apricot butter is a nice dip for
chicken or egg rolls when it's cut with some vinegar. Plum butter, too.

No doubt there are other ways to do this. This is my way.

-Barb Schaller, 21 August 1998

--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

"margaret suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Virginia Tadrzynski said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anny Middon wrote:
> Sure. Somewhere I have a recipe I've never tried for Apple Butter
> Cake.
Anny, if you can find it I would love to see it🙂)

I ditto the request, Anny. I have jars of the stuff I made for the fair
and even thought the kids are powering through it, I would like to see it
do something other than sit on white bread waiting to be eaten.
=ginny

Here is what Google has to offer

http://www.google.com/search?hl=en&q=Apple+Butter+Cake&btnG=Google+Search

Here is a good article about apple butter.
http://en.wikipedia.org/wiki/Apple_butter
I like apple butter as a condiment nowadays, but when I was younger, I would
like it on a piece of toast as an alternate to jelly or jam.

It is quite common at ole' time traditional festivals to have a bit pot of
apple butter being churned as you can see in some of the pictures on this
page.
http://images.google.com/images?hl=en&q=apple+butter+cooking&gbv=2

In my mind, it's a little like making a long, slow chutney.
Dee Dee

Ophelia said:

Please can you tell me what you do with it? How do you eat it and with
what?

I like it on the side when I eat my TPR (Taylor Pork Roll). It is also
good on biscuits (the American kind).

Ophelia said:

Please can you tell me what you do with it? How do you eat it and with
what?

O

On waffles, with bananas and yogurt!

BLP

margaret suran said:

Virginia Tadrzynski said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Anny Middon wrote:
> Sure. Somewhere I have a recipe I've never tried for Apple Butter
> Cake.
Anny, if you can find it I would love to see it🙂)

I ditto the request, Anny. I have jars of the stuff I made for the
fair and even thought the kids are powering through it, I would like
to see it do something other than sit on white bread waiting to be
eaten. =ginny

Here is what Google has to offer

http://www.google.com/search?hl=en&q=Apple+Butter+Cake&btnG=Google+Search

Thank you Margaret🙂

Dee Dee said:

Here is a good article about apple butter.
http://en.wikipedia.org/wiki/Apple_butter
I like apple butter as a condiment nowadays, but when I was younger,
I would like it on a piece of toast as an alternate to jelly or jam.

It is quite common at ole' time traditional festivals to have a bit
pot of apple butter being churned as you can see in some of the
pictures on this page.
http://images.google.com/images?hl=en&q=apple+butter+cooking&gbv=2

In my mind, it's a little like making a long, slow chutney.

Many thanks Dee Dee, it was most interesting🙂

Melba's Jammin said:

In article <[email hidden]>, "Ophelia"

Quoted message said:

Please can you tell me what you do with it? How do you eat it and
with what?

O

Generally thought of as a bread spread, O.
I prefer fruit butters as condiments -- apple butter, plum butter,
apricot butter are all very nice accompaniments to rich meat -- roast
pork, roast turkey, grilled chops, grilled chicken. A dollop on the
side of the plate: fork the meat then dip it into the butter for a
sweet and spicy addition to the flavor. I add vinegar to my apple and
plum butters (not too much, just to brighten them up some) when
they're cooking.

That sounds lovely🙂 I think I also would prefer it as a condiment:

Thanks Barb🙂

Melba's Jammin said:

Quoted message said:

Excellent thanks🙂) Is it possible to use sweetener instead of
sugar?

I reckon. Many of the folks across the pond would simply cook the
apples or apple pulp without sweetener added. Use sweet spices --
cinnamon, the barest amount of clove. Have you seen my fruit butter
treatise?

<snipped and saved>

Wonderful!!! Thanks Barb🙂)

Goomba38 said:

Ophelia said:

Please can you tell me what you do with it? How do you eat it and
with what?

I like it on the side when I eat my TPR (Taylor Pork Roll). It is also
good on biscuits (the American kind).

Thank you!

Baldin Lee Pramer said:

Ophelia said:

Please can you tell me what you do with it? How do you eat it and
with what?

O

On waffles, with bananas and yogurt!

🙂 thanks!

Quoted message said:

Baldin Lee Pramer said:

Ophelia said:

Please can you tell me what you do with it? How do you eat it and
with what?

This is a favorite of ours. They freeze well too so you can make a few at a
time. Good gifts at holiday time.
Fruit Stollen

Ingredients:

7 1/2 to 8 cups flour (2 lbs. of flour)

1 cup sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 cup of milk

1 cup of oil

1 teaspoon vanilla

Blend flour, sugar, salt, and baking powder

Make a well--add eggs, milk, oil and vanilla. Mix and divide the dough into
about 5 sections.

Roll each section out and fill the pastry dough.

Filling

1 jar apple butter (1 lb.) or any other
fruit butter

1/4 cup minute tapioca

1 cup of raisins

1/2 cup nuts

1/2 cup coconut

1/2 cup chocolate chips

Mix together and fill pastry dough.

Place on lightly greased cookie sheet.

Makes about 5 loaves. Bake 375° oven for 30 minutes.

Cool and then dust with powder sugar.

Edwin Pawlowski said:

Quoted message said:

Baldin Lee Pramer said:

On Oct 6, 7:51 am, "Ophelia" <[email hidden]> wrote:
> Please can you tell me what you do with it? How do you eat it and
> with what?

This is a favorite of ours. They freeze well too so you can make a
few at a time. Good gifts at holiday time.
Fruit Stollen

<snipped and saved>

Many thanks for that, it sounds wonderful🙂)

O