EF Recipes

Ingredients:
2 Tbsp natural-style peanut butter
2 Tbsp tamari or soy sauce
2 Tbsp mayonnaise
1 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lime juice (can use lemon juice)
½ - 1 tsp. minced ginger
½ tsp red pepper flakes (cayenne or dried red peppers—to taste)
Whisk these together, and refrigerate for at least four hours to let flavors blend. Thin with a little water if necessary. Serve with “Summer Rolls” or raw veggies. Leftovers can be tossed with cooked rice and vegetables.

4 lbs apples
2 cups apple cider
1/2 as much sugar as apples, see directions
2 1/8 tbsp  cinnamon, much more
2 tsp  cloves
1 tsp  allspice
1 cinnamon stick

Put peeled, cored and sliced apples in heavy saucepan with cider and cook
until soft. Force thru food mill. Measure pulp into kettle and for each cup
add 1/4 cup sugar.  Add remaining ingredients and cook over low heat until
less than half the original volume remains and it is thick. Appearance will
be dark brown.. Can be frozen for the year.

Ingredients can easily be changed - added or subtracted - according to
individual taste.

3 lbs apples
1 cup apple cider — to 2 cups
1 cup sugar — more or less

I make apple butter in my crock pot and it is very easy and very tasty. Usually I use 3 pounds of Jonathan apples which I wash, core and chunk into a 3 quart crock pot. I add about 1 to 2 cups apple cider (sometimes I use just water) and cook on low til mushy. I chop the apples (peel and all) and run through a sieve and return to the crock pot. I add about 1 cup sugar (or more depending on taste preference), cover and cook on high til bubbly. I then remove the lid and cook on high til apples turn dark brown and thicken.

Pour into jelly jars and put in refrigerator or freezer - after they cool. Tastes good on everything from biscuits to toast to even ice cream.