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P. 112
heat about 5 minutes more or until quart slow cooker. Stir in sugar, water, 18 thin Granny Smith apple slices
onions are golden. Add apple, pear, vinegar, cinnamon, cloves, allspice and (unpeeled)
cranberries, garlic, rosemary and pepper nutmeg. Cover and cook on high-heat Coarse or granulate sugar for topping
to skillet. Cook, covered, for 5 minutes, setting for 5 to 6 hours. Stir. Cool mix- Spiced maple margarine
stirring twice. Stir in white wine. Simmer, ture at least 1 hour or cover and chill
uncovered, for 2 to 4 minutes or until overnight. Ladle apple butter into half- Line an extra-large baking sheet
liquid is reduced by half. To serve, trans- pint storage or freezer containers, leav- with parchment paper or foil; set aside.
fer chicken to a serving platter. Spoon ing a 1⁄2-inch head space. Seal and label. In a large bowl, combine flour, sugar,
onion mixture over chicken. Serves 4. Store 3 weeks in refrigerator or for 1 baking powder, cinnamon and salt.
year in freezer. Makes 4 half-pints. Using your fingers mix the dry ingredi-
APPLE BUTTER ents with the margarine until the mix-
Serve this flavorful fruit butter with APPLE MAPLE SCONES ture resembles coarse crumbs. Stir in
cheese and crackers for a quick snack Scones typically do not have eggs. This the finely chopped apple. Make a well
or appetizer. Or make sandwiches, serve recipe calls for eggs, so it is not a true in the center of the flour mixture.
with chicken or meat as a dip, or use as scone. But it is still super yummy.
a topping on pancakes, crepes, etc. 23⁄4 cups all purpose flour In a small bowl, combine eggs and
⁄12 cup sugar Rich’s Whip. Using a fork, stir egg mix-
4 pounds apples, cored, peeled and 1 T. baking powder ture into flour mixture and stir until just
sliced 1 tsp. cinnamon moistened. Dough will be thick. Using a
2 c. sugar ⁄12 tsp. salt 1⁄4-cup ice cream scoop or measuring
⁄13 c. water ⁄12 c. butter (chilled and cut into small cup, scoop dough into mounds and
2 T. cider vinegar pieces) place on prepared baking sheet.
2 tsp. ground cinnamon 1 cup finely chopped apple (Granny
⁄14 tsp. ground cloves Smith or another tart apple) In a small bowl, combine the egg
⁄18 tsp. allspice 2 eggs, lightly beaten yolk and 1 tablespoon of Rich’s Whip.
⁄18 tsp. nutmeg ⁄34 cup Rich’s Whip Brush some of the mixture over the top
1 egg yolk, beaten of the dough mounds. Place an apple
Place apple slices in a 3-1⁄2- or 4- slice on top of each dough mound,
pressing down until about 1-inch thick.
Brush with remaining egg yolk mixture;
sprinkle with additional sugar.
108 u www.wherewhatwhen.com u
onions are golden. Add apple, pear, vinegar, cinnamon, cloves, allspice and (unpeeled)
cranberries, garlic, rosemary and pepper nutmeg. Cover and cook on high-heat Coarse or granulate sugar for topping
to skillet. Cook, covered, for 5 minutes, setting for 5 to 6 hours. Stir. Cool mix- Spiced maple margarine
stirring twice. Stir in white wine. Simmer, ture at least 1 hour or cover and chill
uncovered, for 2 to 4 minutes or until overnight. Ladle apple butter into half- Line an extra-large baking sheet
liquid is reduced by half. To serve, trans- pint storage or freezer containers, leav- with parchment paper or foil; set aside.
fer chicken to a serving platter. Spoon ing a 1⁄2-inch head space. Seal and label. In a large bowl, combine flour, sugar,
onion mixture over chicken. Serves 4. Store 3 weeks in refrigerator or for 1 baking powder, cinnamon and salt.
year in freezer. Makes 4 half-pints. Using your fingers mix the dry ingredi-
APPLE BUTTER ents with the margarine until the mix-
Serve this flavorful fruit butter with APPLE MAPLE SCONES ture resembles coarse crumbs. Stir in
cheese and crackers for a quick snack Scones typically do not have eggs. This the finely chopped apple. Make a well
or appetizer. Or make sandwiches, serve recipe calls for eggs, so it is not a true in the center of the flour mixture.
with chicken or meat as a dip, or use as scone. But it is still super yummy.
a topping on pancakes, crepes, etc. 23⁄4 cups all purpose flour In a small bowl, combine eggs and
⁄12 cup sugar Rich’s Whip. Using a fork, stir egg mix-
4 pounds apples, cored, peeled and 1 T. baking powder ture into flour mixture and stir until just
sliced 1 tsp. cinnamon moistened. Dough will be thick. Using a
2 c. sugar ⁄12 tsp. salt 1⁄4-cup ice cream scoop or measuring
⁄13 c. water ⁄12 c. butter (chilled and cut into small cup, scoop dough into mounds and
2 T. cider vinegar pieces) place on prepared baking sheet.
2 tsp. ground cinnamon 1 cup finely chopped apple (Granny
⁄14 tsp. ground cloves Smith or another tart apple) In a small bowl, combine the egg
⁄18 tsp. allspice 2 eggs, lightly beaten yolk and 1 tablespoon of Rich’s Whip.
⁄18 tsp. nutmeg ⁄34 cup Rich’s Whip Brush some of the mixture over the top
1 egg yolk, beaten of the dough mounds. Place an apple
Place apple slices in a 3-1⁄2- or 4- slice on top of each dough mound,
pressing down until about 1-inch thick.
Brush with remaining egg yolk mixture;
sprinkle with additional sugar.
108 u www.wherewhatwhen.com u
