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This is a good apple butter recipe. I've made it many times now. My fiance adores it with his peanut butter in sandwiches. I've made it several times using dehydrated apples that I've reconstituted in boiling water or juice. The cook time for this is significantly lower and the end product is much, much thicker. I put the reconstituted apples in the crock pot and add about a cup of apple juice. I add more throughout the day if it seems dry. When it's deep brown, I know it's done. I run it through a blender and it's like velvet. When making it with fresh apples, I only add 1/2 cup of sugar, to help release the juice. Then, after an hour or so, I drain all the juice out. I reserve this in case I need to thicken it later. I start out with half of the sugar recommended in the recipe, then add more throughout the day as I taste it. Without the extra liquid, the apple butter cooks ALOT faster and can be done in 8 to 10 hours in my slow cooker. Also, I like my apple butter thick and I've found that this is the best way to achieve this. Astonishingly enough, I think I prefer the apple butter I make using dehydrated apples. Good recipe, though. Will use it again many more times.

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French Onion Dip From Scratch

Reviewed: Jul. 29, 2009

I thought that there was too much mayo. This recipe is a replica of a recipe from another website, but with altered portions of sour cream, garlic and mayo. I have tried again with the 1/2 tsp garlic powder from this recipe and mix of 1 1/2 cups sour cream, 3/4 cup of mayo from original recipe. Also added a splash of Worcestershire Sauce instead of the 1/2 tsp of Kosher Salt. Very tasty.

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Caramel Frosting V

Reviewed: Feb. 9, 2009

This recipe starts out like a traditional recipe for caramel candy. I took that into consideration when I began cooking the cream and brown sugar. Definately use a big pot! When the baking soda is added I almost had a catastrophe on my hands. A saucepan is not going to cut it. This stuff foams up like crazy. After a few hours, I came back and began whipping it with my electric mixer. Like other reviews it wasn't getting fluffy. I only refrigerated it for 20 minutes, but Holy Cow! It was pretty much caramel candy by that point. I have a cheap-o 10 dollar electric mixer and there was no way I was going to try to whip that up. I stuck it on top of some boiling water and softened it up some, but my electric mixer still refused to move and was screaming at me. This was the best I was able to get it. Which is okay because I was just making the cake for at home anyway. This frosting was so thick I tore the top off of my cake - but the difference between this kind of caramel frosting and a quick caramel frosting made with powdered sugar is out of this world! This is the real deal. Absolutely amazing. If I had a nice industrial Kitchenaid to whip this up to fluffiness it would be phenomenal... but I don't and that certainly isn't the recipes fault. So I will wait for the day I can get a decent mixer and say that this is the best frosting I have tasted in FOREVER and it ranks right up there with the holy grail of frostings - Whipped Ganache

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