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Tag Archives: apple

Slow Cooker Apple Butter

14 Wednesday Sep 2016

Posted by BakedNorthwest in Breakfast, Easy, Sauces

≈ 1 Comment

Tags

apple, apple butter, apple tree, apples, cinnamon, fall, slow cooker, sugar

This year, Lulu’s apple tree went crazy! We had tons of apples in the middle of the summer. They weren’t very big at first, but there were so many that we needed to do something about it. They were small and tart yet perfect and beautiful. Over the years, I have found Northwest gardening can be very strange…We got our fall apples super early yet my heirloom tomatoes didn’t seem to ripen until mid-September. Regardless of the unpredictability of our gardens, there is nothing quite like picking fresh fruit, vegetables, and herbs from your yard and feeding your family with them.

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For someone like me it’s hard not to just make apple cake and tortes and crisps and everything in between…but a lot of baking recipes don’t use enough fruit to get you through your bounty before things start taking a turn for the worse…so this was the year it was time to make apple butter.

I wanted to find an apple butter recipe that could go straight to the fridge or freezer, no hardcore canning skills required. Something easy like my mom’s strawberry freezer jam. The crazy part is this recipe was even easier! Throw apples, sugar, and some spices of your choice in a slow cooker. Turn on. Walk away. Maybe stir it every few hours if you are feeling crazy. The biggest effort you have to make is coring, peeling, and dicing your apples. If you have a spiralizer, your job just got way easier.

This recipe is very adaptable, depending on what kind of apples you use. You can choose to add more of less sugar depending on how tart your apples are, and no one is going to get mad if you decide to add some nutmeg or allspice to your mix. Right now we are spreading our apple butter on toast and mixing it into greek yogurt. I’ll update you with more ideas down the line!

Recipe
Slow Cooker Apple Butter
By Baked Northwest
Makes 4 (12 oz) containers of Apple Butter

Ingredients

  • 5 pounds of apples; peeled, cored, and diced
  • 2 cups of sugar (can use more or less here, depending on how sweet your apples are)
  • 1 tbsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Directions

Place the apples in a slow cooker. If you have a 6 quart slow cooker like me, it will be very full. Don’t worry – the apples will cook down by more than half. Mix the sugar, cinnamon, cloves, and salt together in a bowl and pour mixture over the apples in the slow cooker. Mix well. Cover and cook on high for one hour.

Reduce the heat to low, stir mixture again, and cook for another 9 hours. This can be done overnight, but I found I liked being able to stir my apple butter every few hours during its low cook time, I think it made the mixture smoother in the end. At the end of about 9 hours the mixture should be thickened and dark brown. You should be able to stir the mixture and have a great consistency without having to use a blender or anything.

Turn off the slow cooker and spoon apple butter into sterile containers. Refrigerate or freeze. You should definitely give some to friends as well.

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Spiced Apple Ebelskivers

03 Saturday Jan 2015

Posted by BakedNorthwest in Breakfast

≈ Leave a comment

Tags

apple, apple spiced, Christmas breakfast, danish, ebelskivers, mini pancakes, spiced apple

Christmas Breakfast

Christmas Breakfast 2014 may be my favorite yet – Lil’ Crescent Smokies and Spiced Apple Ebelskivers. We were able to whip these up pretty fast and eat everything WHILE opening presents…because we just love to multitask THAT much! The Lil’ Crescent Smokies are one of the best Christmas breakfast traditions that Jordan has introduced  my family to…they are just so easy and so satisfying! For Ebelskivers, you have to have a special Ebelskiver pan, but the recipe below isn’t too difficult to bust out on Christmas day, since we made the apple filling the day before. I know I am past the Christmas due date…but you can totally eat this breakfast whenever you want.

Recipe
Spiced Apple Ebelskivers
Adapted from Ebelskivers
Makes about 21 pancakes

Ingredients

For Classic Vanilla Ebelskiver Batter:

  • 1 cup flour
  • 1 1/2 tsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, separated
  • 1 cup whole milk (we have substituted nonfat before and it still works fine)
  • 2 tbsp butter, melted and slightly cooled
  • 1/2 tsp pure vanilla extract

For the Spiced Apple Filling:

  • 1/4 cup butter
  • 3 tbsp sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • pinch of salt
  • 2 tart apples, such as Granny Smith or Honeycrisp, peeled, cored, and diced small
  • powdered sugar, for dusting
  •  butter for the ebelskiver pan

Directions

For the Vanilla Batter:

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a small bowl, lightly whisk the egg yolks, then whisk in the milk, melted butter, and vanilla. Add the yolk mixture to the flour mixture and, using a wooden spoon, stir until well blended. The batter will be slightly lumpy.

In a clean bowl, using an electric mixer on high speed, beat the egg whites until stiff, but  not dry, peaks form. Using a rubber spatula, fold about one third of the egg whites into the batter to lighten it, then fold in the rest just until no white streaks remain. Use the batter right away.

For the Spiced apple filling (can be made a day ahead):

In a saucepan, melt the butter over medium-high heat. Add the sugar, cinnamon, nutmeg, and salt and cook, stirring to dissolve the sugar, just until bubble, 3-5 minutes. Add the apples, reduce the heat to medium, and cook, stirring often, until the apples are tender, about 10 minutes. Remove from the heat and set aside.

Preheat the oven to 200F. Brush the wells of an ebelskiver pan pan with some melted butter and place over medium heat. When the butter starts to bubble, add about 1 tablespoon of batter to each well. Working quickly, carefully spoon about 1 teaspoon of the apple filling into the center of each pancake. Top each with another 1 tablespoon batter.

