2 packs of graham crackers, crushed
2 sticks of butter
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1-1/3 cup flaked coconut
1 can sweetened condensed milk
About a week ago my sister in law asked me if we could use some apples. We happened to be at her house when someone dropped some off for her. Of course, we could use some apples!
I didn't count on "some apples" being a bushel full! I had already pulled out about 3 pounds for apple crisp, and about the same amount for the first batch of apple butter when I took this photo:
The shiny thing in the background is our big metal cooler, if you want to put this into perspective.
They may not look very pretty, but they are perfect for baking or eating. Sweet, tart, and perfectly crisp. Minnesota has the perfect climate for apples. I haven't tried the Sweet Tango, which is the newest apple developed at the University of MN, but the Honeycrisp is wonderful - and I've heard the new one is even better. I have no idea what kind of variety these are, but that's ok, they are still good!
Here's the recipe that I found for apple butter in one of my many recipe books and clippings. It comes from a Land O'Lakes cookbook I got from my mother years ago, and it doesn't take 24 hours to make!
Apple Butter3 lbs. (9 medium) tart cooking apples, peeled, cored, quartered