Page 22 - 6-26-15 Friday's Edition

Recipes
Spread The Word About Cookin’ With Apple Butter
From Tonia Turner
Apple butter is a cooked-down version of apple- sauce, so it’s much sweeter and richer in flavor. Apple butter has an incredibly decadent taste and is made only from apples and spices in their original form. In addition to the versatility of apple butter, it’s also a better food choice for you and your family.
Sweet Garlic Beef Marinade
1 cup tomato juice
1⁄2 cup Musselman’s Apple Butter
3 Tablespoons Musselman’s Distilled
White Vinegar
1 clove garlic, minced
1 teaspoon dried Italian seasoning 1⁄4 teaspoon salt
1⁄8 teaspoon cayenne pepper
(1/4 tsp. can be used for added flavor) 2 Tablespoons Bourbon (optional)
DIRECTION: Mix all ingredients in medium bowl. Use as a marinade for up to 2 pounds of beef steaks or kabobs. Marinate meat in the refrigerator for 2 hours to overnight. Brush marinade over meat as it grills or broils. Discard any remaining marinade.
Tip: Make a separate batch of marinade to use as a sauce on the cooked meat.
Chipotle BBQ Chicken Skewers
11⁄2 pounds boneless skinless chicken breast 8 thick cut bacon strips
1 cup sweet bbq sauce
1 cup Musselman’s Apple Butter
2 chipotle peppers (canned in adobo sauce)
DIRECTIONS: Soak 8 wooden skewers in water
for at least 30 minutes. Preheat grill to medium or
medium-low heat. (Between 300-350 degrees F.)
Cut the chicken breasts into 3/4 inch bite-sized pieces.
Then cut the bacon into 3/4 inch strips. Alternate threading the chicken and bacon onto 8 skew- ers, leaving a bare handle on one end of each skewer. Sprinkle the chicken skewers with salt and pepper.
Place the bbq sauce, Musselman's Apple Butter, and chipotle peppers in the blender. Puree until smooth. Grill the chicken skewers for 4 minutes per side. Then brush the skewers with the chipotle apple bbq sauce and grill another 3-4 minutes per side, until the edges of the bacon are crisp, but not burned.
Only one knife really cuts calories Apple Butter has 70% fewer calories than jelly and butter.
Asian Beef Ribs Recipe
6 lbs. beef ribs
1 cup Mussleman's Apple Butter
1/3 cup seasoned soy sauce
2 Tb. sriracha
2 Tb. fish sauce
3 garlic cloves, minced
1⁄2 cup sliced green onions for garnish 3 cups kimchi for garnish (optional)
DIRECTIONS: Preheat the oven to 350 degrees F. Place the beef ribs in a large roasting pan and pat dry. Then mix the Musselman's Apple Butter, seasoned soy, sriracha, fish sauce, and gar- lic in a medium bowl. Brush half of the sauce over the ribs and safe the rest for later. Cover tightly with foil and bake for 3 hours, until the meat easily pulls off the bone.
Preheat the grill to high heat. Allow the beef ribs to rest for 15 minutes, then cut them apart between the bones. Brush them with more sauce and grill the ribs for 5-10 minutes per side until and crust or "bark" forms on the outside. Sprinkle with green onions, and serve warm, with a side of kimchi.
Crock-Pot Apple Butter
about 8 cups of apples 2 teaspoons cinnamon 1⁄2 teaspoon cloves
1/4 teaspoon nutmeg
1 tablespoon of sugar at a time (to taste)
use evaporated cane juice
or coconut sugar too add moisture
DIRECTIONS: Place peeled, cored, and sliced into a 2-4 quart crockpot. Cover and cook on low for about 3-4 hours, stirring about every hour. At this point you have apple sauce, and feel free to steal a taste. Continue cooking for another 8 hours or so with the lid slightly ajar to allow moisture to es- cape. Stir every 1-2 hours until you reach the desired thick- ness Add the cinnamon, cloves, nutmeg, and taste. Add more spices and sugar (if desired). Cover and cook another 30 min.
Spiced Apple Cake with Orange Glaze
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground cloves
3⁄4 cup sugar
1⁄2 cup butter
2 eggs
1⁄2 cup buttermilk
1 cup Musselman’s Apple Butter 1 cup powdered sugar
2 Tablespoons orange juice
1 teaspoon orange peel
DIRECTIONS: Preheat oven to 350F. Sift flour, baking soda, salt, nutmeg, cinnamon and cloves. Cream sugar and softened butter or margarine in large bowl. Add eggs, beating thor- oughly. Beat in dry ingredients alternately with buttermilk. Stir in apple butter. Pour into a greased 9x5x3-inch loaf pan.
Bake in 350F oven 55 to 65 minutes or until cake tests done. Cool 10 minutes before removing from pan. Make orange glaze by combining powdered sugar, orange juice, and orange peel. Spoon glaze over warm cake.
PAGE10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JUNE 26, 2015