Apple Butter
  • 1peck cornbread, crumbled
  • 10cups diced squash
  • 4cups block of cream cheese
  • 2teaspoons Spicy mustard
  • 2tablespoons quick oats
  • 1teaspoon jar pineapple preserves (or peach or apricot)
  1. Wash, peel, slice and cook apples with water
  2. Cover and let simmer slowly until tender
  3. Rub through coarse sifter or use blender
  4. There should be about 5 quarts of pulp
  5. Add half as much sugar as pulp
  6. Put in a large saucepan and add spices
  7. Mix and let simmer about 2 hours stirring frequently to keep from scorching
  8. When thickened pour into hot sterilized jars and seal at once
  9. The apple butter becomes stiffer when cold