Pennsylvania Dutch Apple Butter Recipes

PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

Steps:

• Heat oven to 350 degrees.
• Butter a bundt pan or souffle dish and sprinkle with bread crumbs, tapping out excess.
• Combine dry ingredients and blend well.
• Melt butter.
• Off heat, stir in sour cream and beat in eggs.
• Beat the butter mixture into the dry ingredients and blend until batter is smooth and satiny.
• Stir in apple.
• Scrape batter into prepared pan, smoothing batter until it is level.
• Sprinkle with crumb topping.
• Bake 1 hour until crumbs are crisp and lightly browned and a skewer inserted in center of cake comes out clean.
• If tube pan is used, start testing for doneness after 45 minutes.
• Cool cake in pan 20 minutes.
• Turn and knife between cake and sides of pan and gently invert cake onto counter.
• Re-invert on a rack and cool thoroughly before serving.
• CRUMB TOPPING: In a small bowl blend: 3 tbsp. all-purpose flour ¼ tsp. cinnamon Cut in 2 tablespoons cold butter until mixture forms coarse crumbs. ..

PENNSYLVANIA-DUTCH APPLE BUTTER

Steps:

• Combine apples and cider in a large saucepan or Dutch oven. Bring to a boil; cover, reduce heat, simmer 40 minutes or until tender. Place apple mixture in a blender or food processor; process until smooth.
• Combine pureed apple mixture, sugar, and remaining ingredients in pan; bring to a boil. Reduce heat, and simmer, uncovered, 25 minutes or until mixture is thick, stirring frequently. Cool. Store butter in an airtight container in refrigerator up to 2 months.

PENNSYLVANIA DUTCH APPLE BUTTER

Steps:

• Place the apple juice, sugar, cinnamon and cloves in a blender; cover and process until blended. Adding 3-4 apple pieces at a time, cover and process until smooth. , Pour into a saucepan. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour, stirring occasionally. , Uncover and cook 1 to 1-1/2 hours longer or until thickened. Store in airtight containers in the refrigerator.

GRANDMA HORNER'S DUTCH APPLE BUTTER

Steps:

• Wash apples thoroughly. Use apple slicer to slice apples. Discard core.
• In large pot, boil apples (with skins on) in water until soft (approx. 15 min.).
• Drain apples. Discard water.
• Run apples through food mill to remove skins and turn apples to pulp.
• In large pot, bring cider to a boil and add apple pulp and brown sugar.
• Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce.
• When it reduces/thickens, add cinnamon, allspice and cloves.
• Let it thicken to desired spreading consistency.
• Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints.
• Serve on bread, toast, muffins, or on cottage cheese.