A collection of recipes using our 2010 Hampton Falls Apple Haul. Apple Bread (last made 9/25/2010) Baking is alchemy, a "process of transmuting a common substance, usually of little value, into a substance of great value." Today's alchemy is apple bread. 10-12 oz apple butter or applesauce 1/4 cup melted butter or Earth Balance 2/3 to 1 cup sugar (I like it less sweet) 1 1/2 cups flour 1/4 teaspoon salt 1 egg, beaten or 1.5 teaspoon energ egg replacer 1.5 teaspoon baking powder 1/3 cup walnuts, chopped Preheat oven to 350°F. Mash apple butter in a bowl with sugar. Add all the remaining ingredients and mix well with a wooden spoon. Bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve. Tip: melt butter in loaf pan in microwave, swirl melted butter in pan and pour most of it into the apple/flour mixture. Now the pan is greased. Apple Butter (last made 09/12/2010) 2 tablespoons butter or olive oil 3 pounds assorted apples, peeled, cored, and cut into quarters NOTE: leave peels on three larger apples for pectin, used mix of Cortlands and Macs 3 cups apple cider 2 tbsp sugar 1/2 teaspoon ground cardamom In a Dutch oven over medium heat, melt butter and add apples. Cook apples until slightly softened, about 15 minutes. Add cider, bring to a boil, and reduce heat to a simmer. Let simmer, partially covered and stirring occasionally, until soft, about 30 minutes. Mash well with spatula, add sugar, cook partially covered over very low heat for 2-3 hours, stirring occasionally until it reaches your desired thickness. Let cool, strain through food mill or mesh strainer to smooth texture, mix in cardamom. Apple butter may be kept, refrigerated in an airtight container, up to 5 days. NOTES: I stopped cooking when had the consistency of pudding. After straining, I had four cups, so I split the butter: 2 cups with 1/4 tsp cardamom & 2 cups with 1/4+ cinnamon. |