apple butter

Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.

Apple Cider Whoopie Pies

apple cider

all-purpose flour

baking powder

salt

baking soda

cinnamon

ginger

nutmeg

unsalted butter,

dark brown sugar

granulated sugar

cream cheese,

confectioners’ sugar

vanilla extract

Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)

In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.

Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.

In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

This recipe is a keeper. Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust. Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead. (Don't let making your own pie crust intimidate you: our <a href="http://cooking.nytimes.com/guides/how-to-make-a-pie-crust ">pie guide</a> has everything you need to know.)

Double Apple Pie

kosher salt

vodka (optional)

water

1 1/3 kilograms apples, peeled, cored and thinly sliced crosswise (1/8-inch)

granulated sugar, more as needed

30 grams quick-cooking tapioca

ground ginger

cloves

lemon juice

Heavy cream

Whipped cream, sour cream

Make the crust: In a food processor, pulse together flour and 1/2 teaspoon salt. Add butter and pulse until mixture forms 3/4-inch pieces. Mix vodka with 4 tablespoons ice water (or use 1/2 cup ice water). Add half the ice water mixture to dough, pulse a few times, then continue adding liquid a tablespoon at a time until dough just comes together (you might not use all the liquid). Dough should be moist, but not wet, and hold together when pinched. If there are visible pieces of butter in the dough, all the better.

On a lightly floured surface, gather dough into a ball. Remove a third of the dough and form into a disk. Form remaining dough into a disk. Cover both tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.

On a lightly floured surface, roll out larger disk to a 12-inch circle. Transfer dough to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork, then chill crust for 30 minutes or up to 24 hours.

While dough chills, heat oven to 400 degrees. Line chilled crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 minutes more. Cool on rack until needed. (You can bake the crust up to 24 hours in advance.)

Toss apples with sugars, tapioca, spices, 1/2 teaspoon salt and the lemon juice. Fold in apple butter. Transfer apples to crust and press gently to make sure fruit is tightly packed.

Roll out remaining dough disk to a 10-inch round. Use a knife to cut strips 1 3/4 inches wide. Arrange strips over the filling in a lattice pattern. Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.

Place pie on a rimmed baking sheet lined with foil. Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour 15 minutes more. Let pie cool on a wire rack for at least 2 hours before cutting. Serve with whipped cream, sour cream or crème fraîche.

This apple butter is everything you could want from a homemade preserve and so much more.

Apple Butter In The Crock-Pot

lbs apples (peeled apples

white sugar

Apple Butter in the Crock-pot

Place the apples in the crockpot and top with the sugar, cinnamon, and salt. Cover with lid and set to HIGH. After a few hours, uncover, stir and continue cooking with the lid off.

Continue simmering until the mixture is thickened and dark brown. Stir occasionally, as needed to prevent sticking. When the liquid is absorbed, after 8-10 hours, blend until smooth. (I use an immersion blender right in the crockpot.) However, you can also transfer the apple mixture to a blender and puree it that way.

Once the apple butter is pureed, you can adjust the thickness by leaving the apple butter in the crockpot on LOW and uncovering it. It will slowly thicken that way. Stir occasionally, to prevent sticking to the sides of the crockpot. (I typically leave mine to simmer that way anywhere from 30 minutes to 2 hours.)When the apple butter is finished, transfer it immediately into sterile canning jars.

Apple butter, like applesauce, is made from apples that have been cooked down, but the process is taken even further. The result is a thick, caramelized paste that you can spread with a knife instead of eating it with a spoon. Here, it is paired with honey, walnuts and currants to make a fall-inspired rugelach cookie. The cream cheese in the dough gives it a pleasant tang and makes it super easy to work with.

Apple Butter Rugelach

unsalted butter (1 stick), at room temperature

all-purpose flour, plus more for rolling

honey

sugar

60 grams finely chopped walnuts

currants or chopped raisins

egg,

Demerara sugar,

Prepare the dough: In a stand mixer or in a large bowl, using a handheld mixer, on medium, beat the butter, cream cheese, sugar, vanilla and salt until fluffy, about 2 minutes. Add the flour and beat until just combined. Don’t overwork it. Tip the dough out onto a piece of plastic wrap and press it together into a ball, using the wrap to help. Divide the dough in half. Shape each half into a 6-inch circle and wrap each with plastic wrap. Refrigerate for at least 2 hours and up to 3 days. (Dough can be frozen for up to 3 months.)

In a small bowl, mix together the apple butter, honey, sugar and cinnamon. Set aside.

