We took Olivia to an apple orchard last weekend, and had such a good time. It only cost $12 for a bushel of apples (which is a TON, by the way), and let me tell you, there’s a lot you can do with 20 pounds of apples. I made one batch of apple butter, which yielded 6 jars. I figure, one jar of store-bought apple butter costs at least $2.99, so it’s definitely more economical to make my own. And the 5 1/2 pounds it took to make the recipe didn’t even make a dent in our supply of apples. I’m thinking I’ll make applesauce, apple dumplings, and who knows what else. Next year, we may just pick half-a-bushel, come to think of it.
But most importantly, that $12 was worth so much more in memories and great photo opportunities. Getting your kids outside, giving them new experiences, taking pictures (and making apple butter)…what could be more Home Made Modern than that?
Apple Butter
In crock pot, combine 5 1/2 pounds peeled and chopped apples with:
4 c. sugar
3 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
Cook on high 1 hour.
Reduce heat to low; cook 9-11 hours more, stirring occasionally (I used an immersion blender)
until smooth.
This recipe couldn’t be easier; but, I must admit, peeling and coring all those apples took more than an hour, which is a long time to devote to any task when you have a baby at home. I accomplished it during Olivia’s naptime, but next time, I’ll probably prep the apples after she goes to bed at night, then start the crock pot bright and early the next morning. That way, it will be finished by early evening instead of late at night, and I’ll have more energy to spoon it into jars. I was a bit bleary-eyed by the time I got it all finished last night because I had started it so late in the day. See, that’s why I try this stuff first! So you can learn from my mistakes.
This apple butter is delish on Morning Muffins (pictured)–which Olivia loves. Made with whole wheat flour, and packed with vitamins, these are great snack for toddlers. I freeze them, and zap them in the microwave one at a time as needed.
Morning Muffins
Cream 1/4 c. butter and 1/2 c. brown sugar.
Add 2 eggs, 1 c. sour cream and beat well.
Stir in 1 c. shredded carrots, 1/2 c. coconut, and 1/2 c. raisins.
In small bowl, combine 1 1/2 c. whole wheat flour, 1 tsp. baking soda, and 1 tsp. cinnamon. Stir into creamed mixture.
Spoon into paper-lined muffin tin. Bake 375 for 20-25 mins.
Yields 12
I’m always so impressed with the things that you do and it’s always so creative!!! Sounds like the orchard was a great family activity!