Crockpot Apple Butter

One of the many comfort foods we enjoy. I love it slathered on homemade biscuits.

5 1/2 pounds apples, peeled and finely chopped (I use three different kinds of apples)
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place apples in a large bowl. Combine sugar, cinnamon, cloves and salt. Pour over apples and mix well.

Place in crockpot, cover and cook on high for 1 hour.

Decrease heat to low; cover and cook on low for 9 to 11 hours or until thickened and dark brown. Stir occasionally.

Uncover and cook on low for 1 more hour.

If desired, whisk until smooth.

Spoon into freezer containers, leaving 1/2 inch headspace. Cover and freeze.

Or ladle in hot sterilized jars, add 1 tablespoon lemon juice per pint, wipe rim, cap with two-piece lids and process in a water bath canner for 10 minutes.

Makes approx 9 1/2 pints

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Mountain Berry Pie

A delicious pie for any occasion. Serve it up with a dollop of whipped topping or a scoop of vanilla bean ice cream. 

Pastry for double-crust pie

1 cup white sugar

1 pinch of salt

1/4 cup cornstarch + tablespoon cornstarch

1/2 teaspoon cinnamon

1 cup blueberries

1 cup strawberries

3/4 cup blackberries

3/4 cup raspberries

1/8 cup water

1/4 cup peach schnapps

2 tablespoons lemon juice

2 tablespoons butter or margarine

Combine sugar, cornstarch, salt and cinnamon in a large saucepan.

Stir in berries and add water, peach schnapps and lemon juice.

Cook over medium heat just to the boiling point. It should be thickened. If berries are frozen this takes a little while longer.

Pour into pie shell and dot with butter.

Top with a lattice crust or full crust with slits cut.

Brush top with milk and sprinkle with sugar.

Bake at 350 degrees for 45 minutes.

~ Farmgirl

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Corn Cob Jelly

I was very intrigued when I first saw this recipe. I had to make it just to find out what all the hype was about. I'm so very glad I did. I've been making it for many years now and I really enjoy the delicate apple honey taste.

12 sweet corn cobs, corn removed
4 cups water
4 cups sugar
1 (1 3/4 ounce) box fruit pectin

Bring water with cobs to a boil and boil for 10 minutes.
Measure 3 cups and strain through wet cheesecloth.
Pour into a large saucepan with pectin and bring to a rolling boil.
Add sugar.
Bring back to a boil and boil for 3 minutes.
Skim foam if necessary and add food coloring if you want.
Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.

Make 6 1/2 pints

Enjoy
~ Farmgirl

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Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

1 stick (1/2 cup) butter

1 egg, lightly scrambled

1 cup milk

1 cup all purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 quarts whole strawberries, capped and washed

4 ounces Neufchatel cheese, cut into small pieces

Plain Greek yogurt, vanilla ice cream or whipped topping for serving optional

Preheat oven to 350 degrees. Melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, flour, sugar, baking powder and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

Serve hot out of the oven with choice of topping, if desired.

Note: The berries will sink and become mushy the longer it sits out of the oven after baking. Best if eaten hot fresh out of the oven.

Recipe credit goes to Kitchenscoop.com 

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