Sunday, August 15, 2010

Caramel Apple Butter

Dave and I went apple picking at Aamodt's this past Friday. It is this local orchard. We probably ended up picking about 16 lbs worth of apples. One of my all time favorites is apple butter. My dad used to put this on toast for me when I was growing up. There is nothing like almost burnt toast (yes I like it that way), butter, and a big heaping spoonful of apple butter....pure heaven. I found this recipe online and decided to make it. The recipe called for two specific apples (Rome and Granny Smith) but the apples Aamodt's was harvesting on Friday were State Fair apples so this is what I used. The butter turned out fantastic!!! and I ended up with 6 half pint jars from it. MMM MMM. Dave wasn't sure he would like it since "I don't like caramel" but once he tasted it, he definitely changed his mind. You don't taste the caramel.

8 lbs apples
1 cup Water
4 cup Sugar
1 tsp Cinnamon
1/2 tsp Cloves
1/4 tsp Ginger
2 tbsp Lemon juice

Wash apples and cut into pieces; combine with water in a large covered sauce pot.
Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps.

Jenna's BBQ Sauce

Here is another fantastic BBQ sauce that my 'rents wanted to share with you. My mom's boss gave this recipe to her and she said it was definitely finger licking good! Hope you all enjoy!

1 Stick of butter
2 20oz ketchup Heinz or Hunts only
1 1/2 cup of white vinegar
1/4 vegetable oil
1 1/2 Tablespoon Black Pepper
1 Tablespoon salt
1 Tablespoon crushed red pepper
5 Tablespoon sugar
1 cup brown sugar
10 Tablespoon Worcestershire sauce

In large pan on stove melt butter over med heat, then combine all other ingredients. Continue to cook over med heat until it foams. Once it foams let cool and put in bottles.


Thursday, August 12, 2010

Ruby Tuesday's Basil Pesto Pasta Salad

My Father has fallen in love with this pasta salad they have on their salad bar. We had asked for the recipe, but unfortunately, they couldn't give us quantities but just gave us the ingredients. So what I did was bought the ingredients then played around until I got the dish to taste like their salad. Dad says it tastes exactly like it so I hope you enjoy!!

Made Basil Pesto first:

3 cloves of garlic
4 large sprigs of fresh basil
½ to 1 cup of parmesan cheese
2 tbsp slivered almonds
Olive oil to make a paste

Combine all ingredients in a food processor till pesto like consistency

For the pasta:
4.25 oz can of chopped black olives (they were already pre chopped)
2 roasted red peppers (marinated in water only, not pickled in vinegar and not marinated in olive oil), chopped very fine
1 pkg of feta cheese
1/3 of a Vidalia onion, chopped very finely
7 leaves of fresh spinach chiffonade cut
Salt and pepper to taste
½ pound of spaghetti, broken into threes before cooking

For the dressing:

2 tbsp of the basil pesto
3/4 cup of vegetable oil

Whisk together the vegetable oil and the basil pesto together. Mix together all of the ingredients and pour the dressing over it. Let stand to meld the ingredients together.