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Results 81 - 90 of 132 for butter tarts
DO NOT PEEL OR CORE apples, but cut into chunks. Cover with liquid and cook until soft. Put through a sieve and measure pulp. Add the sugar ...
82. APPLE BUTTER
Core and quarter unpared apples; cook in cider in large heavy saucepan until soft about 30 minutes. Press through food mill. Boil gently 30 ...
Combine apples and juice in crock pot, cover and cook on low for 12 to 15 hours. Put through a food mill to remove peelings. Measure cooked ...
84. APPLE BUTTER
Preparing: In a kettle or ... often. Freezing: Prepare butter as above. Cool. Spoon butter ... Seal, label and freeze. Makes 8 to 9 half pints.
Cook in crock-pot on high for 3 hours, covered. Remove lid and cook for 5 hours, uncovered. Pour into sterile jars and seal.
Prepare jelly jars. Yields 5-6 cups. Place apples in a blender and blend well. Mix all ingredients except sweetener. Bring to a boil, ...
87. APPLE BUTTER
Wash, quarter and remove stems from apples. No need to peel or core. Cook apples slowly in cider until tender. Put through a food ...
Preheat oven to 350 degrees. ... unwrap 36 peanut butter cups. When the dough is ... spoon. Can also use chocolate chip dough and Hershey's kisses.
Heat oven to 400 degrees. ... bowl, combine all tart shell ingredients. Beat at medium ... for 5 minutes. Cool; remove from pans. Yield: 3 dozen.
Mix together: Peel and core apples. Fill with mixture, sprinkle with sugar. Place in baking dish and add 1 cup hot water. Bake in moderate ...
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