Shoutin’ from the Rooftop

Last week I had fall on my mind. I usually love fall but for some reason I am dreading it this year. I think it is because we had such an awesome summer. Anyway, I digress….

I was thinking of apple pie and what I could do to get some of that taste. My mind went straight to apple butter. Did you know that there is no butter in apple butter? I was talking to my Mom about this idea and she suggested using applesauce instead of apples. What a great idea! I am all about making things easier. Peeling & coring apples are work.

Thursday afternoon I put the ingredients in the crock pot. I chose to use the crock pot so I didn’t have to worry about it scorching. I started it out on low with the lid on. I let it cook all night. The next morning it will still going and hadn’t cooked down like I wanted after 18 hours of cooking. I stirred it occasionally. It finally hit me that I needed to leave the lid off so it could cook down more. The lid was keeping the moisture in. Once I took off the lid, I let it cook about 3 hours on low to medium heat. I kept stirring it to make sure I didn’t scorch it since I bumped the heat up some.

I was so impressed with the end result.  I am happy with how it turned out.  People will think that you worked hard to make this tasty little spread.

50 ounces unsweetened jarred applesauce. (This was the largest jar I could find)

3 tablespoons Spenda

5 packed teaspoons Brown Sugar Blend Splenda

1 tablespoon cinnamon

Put applesauce in crock pot on low-medium heat without lid. Cook for approximately 3 hours or until applesauce is cooked down. Add in sweeteners and cinnamon.

This recipe yields approximately 3 cups of apple butter. Serving size is 2 tablespoons. Nutritional information for 2 tablespoons: 27 calories, 0 grams fat, .92 grams fiber. (You can’t beat that!)

I have some great ideas how to use this other than apple butter.  Coming soon……..

Tags: apple, breakfast, crockpot

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