On a floured surface, roll one slab of dough out to a 11-inch circle with neat edges. (If, at any point, the dough becomes too soft, you can transfer it to a parchment-lined baking sheet and pop it in the fridge for a few minutes.) Spread half of the apple butter mixture on the top of the dough, leaving a 1/4-inch border. Sprinkle with half of the walnuts and half of the currants. With a pizza wheel or sharp knife, cut the dough into 16 equal triangles. Starting from the wide end, gently roll each triangle up and tuck the end under. Transfer to a parchment-lined rimmed baking sheet, at least 1 inch apart. Refrigerate for 15 minutes. Repeat with the remaining dough, apple butter mixture, nuts and dried fruit, and transfer to another prepared sheet. Refrigerate until cold, about 15 minutes.

Heat oven to 375 degrees. Brush each cookie with the egg wash and sprinkle with sugar. Bake until they are puffed and golden brown, 15 to 20 minutes, rotating the sheets once. Transfer the sheets to a rack to cool.

These sticky buns are so pillowy and sweet you may want to fall right into them and take a nap. Caramel-drenched currants and pecans blanket the top. Apple butter gives them a pleasant tang, and maple syrup nudges them toward fall. To bake these in the morning with a bit less hassle, make this recipe through Step 5 the night before, cover the buns with plastic wrap and refrigerate. About 2 hours before you plan to eat, remove them from the fridge. Let them stand in a warm place until doubled, then bake as directed.

Apple Butter Sticky Buns With Pecans And Currants

160 milliliters whole milk, heated to 110 degrees

active dry yeast

all-purpose flour, plus more as needed

maple syrup

100 grams pecans, coarsely chopped

currants or raisins

Apple Butter Sticky Buns With Pecans and Currants

Lightly grease a large bowl and set it aside. In a small bowl, mix together the milk, 1 teaspoon of the sugar, and the yeast, and set aside until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine flour, salt and remaining 3 tablespoons of sugar. Add the milk mixture and egg, and mix the dough on low until almost combined, about 3 minutes. (You may need to help it along with a spatula at first.) Add the 6 tablespoons of butter all at once, and continue to knead until the dough is smooth and elastic, another 3 to 4 minutes. If the dough is very sticky, add up to 1 tablespoon more flour. It should still be very moist but the bottom of the bowl<strong> </strong>should be mostly clean. Transfer dough to the prepared bowl and cover with plastic wrap. Let it stand until it has doubled in size, about 1 hour.

Meanwhile, prepare the topping: Butter a 9-by-2-inch round cake pan. In a small saucepan, combine the butter, brown sugar, maple syrup and salt. Cook over medium heat, stirring occasionally, until the mixture reaches a full boil and looks foamy with large bubbles. Pour the caramel into the prepared cake pan. Sprinkle with the pecans and currants.

Make the filling: In a small bowl, combine the dark brown sugar and cinnamon.

When the dough has doubled, tip it out onto a very lightly floured surface. Knead it once or twice to expel the air, and then roll it with a lightly floured rolling pin into a 10-inch square. Spread the apple butter evenly over the surface and sprinkle with the sugar-cinnamon mixture. Tightly roll the dough, and pinch the top seam closed. With a serrated knife or using a piece of floss, cut the roll crosswise into 8 pieces. Set them in the prepared pan, spirals facing upward.

Cover loosely with plastic wrap, and let the rolls rest until the dough has almost doubled again, about 30 minutes.

Heat the oven to 375 degrees. Uncover the rolls and bake until deep golden brown and set, 28 to 32 minutes. Let cool on a rack for 5 minutes and then carefully cut around the edge with a paring knife and invert the rolls onto a serving plate.

An easy slow cooker apple butter recipe with no added sugar, juice or sweeteners.

Slow cooker apple butter {no sugar added}

apples (about 7 medium apples)

allspice

Core and roughly chop the apples. (You can...

Core and roughly chop the apples. (You can leave the peel on.)

Place apples in slow cooker and add spices...

Place apples in slow cooker and add spices and water.

Cover and cook on low for 9-10 hours.

Use an immersion blender — or transfer apple...

Use an immersion blender — or transfer apple mixture to a blender - and blend until smooth.

Reset slow cooker to high and continue cooking...

Reset slow cooker to high and continue cooking for two more hours. Leave the lid partially open to allow some moisture to escape (this helps thicken the mixture). Stir every 30-45 minutes to ensure the apple butter doesn’t burn on the bottom of the slow cooker.

Let cool and store apple butter in jars...

Let cool and store apple butter in jars in the refrigerator.

Tender, flaky angel biscuits that&#039;s the perfect mixture of a biscuit and a yeast roll! Easy to make recipe!!

Homemade Angel Biscuits

water (125 F)

Rapid Rise Instant yeast (1/4 oz) ((2¼ teaspoons))

all-purpose flour ((I prefer White Lily flour))

unsalted butter (chopped +more

butter-flavored shortening

buttermilk

heavy whipping cream

First, proof the yeast by add warm water and sugar to a glass measuring cup or bowl.

