Arrrgh!!!

Sounds yummy! I love apple butter, especially when it is extra spicy...

yeah...it's the spices that draw me, too, Pattie! You'll hear how it turns out! *G*

It sounds a nice recipe. How do you use the finished apple butter?

Wow! This IS a spicy version. I'll have to try a smaller batch of it, just out of curiosity. As you say, applebutter is a matter of personal taste

I grew up on applebutter made from (2 species) of apple, sugar, and cinnamon...period. Grandmother H made flaky biscuits, and we churned our own butter from the cream that we skimmed off of crocks of milk from our own cow. The challenge was to take a biscuit, a bit of butter, a bit of applebutter and have everything come out evenly. Otherwise, we were forced to check around the table to see if a sibling needed a dab more butter or applebutter--or *gasp*--to take another round of biscuit, etc. There were rarely enough biscuits to allow for a second one for a kid as there were usually 7 people sitting around Grandmother's kitchen table (there was no dining room in her small house).

We ate in the kitchen at home, except on Sundays, when Mother served dinner in the dining room. I can envision your family gathered at the table. Here, we virtually always eat at the table just off the kitchen.

Yes, this recipe is spicy. I could be persuaded to give up the lemon juice and zest, and maybe the allspice, but the cinnamon and cloves are a must!

Perhaps I'll have to make two batches...one spicy, one sweet. *G*

Adele, as you can see from Cop Car's post, it's great on warm biscuits. I eat it on toast. I might be persuaded to put it on vanilla ice cream. I think, if it's on the thick side, you might even use it as a filling for pastries.

I think you can use it just about anything that appeals to you!

Oh, I have to admit that it does sound delcious. I doubt though I would have the chance to make any this year, given that at the moment I have neither the apples or any of the equipment necessary to bottle it. Perhaps next year.

Incidentally. I think your meaning of biscuits is different to ours. Aren't yours more like Shortbread?

Adele, biscuits here are a light fluffy individual bread served hot. The variety we are talking about are rolled and cut into circles. If they are done right, they rise as they cook, and they are done when they are golden brown on the top and roughly twice their original size.

I'm making the apple butter tonight, and not only will you need canning equipment, but a food mill would be REALLY handy. I'll post more about it when I've finished this batch.

Oh yes, I remember us discussing that biscuits are a bit like plain scones, not shortbread biscuits like I previously said. Sorry, my meory let me down.

Am I correct in believing that biscuits are served as art of a meal in America. Over here they tend to be sweet-tasting and served with coffee or tea as a snack or else just eaten between meals.

I do like apple muffins, pie, jam..ect.. maybe you could post your recipe for apple sauce? Shining Light:)

Adele, the biscuits we are talking about are not sweet. Lord knows we have a LOT of variety, but this would be like a dinner roll rather than something served as a snack with tea.

We always had biscuits as the bread served with breakfast--not every day, but at least on weekends when Dad or Mom fixed breakfast. (We kids took turns fixing breakfast for the family, during the week. Whichever kid was not fixing breakfast was charged with making brown-bag lunches--which we wrapped in newspaper so that we did not need to buy the brown bags.)

Although my great-grandfather habitually crumbled old biscuits and cornbread into a drinking glass, sprinkled the crumbles with salt and pepper, and doused them with milk as his dinner, I never had biscuits with dinner until well into adulthood when a friend served them with spaghetti and meatballs!

I've not seen apple butter before - this looks good, thanks. I'll have to go in search of some bulk apples now.

MY mother is addicted to bread, but we had either white or rye bread as toast in the morning. After my parents moved to Missouri, Mother began making biscuits and gravy for my Dad and youngest sis.

It seems to me that when Mother was cooking we always had some type of bread with dinner. Since she likes variety, no one kind stands out in my mind other than something we call Vernice Kastman's Refrigerator Rolls, which my oldest sister demands we serve every Thanksgiving.

Now, we're trying to cut back on the starch in our diet, so I generally omit the bread until Mother becomes desperate.

Blue Witch, apple butter is very yummy! Let us know if you try it.