4 tart apples
1/2 cup molasses
biscuit dough (you can buy this in the supermarket)
1.2 tsp. ground cinnamon
2 T. butter
Preheat oven to 3750 degrees.
Pare and slice apples. arrange on a well greased shallow baking dish. Sprinkle with cinnamon, drizzle over the molasses, and dot with the butter.
Cover with biscuit dough which has been rolled out to about 1/2 inch thickness. Cut slits in dough to allow steam to escape. Bake for 30 minutes. Serve hot, cutting out squares - with fresh whipped cream. (optional.)
4 qts. apples
2 qts. apple cider
2 cups sugar
2 cups dark corn syrup
1 tsp. cinnamon
Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put
the apples into the cider and cook very slowly over low heat, stirring frequently, until it
begins to thicken. Add sugar, syrup, and cinnamon. Continue to cook until
thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pints.
FYI: Many Amish make their apple butter in vats, due to the large quantity they prepare to share with the community and/or their large families.
Note: If you rather buy authentic Amish-Made Apple Butter, check out the following sources online. Note that the last one also sells sugar-free apple butter.
And last but not least...Amish make their own applesauce, and we can do the same on a smaller scale. There's nothing like fresh made applesauce. This is an unsweetened version. Simply add sugar to taste if you like it sweet.
FRESH APPLESAUCE - Serves 4
8 small cooking apples
1 cup water
1/4 tsp. grated nutmeg
1 teaspoon ground cinnamon
|Peel and core the apples. Place in a deep pot. Add water and bring to a boil.|
|Simmer until apples are tender. Then mash with a potato masher to a lumpy consistency.|
|Remove from heat, add the nutmeg and cinnamon. Incorporate well. Place in covered containers and refrigerate.|