Apple Cream Cheese Spread


1 c. chopped pecans or walnuts
1 (8 oz.) cream cheese
1 tsp. vanilla
3/4 c. brown sugar
1/2 grated peeled apples


Combine all ingredients except apples. Mix until smooth. Stir in apples. If you like caramel apples with nuts, you'll love this. Use on a spread for toast or banana bread.



8 pounds Granny Smith apples
1/2 cup water
sugar to taste
Cinnamon to taste


1.) Core and quarter apples.Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.

2.) Puree through a food mill and add sugar and cinnamon.

3) Store in a clean container for up to 2 weeks, or freeze for longer storage. 

Other info

Servings: Makes 2 quarts


Apple Butter

The first secret to making great apple butter, is to us fresh apples. The second secret is that the apples cook for up to 48 hours in a crockpot. It might sound involved, but really it's only about five minutes of work 3 or 4 times. Apple butter is so simple to make!


25-30 apples (I prefer Fuji or Jonagold)
2-4 tsp cinnamon
1/4-1/2 tsp allspice
1/2-1 tsp ground cloves
2-4 cups sugar


Core and slice apples, dumping the slices into the crockpot as you go.  Stop prepping apples when the crockpot is full (just save the remaining apples for later).

Add 2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp cloves and 2 cups of sugar.  Mix well and put the crock pot on low for 10 hours.  Feel free to stir when you walk by!

After 10 hours, core and slice more apples to fill the crockpot.  Dump the new apple slices into what’s already cooked down.  Mix well.  Cook another 10 hours on low.

Repeat the process of adding more apples, mix, set the crockpot for another 10 hours.

Taste test your apple butter and add more cinnamon, allspice, cloves and sugar to your taste.  I usually add the same amount I did the first time, although sometimes I only add one more cup of sugar, depends on how sweet the apples are.

After it’s gone a good 30-40 hours, use an immersion blender to puree it.  (You could probably put through food mill or blender too). Continue cooking until it’s the thickness that you want.  If it’s not cooking down enough vent the lid a little.  If it gets too thick, add some water or apple juice.

When it’s the consistency you want, can it using a *waterbath method, or simply put in clean jars and refrigerate up to 2 weeks. You can also freeze it if you want to keep it for longer without doing the waterbath method.

Other Info

*You can do a google search for waterbath canning to get lots of tips. 


Apple Pear Chutney


1 ¼ cup granny Smith apple, cored and diced — medium dice
1 ¼ cup Bartlett pears, cored & diced — medium dice
1 cup onion diced 
1 cup light brown sugar
1 cup water
1/4 cup cider vinegar
1/4 cup diced red bell pepper
1/4 cup raisins
1/2 tablespoon minced ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1/8 teaspoon cinnamon
1/2 tablespoon minced garlic
salt and pepper — to taste
1 tablespoon canola oil


1) Sauté garlic, red pepper, and ginger in oil. Do not over brown.

2) Cook for 3-4 minutes then add apples, pear, brown sugar, water, raisins, vinegar, and spices.

3) Cook for 15 to 20 minutes on a low simmer.

4) Remove from heat and serve.

Other info:

This can be used for chicken, pork, seafood or other proteins. It can also be served as a condiment.

Serving Size: 16
Preparation Time: 1:00
Categories: Sauces
Yield: 1 quart
Start to Finish Time: 1:00

Nutrition Info
Per Serving (excluding unknown items): 51 Calories; 1g Fat (14.9% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Suggested Wine: Pinot Noir or Merlot

Serving Ideas: Good for any protein.

SOURCE:, Recipe By: Chef N. Rand Johnston Jr CEC, CWPC, CSC July 2007.