Grandmas Apple Butter Recipes

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

GRANDMA'S APPLE BUTTER

Steps:

• Place apples in crock pot; cook on high for 4-1/2 hours (covered).
• After 4-1/2 hours stir and add remaining ingredients. Cook for another 4-1/2 hours with NO lid.
• Stir and seal in jars.
• *Can seal in hot water bath or top with paraffin.

GRANDMA'S APPLE BUTTER

Steps:

• Peel and cook apples adding water as needed.
• Push thru a sieve.
• Then bake in the oven till thick.
• As there was no time or temp please watch them closely.

APPLE BUTTER - GRANDMA STYLE

Steps:

• In an 8 or 10 quart pot combine apples and cider or juice. Bring to boiling; reduce heat. Cover simmer for 30 minutes, stirring occasionally. Then puree in a food processor or blender. Return to pot. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Cook uncovered, over very low heat 11/2 hours or till very thick, stirring often.
• Ladle into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jars rims; place lids on jars and screw on the jar rings. Process in boiling-water canner 5 minutes (start timing when water begins to boil). Remove jars and cool on racks. Makes 5-6 half-pints.

GRANDMA'S APPLE BREAD

Steps:

• In a large bowl, combine the flours, sugar, baking powder, cinnamon, baking soda and salt. In another bowl, whisk the egg, apple juice, applesauce and oil until smooth. Stir into dry ingredients just until moistened. Fold in pecans. , Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

GRANDMA'S APPLE PIE

Steps:

• Line a 9-in. pie plate with bottom crust; trim crust even with edge of plate. Set aside. , In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

GRANDMA HORNER'S DUTCH APPLE BUTTER

Steps:

• Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
• In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
• Drain apples. Discard water.
• Run apples through food mill to remove skins and turn apples to pulp.
• In large pot, bring cider to a boil and add apple pulp and brown sugar.
• Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
• When it reduces/thickens, add cinnamon, allspice and cloves.
• Let it thicken to desired spreading consistency.
• Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
• Serve on bread, toast, muffins, or on cottage cheese.

GRANDMA SIMPSON'S APPLE DUMPLINGS

Steps:

• Whisk together flour, salt, and cinnamon for crust. Cut in shortening until very crumbly. Sprinkle enough water over the mixture to just hold the dry ingredients together; mix together and form into a ball. Wrap with waxed paper and chill in the refrigerator for 20 minutes.
• Roll dough on a lightly floured surface (1/2 batch at a time) to a 1/8-inch thickness. Cut into six 7-inch squares. Reserve any extra dough for decorative garnish, if desired.
• Place one apple in the center of each square of dough.
• Combine brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Divide mixture evenly between the apple cores and dot the top of each apple with 1 teaspoon butter. Bring the opposite corners of each square together at the top of each apple, pressing gently to seal the seams. Transfer to a large baking dish, making sure the dumplings do not touch.
• Preheat the oven to 500 degrees F (260 degrees C).
• Combine water, sugar, corn syrup, butter, cinnamon, and nutmeg for syrup in a pan and bring to a boil. Allow to boil for 3 minutes. Pour syrup mixture over the top of all of the dumplings.
• Bake immediately in the preheated oven until the crust begins to turn light golden brown, 5 to 7 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake, occasionally spooning hot syrup from the bottom of the pan over the top of the dumplings, until apples are tender, 30 to 35 more minutes.
• Serve warm.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.

GRANNY'S APPLE BUTTER CAKE

Steps:

• NOTE: You may adjust spices according to spices in apple butter if the butter is particularly strong flavored or extra light flavored.
• Preheat oven to 350°.
• Grease and flour a 13 x 9 inch baking pan or 3 coffee cans or 2 loaf pans.
• Into large bowl, measure all ingredients except raisins and nuts.
• With mixer at low speed, beat until well-mixed, constantly scraping bowl with spatula.
• Beat at high speed for 3 minutes, occasionally scraping bowl.
• Stir in raisins and nuts.
• Pour batter into pan or divide equally between coffee cans or loaf pans.
• Bake for 40 to 45 minutes (longer for coffee cans).
• Check for doneness by inserting toothpick in center until toothpick comes out clean.
• Cool cake in pan or on wire rack.