Apple Butter

Last week we were in Northern Illinois and stopped in at an awesome apple orchard, Edwards Orchard to be exact.  They had a large store where you could not only purchase their apples but also lots of other foods that they make themselves.  I’ve always liked apple butter but never have tried to make it myself, but after sampling theirs I knew I had to make some.  After scouring the internet for recipes, I came up with this one which is a combination of several different recipes.  You can easily cut it in half if you want.
Apple pulp is the first thing you need.  Quarter and core about 40 medium size apples.  Make sure you use a soft apple, such as a McIntosh.  Gala and Cortlands work too but they need to cook a little longer.

Put the apples in a large kettle over low heat.  You can add a small amount of water just to get them cooking but be careful not to add too much.

They are starting to soften.                   Here’s what they need to look like.

Pour them into a strainer and press the pulp out.

And now you have applesauce!  Or as the recipe says, apple pulp. You will need 16 cups of the apple pulp.

This is what is left in your strainer.  Makes me wish we had a pig to feed it to but I’m ok with not having one.

Pour the apple pulp back into the large kettle.


Add one cup of apple cider.  This is the cider we bought from the orchard.  It is sooo good!

Now add the following:  4 cups white sugar, 2 cups brown sugar, 1/2 tsp salt, 1 Tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon allspice and 1 teaspoon nutmeg.

Stir this all together and start cooking it over low heat. 

This is what it should look like when it is finished cooking.  It took about 5-6 hours of low heat and lots of stirring to come to this stage.  And your house will smell awesome!

Ladle into jars and hot water bath for 10 minutes.  I used half pint but you could use pint jars.

Yummy!  This is going to taste so good on pancakes.

Apple Butter
16 cups apple pulp
1 cup apple cider
4 cups sugar
2 cups brown sugar
1/2 tsp salt
1 Tbl cinnamon
1 tsp cloves
1 tsp allspice
1 tsp nutmeg
Combine all ingredients in large kettle and cook until thick.  Seal in jars and hot water bath for 10 minutes.
No temptation has overtaken you except what is common to mankind. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can endure it.
– 1 Corinthians 10:13

Creamed Kohlrabi and Carrots

This vegetable dish has always been a favorite for us in the summertime when the kohlrabi and carrots are fresh from the garden.


It’s a simple recipe with few ingredients, here’s the main ones:  kohlrabi, carrots and onion.

Peel the kohlrabi by chopping off the top and bottom and then peeling the sides.

Then cut into pieces.

Peel the carrots and cut into pieces.

Add the onions to the pan and cover with water.  Boil until the veggies are just getting soft, about 15 minutes should do it.  Just don’t overboil them or they will get mushy.  And we don’t want mushy veggies.

While the veggies are cooking, make the white sauce.  Melt 3 Tablespoons of butter and then add 2 slightly heaped Tablespoons of flour. 

Mix this together, it will be thick.

Add 1 cup of milk and stir.  Microwave for one minute intervals until the sauce thickens.

Once it has thickened, stir in some salt and pepper.

Drain the water off the veggies and pour the white sauce over them.

Stir and serve!  Make this tonight, you won’t regret it.

Creamed Kohlrabi and Carrots
2 kohlrabi
5 carrots
3-4 pearl size onions
3 T melted butter
2 T flour
1 cup milk
salt & peper
Cook kohlrabi, carrots and onion.  Add flour to melted butter and stir.  Stir in milk and microwave until thickened.  Add salt & pepper.  Pour sauce over cooked veggies and serve.
I can do everything through Christ, who gives me strength.  Philippians 4:13

Scrambled Egg Muffins

Last weekend we had lots of company so these were perfect for breakfast.  They were a hit and approved by everyone. 
Here’s what you need:
Pork sausage, eggs, onion, green pepper, salt, pepper and cheese.

Start by browning half a pound of pork sausage

You will need 1/2 cup chopped onion and 1/4 cup chopped green pepper

In a large bowl, crack in 12 large eggs.  Beat well then add the onions and peppers and some salt and pepper.  Then add the sausage and 1/2 cup shredded cheese.

Grease the muffin pan spoon 1/3 cup into each muffin cup.  Bake at 350 degrees for 20-25 minutes or until a knife inserted in center comes out clean.

Loosen edges from the pan and remove to a platter.

The best part is they freeze great!  I put two in a waxed paper bag.

Then put the bags into a freezer bag and freeze.  When you need a quick breakfast just take one out and warm it up. 

