It really doesn’t get any easier than this to make applesauce, really! I just tossed all the ingredients into the crock pot and waited and enjoyed the smell throughout the house for 12 hours or so! After about 12 hours I just used my immersion blender and blended it all up. It’s up to you if you would like to run the sauce through a fine mesh strainer to get any small bits of skin out but it’s not necessary.
The recipe here is not only easy it’s really tasty as well. The great thing about making your own sauce is you get to sweeten it how you want or flavor it how you want, in fact you could leave out the honey if you wanted too and make it sugar free. I hope you give this recipe a try and enjoy making your own apple sauce the easy way.
How to make apple sauce in the crock pot
4.5 pounds apples (I used a homegrown variety, I would recommend a tart variety)
2/3 cup honey
1 cup apple juice or water
2 tsp. ground cinnamon
pinch of ground cloves
1/4 tsp salt
Step 1: Wash, core and slice apples. An apple corer works best but using a knife is fine too. You may peel the apples first, but I just left the peel on.
Step 2:Put the apples and the rest of ingredients into the crock pot and put the lid on, turn the heat to low, cook about 12 hours.
Step 3: Use and immersion blender and blend the apples in the crock pot until pureed well. If you do not have an immersion blender then put batches into a blender, fill to about half full , put the lid on the blend slightly ajar. (use a towel and hold onto the lid and puree) If you wold like to strain the apple sauce then use a fine mesh strainer and push through so that any pieces of skin are left behind.
Step 4: If wanting to can the apple sauce then follow canning directions for a water bath caner or click here to see the technique. I canned mine but you could probably freeze this as well by putting into a freezer safe container and dating it. This recipe made what you see in the photos, 1 quart and 1 pint, or 3 pint jars.
Sometimes I get a little crafty so I thought I would share this idea with you to make your own “no sew” bunting. The particular bunting here can be displayed from Memorial day to The 4th of July. I love that it’s easy and has that homemade look. I’ve made four of these, all a little different, two of them I sewed and two I did not. I gave them as gifts to my daughter and she loved hers. I had all my supplies lying around in my craft closet but you may need to buy somethings if you do not have them. There’s really no right way or wrong way to do this project. I’m just sharing what worked best for me. If you have a different or better way to do this project then by all means go for it, just get creative and have fun.
No Sew Patriotic Bunting
3 different fabrics
Ruler or measuring tape
Step 1: Decide how long you would like your bunting to be by taking the twine and measuring the place it will hang. I simply tied a loop knot in one end of the twine and then measured by hanging it on one end of the mantle and pulling it across and then I made the cut.
Step 2: Choose your fabric, I used 3 different ones that I had on hand. Decide how long you want your triangles to be. Mine were 5 inches across the top, so what I did next was cut 5 inch strip of fabric for each kind of fabric.
Step 3: Now fold over the strip of fabric to measure 4 inch on one end and cut, but not on the crease, repeat so you have a few rectangles of fabric from each strip.
Step 4: Do the same thing with the heat bond so that your rectangles measures slightly less than your fabric rectangles. Now cut the heat bond rectangles in half because you are only going to need one of the halves to bond it to the fabric.
Step 5: Get the string that you cut and turn your iron on.
Step 6: Fold the rectangle in half with the string in the middle where the crease is. Slip the heat bond between the fabric with the paper side up. Run a medium hot iron over the fabric. Lift up the fabric and the heat bond will be bonded to one side, gently peel back the paper side of the heat bond.
Step 7: Put the two pieces together and run the iron over the fabric to seal or bond the two pieces together.
Step 8: Get ruler and find the middle of rectangle at the bottom end. Put your finger there and move the ruler diagonal to the corner and cut to make one side of the triangle then cut the other side of the triangle. Repeat these steps for all the rectangles to create the bunting.
Step 9: Tie ribbon at the ends where the loop knots are and hang up.
