Cinnamon Apple Butter Recipes

Steps:

• Remove core and seed from each apple. Cut top peeling off each apple. Poke a knife in the side of each apple several times. As the apples bake this keeps the apples from breaking apart and gives an air vent.
• Arrange apples in a baking dish and stuff each core with raisins.
• Mix brown sugar and cinnamon and spoon over raisins. Dot each with a teaspoon of butter.
• Cover with a foil "tent" and bake in a 375 degree oven for 35 to 40 minutes.
• Note: Before baking a teaspoon of maple syrup (breakfast type) could be added to each core and let ooze down.

Steps:

• Mix all ingredients together in a heavy sauce pan.
• Cook on low to medium for 30 minutes or til desired thickness.
• Pour into pint sized containers and seal.

Steps:

• Combine the apples, sugar, flour and cinnamon in a large bowl. Transfer to an 11x7-in. baking dish; dot with butter. , For topping, combine the flour, sugar, baking powder and nutmeg in another large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream if desired.

Steps:

• Toss apples and lemon juice together in a bowl.
• Put about half the apples in a slow cooker with cinnamon candies, brown sugar, ginger, and cloves; stir. Pour enough apple juice over the mixture to nearly, but not quite, cover the apples.
• Cook on Low, stirring occasionally, until the candies dissolve, about 1 hour.
• Increase heat to High and continue cooking until the apples have begun to lose shape, about 4 hours. Add remaining apples to the slow cooker. Reduce heat to Low and continue cooking until desired thickness is reached, at least 3 hours.

Steps:

• For cinnamon butter:
• Using electric mixer, beat all ingredients in small bowl until blended.
• For pancakes:
• Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
• Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
• Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
• Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.