Home : 2008 : Jul : 19
4 cups bottled, unsweetened apple juice or cider*
4 pounds golden delicious apples, peeled, cored, & sliced
1 1/2 cups sugar
2 teaspooons ground cinnamon
In a heavy bottomed, 8 quart pan, bring apple juice to a boil over high heat. Add apples; reduce heat to medium low, cover and simmer, stirring occasionally, until apples are soft enough to mash easily (about 30 minutes). Stir in sugar and cinnamon until well blended. Cook, uncovered, mashing apples and stirring often, until mixture is thickened and reduced to five cups (about 1 hour). Ladle into prepared half pint jars, leaving ¼” headspace. Process for five minutes.
Yield: about five half-pints.
*Cider gives the apple butter a deeper, richer (and some say stronger) flavor. My recommendation is to stick with the apple juice unless you really love the flavor of cider.
14 apples, stewed & pureed
1 t. cloves
2 medium onions
2 t. cinnamon
1 c. sugar
1 T. salt
1 c. vinegar
1 t. dry mustard
1 t. pepper
Put all ingredients into a saucepan and boil for one hour. Put into prepared sterilezed jars and seal. Process in boiling water bath 15 minutes.
1 T. margarine
2 ½ cups milk
¾ cup cornmeal
½ cup molasses
¼ t. salt
1. Preheat oven to 300 degrees Fahrenheit.
2. Use the margarine to lightly grease a baking dish.
3. In a saucepan, mix the milk and cornmeal together over medium heat, stirring often.
4. Cook about 15 minutes or until thickened.
5. In a bowl, lightly beat the eggs.
6. Gradually add the eggs to the cornmeal mixture, stirring constantly.
7. Add the molasses and salt. Stir.
8. Remove cornmeal mixture from heat and pour into the baking dish.
9. Bake, uncovered, for about 45 minutes and then serve warm.
This will have the consistency of a bread pudding if lightly cooked and of a moist spice bread if cooked longer. You may have to try this more than once to get it the way you prefer.
(Indian pudding is not like the pudding we eat. It was mainly used as a dessert.)
For individual use only. Do not copy, reproduce or