Apple Butter (Slow Cooker)

Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Apple Butter (Slow Cooker)
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I have not enjoyed apple butter for probably 30 years, I need to change that. On my to cook list.
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Servings Prep Time
20 servings 20 minutes
Cook Time
10 hours
Ingredients
Servings: servings
Instructions
  1. For the sugars, you can reduce the amount based on the sweetness of your apples.
  2. Place the apples as you prepare them into your slow cooker, after they are done, add the sugars, cinnamon, vanilla extract, and salt. Mix together.
  3. Set your slow cooker to Low and cook for 10 hours, stirring every 2 hours or so. When the apple butter is thick and dark brown, it is ready.
  4. Mash with a potato masher if you would like a chunky version, or use an immersion blender (or pour into a blender) to make a smooth version.
  5. Pour into jars and refrigerate covered for up to two weeks or freeze in small containers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Graham Crackers

Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Ingredients
Topping, Optional
Servings: 2 inch squares
Instructions
  1. Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
  2. In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
  3. Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
  4. When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
  5. Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
  6. Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
  7. Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
  8. Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
  9. Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
  10. If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
  11. Remove from the oven and allow to cool, now you have graham crackers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Hawaiian Buns (Bread Machine)

Hawaiian Buns (Bread Machine)
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Hawaiian Buns are a real treat, I have not had these in many many years, I think I need to correct that. You will mix and kneed the dough in your bread machine, but you will shape and bake this in your oven. This is a two part method, the sponge, and the dough.
Servings Prep Time
16 buns 3-4 hours
Cook Time
20-25 minutes
Servings Prep Time
16 buns 3-4 hours
Cook Time
20-25 minutes
Hawaiian Buns (Bread Machine)
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Hawaiian Buns are a real treat, I have not had these in many many years, I think I need to correct that. You will mix and kneed the dough in your bread machine, but you will shape and bake this in your oven. This is a two part method, the sponge, and the dough.
Servings Prep Time
16 buns 3-4 hours
Cook Time
20-25 minutes
Servings Prep Time
16 buns 3-4 hours
Cook Time
20-25 minutes
Ingredients
For the Sponge
For the Dough
Servings: buns
Instructions
  1. Mix the Sponge ingredients together in a bowl, then pour into you bread machine. Let this rest for 15 minutes.
  2. In a bowl, mix the pineapple juice, butter, brown sugar, eggs and yolk, vanilla until well combined, add this to the bread machine.
  3. In a large bowl, whisk together the remaining flour, potato flour, and salt, add this to the bread machine.
  4. Set the bread machine to dough setting and let it run its cycle, keep an eye on it, if the dough is not coming together, add a tablespoon of flour at a time. Dough will be sticky.
  5. At the end of the dough cycle, you are looking for the dough to have doubled in size, if it has not, leave the dough in the machine for another 30 to 60 minutes, the reason for this, this machine will be warm, no need to remove it yet.
  6. Lightly grease a 9x13 baking dish. Turn dough out onto a lightly floured surface and gently deflate the dough.
  7. Divide it into 16 equal pieces, by dividing the dough in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the baking dish.
  8. Cover the dough with a light towel. Let the dough rise in the dish for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat your oven to 180 C.
  9. Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls to give them a satiny crust.
  10. Bake the rolls for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool for a few minutes, then place a wire rack on the top of the dish, and flip dish over to turn out the rolls in one large piece, then place another wire rack on the and turn over to make them right side up.
  11. Serve warm with dinner or store well wrapped at room temperature for several days or freeze for 1-2 months, or use to make sliders.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Pina Colada Salad

Pina Colada Salad
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Sounds great. This is a fruit salad you can make with what you have on hand, the dressing is plain yogurt and coconut milk or cream. I look forward to making this. The yogurt measurement is an estimate, I will verify when I make this.
Servings Prep Time
8-10 servings 20 minutes
Servings Prep Time
8-10 servings 20 minutes
Pina Colada Salad
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Sounds great. This is a fruit salad you can make with what you have on hand, the dressing is plain yogurt and coconut milk or cream. I look forward to making this. The yogurt measurement is an estimate, I will verify when I make this.
Servings Prep Time
8-10 servings 20 minutes
Servings Prep Time
8-10 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the yogurt, coconut, vanilla extract, and coconut milk in a large bowl. Stir in the fruit except for the cherries. Refrigerate for several hours. Serve cold with 2-3 cherries on each serving.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cinnamon Roll Cake

Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Ingredients
For the Cake
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  3. Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  4. Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  5. Mix the Glaze ingredients and drizzle over the warm cake.
Recipe Notes

Low cost and very common ingredients.

Provided courtesy of good friend, Stephen Connell.
United States.

Impossible Pie

Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a pie dish with butter then flour it.
  2. In a large bowl, mix together the milk, coconut (reserve some of the coconut for the top), eggs, flour, vanilla, butter, and sugar. Mix well.
  3. Pour the batter into the pie dish and sprinkle the nutmeg onto the pie and the bit of reserved coconut.
  4. Bake for 45 minutes, let it cool completely, then refrigerate until cold.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Buttermilk Pie

Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, line a pie dish with a single pie crust.
  2. Beat eggs until foamy. Beat in butter, flour and sugar until fluffy. Add remaining ingredients and mix until smooth.
  3. Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean. Cool completely before cutting. Enjoy.
Recipe Notes

Low cost.

Shortcuts: Buttery Pie Crust, Buttermilk.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinna-bun Cake

Cinna-bun Cake
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Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Cinna-bun Cake
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Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Base
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.
  3. Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
  4. While the cake is baking, prepare the glaze and set aside. Remove the cake from oven and glaze while still it's still warm.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Carrot Cake Jelly Roll

Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.

Moist Chocolate Cake (Bread Machine)

Moist Chocolate Cake (Bread Machine)
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Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. Weight measurements are all done in grams on a digital scale.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Moist Chocolate Cake (Bread Machine)
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Votes: 1
Rating: 5
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Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. Weight measurements are all done in grams on a digital scale.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour 30 minutes
Ingredients
Servings: servings
Instructions
  1. Place the ingredients into the pan of the bread machine in the order listed, select Cake function, press start. About an hour and a half later, it will be done.
  2. Remove the pan from the bread machine and set on the counter to cool for about an hour. Once it has cooled, then turn out the cake onto a wire rack to completely cool. (The indentations on the top are from dropping out of the pan onto the rack, I now use an oven mitt to catch it.)
  3. Slice, and use a large spatula to pick up and set on plates, or it will fall apart. Top with some whipped cream, enjoy! Here is a slice served with two brownies.
Recipe Notes

Low cost.

Recipe from my bread machine cookbook.