Curtis Apple Butter Recipes
CURTIS ' BAKED APPLES
Steps:
- Place apples in an 8x8 baking dish or round oval. Sprinkle the cinnamon sugar mixture in the cavities. Mix the cherries, walnuts and butter and fill the cavities. Pour the cider in the bottom of the baking dish and bake at 350 degrees for 45 minutes
- Tip: APPLE RINGS
- Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour.
CURTIS' APPLE BUTTER
Steps:
- Place all in pot. Cook for 2 1/2 hours, mashing apples occasionally, until color turns deep brown.
- Tip: APPLE RINGS
- Slice apples paper thin in rings. Spread on nonstick baking sheet, and bake at 220 degrees for one hour.
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- 1. In a food processor, pulse the flour, sugar, and salt to blend. Add the butter and pulse about 10 times, until the butter is in pea-size pieces. While pulsing the food processor, drizzle the ice water through the feed tube and process just until moist clumps form. (Or, to make the dough by hand, in a large bowl, whisk the flour, sugar, and salt together. Add the butter. Using a pastry blender or two forks, cut the butter into the flour until the butter is in pea-size pieces. Drizzle the ice water over the flour and gently toss the mixture together to moisten. Turn the mixture out onto a work surface and gently knead just until it forms into a dough.)
- 2. Transfer the dough to a work surface, divide it in half, making one half slightly larger than the other, and form into 2 thick disks. Wrap each one in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.
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- Core and slice apples. Peels do not entirely dissolve into the apple butter, but peeling is optional. Peel if desired; I never bother.
- Combine apples, cider, and spices in a 4-quart slow cooker. It will be very full. Cook on high for 5 hours (or low for 10).
- Remove lid. Blend mixture with an immersion blender until smooth. (Or, transfer mixture to a blender and blend until smooth. A potato masher can be used, but the result will be chunky.)
- Do not replace cover. Instead, leave lid off or ajar. Cook on high for another 2 hours, until mixture has thickened. (If leaving the slow cooker uncovered, cover instead with a mesh splatter guard. If leaving it partially covered, cover the opening with a towel you don't mind getting messy, because apple butter will splatter.) Stir after an hour if you're concerned about your apple butter burning.
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- Position a rack in the centre of oven and preheat to 180°C (160°C fan-forced). Grease a 23cm (base measurement) springform pan with the butter.
- Cut each apple into 8 wedges, then into 5mm-thick slices. Place in a medium bowl. Add the Grand Marnier or orange-flavoured liqueur, if using, and toss to combine.
- In a separate medium bowl, whisk the flour, caster sugar, baking powder, salt and 1/4 tsp of the cinnamon until well combined. In a large bowl, whisk the milk, oil, eggs, orange rind and vanilla until well combined.
- Transfer 1 cup (250ml) of the batter to a small bowl. Add the extra flour and whisk to combine.
- Whisk the egg yolks into the remaining batter until just combined. Add the apple mixture and stir to combine. Spoon the apple batter into prepared pan.
- Bake for 50 mins or until a skewer inserted into the centre of cake comes out clean and the top is golden brown. Transfer pan to a wire rack and set aside for 15 mins to cool slightly.
- Use an electric mixer to whisk the cream and icing sugar in a medium bowl until thick. Dust the cake with the caster sugar. Cut into wedges and serve with the whipped cream mixture.
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