Apple Butter (Crockpot)

When life hands you mushy apples, make apple butter!  One of my favorite things about making this apple butter was the amazing fall scent in my home all day as it cooked.  When I put the chopped apples in my 3-quart slow cooker it was filled almost to the top, but this cooks down a lot.  Next time I make this I might cut the recipe in half and watch it carefully as it might not take as long to cook using less apples.  This is a fun and easy way to make the most of apple season.

Apple Butter (Crockpot)
Note: If you want your apple butter a bit sweeter or are using tart apples, you can increase the sugar and brown sugar to 1/2 cup each.  I used Gala apples, but I think different varieties should work fine too.
Ingredients:
6 medium/large apples, cored, peeled and thinly sliced
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons cinnamon
Pinch nutmeg
Pinch cloves
Dash salt
1 teaspoon vanilla

Directions:
1. Place the chopped apples in the crockpot.  In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, cloves and salt.  Sprinkle over the apples and stir to evenly distribute the spices.

2. Cook on low for 10 hours.  After 10 hours remove the lid and blend the mixture with an immersion blender until smooth.

3. Cook, uncovered, for an additional 1-2 hours until thickened to desired consistency.  Store, covered, in the refrigerated for up to two weeks.

Source: slightly adapted from www.aprettylifeinthesuburbs.com

Cinnamon Honey Butter

Breakfast food for dinner is a common occurrence in our home.  My kids love breakfast food, and it's usually quick and inexpensive too.  This week I made some Buttermilk Oatmeal Muffins to have with omelets/scrambled eggs for dinner.  Breakfast for dinner is not always the most exciting night of the week for me, but this week I decided to spice things up a bit with some Cinnamon Honey Butter to go with the muffins.  It was delicious on the muffins, but I think it would be really great on Apple Muffins or on some soft, fluffy rolls (like at Texas Roadhouse).

Cinnamon Honey Butter
Note: I'm including a full recipe and also a very scaled back recipe.  The full recipe might be great for a big gathering, but usually I wouldn't want to make quite that much.

Full recipe:
Ingredients:
1 stick (1/2 cup) butter, softened
1/4 cup honey
1 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Small recipe:
1 tablespoon butter, softened
1/2 tablespoon honey
1/8 teaspoon cinnamon, plus more to taste
Dash of salt, if desired

Directions:
1. In a small bowl stir all ingredients together until combined.  Add additional cinnamon to taste, if desired.  Serve with muffins, rolls, etc.

Source: slightly adapted from www.handletheheat.com (omitted the powdered sugar) and Ina Garten

Spiced Candied Pecans

Candied nuts are such a wonderful thing to have around.  There are just so many ways to use them--on salads, ice cream, or just to eat as a snack.  We had pancakes for dinner one night this week--not exactly the most gourmet meal, unless you top a blueberry pancake with whipped cream and delicious candied pecans.  I can't wait to try these on pumpkin pancakes in the fall!

Spiced Candied Pecans
Ingredients:
1 cup pecans (halved or chopped, if desired)
1/4 cup sugar
1 tablespoon butter
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt

Directions:
1. In a medium-sized skillet, melt the butter and sugar over medium heat, stirring frequently at first.  Stir constantly once the sugar starts to melt.

2. Once the mixture is completely melted, add the pecans.  Stir quickly until the pecans are evenly coated.  Off the heat stir in the vanilla.

3. Return the pan to low heat and sprinkle in the nutmeg, cinnamon, and salt.  Cook and stir for 2-3 minutes, until the pecans are lightly toasted.

4. Spread the nuts on a pan lined with parchment paper or a silicone baking mat, working quickly to break up any clumps.  Cool completely.  Store in an airtight container.

Source: adapted from livingbettertogether.com and the Better Homes and Garden Cookbook via cafejohnsonia.com