Ingredient:
- 10 c. cooked (don't add water),
blended Jonathan apples
(approx. 1/4 bushel)
- 5 c. sugar
- 1/2 tsp. cloves
- 1 tsp. cinnamon
Direction:
Mix all of the above and cook in crock pot on low for 10-12 hours. (Cook overnight and wake up to a wonderful smell!) Then uncover and cook an additional 2-4 hours on high until apple butter is thick. Pour into hot canning jars leaving 1/4 inch head space and seal or pour into jar and simply refrigerate. Yields about 4 1/2 pints. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |