Apple Butter Recipe
Apple Soup Recipe
Ingredients:
2 c of apples; rinsed and quartered
4 c of water
1 Tbsp of sago
Flavoring and sugar (as required)
Instructions:
Place apples, sugar, flavoring, and water on a medium saucepan. Add cloves, cinnamon, or lemon zest if desired. Stew apples till softened and strain them through mesh strainer, leaving the cores and any solids.
Rinse sago and add onto strained liquid. Boil slowly for one hr, while stirring frequently.
>> Apple Soup Recipe
Apple Butter with Cider Recipe
Ingredients:
Apples; pared, cored and quartered
Cider
Cinnamon powder
Cloves
Nutmeg
Instructions:
Fill one big kettle w/ cider, boil ’til volume is reduced into half. Place enough apples in thee kettle, enough to be moistened by cider, stirring frequently.
When apples turns soft, remove using skimmer w/ holes and transfer to a small tub. Repeat procedure, adding more chopped apples into cider.
Large amount of apple butter requires stewing overnight.
Leave apples on tub, covered w/ clean cloth overnight to completely cool. The following day, boil cider & apple again ’til it creates a marmalade-like consistency and color turns very deep brown.
Thirty minutes before removing from fire, blend in nutmeg, cloves, & cinnamon as desired. Once cold, transfer into jars then tightly cover.
>> Apple Butter with Cider Recipe
Apple Souffle Recipe 2
Ingredients:
4 pcs eggs
2 ounces sugar (castor)
4 pcs pared apples
1 glass new milk
1 ounce of cornflour (Allinson)
Lemon juice; extracted from 1 lemon
Ingredients:
Slice apples then stew w/ sugar & juice ’til reduced into pulps. Beat gently and return into stewpan.
Smoothen cornflour w/ milk, then blend into apples, stirring well ’til mixture boils. Pour into small basin when done to have it cooled completely.
Separate eggyolks and eggwhites. Beat yolks vigorously and blend into apple mix. Whisk eggwhites ’til frothy and stiff and combine into prepared mixture.
Pour batter into greased souffle pan.Bake it for twenty minutes at moderate-heat, then serve when done.
>> Apple Souffle Recipe 2
Apple Butter without Cider Recipe
Ingredients:
10 gallons of water
6 gallons of molasses
8 bushels of apple; pared, cored and quartered
1 lb of mixed spice (cloves, allspice, cinnamon and nutmeg); finely powdered
Instructions:
Combine water and molasses in kettle large enough to accommodate these fluids. Boil, then skim so long as scums continue rising.
Reserve one-half of liquid then transfer into tub. Prepare 8 bushels apples and gradually throw into boiling liquid.
Continue hard boiling. Once thickened, gradually add reserved water-molasses mixture, stirring frequently in order to avoid scorching. Make sure it has equal consistencies all throughout.
Continue boiling for 10-12 hrs, continuously stirring. Remove mixture from kettle in the evening and cool in large tubs, covered.
The following morning, have the mixture boiled again for additional 6-8 hrs (total of 18 hrs). Thirty minutes prior to removing, add in mixed spices. Once done, pour into stone jars.
>> Apple Butter without Cider Recipe
Apple Catsup Recipe
Ingredients:
12 pcs of tart apples; peeled and quartered
1/2 c of Sugar (for every 4 c of sifted apples)
1 tsp of pepper (for every 4 c of sifted apples)
1 tsp of clove (for every 4 c of sifted apples)
1 tsp of mustard (for every 4 c of sifted apples)
2 tsps of cinnamon (for every 4 c of sifted apples)
2 tsps of onions (medium, for every 4 c of sifted apples); chopped finely
1 Tbsp of salt
2 c of vinegar
Instructions:
Stew the apples with small amount of water till softened. Pass the stewed apples through mesh strainer and measure the (sifted) apple then add sugar, pepper, cloves, mustard, onions, and cinnamon; stir thoroughly and add vinegar and salt.
Let the mixture boil for an hour. Place inside a bottle when still hot and seal tightly.
>> Apple Catsup Recipe
Apple Sauce Recipe 3
Ingredients:
2 c of apples; pared, cored, and cut up
Water
Sugar
1/2 tsp of mixed spice
Instructions:
Cook apples with water till softened, almost mashed. Add spice and sugar then rub apples to a mesh strainer. Reheat then serve hot or cold.
>> Apple Sauce Recipe 3