Apple Butter

apple-butter

Autumn, the years last loveliest smile. Were already half way through the season but it really hasn’t felt much like fall here in N.E Ohio in the last month with the unusually warmer weather we’ve been having, hey I’m not complaining though!Β  This week, the temperature finally started to dip back into the lower 60s with heavy clouds and even a little rain fall here and there. The crisp air is comforting as I warm up around a fire pit with a hot hazelnut latte from Starbucks in my hand and watch as the wind throws the leaves onto the ground. The sound of leaves crushing beneath my brown leather boots is a lovely reminder that its okay to let things go and to just breathe and have patience for whats to come in the near future.

I didn’t have much opportunity this fall to work with the seasonal produce. I finally made time to swing by my favorite fruit stand up near my Grandparents home in Port Clinton and grabbed a heavy bag of the best looking Gala apples a girl could pick. The first thing that came to my mind that I haven’t made before in the past was Apple butter. Of course I made apple pie as well, however that recipe is one everyone should already have.

This smooth, puree that spreads better than butter is super easy to make and goes great on pancakes or even a piece of toast. Heck, it’s even good enough to eat it off a spoon like peanut butter! However you choose to enjoy it, this recipe is worth making. If you’re looking for gift ideas to your friends and family for the holidays, which are just around the corner, why not make a large batch and can it up in a fun gift basket with pancake mix and other breakfast essentials; Just a fun idea!

apple-butter-2

Prep Time: 20 Minutes

Total Time: 50 Minutes

Yield: Makes 4, 8oz Jars

Mise en place:

-8 Gala Apples, peeled, cut in medium chunks, seeds removed

-1 Cup Apple Cider

-1 1/2 Cups Granulated Sugar, divided

-3/4 Teaspoon Ground Cinnamon

-1/4 Teaspoon Allspice

Method of Prep:

-Bring apples, cider and 1/2 cup sugar to a boil in a dutch oven over high heat. Cover leaving lid slightly ajar, and boil 20 minutes or until apples are tender and most of the liquid had evaporated; Stir every 5 minutes.

-Process cooked apples and cooking liquid in a blender until smooth. Return mixture to dutch oven. Stir in cinnamon, allspice and remaining 1 cup of sugar. Bring to a boil over medium heat.

-Reduce heat to low and simmer, uncovered stirring often, 15 minutes or until thickened.

-Cool about 45 minutes. Spoon into airtight containers and refrigerate up to 2 months or freeze up to 6 months.

**Mix in 3 Tablespoons of Pumpkin puree to make a pumpkin apple butter!

2016-11-08-19-05-06

Advertisements

Pumpkin Pancakes with Maple Cinnamon Butter

Your mother might of told you when you were younger not to play with your food. When I was told that I laughed but listened anyways, I never understood what the big deal was. Now my inner child cant help but play with food.Β  It leads to fun creations and awesome presentations, Oh If only momma knew.

Pancakes are delicious, except when your in Mexico (long story). 9 times out of 10 when people eat breakfast, pancakes are always included. I do enjoy the classic old school buttermilk pancakes but because I love everything about fall, I like to stay in season and eat pumpkin pancakes instead. They still have the same fluffy texture, and soft feel, just the color is darker and the taste is sweeter. If you have kids, you will make their day by making the pancakes into pumpkin shapes. I know as a kid I always enjoyed the Mickey Mouse cakes, and if I’m feeling extra childish, I will make them for myself every now and then. No harm in having a little fun with the presentation of your food. I made a maple and cinnamon butter to spread on top of the pancakes as well. Seriously, this is a great match. If you like your pancakes wet, drizzle on some more warm maple syrup! If you don’t have kids or a pumpkin cookie cutter (I found mine at Michaels for $1!) go ahead and make pancakes the round way. Breakfast is a lot of fun!

Active Time: 10 Minutes

Total Time: 20 Minutes

Recipe Credit: Martha Stewart

Ingredients:

-1 1/4 Cup AP Flour

-2 Tablespoons Sugar

-2 teaspoons Baking Powder

-1/2 teaspoon of each: Cinnamon, Ground Ginger, Salt, Allspice

 

-1 Cup Milk

-6 Tablespoons Pumpkin Puree

-2 Tablespoons Melted Butter

-1 Egg

Preparation:

-Whisk together all the dry ingredients.

-In a separate bowl, whisk together all the liquid ingredients.

-Whisk liquid mixture into the flour mixture until incorporated.

-Heat up a large skillet over medium heat.

-Spray with pan spray, or melted butter.

-Pour pancake batter into pan and cook for 3 minutes on both sides.

-Remove from pan, spread on maple butter and dredge in syrup.

Enjoy!

Maple Cinnamon Butter

-2 Sticks Butter, soft

-2 Tablespoons Maple Syrup

-2 teaspoons Brown Sugar

-1/2 Tablespoon Cinnamon

-Add all ingredients into a medium bowl. Whisk until incorporated.

-If you want to get creative you can place whipped butter into a piping bag and pipe fun designs on the pumpkin.

-Save any leftover butter and batter for the next time you make pancakes!

**Note: To make the pumpkin shapes, you can either, place the batter inside the mold and let it cook, this is the harder way to do it, or you can make pancakes as your normally would, and then cut out the pumpkin shapes once finished. If you cook it in the mold be careful because the mold will get hot! Just flip it upside down when the bottom half is cook, only fill the mold halfway. When you flip it, some of the batter may spread out the sides, it wont ruin the shape though, just cut them off in the end.