Finished the apple butter!

So my apple butter finished cooking all night long on low in my crockpot and boy did my house smell amazing at 7am this morning! YUM! It took some work to get the mason jars to seal properly, but eventually all 7 8oz jars were sealed and ready to go! I can't wait til breakfast tomorrow!

I also made an amazing recipe for my hubby to take to work for breakfast. This one was from this website http://smittenkitchen.com/2006/12/new-years-day-2001/

Boozy Baked French Toast

Ingredients:

1 loaf of supermarket challah bread in 1 inch slices
3 cups whole milk
3 eggs
3T sugar
1/2t salt

Your choice of flavorings: Use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Crème de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits.

Directions:
1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refridgerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.
Serves 6 as main course

He called me an hour later and said it was a hit and was gone in 15 minutes. I used Craisins and some vanilla extract with cinnamon. It baked about 45 minutes or so. It was nice and crispy on top!

Apple Butter

This recipe came from allrecipes.com. I've been waiting to try this for months but I haven't had two consecutive days off in a while. This was the quickest recipe ever to make. I'm already enjoying the smells billowing out of the kitchen and it's only been 15 minutes!
Tomorrow I will post on the finished product!

INGREDIENTS
8 apples - peeled, cored and chopped (i put my cored apples in the food processor to chop them)
4 cups white sugar
4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

DIRECTIONS
Fill a slow cooker with diced apples, sugar, cinnamon, cloves and salt. Cover, and cook on high for 1 hour. Reduce heat. Simmer, stirring occasionally, for 12 hours, or until thick and dark golden in color.
Fill small jars with hot apple butter, leaving about 3/4 inch space at the top.