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Slow Cooker Apple Butter, Biscuits, & Cinnamon Pecan Spice Cake | Cooking
Slow Cooker Apple Butter
Ingredients:
5 lbs. mixed apples, peeled and cored (I used gala and honey crisp apples)
3 cups granulated sugar, divided
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
Directions:
Cut apples into 1-inch cubes.
Place apple cubes and 1 1/2 cups of the sugar in a 6-quart slow cooker. Cover and cook on HIGH 6 hours.
Stir in cinnamon, nutmeg, cloves, and remaining 1 1/2 cups sugar. Cover; cook on LOW until apples are very soft, 4 hours.
Place half of apple mixture in a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Pulse until smooth or to desired texture; repeat with remaining apple mixture.
Cool completely. Store in an airtight container in the refrigerator up to 1 month.
Biscuit Recipe (The ones Falon made...😂)
2 cups all-purpose flour
1/4 tsp baking soda
1 TB baking powder
1 tsp salt
6 TB unsalted butter (cold)
1 cup buttermilk
Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!