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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Peel, core, and spiral-slice apples in seconds — pie prep
Water-sealed French crock keeps butter soft without refrigeration
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Small enameled saucepan — warming sauces, melting butter, reheating
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Peel, core, and spiral-slice apples in seconds — pie prep
Water-sealed French crock keeps butter soft without refrigeration
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Preheat oven to 350°F. Spray a 9-inch baking dish with nonstick cooking spray and set aside. In a medium bowl, combine apples, cinnamon and sweetener; set aside. In a large bowl, whisk together oatmeal, flour, baking soda and salt. Stir in peanut butter; it will be lumpy but that is okay. Stir in egg whites and vanilla. Stir in apples. There will be a high proportion of apples to batter. Spread mixture into prepared baking dish and bake for about 30 minutes or until top is firm and apples are tender. Serve warm for breakfast with Greek yogurt or dessert topped with frozen yogurt. Keep leftovers refrigerated for several days and re-heat before serving.