Friday 29 October 2010

New Meals for the Kitchen Witch

Hi my loves

I know I haven't done a Kitchen Witchin Video or blog in a minute, and I have tons to share, i just can't seem to get the motivation to write the blog or edit the videos. So I am making myself do it today.  Here are a few fall appropriate recipes, especially for those who like me can't have lactose products. I miss butter desperately, but I have now found a new substitute in Earth Balance. I have also created this new recipe to substitute for butter.

                                                    Apple Butter
4 1/2 lbs tart cooking apples (about 14 medium apples)
4 cups apple cider or apple juice
2 cups sugar
1 1/2 tsp ground cinnamon, 
1/2 tsp ground allspice
1/4 tsp ground cloves

Wash, core and quarter apples
In an 8 or 10 qt dutch oven or kettle combine apples and cider or juice
Bring to a boil, reduce heat. Cover and simmer for 30 mins or until apples are very tender, stirring occasionally.
Press apples and liquid through a sieve or food mill. Measure 9 1/2 cups mixture. return to the dutch oven, stir in sugar and spices, bring back to a boil, reduce heat.
Cook, uncovered, over very low heat about 1 1/2 hours or until very thick, stirring often to prevent sticking.

Ladle apple butter into hot sterilized pint or 1/2 pint jars, leaving 1/4 head space. 

This creates 112  1 tbsp servings
Nutrition per servings
28 calories
0g total fat (0g saturated fat)
0mg cholesterol
7g carbs
0g fiber
0g protein

Freezer Directions:
Place dutch oven or kettle in a sink filled with ice water to cool apple butter. Spoon cooled mixture into freezer safe containers, leaving 1/2 inch head space for top containers or 3/4 inch head space for narrow top containers.
Seal Label and freeze for up to 10 months. 

                                                            Apple Pie Filling
12 lbs cooking apples ( granny smith, rome beauty, jonathon, pippin, golden  delicious, winesop, northern spy, ot braeburn apples)
5 1/2 cups sugar
1 1/2 cups clear jel
1 tbsp ground cinnamon
1/2  tsp ground nutmeg
1/8 tsp ground cloves
5 cups apple juice
2 1/2 cups cold water
3/4 cups lemon juice
1) Cut apples into 1/2 inc slices, Place in ascorbic acid solution, drain well measures 33 cups
2) heat 1 gallon water to boiling, add 6 cups apple slices, return to boiling. Boil for 1 minute, using a slotted spoon, transfer apples to a large bowl, cover. Repeat with remaining apples.  Measures 24 cups
3)In dutch oven combine sugar. Clear jel, cinnamon, nutmeg, and cloves, Stir in apple juice and the cold water
4) Cook over medium high heat, stirring constantly until mixture thickens and boils.  Add lemon juice; boil 1 minute, stirring constantly. pour over apples stirring to coat. 
5) Pour into hot sterilized jars. Remove air bubbles, leave an 1 inch space, wipe rim and seal.
6) Boil for 25 mins or until properly sealed
Makes 6 or 7  qts enough for 6 or 7 pies

Kitchen Tip:  
apple flavors vary, cool a small amount of the filling and taste it before canning.  At this time you can adjust the spices and sugar, however Do Not adjust the amount of lemon juice.
                                                     How to Use the Filing 
Spoon one 1 qt of the filling into pie crust, cover, you can add a dab of butter if you like., cover with top layer and bake. Make sure to cut vent holes in the top layers bake 25-30 mins and serve!!!

recipes derived  from the better homes and gardens "canning and preserves book pg 29, and 72

Enjoy My loves


  1. Aww...yummmy...Wonderful Blog
    Please come to visit my Dia delos Muertos

  2. @Griselda thank you sure i will swing on by BB


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