SCRAMBLED EGG MUFFINS
1/2 lb pork sausage
12 large eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese
Brown sausage.  In a large bowl, beat eggs,  Add the onion, green pepper, salt, and pepper.  Stir in the sausage and cheese.  Spoon by 1/3 cupfuls into greased muffin cups.  Bake at 350 degrees for 20-25 minutes or until a knife inserted into the center comes out clean.
"I will praise you forever, O God, for what you have done. I will trust in your good name in the presence of your faithful people." Psalm 52:9

Morning Glorious Muffins

This morning I was hungry for muffins.  I debated between blueberry and these “glorious” muffins.  These won the debate.  I did hesitate because of the number of ingredients it takes to make these muffins but then I thought about how good they tasted.  Don’t let the ingredient list scare you, they are worth it.

It is 6:15 a.m. and very dark outside yet so there is no daylight to help me out with the pictures so bear with me here. 
These are the ingredients you will need:  flour, sugar, baking soda, cinnamon, salt, eggs, olive oil, applesauce, vanilla, carrots, apples, coconut, raisins, craisins and pecans.  Did the list scare you?

In a large bowl, combine 2 cups flour (I used whole wheat for one of the cups), 3/4 cup sugar, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt.  Mix this up until combined.

In a separate bowl add 3 eggs, 1/2 cup olive oil, 1/2 cup applesauce and 1/2 tsp vanilla.  Whisk this together until well combined.

Now you will need 1 1/2 cups shredded carrots, 1 1/2 cups shredded apples, 3/4 cup coconut, 1/2 cup raisins and 1/2 cup craisins. 

Mix this all together.

Pour the mixture into the dry ingredients and stir just until combined. 

Add 1/2 cup chopped pecans.

The batter will be very thick.

Scoop into greased muffin tins.

I like to sprinkle a little raw sugar on the tops.  Bake in a 400 degree oven for 20 minutes.  Remove muffins from pan and cool on wire racks.


MORNING GLORIOUS MUFFINS
2 cups flour
3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
1/2 cup olive oil
1/2 cup applesauce
1/2 tsp vanilla
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.  In another bowl whisk together the  eggs, oil, applesauce and vanilla.  Add the carrots, apples, coconut, raisins and craisins to the egg mixture.  Mix well. Add to dry ingredients and stir just until moistened.  Stir in the pecans.   Bake at 400 degrees for 20 minutes.  Makes 18 muffins.

 Come boldly to the throne of our gracious God!  There you will receive His mercy, and you will find grace to help when you need it most.  Hebrews 4:116

ARIZONA CHICKEN CHILI

This recipe came from a grocery store.  They were promoting a line of spices and had the recipe cards on a rack and this one sounded easy so I took it.  It has been a favorite for many years. 
This soup is so easy to make and it is perfect for a cold winter night!  And it goes together in less than 30 minutes. 



Start out with two chicken breasts, cut into 1 inch cubes.

Heat 2 Tablespoons of olive oil in a kettle.  Add the chicken breast cubes and 1/2 cup chopped onion. 

For the seasoning, I used 2 Tablespoons of Southwest seasoning.  Stir this up and cook on medium to high heat until
chicken is cooked.
   
You will need one can of each of these.  I like to use the white shoepeg corn, it just seems more fitting for this soup.

Dump all three cans into the soup pot.

Stir all this together.

You can leave it thick like it was or if you like your soup with a little more liquid, you can add 2 cups of chicken broth.  I rarely buy the cans of chicken broth, they are way too expensive.  I like to cook up a bunch of chicken backs & necks and strain it and freeze the broth to use in recipes.  But today I just mixed two cups of water with 2 teaspoons of chicken soup base. 
Now let this simmer on the stove for about 15-20 minutes.  I whipped up a skillet of cornbread to go with the soup.  Yummy!

Top with some shredded cheese and a dollop of sour cream. 

ARIZONA CHICKEN CHILI
2 TBL oil
2 chicken breasts, cut into cubes
1/2 cup chopped onion
2 TBL Southwest seasoning
1 can (14.5 oz) diced tomatoes
1 can (11 oz) whole kernel corn
1 can (14.5 oz) chili beans
2 cups chicken broth
shredded cheese
sour cream
Heat oil in soup kettle.  Add chicken, onion and seasoning.  Stir and let cook over medium-high heat until chicken is done.  Add the tomatoes, corn and beans.  Stir in the chicken broth.  Let simmer for 15-20 minutes.  Serve with cheese and sour cream.

"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world."
Isaiah 12:4-5