ind that all overnight oatmeal recipes stick to the sides of
Combine apples and cider in 3-quart crock-pot.
Cover and cook on low 8 hours.
Puree in food sieve or food mill.
Return to pot; add sugar and spices.
Cover and cook on low 1 to 2 hours.
If thicker apple butter is desired, uncover and cook on high setting until desired consistency.
Apple butter will keep several weeks in refrigerator or may be frozen.
Mix ingredients, except nutmeg and apple pie spice.
Sprinkle nutmeg and apple pie spice on top.
Bake for 30 minutes at 350\u00b0 in 9 or 10-inch pie shell.
Preheat oven to 375\u00b0.
Peel, core and slice apples.
In a bowl, mix apples, cranberries, sugars, spices, flour and cornstarch; mix well.
Place apple-cranberry mixture into crusted pie plate.
Cut butter into small slices and place over apple-cranberry mixture. Place second crust over pie; create vents on top crust.
Bake at 375\u00b0 for 50 to 70 minutes until juices flow over pie.
Combine apples and sugar.
(Let stand.)
Beat eggs in oil and vanilla.
Mix and sift flour, baking soda, cinnamon and salt.
Stir in alternately with apple and sugar mixture.
Stir in walnuts. Pour in greased and floured pan (9 x 13-inch) at 350\u00b0 for 1/2 hour. Use any good cooking apples (Stayman apple is the best).
Peel and core apples. Prepare dough of flour, salt, milk, baking powder and Crisco. Work out and divide into 6 equal balls of dough. Flour board and roll out placing one whole apple in center of dough. Sprinkle sugar and cinnamon into hole of apple, then wrap and sit into baking dish.
stirring well.
Add to apple mixture.
Stir in cinnamon
lass jar with 8 cups apple juice.
Add sugar, yeast
Slice 6 cups apples.
Combine 3/4 cup sugar, flour and cinnamon.
Gently stir into apples.
Arrange apple slices in a 9-inch unbaked pie shell.
Blend in mixer 2 eggs, heavy cream, vanilla and 1/4 cup sugar.
Pour over apples.
Bake at 375\u00b0 covered with foil for 40 minutes.
Uncover and bake 30 additional minutes.
Bring water, sugar and apples to a boil.
Cook several minutes until apples are soft but not mushy.
Dissolve cornstarch in 1 cup water.
Stir into apple mixture.
Cook until thickened.
Remove from heat.
Stir in allspice, lemon juice, cinnamon, vanilla and margarine.
Pour mixture into unbaked pie crust.
Bake at 425\u00b0 for 15 minutes, then at 350\u00b0 for 35 minutes, or until browned.
Put tinfoil on edges to keep from browning.
Combine dry ingredients in a large bowl. Fold in peeled and shredded apples. Mix melted butter with beaten egg and stir into apple mixture. Pour into pie shell. Bake 40 to 45 minutes at 350\u00b0.
Mix corn oil and sugar until smooth.
Blend in eggs and vanilla.
Add apples and nuts.
Sift flour, salt, soda and cinnamon together and fold into apple mixture.
When thoroughly blended, pour into greased angel food cake pan.
Bake at 325\u00b0 about 1 hour or until done.
Cool cake.
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Add the butternut squash, apple, broth and water. Bring to
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
o 400\u00b0F.
Mix apple pie filling, sugar, cinnamon, nutmeg
Make 2 double pie crust recipes.
Line an oblong shallow
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.