Last night my wonderful mother made apple butter. It turned out absolutely perfectly, and we canned 12 pints (and saved one to eat fresh). For lunch today I made biscuits and tuna gravy, and have to say that the biscuit recipe turned out the best I've ever made. I think I've got it figured out! Here's what I did:
(top 8 free)
2 cups Bob's Red Mill gf flour blend (or any gf flour blend)
1 Tbsp. baking powder
1/4 tsp. salt
1/3 cup corn oil (or any safe oil)
1 cup almond milk (or any milk of choice)
Preheat oven to 350 degrees. Grease a baking sheet with a safe oil. In a mixing bowl, combine dry ingredients. Stir in oil and milk until just combined. Drop by rounded spoonfuls onto prepared sheet. Bake 15-17 minutes or until a toothpick inserted in center comes out clean. These don't brown much, but they are very light and flaky.
Pour about 1/4 cup of safe oil (I use corn oil) in a deep skillet. Saute 1/2 of a chopped onion until it just softens. Whisk in 3 cans of un drained tuna, flour, and broth (I use homemade turkey broth) until thick and bubbly and the consistency you like. Cook for about 5 minutes over medium heat. Serve over biscuits. Yum!
(makes about 3 pints) (from "Ball's Blue Book of preserving")
4 lbs of apples (about 16 medium)
4 cups of sugar (we used about 1/3 less than called for)
1 Tbsp. cinnamon
1/2 tsp. ground cloves
To prepare pulp: Wash apples. Core, peel and quarter apples. Combine apples with 2 cups of water in a large sauce pot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquefy (we used a food mill). Measure 2 quarts of apple pulp.
To make butter: Combine apple pulp, sugar (4ish cups per 2 quarts of apple pulp), cinnamon, and cloves in a large sauce pot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, just to bottom of rings. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Boiling water canning: Place jars in a large stockpot. Cover jars with water to 1 inch over tops of jars. Bring to a boil. Once boiling, process for specified amount of time. Let cool before removing from water.