Apple Butter Recipes
Apple butter adds a sweet richness to foods, reducing the use of sugar; and it helps keep baked goods from drying out.
The Apple Butter Pecan Muffins and the Apple Butter and Walnut Pancakes are perfect recipes for breakfast or brunch. Both use a combination of unbleached all-purpose flour and whole wheat flour. Depending on preferences white whole wheat flour can be used in place of whole wheat flour.
The Apple Butter and Walnut Brie en Croûte makes an impressive first course. Serve individual portions atop a variety of mixed greens. The elegant Pork Loin with Savory Apple Butter Stuffing is delicious served with garlic mashed potatoes and caramelized onions.
The consistency of apple butters will vary, use a very thick butter for the recipes below. Either store-bought or homemade apple butter may be used in all recipes.
Apple Butter Pecan Muffins
- 1 large apple, peeled (optional), sliced thin, and chopped (1½ cups)
- ½ teaspoon cinnamon
- 1 tablespoon plus ½ cup sugar
- 4 ounces butter, softened
- 1 cup apple butter
- 2 eggs
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 cup coarsely chopped pecans
Preheat oven to 375 degrees. In a medium bowl, toss chopped apple with cinnamon and 1 tablespoon sugar to coat thoroughly. Set aside. In mixing bowl, cream butter, apple butter, and ½ cup sugar until well blended, about 4 minutes. Add eggs and mix well. In a medium bowl, blend flours and baking powder. Add to creamed mixture, blending well. Stir in chopped apples and pecans. Spoon into greased or paper lined muffin tins. Bake 15 to 20 minutes. Makes 18.
Apple Butter and Walnut Pancakes
- 2 eggs, slightly beaten
- 1 cup yogurt
- 1/2 cup apple butter
- 1 cup unbleached all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 cup walnuts, chopped
- 1/4 cup water (optional)
- Sautéed Apples (optional)
In a large bowl whisk eggs, yogurt and apple butter. In a small bowl, blend flours with baking powder and stir into mixture. Add walnuts. Batter will be thick. For a thinner batter, stir in water to desired consistency. Cook on a hot greased griddle, turning to brown both sides. If desired, top with sautéed apples. Makes 8 5-inch pancakes.
Apple Butter and Walnut Brie en Croûte
- 2 tablespoons apple butter
- 2 tablespoons walnuts, coarsely chopped
- 1 sheet puff pastry, thawed
- 1 (14 to 16 oz.) Brie, rind removed (optional)
- 1 egg white, beaten
Preheat oven to 400 degrees. In a small bowl, mix apple butter and walnuts. Set aside.
Place puff pastry on top of wax paper that has been dusted with flour. Place Brie in center. Spoon apple butter and walnut mixture evenly over top of Brie. Bring the four corners of the pastry over the center of the Brie and twist to seal. Bring remaining dough to center of Brie, stretching to seal in center. Transfer to greased baking sheet and brush with egg white. Bake 20 minutes or until golden brown. Cover with foil and bake an additional 10 minutes. Let sit about 10 minutes before cutting into wedges.
Pork Loin with Savory Apple Butter Stuffing and White Wine Sauce
- 2 pound pork loin roast
- 1 onion, medium dice
- 2 cloves garlic, diced fine
- 3 tablespoons plus 1 cup white wine
- 1 cup apple butte
- ½ teaspoon dried thyme leaves
- 1 cup fresh whole wheat bread crumbs, diced
- olive oil
Have butcher slice roast for stuffing or using a large, sharp knife and starting at bottom of roast, carefully cut horizontally, flattening roast to form a 1½-inch thick rectangle.
In a medium bowl, mix onion, garlic, 3 tablespoons wine, apple butter, and ¼ teaspoon thyme leaves. Stir in bread crumbs. Spread mixture over pork and roll, securing with toothpicks. Transfer to baking pan, brush or spray with olive oil, and bake at 350 degrees for 1 hour. Cover roast with heavy duty aluminum foil and bake an additional 30 minutes or until meat is cooked through. While roast in cooking, add remaining thyme leaves to wine. Set aside.
Remove roast from baking pan. Pour wine mixture into pan, and deglaze pan over medium heat on stove top, reducing liquid to half. Place slices of pork roast on individual serving plates and top with sauce. Serve immediately.