Isn’t everything cuter in mini form? For example Mini Mouse, a mini saga (which I learned has only fifty words in it), Mini Cooper (such a cute car), miniature horses, mini tea set, mini beauty queens, Polly Pockets, mini donuts, mini chocolate chips, mini cupcakes, mini muffins, and finally my mini cheesecakes 🙂 . In our world of “supersize it” it’s kind of amazing that we still love mini anything…but we do. We tend to say the words awe, sweet, precious, and adorable when we are presented with mini’s. Although, I really don’t think if I were given some mini size fries I would be pleased and say how adorable they are. I am led to believe that in our ever growing obsession with extra large food portions we still like mini things too, a perfect example are these mini cheesecakes.
Cheesecake is rich, decadent and delicious but I can only handle it in small doses. I would like to eat large pieces of cheesecake but it’s almost physically impossible for me too, although a lot of men don’t seem to have this problem consuming cheesecake or other rich desserts in large quantities. My dad can eat a large piece of cheesecake in 3 bites and chocolate fudge by the handfuls. My mom taught me to savor rich foods while my dad taught me to inhale so you get your fair share. It’s a good thing I’m a little bit of both now and can eat my cheesecake and fudge slowly but when it comes to popcorn watch out because I tend to turn on the hoover vacuum.
These mini cheesecakes are perfect for little people and big people. The recipe makes about 15 regular cupcake size cheesecakes and they were perfectly moist and creamy too. We love lemon curd and lemon everything at my house so I made a quick and easy microwave recipe of lemon curd and put it on top of the cheesecakes and then topped that with raspberries. Raspberries are in season now because these raspberries tasted like real fruit and not one was sour either, they were incredibly good.
Mini-cheesecakes with lemon curd and raspberries
1 package graham crackers (4.90 oz.) or 1 cup finely ground
2 T. sugar
3 T. melted butter
16 oz. cream cheese softened or room temp.
3/4 cup granulated sugar
1 T. lemon juice
1/2 T. lemon zest
1 tsp. vanilla
15 cupcake liners preferably silicone, or foil but heavy weight paper will work too.
For the curd:
1/4 cup unsalted butter
3/4 cups granulated sugar
1 egg yolk
1/2 cup fresh lemon juice from about 3-4 lemons
lemon zest from 1 1/2 lemons
Directions for curd:
Step 1: Melt butter in microwave, set aside to cool slightly.
Step 2: Whisk together sugar and eggs in a medium-sized microwave-safe bowl. Whisk in lemon juice and zest. Finally whisk in the butter.
Step 3: Microwave on 50% power for one minute. Stir. Continue microwaving at 100% power in one minute intervals, stirring at 30 sec intervals until the mixture is thick enough to coat the back of a spoon. Strain curd through a fine-mesh sieve to remove zest, optional.
Directions for crust and cheesecake:
Step 1: In a food processor fitted with the blade put one package of graham crackers in and pulse to get fine crumbs. Now add 2 tablespoons of granulated sugar and 3 tablespoons of melted butter and turn the food processor back on to mix thoroughly.
Step 2: Put cupcake liners in a cupcake pan and put about a tablespoon of the graham cracker crust in each cupcake liner and press down evenly. If you have silicone cupcake liners you can just put the liners on a baking sheet and fill with the crust.
Step 3: Clean out the food processor and put the blade back in, then add the cream cheese and sugar, turn on until mixed well then scrap the sides down. Turn on processor again and add eggs one at a time thru the shoot. Turn off and scrap down the sides, add the lemon juice, vanilla, and lemon zest then turn on until mixed.
Step 4: Turn on oven to 350 degrees F. Fill each of the cupcake liners with the cream cheese mixture about 3/4 full. I used a ice cream scooper to fill my cupcake liners it took two scoops for each one. Now bake the cheesecakes for 20 min. Do not let the tops get browned or cracked. When the cakes start to crack it means they are getting too done. When the cakes are done take out and let cool.