10 Jello Shots Worth the Hangover. Slow Cooker Apple Butter. My poor Crock-Pot. Sitting neglected up in a cupboard for years at a time without so much as a glance. For all the time I spend stressing about what’s for dinner, you’d think it would have a prominent place on my countertop. I finally pulled it down a few weeks back and it hasn’t seen the cupboard since. I can’t keep it clean long enough to put it away! Anyway, on to the real topic of this post, and that is apple butter. You can use just about any kind of apples for this recipe. If planning to store your apple butter or use as a gift, you may wish to can it in a boiling water bath. Slow Cooker Apple Butter (adapted from Eclectic Recipes) Yield: 2 PintsPrintable Recipe Ingredients: 6 apples 1 1/2 cups apple cider (or apple juice) 3/4 cup brown sugar 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon salt Directions: 1.
You know what’s even better than apple butter?
Entree. Breakfast. Makes » how to make butter. Homemade butter is easy, relatively quick to make and amazingly delicious. If it cost less than buying butter at the grocery store, it would be too good to be true, which is why this is not the case. All things considered, though, I still think it’s well worth it. This stuff is precious, so I think the best use of it is not in baking, but rather, on top of freshly baked, still warm, bread, muffins or crumpets. Are you ready for this? It’s intense. We begin with cream. Next, get a container with a tight-fitting screw-on lid that will not spurt cream all over your kitchen when you shake it vigorously.
Begin shaking the container up and down in a rhythmic pattern. The next 3 minutes will feel like you’re shaking a brick. All of a sudden, within just a few shakes, the jar will begin going “shuk shuk shuk” and you’ll be able to feel the butter separating from the buttermilk. After that, let the faucet water get as cold as it gets, then fill the jar to just under the top of the butter. Tough Decisions & Tender Biscuits. I have been sitting in front of a blank post form for about 30 minutes now. I think I have started a first sentence at least ten times and promptly deleted the boring, meaningless words. Maybe it's the day-quil giving me serious writing block or, it could be all the butter I have consumed in the last few days.
The writers block and lack of posting in the past few weeks is more likely due to the slightly drastic changes my life has taken in 2011. It is almost February and all of the sudden I find myself once again with one job. I officially quit my design job (you know the one that I was laid off from, and was rehired to, all in the past 15 months) after a lot of pushing for some commitment and security, which turns out was all in vain.
Hard decisions had to be made. This dilemma was something I had been struggling with for about 3-4 months, but the issue was pushed front and center when I decided to enroll in a baking and pastry certificate program here in Chicago. Japanese Steakhouse Ginger Salad Dressing CopyCat Shogun Steak Recipe - Food.com - 111829. Garlic Potato Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart).
I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart. And added to potatoes while baking – how could it be anything short of perfect? Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.