Meemaws Apple Butter Recipes

MEEMAWS APPLE BUTTER

Steps:

• Stir applesauce, white sugar, apple cider vinegar, and cinnamon together in a pot, stirring frequently; cook at a boil until the mixture is thick enough to heap in a spoon, about 90 minutes.

MEMAW'S CHOCOLATE BUTTERMILK CAKE

Steps:

• Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
• Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
• Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
• Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
• Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
• For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
• Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
• Serve with vanilla ice cream ,yummmmm-o!

RESTAURANT-QUALITY MAPLE-APPLE BUTTER

Steps:

• Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.
• While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won't splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.

APPLE BUTTER AS MADE BY MEIKO RECIPE BY TASTY

Steps:

• Peel, core, and dice the Gala and Honeycrisp apples, adding them to a large bowl filled with lemon water while you go to prevent browning.
• Drain the apples well, then transfer to a dry large bowl and add the granulated sugar, brown sugar, cinnamon, apple pie spice, salt, 2 teaspoons lemon juice, apple cider, if using, and vanilla and toss to coat well.
• Transfer the apple mixture to a 6-quart (or larger) pressure cooker, seal the valve, and set to manual high-pressure cook for 15 minutes.
• Once the cycle is complete, allow for immediate release. Remove the lid and use an immersion blender or standard blender to purée the apple mixture until smooth.
• Reset the pressure cooker, then set to sear/sauté on medium. Cook the apple butter, stirring every 5 minutes or so, until reduced to your desired consistency, about 35 minutes total. If the apple butter gets very hot and starts to splatter, cover the pot with the lid, keeping slightly ajar to allow steam to escape. Reduce the heat if needed while stirring to avoid burning yourself.
• Let the apple butter cool for about 1 hour, then transfer to a 16-ounce glass jar (or several smaller jars) and continue cooling to room temperature, then refrigerate until ready to use. The apple butter will keep in the refrigerator for 3-4 weeks.
• Enjoy!

MEMAW'S ROLLS

Steps:

• In a mixing bowl, stir in yeast and 1 cup of warm water until the yeast dissolves. Add the other cup of water.
• Add shortning, sugar and salt. Stir vigorously and mash the lumps of shortning against the side of the bowl as you sift in the flour one cup at a time.
• Stir until the dough is firm.
• Smooth down and cover with cloth or lid - let rise until double in size ( about 1-1/2-2 hours). DO NOT GET TOO WARM OR SIT ON A HOT STOVE TOP.(I turn my oven on 250 for ONE minute, then turn it OFF -- and let them rise in the warm oven).
• When dough has doubled dump out onto a floured board or coutertop, knead lightly until you can cut or pinch into rolls.
• Place in a greased pan and let rise again, approximately 1-1/2 - 2 hours. Cook until browned, brush with butter and eat.

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.