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Tag Archives: apples

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.

Apple Slab Pie

04 Thursday Dec 2014

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

≈ 1 Comment

Tags

apple pie, apple slab pie, apples, butter, crisco, lard, pie crust, powdered sugar, shortening, slab pie

Apple Slab Pie

This pie was concocted during what we will call “The Great Apple Pie Test Session” by Lulu. She was determined to find an apple pie recipe worth making again and again. The best part about this “session” was:
1. All I did was taste test
and
2. She tried completely different pie recipes, so different you can barely compare them. (Apple Tart Tatin and Slab Pies are from 2 completely different families, I am quite sure the french would not be caught dead using the word slab, it’s probably not even in their dictionary).

Apple Slab Pie

I am most definitely NOT french and we can talk about “slabs” and eat them together all you want! And, as I will make sure to repeatedly tell you, give me a dessert in the form of a bar (I mean slab) anytime over a “slice.” I’m an on-the-go girl, and need to have as many bites of my dessert before I make it to the couch. I mean, the treadmill…

Apple Slab Pie

During this grand experiment, my mom discovered what may be the secret to pie crust: part butter, part shortening. We barely adapted Smitten Kitchen’s Slab pie recipe, and all we changed was the crust having both butter and lard (crisco, shortening, whatever).

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Herbed Pork Tenderloin with Apple Chutney

14 Friday Nov 2014

Posted by BakedNorthwest in Easy, Entertaining, Main Dish, Pork, Sauces, Weeknight Meals

≈ Leave a comment

Tags

apple chutney, apples, chutney, pork, pork tenderloin, prosciutto, rosemary, thyme

Herbed Pork Tenderloin and Apple ChutneyPork…wrapped in more pork. This is never a bad thing, and when it’s Ina toting a double pork throwdown, you do what she says.

We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!

I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.

Recipe
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead

Ingredients

  • 2 pork tenderloins (2 1/2 to 3 pounds total)
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped fresh thyme
  • kosher salt and fresh cracked pepper
  • olive oil
  • 10 to 12 slices prosciutto

For the Apple Chutney:
makes about 2 1/2 cups

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 tbsp minced or grated fresh ginger
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp whole mustard seeds
  • pinch red pepper flakes
  • 1 tsp salt
  • 3 granny smith apples, peeled, cored, and 1/2 inch diced
  • 1/3 cup raisins

Directions

For The Pork Tenderloins:

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.

For the Apple Chutney:

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

 

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!

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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

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Apple Dutch Baby

12 Saturday Jan 2013

Posted by BakedNorthwest in Baking, Breakfast, Easy, Entertaining, Uncategorized

≈ 1 Comment

Tags

apples, brown sugar, butter, cinnamon, dutch baby, lemon, powdered sugar, sunset magazine

Apple Dutch Baby, Puffy and ready to come out of the oven!

Apple Dutch Baby, Puffy and ready to come out of the oven!

Pre-Powdered Sugar...

Pre-Powdered Sugar…

 

photo 1

Another easy and dreamy breakfast, courtesy of Sunset magazine. I love it when it takes me under a minute to read a recipe….this simple breakfast came together in no time.
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