Apple Butter Barbecue Sauce

1 8 oz (224 grm). can tomato sauce
1/2 cup (125 ml) apple butter
1 tbsp (15 ml) picka-peppa sauce or worcestershire sauce

Instructions:In a small saucepan combine all ingredients.
Bring just to boiling.
Brush sauce onto burgers to last 10 mins of grilling.
Heat any remaining sauce just til bubbly; serve with burgers.

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Apple And Rum Custard Cake

------------------------------CRUST-------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind, Grated
2/3 c Butter Or Margarine
1 Egg Yolk, Large
1 T Milk
---------------------------FILLING----------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples, Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 Eggs, Large, Beaten
1/3 c Sugar
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.

Instructions:CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
from springform pan until cool.

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Apple Fritters

1 cup (225 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) powdered sugar
1/4 tsp (1 ml) salt
1 egg beaten
2 Georgia Apples,peeled and chopped
1/4 cup (60 ml) milk
powdered sugar
vegetable oil

Instructions:Combine dry ingredients in medium mixing bowl.
Combine milk and egg; stir into dry ingredints.
Stir in apples.
Drop batter by tspful into deep hot oil; fry until brown, turning once.
Drain on absorbent paper, sprinkle with sugar.

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Deep Dish Apple Cobbler

Crust and Topping
1 pkg Duncan Hines® Moist Deluxe Yellow Cake Mix 1 pkg
1 cup quick-cooking oats 250 mL
1 cup chopped walnuts 250 mL
3/4 cup butter or margarine – ground 175 mL

Filling
7 1/2 cups peeled and sliced apples – (about 6 large) 2 L
1/2 cup raisins 125 mL
1/2 cup water 125 mL
3 tbsp sugar 45 mL
2 tsp ground cinnamon 10 mL
1/2 tsp ground nutmeg 2 mL


Instructions:1. Preheat oven to 350°F (180°C). Grease and flour 13 x 9 x 2 inch (33 x 23 x 5 cm) pan.

2. For crust and topping, combine cake mix, oats, walnuts and melted butter in large bowl. Sprinkle half the mixture into pan.

3. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionally on low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling.

4. Bake at 350°F (180°C) for 35 minutes or until lightly browned. Serve warm or at room temperature.

Makes 12 to 16 servings.

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Apple Butter Cookies

1/4 cup (60 ml) butter or margarine, softened
1 cup (225 ml) packed brown sugar
1 egg
1/2 cup (125 ml) quick cooking oats
1/2 cup (125 ml) apple butter
1 cup (225 ml) all-purpose flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) baking powder
1/2 teaspooon salt
2 tbsp (30 ml) milk
1/2 cup (125 ml) nuts, chopped
1/2 cup (125 ml) raisins

Instructions:In a mixing bowl, cream butter and sugar.
Beat in egg, oats, and apple butter.
Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended.
Stir in nuts and raisins.
Chill well and drop by tspfuls onto a lightly greased cookie sheet.
Bake at 350 degrees (175 C.) for 15 minutes.

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Apple Butter Cheesecake

2 8 oz (224 grm). packages cream cheese
2/3 cup (150 ml) McCutcheon's apple butter or any McCutcheon's fruit
2 eggs
1 graham cracker crust
whipped cream or topping, optional
chopped walnuts, optional

Instructions:Blend softened cream cheese and apple butter until smooth.
Add eggs and blend well.
Pour mixture into crust and bake at 350 degrees (175 C.) for 40 minutes.
Cool completely.
Spread top with a thin layer of apple butter.
If desired serve with whipped topping and chopped walnuts.

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Apple Walnut Cookies

1 tart apple
1/2 cup (125 ml) butter, softened
1/2 cup (125 ml) vegetable shortening
1 tsp (5 ml) baking soda
1/2 cup (125 ml) brown sugar, firmly packed
2 tbsp (30 ml) honey
2 large eggs (I use Jumbo eggs)
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) to 5 tsp (25 ml) ground cinnamon, to taste
1/2 cup (125 ml) walnuts, chopped
2-1/2 cups (600 ml) all-purpose flour

Instructions:Preheat oven to 375 degrees (200 C.).
Dice apple into small cubes and place on a baking tray.
Bake the fruit cubes for about 10 to 15 minutes, or until just soft.
Remove from oven and allow to cool completely.
In a large mixing bowl, beat together the butter, shortening, baking soda, brown sugar, honey, eggs, vanilla extract and cinnamon.
Add the flour, apple bits and walnuts to the cookie dough and thoroughly combine.
Drop cookies onto ungreased baking sheets by the heaping tspful.
Bake for 9 to 12 minutes.
Do not over bake, as they are best when a bit soft.
Let cool on the tray before storing.

Comments:
As a different tone to the cookies, try omitting the cinammon and using apple pie spice!

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Apple Butter Muffins

2 cups (475 ml) flour
3/4 cup (175 ml) brown sugar
1-1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2 ml) salt
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) ginger
3/4 cup (175 ml) apple butter
1/2 cup (125 ml) butter or margarine, melted and cooled
1/4 cup (60 ml) skim milk
2 eggs, lightly beaten
3 tbsp (45 ml) honey
1 tsp (5 ml) vanilla
1/2 cup (125 ml) raisins, optional

Instructions:Preheat oven to 400 degrees (200 C.).
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center.
In smaller bowl, combine wet ingredients (the next 6 ingredients).
Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes).
Fold in raisins with as few strokes as possible.
Spoon batter into muffin 12 cups (2825 ml) (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean.
Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin--Do *not* let muffins cool completely in the tin.

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