Category Archives: Family Recipes

Apple Butter by Aunt Grace

Aunt Grace’s Apple Butter recipe.

I used to have a couple apple trees and they produced kinda’ small apples, but tart and good for cooking.

I pick enough apples to fill a 5 gallon bucket. This will make 2 batches of apple butter and you will need 2 crock pots if you use the entire 5 gallons of apples.

The following recipe is for only ONE batch (1 crockpot full) of apple butter:

2.5 gallons apples (1/2 the 5 gallon bucket)

3 cups sugar (I decreased this to 2 1/2 cups last batch and liked it better)

1 tsp cinnamon (I double this usually, though)

1 tsp nutmeg

1 tsp vanilla (I used my homemade vanilla in the last batch…YUMMY!…and I tripled the amount

Peel, core and slice apples and put the slices into crockpot till full. (I use a SmartPot Crockpot)

Pour the sugar over the apples, then add the cinnamon, nutmeg and vanilla.

No need to stir…simply cook overnight (I cook for 9-10 hours in my crockpot) and then get the jars ready to can them in the morning. Either stir the apples (they will be super tender) or mix them with a blender, depending on your preference of smoothness. Leave the lid on the apple butter until you have added it to the canning jars so that it will be hot. (I leave crock pot on warm setting until I spoon it out of the crockpot)

Yields approx 4 pints (a tadbit more if you cooked 9 hours, a tadbit less if you cook over 10 hours…also will be sweeter the longer you cook it, so if you prefer it more tart, go w/9 hours)

I use half pint jars to can the apple butter because I have a small household, but for a larger household, you may want to use pint jars.

Canning instructions for apple butter: wash and rinse 8 half-pint jars and also boil water, then turn heat off and add 8 flaps and lids to the scalding hot water. Place jars on a dishtowel very close together and fill each jar w/the apple butter, then add a flap and tighten the lid. It will be HOT, so use an oven mit, or something to protect hand. Place another dishtowel over the jars and just leave it alone till you hear that WONDERFUL pop that shows it has sealed.

I also recommend this neat little kit that I found at Walmart in the canning section…I threw the box away, but I recall it was blue. It includes a little gadget w/a magnet on the end that picks up the flaps and lids out of the hot water to make it easier to can…plus the ladle and jar funnel (wide, like the jar mouth) are perfect size for these little jars…and a ruler that measures up to an inch at the jar lip so you can fill to a precise measurement based on recipe instructions.

NOW PICTURES: Below is a half-full jar of apple butter along w/the neat canning kit I mentioned above:  (I LOVE gadgets)


This is another pic of the magnetic gadget actually picking up a flap:


Here is one of my favorite kitchen gadgets:


AND FINALLY, this is a close up of one of my apple trees I used to have:


My Southern Crunchy Cornbread

Photo Dec 29, 5 35 06 PM

I have taken three family cornbread recipes and made my version as follows:

1 1/2 cups “hot rize” corn meal for thin or 2 cups “hot rize” corn meal for thicker
1/4 cup self rising flour, heaping
1 cup buttermilk
1/2 to 1 cup water ( add till pouring consistency)
1/4 cup oil
Optional: 1 stick melted butter and 1 egg (my father-in-law made it this way…sometimes I do, sometimes I do not)

Preheat oven to 500 degrees
While oven is preheating pour the oil into a large iron skillet coating sides and bottom. Pour most of the excess oil into a mixing bowl leaving a small amount in skillet. Place oiled skillet on stove and heat it, being careful not to burn it… preheating the oiled skillet will make the cornbread crunchier.

Mix all other ingredients into the mixing bowl with the oil.

Once skillet is preheated, pour cornbread mixture in it. Be careful because it will be sizzling hot.

Cook approximately 20-25 minutes or until golden on top.

Pour out onto plate to serve and cut into 6 pieces.

Mama’s Buttermilk Fudge Candy



Add 2 part sugar to 1 part butter milk..(2c sugar, 1c buttermilk).

Bring to boil and cook till holding spoon full up and letting it drip.

When it is not dropping from spoon too quick…when you think it is thick enough, cook about three more minutes to make sure..stirring constantly.

Stir in 1 half stick butter and 1 tsp vanilla..until butter melts…and pour over greased pan.

Mom’s Salmon Patties

1 – 14   3/4 oz can Pink Salmon

1/2 cup cornmeal

1/4 cup self-rising flour

2 eggs

onion powder or flakes to taste

salt and pepper to taste

Mix all ingredients until thoroughly moistened.  Drop by spoonfuls into skillet with butter or margarine.  Brown on each side.

Makes between 7 and 8 patties if size in picture.

Cousin Lorinda’s Pumpkin Pie

Lorinda’s Pumpkin Pie

  • 1 Can of Pure Pumpkin (or if you use real pumpkin, use 15 ounces)
  • 1 Can of Evaporated Milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 Pie Crust

Combine all dry ingredients and then beat  in the eggs.  Stir in the pumpkin, and gradually stir in the evaporated milk.  Pour into pie shell and bake on 425 for 15 minutes.  Reduce heat to 350 degrees and bake an additional 40-50 minutes

Cousin Lorinda’s Peanut Butter Pie

Lorinda’s Peanut Butter Pie

  • 3 Ounces of Cream Cheese
  • 1 Cup Confectioners’ sugar
  • 1/2 Cup Peanut Butter
  • 1/4 Cup Evaporated Milk
  • 1 1/2 Cups Cool Whip
  • One Graham Cracker Crust (If you use the larger crust then double the recipe)

Whip the cream cheese until fluffy, then beat in the sugar and peanut butter.  Slowly add the milk, blending well.  Fold the Cool Whip into the cream cheese mixture and spoon this into the pie crust.  Sprinkle with peanuts if desired.

Cousin Lorinda’s Crock Pot Stuffing

Lorinda’s Crock Pot Stuffing

  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1/4 cup butter
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon savory
  • 1/2 teaspoon thyme
  • 12 cups lightly toasted bread, cubes
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

Saute onions and celery in the butter.  Stir in the remaining ingredients and cook in crockpot on low for 2-3 hours.  Be sure to stir frequently.