Apple Butter

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From where it all started back in 1970, Carl's recipe still holds true to this day. Slowly simmered Michigan apples in kettle with a blend of sugar and spices to create a soft, spreadable texture. It goes great on toast, muffins, scones, oatmeal, and can be used for baking.

Try an Apple Butter Bread:

  • 1 1/2 cup Apple Butter
  • 2 cup all-purpose flour
  • 1/2 cup apple juice
  • 1 c. brown sugar
  • 1/2 cup margarine melted
  • 1 1/2 tsp. baking powder
  • 1 egg beaten
  • 1/2 tsp. baking soda
  • 1 cup raisins
  • 1/2 tsp. salt
  • 1/2 cup chopped walnuts


Combine flour, brown sugar, baking powder, soda, and salt in a large bowl. Stir in 3/4 cup apple butter, apple juice, margarine and egg. Fold in raisins and walnuts. Grease and flour loaf pan. Pour half the batter into pan. Gently place remaining 3/4 cup apple butter over batter. Pour in remaining batter Bake at 350 degrees for 65-75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue to cool on rack. Makes 1 loaf.

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