Food Friday!

I am in love...

 With my crock pot!  :-)

I have been pulling it out more and more lately.  I actually made this before the apple butter, but I was asked specifically to put that recipe up and I am all about bowing to my readers...what few of you there are.  :-)

Anyway, on to the rice pudding!  This recipe actually came from my friend, Heather Laurie's blog Prudent Pantry.  Here is the recipe with my changes.

Caramel Rice Pudding

6 cups cooked white rice

1/2 cup dried cranberries

2 teaspoon vanilla
2 cans sweetened condensed milk

2 cans evaporated milk

1 cinnamon stick

nutmeg to taste

1 teaspoon sugar

1 teaspoon cinnamon

1/2 cup milk (optional)

1.  Spray inside on large slow cooker with cooking spray.

2.  Mix all ingredients except the last 1/2 cup milk, cinnamon and sugar in cooker.

3.  Cover and cook on low heat setting 3-4 hours until liquid is absorbed.  Stir pudding.

4.  Depending on your choice of consistency, use the 1/2 cup milk to thin the pudding and make it creamier.

5.  Sprinkle pudding with sugar and cinnamon. Serve warm.

Food Friday!

It's fall!  And there is nothing that seems to go with fall as much as homemade Apple Butter.

So, I went to the local farmer's market last week and picked up some delicious Rome apples!  I also snagged some apple cider too.  Tastes just like drinking an apple!  Wow!

I started thinking about what to do with these apples.  I thought about apple dumplings and homemade applesauce.  But then I thought of apple butter.  Perfect!  Here's the recipe.

Crock Pot Apple Butter

Approximately 5 lb. apples

1 1/4 cups honey

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

Dash of salt

1 1/2 cup apple cider

1.  Fill Crock-pot 3/4 full with sliced apples. Add the remaining ingredients and stir until evenly mixed. 

2.  Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.  Use an immersion blender or food processor to smooth it out if needed.

If apple butter has too much liquid, remove lid and cook on high until thickened. Stir often as butter thickens to prevent scorching.

Store in refrigerator for up to 6 weeks. Freeze for longer storage.

Variation:  Substitute 3 cups sugar for the honey for a sweeter butter.

For serious?  You need to try this recipe!  It will have your whole house smelling like fall.  And it's delicious too!  :-)

What's your favorite fall recipe?  Favorite crock pot recipe?