recipes

Electric Skillet Meal
Blue Cheese Chicken Burgers
Iced Pumpkin Cookies

Grandma Gert's Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)

Directions

PREHEAT oven to 375° F.
Cream shortening. Add sugar - granulated sugar first and then brown.
Next, add beaten eggs and vanilla. Continue to mix.
Mix together dry ingredients - flour, baking soda, and salt. Gradually beat in flour mixture.
Stir in chocolate chips.

BAKE for 9 to 11 minutes or until golden brown.


Homemade No Added Sugar Applebutter

Ingredients:
  • 5 lbs of apples (I used Granny Smith and Honeycrisp)
  • 1.5 quarts (48 oz) apple juice or cider
  • 1/2 cup light brown sugar
  • 1 Tbs cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger

I washed all of the jars, lids, and rings in hot soapy water and prepared the apples by washing and slicing them (don’t peel the apples!).

Directions:
  • Boil the cider in a large cooking pot for about 20 minutes, until it has reduced by 1/4.



  • Add the apples, cover, and allow to simmer for 30 minutes.



  • Remove apple and cider mixture from heat and carefully puree it in a blender.


  • Pour the apple mixture back in the pot, add brown sugar and spices, and allow to simmer over low heat for about an hour.


  • While your apple mixture is cooking, fill a very large stock pot 1/2 way with water, and bring to a boil. You should probably have a rack so that the mason jars won’t sit on the bottom of the pot. 
  • Place your canning lids in a bowl of VERY hot water so that the gummy underside gets soft and pliable.
  • Stir the apple butter occassionally – when it’s dark brown and glossy, it’s time to process!
  • Carefully pour the apple butter into 1/2 pint or pint mason jars, leaving about 1/4″ head space.
  • Wipe off any sticky residue and run a chopstick (or butter knife) along the inside of the jar to remove air bubbles.
  • Screw on the lids and rings (but not TOO tight!)
  • Carefully lower the filled jars into the stockpot (water should be boiling by now) and keep them submerged in the water for at least 10 minutes.
  • After 10 minutes, turn off the heat, and remove from the pot. Place the jars at least one inch apart from each other and allow to cool completely. You may hear a “popping” sound – that means that the metal lid just sealed. Yay!
  • Once your jars are cool, check the lid to make sure it is completely flat and sealed. If it pops up, you can still eat the apple butter, but just store it in the fridge.
  • Sealed jars of apple butter (and jam and jelly) can keep for about a year in the pantry.
  • Enjoy! Now it’s time to wash all of your sticky dishes :-)