Stir in the yeast.

Let yeast proof while moving on the next step.

In a large bowl, sift or whisk together sugar, flour, baking powder, baking soda,  salt.

Using a pastry cutter, cut in butter and shortening until mixture resembles small crumbs.

Make a well in the center of the bowl and pour in the yeast mixture and buttermilk, stirring to combine just the yeast and buttermilk.

Next begin pushing the flour mixture into the well, until everything is combined and a dough has formed.

Lightly flour a work surface and turn the dough out on the work surface.

Gently knead the dough  to incorporate all the crumbs until you have a mound of soft, pliable dough.

Fold the dough several times (this will create layers in your finished biscuits.)

Pat the dough out into a 1-inch thick rectangle.

Using a floured 2.5 inch round biscuit cutter, cut out 8-10 biscuits. (do not twist the cutter, simply go straight down and pull up)

Place biscuits on a lightly greased pan, about 1/2 inch apart. ( My 9-inch pan held 8 biscuits)

Cover pan loosely with plastic wrap and place in a very warm, draft-free location. (I put mine in the oven with just the pilot light on)

Let rise for 1-hour and then preheat oven to 400 F.

Remove plastic wrap and gently brush the tops with a light coating of heavy whipping cream. (This will help with browning)

Bake for 10-12 minutes. (check on it at the 8-minute mark) Turn the oven to a low broil during the last minute to create golden tops (be sure to watch it constantly while broiling to prevent burning)

Brush with melted butter as soon as they come out of the oven.

Smooth creamy apple butter is a delicious topping for toast, pound cake, or can be a sauce for roast pork. Learn how to can it with step by step instructions.

Apple Butter - and how to can it!

apples

Combine the apples and water in a large saucepan. Bring this to a boil over medium-high heat. Once it reaches boiling, reduce the heat to low and boil mixture gently, for about 30 minutes, until the apples soften. Stir mixture occasionally.

Puree the apple mixture using an immersion blender OR transfer the apple mixture to a food processor or blender. Process until smooth, but do not liquefy.

Measure out 12 cups of apple puree into a clean large saucepan. Add sugar, cinnamon and cloves. Stir this mixture up until all the sugar has dissolved. Once dissolved, bring the mixture to a boil (again over medium-high heat). Once it reaches a boil, reduce heat to low and continue to cook. Stir this very frequently to prevent scorching. Continue cooking until the mixture thickens and can hold its shape on a spoon. To test to see if it is ready, spoon a spoonful of the apple mixture onto a CHILLED plate. If the liquid does not separate and form a rim around the edge of the apple butter, and the mixture can hold a spreadable shape, the apple butter is ready to place into canning jars.

While the apple butter is cooking, prepare your canner, jars, and lids, according to manufacturer and USDA canning guidelines.

Once apple butter is done, ladle the hot apple butter into your hot canning jars. Leave 1/4 inch headspace. Make sure to remove air bubbles, then re-adjust the headspace, if needed. Wipe rim well, to ensure it is clean. Place the flat lid on jar, then screw on the band until it is fingertip tight.

Place jars onto rack in prepared canner. Make sure they are completely covered with water (water should be at least an inch over the top of jars). Place lid on canner. Bring water to a full rolling boil, then process jars for 10 minutes. Take off the canner lid; let jars sit in water for 5 more minutes, then remove jars to a dish towel on kitchen counter (do not place hot jars directly on kitchen counter as they could crack due to temperature variations). Let jars sit on counter undisturbed for 24 hours. After testing each jar to make sure they have sealed properly, the jars are safe to store in pantry.

A rich, delicious apple spread for your morning toast or english muffin.

Amish Apple Butter

water ((or unsweetened apple juice

Sucanat ((or coconut sugar,

pure vanilla extract

Place all ingredients in a large pot with a full ½ cup of water or apple juice. Bring to high heat and reduce to simmer. Cook covered until the apples are soft.

Blend the apples using an immersion blender, directly in the pot. Then continue to simmer until the apple butter thickens. Note that it will thicken further once it cools.

Stove Top Apple Butter

Place all the ingredients into a large slow cooker. The size of your slow cooker should be somewhere between 4-6 quarts. The crock should be at least half full to cook properly. So adjust the size of your slow cooker accordingly.Once the apples are soft, you&#39;ll blend them with an immersion blender.

Then vent the lid with the handle of a wooden spoon, and continue to cook on low for 6-8 hours. The apple butter will thicken further as it cools.

Slow Cooker Apple Butter

Follow the recipe, but place everything into your pressure cooker with 1 cup of liquid instead of a ¼ cup. Use the manual setting and cook on high pressure.

Close the steam valve on the lid.

