Easy Apple Butter
Yield: about 2 cups
Time: 2 hours plus 1 hour cooling time
or all day in a crock pot
2.5 lbs apples, peeled, cored and chopped
1 c apple cider
1/3 c sugar
1 t grated ginger
1/2 t ground cinnamon
1/4 ground allspice
dash ground cloves
dash salt. if desired
Option 1: Combine all ingredients in a large stock pot. Simmer over low/med heat stirring often for 1.5 hours or until butter is thick but spreadable.
Option 2: Combine all ingredients and simmer in a crockpot on low. Stirring occasionally all day or until butter is thick but spreadable.
For smooth apple butter, process in a food processor or blender to desired consistency or leave it chunky if preferred. Apple butter can be canned in a water bath.
Quick Spring Pasta (makes 4 servings)
1 pound fresh asparagus
1 tablespoon olive oil
4 ounces (about 1/2 cup) sliced fresh mushrooms
1/2 cup chicken or vegetable broth
8 ounces angel hair pasta
1/2 cup grated Parmesan cheese
red pepper flakes (optional)
Cut asparagus into one-inch sections. Add olive oil to skillet and saute mushrooms until just tender. Drain juices. Add asparagus and cook for another 3 minutes; stir while cooking, and add broth as needed for moisture. In the meantime, cook pasta to desired doneness. Drain pasta and top with vegetables. Then sprinkle cheese (and pepper flakes, if desired) over the top.
Spring Trifle (makes 8 servings)
1 loaf vanilla pound cake
1 cup strawberry preserves
16 ounces vanilla yogurt
2 cups fresh strawberries, hulled
1 cup sliced bananas
2 tablespoons chopped walnuts or almonds
Place thick slices of pound cake into the bottom of a deep-sided glass dish. Spread cake slices with strawberry preserves. Add more slices part way up the sides of the bowl; fill with yogurt, reserving 1/2 cup. Slice the fresh strawberries, reserving 3 to 4 whole strawberries as a garnish. Layer on sliced strawberries and sliced bananas, then top with remaining yogurt and sprinkle with the nuts. Garnish with the whole strawberries. Chill and serve.
Turtle Pumpkin Pie Tarts
(Prep 15. min. plus refrigeration)
1/2 cup plus 2 Tablespoons caramel ice cream topping, divided in half (may need more for Tarts)
1 Honey Maid Graham Pie Crust (24 tarts)
1/2 cup plus 2 Tablespoons Planters Pecan Pieces (divided)
2 cups cold milk (divided)
2pk (3.4 oz each) Vanilla Instant Pudding
1 cup canned pumpkin
2 - 4 tsp. Ground cinnamon (season to taste)
2 tsp. Pumpkin pie spice (season to taste)
1/2 tsp. Ground nutmeg (Optional. I leave it out. I prefer the combination of nutmeg, cinnamon, cloves, etc. in Pumpkin Pie Spice & add extra cinnamon because I like it! )
2 envelops Dream Whip Topping mix & 1 tsp. Vanilla
Beat 2 pkg. Dream Whip with 1 C. milk & Vanilla in large bowl with an electric mixer on High 6 minutes or until topping thickens & forms peaks.
Add 2 pudding mixes, pumpkin, 1 C. milk, and spices & beat on Low 2 minutes or until well mixed, scraping bowl occasionally & seasoning with spices to taste. Pour 1/4 Caramel Topping into crust & sprinkle with 1/2 C. pecans.
Spoon filling into crust or tart shells. Refrigerate 1 hour. Top with whipped cream & drizzle Caramel Topping & sprinkle with pecans just before serving.
Substitute: (2 pkg. Dream Whip, 1 C. milk & Vanilla) with 1 tub (8 oz.) Cool Whip, thawed & divided. Beat 1 C. milk, pudding mixes, pumpkin & spices until blended. Stir in 1/1/2 cups Cool Whip saving remainder for top. Refrigerate.
Pumpkin Pie Tarts
(Prep 15. min. plus refrigeration)
1 Honey Maid Graham Pie Crust (24 tart shells)
2 cups cold milk (divided)
2 pks. (3.4 oz each) Vanilla Instant Pudding
1 cup canned pumpkin
2 - 4 tsp. Ground cinnamon (season to taste)
2 tsp. Pumpkin pie spice (season to taste)
1/2 tsp. Ground nutmeg (Optional. I leave it out. I prefer the combination of nutmeg, cinnamon, cloves, etc. in Pumpkin Pie Spice & add extra cinnamon because I like it! )
2 envelops Dream Whip Topping mix & 1 tsp. Vanilla
Beat 2 pkg. Dream Whip with 1 cup of milk & Vanilla in large bowl with an electric mixer on High 6 minutes or until the topping thickens and forms peaks.
Add pudding mixes, pumpkin, 1 C. milk & spices and beat on Low 2 minutes or until well mixed, scraping bowl occasionally & seasoning with spices to taste.
Spoon into pastry shell or tart shells & refrigerate 1 – 4 hrs.
To Substitute: (2 pkg. Dream Whip, 1 C. milk & Vanilla) with 1 tub (8 oz.) Cool Whip, thawed & divided. Beat 1 C. milk, pudding mixes, pumpkin & spices until blended. Stir in 1/1/2 cups Cool Whip saving remainder for top. Refrigerate 1 – 4 hrs. Enjoy.
