Butter-free butter (apple style)

Next year, when you go apple picking, you should get yourself 25 pounds of empires. Then, split them with a friend so you have ~12 pounds of apples.



Next, stare at the apples in wonder, and wonder what exactly you were thinking when you picked 25 pounds of apples.

Finally, dust off your crock pot and make apple butter! I found this recipe here and it was wonderful. No sugar added and no sugar needed!

You'll need about 8 apples, cinnamon, nutmeg, ginger, and unsweetened apple juice.

Wash your apples and dry them well. Don't peel them. Peeling's for sissies. Pull out your trusty cutting board and get to choppin'.


Rachael Ray taught me how to cut apples.


Her way leaves the core intact.


Slice your apple pieces into thin slices.


Dump the sliced apples into your crock pot.


Add 3-4 cups of juice. You want it to just cover the top. You can sub in some water, if you run out of juice or your husband drinks it. The flavor at the end is a little less intense, but still worthy.

Grate in an 1/8 of an inch of fresh nutmeg using your microplane. Use your ruler to measure*.

*just kidding.

AH! Nekkid nutmeg!


Add a teaspoon or so of cinnamon and a half teaspoon of ginger.

Squeeze in a tablespoon of lemon juice. Fish out the seeds that fall in.


Stir it up. Pop on the lid.

Go to bed. Read a book. Watch TV. Ignore the crockpot for at least 12 hours.

Then, stir up the apple mush and use a wooden spoon to crack the lid open. This lets some of the water escape and helps thicken up the butter.

Once it's reached the thickness you desire, carefully (it's dang hot!) spoon the butter into the Cuisinart or a blender and puree it. Store the finished butter in mason jar. It looks rustic, and y'all know I like rustic things.


The next morning or immediately after pureeing the apple butter, you should toast English muffins. Smear them with nut butter. Top with apple butter.


Chew.

Enjoy.

Sausage & Cannelini Beans in the Crock Pot

It's not all about desserts in the BettyCupcakes kitchen- we eat dinner, too!

Yesterday, during the blizzard that wasn't (4 inches does not a blizzard make), I pulled out my trusty Crock Pot to set it and forget it. Remember those RonCo commercials?? Good times.

For this recipe, you'll need the following ingredients:

~1 lb dried cannelini beans
4 links sausage (I used Sweet Basil Pesto Smoked Chicken & Turkey Sausage from Trader Joe's), sliced into 1-inch rounds
1 onion, chopped
2 cloves of garlic, minced
2 tsp dried basil
1/4 tsp pepper flakes
Several grinds of black pepper
2 dry bay leaves
4 cups chicken stock

To start, you'll want to soak the beans. If you good at planning ahead, you could put the beans in a large saute pan, cover with an inch or 2 of cold water, cover with a lid, and put in the fridge overnight. Drain the beans and proceed with recipe.

However, if you're like me, you need a quick soak method.

Quick soak is a bit of a misnomer- it still takes 2 hours. BUT it's a fast(er) way to get those beans ready for their slow cooking. This method is from Lynn Rosetto Kasper (of The Splendid Table fame).

Place beans in a large saute pan that has a tightly fitting lid. Pour boiling water over the beans so that they are covered by an inch or two of water. Place lid on securely and leave on counter for two hours. Drain beans and proceed with recipe.

In a 6 quart slow cooker, put the drained beans, onion, sausage, garlic, basil, pepper flakes, and black pepper.

















Pour in the chicken broth, and stir so that all ingredients are submerged in liquid. Place top on securely and set the heat.
















You'll need to cook it for 11-12 hours on low or 5-6 hours on high. Since the sausage is already fully cooked, you're just looking for the beans to be tender and the flavors to blend.

The best thing about this recipe is that it is SO adaptable. Substitute any kind of bean or sausage and use the same amount of liquid. You could even use canned beans- just shorten the cooking time so they don't turn to mush.

I serve this over sauteed cabbage. Add one bag of shredded cabbage to a tablespoon of olive oil in a pan over medium heat. Sprinkle with 1/4 tsp of salt and a couple grinds of pepper. Cook until the cabbage is wilted and has a bit of color (10-15 minutes) tossing occasionally.

This hit the spot after a LONG day of waiting for snow- the husband and 1 each had two servings!