Cook until the bottoms of the pancakes are lightly browned and crisp, 3-5 minutes. Use 2 short wooden skewers to turn all the pancakes and cook until lightly browned on the second side, about 3 minutes longer.

Transfer the finished pancakes to a platter and keep warm in the oven while you repeat to make 2 more batches. Dust the warm ebelskivers with powdered sugar and serve. These are great immediately, but we find the flavor of the apples comes out even more after the pancakes have cooled down,  A cooled down ebelskiver dipped in hot maple syrup is really quite the party in your mouth!

Apple Tart Tatin

12 Wednesday Nov 2014

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Holidays, Thanksgiving

≈ 2 Comments

Tags

apple, apple dessert, apple pie, apple tart, apples, butter, french, french cooking, pastry, sugar, tart tatin

Apple TartThis year Lulu has been testing apple recipes like a madwoman. All of us are pretty picky about our apple desserts. We have never been big pie eaters so it takes a lot to impress us…and this year we found out favorite apple pie recipes strayed away from the traditional Thanksgiving dessert. Continue reading →

Cinnamon Swirl Apple Bread

24 Friday Oct 2014

Posted by BakedNorthwest in Baking, Bloggerific, Breads, Breakfast, Desserts

≈ Leave a comment

Tags

apple, apples, bread, cinnamon, cinnamon swirl, dough, fall baking, sugar, yeast

Apple Cinnamon Swirl Bread

 

I adapted this cinnamon apple swirl bread from Joy the Baker’s Baking Bootcamp, and boy was it a challenge! But a challenge that yielded a very tasty reward!

Continue reading →

Homemade Applesauce

08 Monday Sep 2014

Posted by BakedNorthwest in Easy, Healthy, LuLu's Classics, Sauces

≈ 1 Comment

Tags

apple, apple juice, apples, applesauce, brown sugar, cinnamon, cloves, lemon, lemon juice, nutmeg, pumpkin pie spice

Homemade Apple Sauce

When life gives you apples…you make…applesauce! Lulu’s apple tree produced a lot of good (and yes, a few bad) apples this year. While I would have liked to make 10 batches of apple cobbler, I felt like applesauce was a little more practical and healthy. Plus, I had never made homemade applesauce before, and it’s a pretty dang easy, wing-it recipe. From scratch applesauce is also about 130912830912 times better than anything you would buy at the store. I don’t care how cute those little squeeze tubes are!

Apples

Continue reading →

Sorority Fruit Dip

12 Thursday Apr 2012

Posted by BakedNorthwest in Easy, Entertaining, Side Dish, Uncategorized

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Tags

apple, bananas, cool whip, fruit, fruit dip, marshmallow creme, pina colada yogurt, pineapple, strawberries

I first had this fruit dip when I was in college at my sorority. The sorority part didn’t last forever, but this fruit dip stays with you for life. It is SO good, you can eat it plain. In fact, it is more like crack dip than fruit dip. I was so obsessed with it, I demanded our chef to give me the recipe.

And it is so fricken easy to make.

The 3 ingredients. Mix them all together, let blend, done. That is basically the entire recipe right there...

Recipe

Sorority Fruit Dip

Makes enough to feed a whole sorority in one sitting…enough to feed a large party and have leftovers…enough to feed yourself on an impromptu sorority crack dip binge.

Ingredients

  • 1 (8 oz.) package cool whip
  • 1 (6 oz.) pina colada yogurt
  • 1 (7 oz.) jar marshmallow crème

In a large bowl or Tupperware, whisk together all ingredients until blended. The marshmallow crème will be a little lumpy, that’s okay. Store in the fridge for 4-12 hours, bringing out of the fridge occasionally to stir again. The lumps will disappear after several whisks and after being in the fridge for a few hours. Serve chilled, with your favorite fruit to dip. This dip will last in the fridge for about a week.

Cinnamon Almond Fruit Dip

08 Thursday Mar 2012

Posted by BakedNorthwest in Easy, Healthy, Uncategorized

≈ Leave a comment

Tags

almond, apple, banana, cinnamon, fruit dip, honey, milk, ricotta

Ok, I hesitate to even post this, because it did not turn out as good as I wanted it to be. This is definitely one of those “healthy” alternatives…and yup, it absolutely tastes healthy. Not sinful healthy…Like the kind of healthy a mom is going to give to their kid and the kid will hate it. I suppose it is something you could brainwash your kid into eating though, maybe if the kid has never had the awesome coolwhip/marshmallow cream dip that is fricken amazing.

So why am I even posting this recipe, you ask?

…Because one day I’m guessing I will be that mom who tries to make her kid eat this.

Maybe.

Update: The dip (I am now thinking of calling it a ‘spread’) tastes better on toast or a bagel. Typical, right? Leave it to me to always find a way to erase any healthiness.

Recipe

Cinnamon Almond Fruit Dip

From The Joy of Clean Eating

Ingredients:

  • 1 cup Ricotta Cheese
  • 2 tbsp almond butter
  • 1/2 tsp cinnamon
  • 1 tsp raw honey
  • 1 tsp low fat milk
  • Fruit of your choice, cut into bite size pieces

Preparation:

  1. Place all of the ingredients except the fruit in a food processor and process until smooth. If the dip is a little too thick add another teaspoon of milk.
  2. Serve with fruit and dip in!

Makes about 1 cup.

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