EF Recipes

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup shortening
1/3 cup buttermilk
1/4 cup applesauce

1. In a medium mixing bowl, stir together flour, baking powder, sugar,
allspice, baking soda, salt, and cinnamon. Using a pastry blender, cut in
shortening until mixture resembles coarse crumbs. Make a well in the center
of dry mixture. In a small mixing bowl, combine buttermilk and applesauce;
add to dry mixture all at once. Using a fork, stir just until moistened.

2. Turn dough out onto a lightly floured surface. Quickly knead dough by
gently folding and pressing 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch
biscuit cutter.

3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a
450F oven 10 to 12 minutes or until golden. Remove biscuits from the baking
sheet and serve warm.

TO MAKE AHEAD: Prepare and bake biscuits as directed; cool completely. Place
biscuits in a freezer container or bag and freeze up to 3 months. To serve,
wrap frozen biscuits in foil and bake in a 300F oven 20 to 25 minutes
or until warm.

Makes 10 Biscuits.

2/3 cups  milk
3  tbsps  vegetable oil
1 1/2 tbsps  sugar
1/4 tsp  cinnamon
1 tsp  salt
2 cups  bread flour
2 tsps  yeast
3/4 cups  apple — peeled and chopped
Add ingredients in order in a bread maker, adding apple pieces in with liquid ingredients.

Makes a 1lb loaf.

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.