I came across a great page for a quick reference. I figured I would link you to that instead of writing this all out myself. It’s written and organized very well. There are basic safety guidelines for procedure and storage. If you have any questions, please feel free to ask.
I can not remember where I found this recipe originally. When Nate was in 8th grade he needed to make and bring something to school for a party. The theme was “Southern foods.” The kids had to write up a little of what they learned about the recipe they made. So, we made Sally Lunn Bread. I do not remember the story behind it either, but I do remember that it is originally a British recipe that was popular in the Colonies. It is delicious. I have made it a few times, and it never disappoints!
Sally Lunn Bread
2 (1/4 oz) envelopes yeast
½ C. warm water
1 ½ C. milk
¾ C. sugar
Combine yeast and water in large bowl. Let stand for 5 minutes.
Heat milk, sugar, butter and salt until butter melts. Let milk mixture cool to 100 –110 degrees.
Pour cooled milk into mixture, add eggs and stir until well mixed.
Stir in flour until well mixed. Dough will appear lumpy and soft.
Cover dough and let rise in draft free area for one hour.
Stir dough down and recover. Let it rise for 30 more minutes. Stir dough down again and spoon into a well-greased bundt pan.
Let dough rise for an additional 30 minutes in pan.
Bake bread at 350 degrees for 35 –40 minutes.
Serve with Jam Butter.
Jam Butter: 2 sticks of butter softened to room temperature; 2 T. sugar; 1 tsp vanilla extract; ½ C. jam or preserves (black raspberry is AWESOME!). Beat all ingredients with a hand mixer until smooth and well blended. Refrigerate until ready to use.
The recipe is for when you make your own applesauce as a starting point. If you would rather use store bought, or your own applesauce recipe, then just pick up at the later end of the recipe. I really recommend using the homemade applesauce. It’s taste is far superior to store bought.
It works best with a mixture of your sweeter apples like Macs, Romes, Galas, etc. Wash the apples, peel, core and cut them. Put them into a very large crock pot or two, and cover them with enough apple juice (unsweetened) to keep them from drying out and burning. Cook them on medium high until the apples are well cooked and easy to mash. It can take several hours. If you are using a crock pot instead of cooking them on the stove top then you can cook them on medium heat and cook them over night. You will wake up hungry though! When the apples are done drain well and process them in a food mill or food processor.
Butter:
3.5 quarts of applesauce
6 cups of sugar (I use a combo of white and brown sugar. The sugar is fundamental to the thickening and preservation of the butter… don’t decrease this amount!!)
4 T. cinnamon
1 T. ginger (you can cut back on the amount of ginger… I always use a LOT of ginger because I simply adore it!)
1.5 tsp. nutmeg
1 tsp. cloves
Cook on high to med heat in the Crock-pot 6 hours or until it is very thick — you may stir this occasionally to keep it from burning. When the butter has reached the right consistency (some like it thicker than others, but I would not cook it any less than 6 hours). As with the pumpkin butter you may process this in a hot water bath. The sugar will help preserve the butter for later use.
I make pumpkin butter just about every Fall. The recipe below is one that I have modified over the years to fit my needs. I always use a lot more spices than most recipes call for — especially when I working with pumpkin. I love the way the house smells for days after you cook this wonderfully rich butter down in your crock pot. Since this butter is made with enough sugar, the acid content is high enough to all for canning in a hot water bath canner. I will post an article about that in a bit. This butter tastes wonderful on a hot biscuit… it will remind you of a small piece of pumpkin pie!
Pumpkin Butter
3 cups of cooked, pureed pumpkin — canned is just fine if you don’t have fresh pumpkin to work with. I always use Libby, and the ingredients in the car are as follows: pumpkin. That’s it!
1 cup white sugar (you can double this portion if you don’t have brown sugar)
1 cup brown sugar
2 tsp. cinnamon (this is what the recipe originally calls for I use 5 tsp. of cinnamon!)
3/4 tsp nutmeg (I use 1.5 tsp)
3/4 tsp ginger — (1.5 tsp)
1/4 tsp ground cloves - (3/4 tsp)
Combine all ingredients in crock-pot and stir to mix well. Cook on medium to medium-high for 4-6 hours or longer, stirring occasionally. It will thicken as it cooks. You can let it cook longer by reducing the heat for the last hour of cooking and then adding an hour or two on the end. Do not let it burn or stick. It smells heavenly while it cooks!
After it is done, fill your jars and seal. Process in water bath canner (directions to be posted later)
You can use this canned pumpkin butter as a quick pumpkin pie mix as well.
Here’s how you do it…
1 1/2 pints of pumpkin butter
2 eggs
1 12oz can of evaporated milk
Remember how spicy we made it? Well, you do not need to add anything else… sugar and spice and everything nice is already in it!
Mix all ingredients together and pour into unbaked pie shells. Bake at 425 degrees for 15 minutes then turn the oven down to 350 degrees and bake for 45-55 minutes or until done.