Amish Peanut Butter - Rowen
Apple Butter
Kinds of Apples - Marian Van Till
The Apple Butter - Doug Essinger-Hileman
Amish Peanut Butter - Rowen
Amish Peanut Butter
1/2 cup creamy peanut butter
1/4 cup Marshmallow Creme
1 cup light corn syrup
In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator. Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.
Apple Butter
Kinds of Apples - Marian Van Till
Use a good reasonably tart apple like Macintosh, Empire, Cortland, Jonathan, Rome Beauty or Macoun, which are good for cooking and eating.
The Apple Butter - Doug Essinger-Hileman
To start, we quartered and cored the apples, but did not peel them. We put 3 1/2 quarts of these apples in a crock pot, added 1 cup of brown sugar and 1 cup of apple cider, and cooked them for about 2 hours on high. By that time, the apples were very tender. We then ran the apples through a food mill with a medium filter. This gave a coarse consistency to the snitz. For a finer consistency, you could use a finer filter. A food processor would work fine, too, though the food mill can give a much smoother consistency.
The processed apples -- apple sauce, really -- was returned to the crockpot and cooked for about 20 more hours on low. The spices were added after about 10 hours of cooking. The last 6 or 7 hours of cooking was done without the lid.
I used my own blend of spices, consisting of cinnamon (2 parts), allspice (1 part) and cloves (1 part). I started with whole allspice and cloves, and hand ground them with a mortar and pestle. I used about 1 tbsp of spice mix per 3 1/2 quarts of uncooked apples. For this quantity of apples, I also added 1 tbsp of cider vinegar. I added the spices about 2/3 of the way through cooking.
One of the women of the church cooked hers in a stoneware pot in the oven for the first half of the cooking, and in a crock pot for the second half of the cooking. The crock pot was used only because she brought the stuff to the church on the day of the bazaar, so that its aroma would permeate the hall. We will can this and sell it later, though one person bought a jar on the spot.
Apple Butter
Kinds of Apples - Marian Van Till
The Apple Butter - Doug Essinger-Hileman
Amish Peanut Butter - Rowen
Amish Peanut Butter
1/2 cup creamy peanut butter
1/4 cup Marshmallow Creme
1 cup light corn syrup
In a mixing bowl, stir all the ingredients together until combined. Place in a covered container. Store in refrigerator. Bring to room temperature to serve as a bread spread or ice cream topper. Makes about 1 1/2 cups.
Apple Butter
Kinds of Apples - Marian Van Till
Use a good reasonably tart apple like Macintosh, Empire, Cortland, Jonathan, Rome Beauty or Macoun, which are good for cooking and eating.
The Apple Butter - Doug Essinger-Hileman
To start, we quartered and cored the apples, but did not peel them. We put 3 1/2 quarts of these apples in a crock pot, added 1 cup of brown sugar and 1 cup of apple cider, and cooked them for about 2 hours on high. By that time, the apples were very tender. We then ran the apples through a food mill with a medium filter. This gave a coarse consistency to the snitz. For a finer consistency, you could use a finer filter. A food processor would work fine, too, though the food mill can give a much smoother consistency.
The processed apples -- apple sauce, really -- was returned to the crockpot and cooked for about 20 more hours on low. The spices were added after about 10 hours of cooking. The last 6 or 7 hours of cooking was done without the lid.
I used my own blend of spices, consisting of cinnamon (2 parts), allspice (1 part) and cloves (1 part). I started with whole allspice and cloves, and hand ground them with a mortar and pestle. I used about 1 tbsp of spice mix per 3 1/2 quarts of uncooked apples. For this quantity of apples, I also added 1 tbsp of cider vinegar. I added the spices about 2/3 of the way through cooking.
One of the women of the church cooked hers in a stoneware pot in the oven for the first half of the cooking, and in a crock pot for the second half of the cooking. The crock pot was used only because she brought the stuff to the church on the day of the bazaar, so that its aroma would permeate the hall. We will can this and sell it later, though one person bought a jar on the spot.