Cook for 8 minutes and allow a 10 minute natural release.

Blend the apples until smooth with an immersion blender.

Press the &quot;slow cook&quot; button. Vent the lid with the handle of a wooden spoon.

Cook for an additional 3 hours, or until the butter has thickened. It will thicken further in the fridge. Stir a few times during this part of the cooking process.

Instant Pot Apple Butter

https://content.jwplatform.com/videos/WjloCrH1.mp4

Amish Apple Butter Recipe

This delicious Instant Pot Apple Butter is flavored with apple cider and apple pie spice. It is paleo and can be made with no added sugar.

maple syrup or molasses (optional)

lemon juice (optional)

tsp pumpkin pie spice

Start with washing the apples thoroughly and cut...

Start with washing the apples thoroughly and cut the apples into chunks and remove the core.

Sprinkle pumpkin pie spice over the apples.

Pour the apple cider into the instant pot...

Pour the apple cider into the instant pot and then add the spice-covered apples.

Add the maple syrup or molasses onto the...

Add the maple syrup or molasses onto the apples and seal the lid. I recommend not to add too much maple syrup at once. You can add more sweetening to the apple butter once it’s done cooking.

Cook the apples on high pressure for 10...

Cook the apples on high pressure for 10 minutes. 

Slow release for 15 – 20 minutes. Once...

Slow release for 15 – 20 minutes. Once done releasing, open the lid. 

Blend the apple butter until smooth using an...

Blend the apple butter until smooth using an immersion blender or a high-speed blender (see notes**).

Taste the apple butter, and if desired, adjust...

Taste the apple butter, and if desired, adjust the flavor with more sweetener and/or lemon juice.

Turn the instant pot to the “sauté less”...

Turn the instant pot to the “sauté less” function. Cook and stir occasionally with a wooden spoon. (If your instant pot does not have a “sauté less” function, you can reduce the apple butter in a pot on the stovetop. I recommend using a splatter screen to prevent apples from splattering).

“Sauté less” for 45 - 1 hour or...

“Sauté less” for 45 - 1 hour or until it reaches the desired consistency. 

Transfer to a container and let it fully...

Transfer to a container and let it fully cool before storing it (the apple butter will thicken even more once it is refrigerated).

Homemade apple butter tastes like Fall in a jar, without any added sugar!

How to Make Apple Butter (No Added Sugar)

Core and chop the apples (I used this handy apple slicer to do it quickly) and place them in the bowl of your slow cooker. Add in the cinnamon, ginger, cloves, and water then cover and cook on low for 6 hours, or until the apples are tender enough to fall apart with mashed with a fork. (If you're using a VitaClay, this process only takes 2 hours.)

To make applesauce, use an immersion blender to puree the cooked apples. (If you chose to peel your apples, you can just use a fork or potato masher to break down the apples.) You could stop here, and enjoy this delicious spiced applesauce, but you'll need to keep cooking it down to create apple butter.

Loosely cover the pot with the lid, leaving a vent for steam to escape, and set the slow cooker to cook for another 6 to 8 hours on low, or until the applesauce has reduced by nearly half. Alternatively, you could heat the applesauce on high 45 minutes, then reduce the heat to low to quicken the process, but be sure to not leave it on high too long, or you'll risk burning the apples on the bottom. (I cooked mine in the VitaClay for 45 minutes on the "stew" setting-- which is high heat-- then transferred the applesauce to a heavy bottomed saucepan over medium-low heat to finish the thickening process, stirring every few minutes to prevent burning.)

Once the apple butter is nice and thick, transfer it to a glass jar and store it in the fridge for up to two weeks. (You can also freeze any extra for a longer shelf life!) Serve the apple butter over your favorite toast, pancakes, meats, salads, or simply enjoy it by the spoonful!

This delicious cake is made using yummy apple butter and your favorite spices.

Apple Butter Cake

unsalted butter

brown sugar

eggs

tsp nutmeg

milk

tsp baking powder

tbsp unsalted butter, melted

tsp vanilla extract

tbsp milk

Preheat oven to 350 degrees. Grease 10-inch bundt pan.

In small bowl, combine ground flax seed and water. Set aside.

In mixing bowl, cream together butter, brown sugar, and granulated sugar for approximately 4-5 minutes.

Add apple butter, flax seed mixture, cinnamon, nutmeg, and vanilla extract. Mix until combined.

In separate bowl, whisk together flour, baking powder, and salt

With mixer on low speed, add flour mixture in three parts and almond milk in two parts alternating, beginning and ending with the flour mixture. Scrape bowl to ensure all ingredients are combined.

Top 34 apple butter recipes from across the web

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The most viewed apple butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Homemade Angel Biscuits

Apple Butter - and how to can it!

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