Although most commonly used as a spread on toast, there are numerous other uses for Pohick’s famous apple butter! Consider using apple butter to mix with cottage cheese or yogurt, to glaze a pork roast or pork chops, or on top of pancakes instead of syrup. In addition, apple butter is a key ingredient in the following tasty recipes.

Apple Butter Bars

Yield: 3 Dozen
1 1/2 c flour

1 1/2 c sugar
1 tsp baking soda

1 c butter; melted
1 tsp salt

1 1/2 c apple butter
2 1/2 c uncooked quick oats
Preheat oven to 350°. Grease a 13x9x2” pan. Combine flour, baking soda, salt, oats and butter; mix in butter. Press half into bottom of pan; spread with apple butter. Sprinkle top with remaining crumb mixture, pressing gently with back of spoon. Bake 55 minutes or until lightly browned. Cool and cut into bars.

Apple Butter Baked Beans
1 28oz can baked beans

1/3 c raisins
2 Tbsp prepared mustard

Fresh ground black pepper to taste
1/2 c apple butter
Combine all ingredients in a small nonreactive saucepan. Set pan over medium heat. Cook for about 6 minutes, stirring occasionally, until heated. To heat in microwave oven, place all ingredients in a microwave-safe casserole. Stir, then cover. Cook on high (100% power) for 3 to 4 minutes. Makes 4 servings.

Apple Butter Bread

Servings: one loaf
2 c. all-purpose flour
1 c. brown sugar
1/4 c. (1/2 stick) margarine, melted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
3/4 pt. (1 1/2 c.) apple butter, divided
1/2 c. apple juice
1 c. raisins
1/2 c. 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. Pour half of the batter into prepared pan. Spread remaining 3/4 cup apple butter over batter. Gently pour remaining batter over apple butter. Bake at 350 degrees for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue cooling on rack.

Apple Butter Cake

Servings: one loaf
1/2 c shortening
1 c sugar
4 eggs, beaten
2 1/2 c all purpose flour
1 1/2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 c sour milk or buttermilk
1 c apple butter
Cream the shortening. Add sugar gradually and continue to cream until fluffy. Add well beaten eggs and mix thoroughly. Sift flour; measure and sift again with salt, soda and spices. Add dry ingredients alternately with sour milk. Add apple butter and blend well into mixture. Pour into a greased loaf pan 5x9x4”. Bake at 350-F for 45 to 50 minutes. This cake has a delicious flavor and excellent keeping qualities.

Apple Butter-Streusel Muffins

Yield: 30 Muffins
Vegetable cooking spray (optional)
1 1/2 c all-purpose flour
1/2 c wheat germ
1/2 c firmly packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt, optional
1/2 c apple butter
3/4 c skim milk
3 Tbsp margarine; melted
2 egg whites; slightly beaten
Streusel:
1/8 tsp ground cinnamon
3 Tbsp wheat germ
2 Tbsp firmly packed brown sugar
1 Tbsp all-purpose flour
1 Tbsp margarine; melted
Preheat oven to 400F. Line 30 mini-muffin pan cups or 12 medium muffin cups with paper liners, or spray bottoms only wtih cooking spray. In medium bowl, combine flour, wheat germ, brown sugar, baking powder and salt; mix well. In small bowl, combine apple butter, milk, margarine and egg whites until well blended. Add to flour mixture, stirring just until dry ingredients are moistened. Fill muffin cups almost full with batter. Prepare streusel topping; sprinkle evenly over batter, patting gently. Bake mini-muffins 12 to 15 minutes, and larger muffins 20 to 22 minutes, or until wooden toothpick inserted in center comes out clean. Serve warm.
STREUSEL TOPPING: in small bowl, combine all ingredients; mix until well blended.
Notes: To freeze, wrap muffins securely in foil or place in freezer bag. Seal, label and freeze. To reheat muffins, unwrap; microwave on High (100% power) about 30 seconds per muffin.

Per Serving (1 mini-muffin): About 75 cal, 5 g pro, 13 g car, 2 g fat, 24% cal from fat, 0 mg chol, 65 mg sod.

Source: Woman’s Day ‘Low-Fat Meals’ (Volume IV, Number 3)