Instead of Canned Soda...

I just think this is brilliant for personal sized beverages on the go made in the comfort of your own home. Check it out HERE. Great idea, Jenna!

Apple Butter

Another one of my fall favorites is apple butter. Growing up it was a staple, especially in the autumn when the apples were in season. If you ever get the chance to make this, please do, because it is so delicious and unique a spread. And it's fat free! The "butter" just refers to its spreadable consistancy like peanut butter. If you'd like to read more of my musings on this wonderful stuff, read about it on my homesteading blog HERE.

Apple Butter*

6 pounds tart cooking apples, cored and quartered (18 cups) (I also like to use different types of apples to give it a more complex flavor.)

6 cups apple cider or apple juice (If you can, use apple cider - the non-see through kind usually only available when in season. Cider just has a richer flavor.)

3 cups sugar

2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1. In an 8 or 10-quart kettle or large pot, combine apples and cider or juice. Bring to a boil; reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Press through a food mill. (You should have about 13 cups pulp.)

2. Return pulp to kettle. Stir in sugar, cinnamon, cloves, and allspice. Bring to boiling; reduce heat. Simmer, uncovered, about 2 hours or till very thick, stirring often.

3. Spoon hot apple butter into hot, sterilized pint or half-pint jars, leaving a 1/4-inch headspace. Adjust lids. Process in boiling-water canner for 5 minutes. Allow to cool. Once opened, keep refrigerated.

Makes about 8 half-pints.

Beef Stew

In honor of my wishful thinking that autumn were here, I've decided to post my favorite beef stew recipe. I actually only have one recipe, but it's turned out so wonderfully every time I make it that I haven't tried looking for another. I made some just yesterday and it's just so warm, filling, and savory - and it goes great with a chewy, crusty baguette and a hunk of yummy cheese! (Side note: I tried a new, lovely French cheese called Belvedere Tomme. It has an apple cider rind and a hint of apple flavor to the cheese which was also very fragrant, but it was oh, so delicious. It's so much fun trying new cheese!) Okay, on to the recipe.

Beef Stew*

1 pound beef or pork stew meat (I get whatever is on sale)

2 Tbsp. cooking oil

3 1/2 - 4 cups vegetable juice cocktail (I have to open a big can of the juice, so I try to use as much of it as I can!)

1/2 cup chopped onion

2 tsp. instant beef bouillon granules or Better Than Bouillon Beef Paste (the paste is awesome!)

2 cloves garlic, minced

1/2 tsp. dried basil, crushed

1/2 tsp. dried thyme, crushed

2 1/4 cups cubed, peeled potatoes

2 cups sliced carrots

1 cup sliced celery

2 Tbsp. all-purpose flour

1. In a large saucepan brown meat in hot oil. In a medium to large pot put in the meat cubes, add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat.

2. Ladel out a cup of the beef stew broth into a small bowl and whisk in the flour. If the paste is too thick, add a little more broth until the paste is smooth. Pour the paste into the pot, whisking to blend well. (This paste will get the stew to thicken.)

3. Cover and simmer 1 to 1 1/4 hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots, and celery. Cover; simmer 30 minutes more. Skim fat if needed.

Makes 4 main-dish servings.

*This recipe is adapted from the Better Homes & Gardens Cookbook.