Monday, September 22, 2014

Apple Butter

5 pounds apples, peeled, cored, and diced
1 3/4 cups apple cider
1 1/4 cups sugar
2 tablespoons lemon juice
Pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg

In a large pot, bring the apples an cider to a boil over medium-high heat, stirring occasionally to prevent sticking or burning.  Reduce the heat to low and simmer until the apples are soft, 30-35 minutes.  Use a potato masher, fork, or immersion blender to roughly mash the mixture.  Return the apple mixture to the heat and stir int he sugar, lemon juice, salt, cinnamon, mace, and nutmeg.  Continue to simmer until the mixture has thickened and becomes a deep rich brown, about 1 1/2 hours.  The mixture will be relatively smooth but may have a few chunks.  If you want a completely smooth butter, you may puree it lightly at this point.  Store the apple butter in a covered container int he refrigerator or pour the finished apple butter into prepared jars, leaving a quarter-inch of head space.  Seal the jars and process for 7-10 minutes in a boiling-water canner.  Store the processed jars in a cool, dark place.

Gluten Free 7-up Lemon Cake

1 3/4 cups butter
3 cups sugar
6 eggs
3 cups brown rice flour
1/2 tablespoon xanthan gum
2 teaspoons baking powder
2 tablespoons lemon extract
3/4 cup 7-up

Preheat oven to 325 degrees.  Grease a bundt pan and coat it with rice flour.

Cream butter and sugar, beating well.  Add eggs, one at a time, beating well.  Add flour and other dry ingredients.  Beat.  Add lemon extract and 7-up and beat well.

Pour into prepared pan and bake for 1 to 1 1/4 hours.

This recipe is delicious.  We use lemon pie filling and pour a little in the center as you are filling it into the bundt pan and top with the other half of the mixture.