Crock Pot Apple Butter

Apple Butter is so easy to make, why not make up a batch in your crock pot this fall? Store your apple butter in the refrigerator, or freeze in air-tight plastic containers (leave about 1/4 inch of space between apple butter and top of container).

You will need:

3 quarts apples, peeled, cored and sliced thin

2 teaspoons ground cinnamon

3 cups of sugar

1/2 teaspoon ground cloves

Place your apples in a 5-quart crock pot.

With heat set to high, let apples cook overnight.

The following morning, add sugar, ground cinnamon and ground cloves.

Turn the heat to low setting and allow to cook for 8 to 12 hours.

Ready! Eat!

Cinnamon Applesauce

Applesauce from the store is just, well, applesauce from the store. Make it special - make it yourself.

I pulsate my cooked apples in the blender for just a few seconds, as I like it somewhat chunky. If you wish, pulsate until the applesauce is completely smooth. Also, adjust the sugar, cinnamon and lemon juice to your liking.

I prefer Mcintosh apples for applesauce. But Granny Smith is also a good choice.

Ingredients:

3 to 3 1/2 lbs peeled, cored and quartered apples

2 tablespoons lemon juice

3 inches of cinnamon stick

1/4 cup dark brown sugar

1/4 cup white granulated sugar

1/2 cup water

1/2 teaspoon salt

Directions:

Into a large pot, add all ingredients; cover and bring to a boil

Lower heat - simmer for 20 minutes.

Remove applesauce from heat; remove cinnamon stick.

After sauce slightly cools, pour into blender and pulsate a few seconds (longer for really smooth applesauce).

Ready to serve!

Store left-overs in refrigerator or freeze in plastic air-tight containers.

FUN: add green food coloring before freezing and serve during Christmas dinner.

Zucchini Bread

The secret to making perfect zucchini bread is to squeeze most of the moisture out of the zucchini; after shredding (before measuring), place a handful of zucchini at a time in cheesecloth and squeeze the liquid from the zucchini; skipping this steps makes for soggy zucchini bread.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/ teaspoon baking soda
1/2 teaspoon baking powder
2 cups granulated sugar
1 cup butter, softened
3 eggs
1 1/4 tablespoons pure vanilla extract
2 cups zucchini (about 2 med), shredded
Optional:
1/2 cup chopped walnuts
1/2 cup raisins

Instructions:
Preheat oven to 350 degrees F.
Shred and squeeze liquid from zucchini as stated in introduction; set aside.
In a large bowl, combine flour, salt, cinnamon, nutmeg, baking soda and baking powder; set aside.
In a large mixing bowl, using electric mixer, beat for 2 to 3 minutes at medium speed, sugar, butter, eggs and vanilla.
Add flour mixture to creamed mixture. Reduce speed to low and beat for 2 minutes or until well combined.
By hand, fold in zucchini, walnuts and raisins.

Spread into 2 (8x4) loaf pans that have been sprayed with non-stick cooking spray.
Bake for 55 - 65 minutes, checking after 55 minutes for doneness - insert toothpick in middle of loaf - bread is done when toothpick comes out clean.

Cool for 10 minutes in loaf pans; remove from pans and cool completely on wire racks.