Slow Cooker Apple Butter

Make this delicious slow cooker apple butter using this simple recipe.

Serves: 3-4 cups

Prep Time: 10 min

Cooking Time: 3-5 hours

Total:  3-5 hours, 10 min

Ingredients

5 1/2 lbs apples, a mix of sweet and tart
1/2 tsp. ground cinnamon
1 tbsp. fresh lemon juice (optional)
maple syrup, to taste
pinch of salt

Directions

1. Wash and core apples and cut into wedges.
2. Place in the slow cooker, cover and cook for 3 hours on high. Stir occasionally to avoid apples from sticking to the sides and bottom.
3. Mash apples with a masher or spoon and allow to cool a bit. Transfer to a blender or food processor.
4. Blend until very smooth.
5. Return to slow cooker and cook on high for another 45-75 minutes with the lid off. This will allow the apple butter to reduce to desired thickness.  Note that as the apple butter cools it will also thicken slightly.
6. Stir in cinnamon, salt, lemon juice and maple syrup to taste.

Recipe from ohsheglows.com

Challah (Braided Egg Bread)

Challah is a traditional Jewish bread that is braided, fluffy and made with eggs. Delicious for sandwiches and french toast!

Serves: 1 large braided loaf

Prep Time: 15 min, plus 2 hours rising time

Cooking Time: 30 min

Total:  2 hours, 45 min

Ingredients

1/2 cup warm water
1 packet quick rise yeast
1 tsp. sugar
1/4 cup butter, melted
1/4 cup liquid honey
2 tsp. salt
3 1/4 cups flour
2 eggs and 2 egg yolks, whisked
1/2 tbsp. oil
1 egg yolk, to glaze
1 tbsp. poppy or sesame seeds

Directions

1. Rinse a small bowl under warm water, allowing it to heat up. Add water and sugar to the bowl, then sprinkle with yeast and stir. Set aside and allow to proof, for about 5-10 minutes.
2. In a large bowl combine flour and salt. Make a well in the middle and add butter, honey, eggs and yeast mixture.
3. Stir with a spatula or wooden spoon until dough begins to form, then use your hands to knead dough until it becomes glossy and thick. If too sticky, add a little more flour.
4. Form dough into a ball and coat with oil. Cover bowl with a clean dishcloth and place in a warm, draft-free place for 1 1/2 hours.
5. Punch down down and transfer to a clean, lightly floured work surface.
6. Knead dough for about 5 minutes, adding raisins or chocolate chips if desired. Cut into thirds or quarters and roll each piece into a long rope.
7. Braid the pieces and place on a parchment paper lined baking sheet.  Cover with towel and return to warm place to rise for 30 minutes.
8. Brush braid with egg yolk and sprinkle with seeds.
9. Bake in a preheated oven at 350 F for 30 minutes, removing when the bread turns a golden brown and the bottom makes a hollow sound when tapped.
10. Allow to sit for 30 minutes before serving.

Recipe from canadianliving.com

Plum Galette

This recipe makes a gorgeous rustic plum galette.

Serves: 8-10

Prep Time: 15 min, plus 1 1/2 hours chilling time

Cooking Time: 60-70 min

Total:  2 hours, 45 min

Ingredients

2 1/2 cups flour
1 cup butter, cut into chunks
5 tbsp. sugar, divided
1 tsp. salt
1/4 cup ice water
1/2 tsp. vanilla
5-6 ripe plums, pitted and sliced
1/4 cup ground almonds
1-2 tbsp. milk or cream

Directions

1. In a food processor fitted with a dough blade add flour, butter, salt and 1 tbsp. sugar. Pulse until it resembles a coarse mixture.
2. Add ice water and vanilla, and pulse to combine, scraping the sides of the work bowl if necessary, until a dough which is crumbly but holds together when pressed is formed. If dough is too dry, add ice water, one tablespoon at a time. Be careful not to over mix.
3. Form dough into a disk and cover with plastic wrap. Refrigerate for 1 hour.
4. In a small bowl, stir ground almonds with 3 tbsp. sugar and set aside.
5. Line a large baking sheet with parchment paper and remove dough from fridge. Roll to 1/4 inch thickness directly on the baking sheet.
6. Spread almond mixture in the centre of the dough, leaving a 2-inch border around. Arrange plum slices on top and sprinkle with 1 tbsp. sugar.  Fold edges of dough inward over the fruit.
7. Refrigerate galette for 30 minutes, then remove and brush dough with milk or cream.
8. Bake in a preheated oven at 350 F for 60-70 minutes, until crust has turned golden brown.
9. Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or frozen yogurt.

Recipe from marthastewart.com

Oven Dried Tomatoes

Serves: tomato halves, depends on starting quantity

Prep Time: 20 min

Cooking Time: about 3 hours

Total:  3 hours, 20 min

Ingredients

Roma tomatoes, as many as you like
salt and pepper (optional)

Directions

1. Wash and trip tops of tomatoes. I used about 25, producing 50 dried halves.
2. Slice tomato in half lengthwise, and using a teaspoon, scoop out the inside seeds and centre flesh.  Save flesh for making tomato sauce.
3. Place tomatoes, facing upwards on a parchment paper lined baking sheet and season with salt and pepper.
4. Bake in a preheated oven at 250F for 3 hours, or until tomatoes have dried.
5. Let cool. Store tomatoes in an air-tight bag and freeze for up to 3 months. Alternately, stuff tomatoes into a jar and drizzle with extra virgin olive oil. Keep refrigerated for up to 1 week.
6. Slice and use in salads, sandwiches and more!