Apple Butter is a marvelous fat substitute for use in cakes and cookies. I use it to replace up to half the fat in cookies. I still use butter for the other half but no longer use vegetable shortening. A small change but one that helps keep the flavors I love in my life but reduce the calories and saturated fat. Here is my slow cooker recipe - incredibly simple - just peeled and cored apples (enough to fill your crock pot) and 1/2 cup water. I let the cooker run for 24 hours, stirring occasionally. What's left at the end is dark, thick and only slightly sweet. Keeps well in a sealed container in the refrigerator. The neutral flavor does not interfere with your recipe. No need to adjust sweetening. The only change in cookies is a slightly more cake-like texture. Try it with the recipes in "Grandma's Home Bakery" or in your own recipes. Let me know how it works for you.
Be a Part of TYOP!
To contribute an unusual or favorite pie recipe for testing and possible inclusion in The Year of Pie Recipe Blog, please email your recipe to: pie@grandmashomebakery