Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Apple Butter Snickerdoodles
These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!
These snickerdoodle cookies have a hint of apple butter for a different take on the classic favorite. Give them a try with Bob’s Market Apple Butter!
Ingredients
2 ¾ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ¾ cups white sugar, divided
½ cup unsalted butter, softened
1 large egg, at room temperature
½ teaspoon vanilla extract
¾ cup apple butter
2 tablespoons ground cinnamon
Directions
Step 1
Whisk together flour, cream of tartar, baking soda, salt, 1/4 teaspoon cinnamon, and nutmeg in a medium bowl until combined.
Step 2
Mix together butter and 1 1/2 cups sugar in a large bowl until thoroughly combined. Stir in egg and vanilla until incorporated. Add apple butter and mix until combined. Pour in 1/2 of the dry ingredients and mix until just combined. Add remaining dry ingredients and mix just until no dry clumps of flour remain. Cover bowl and refrigerate for at least 2 hours, or up to 24 hours.
Step 3
Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 4
Mix together remaining 1/4 cup sugar and 2 tablespoons cinnamon in a shallow bowl or pie pan. Drop tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll into balls, coating well. Place 1 inch apart on the prepared baking sheets.
Step 5
Bake in the preheated oven until edges are just set, about 10 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
Slow Cooker Pork Loin with Apple Butter
Serve with mashed potatoes and Brussels sprouts. Super easy Sunday meal. Thicken the sauce with cornstarch, if desired. We suggest some Bob's Market apple butter as the perfect ingredient!
Ingredients
- 1 (2 1/2 pound) boneless pork loin roast
- 1/2 teaspoon dried thyme
- 1/2 onion, minced
- 1 clove garlic, minced
- 1/2 cup apple butter
- 1 (14.5 ounce) can chicken broth
- 2 sprigs fresh rosemary
Directions
- Place pork roast in a slow cooker; sprinkle thyme over the top. Cover roast with onion and garlic; spread apple butter over the top. Pour chicken broth into the bottom of the slow cooker and place rosemary sprigs in broth.
- Cook on Low for 6 to 8 hours.