Have you ever been to Lambert’s? The home of the throwed roll? If you haven’t, next time you’re crossing through Missouri or are in Orange Beach Alabama, make it a mission to stop there. The meals are all you can eat and from all across the huge room guys throw as many hot, buttered rolls as you can eat at you.
I love it so much, I had to figure out how to make it and make it well.
My recipe is made in the crock-pot and takes lots of apples and at least 14 hours to get thick and dark enough. The measurements of the ingredients are a bit flexible. I didn’t even count how many apples I used, but I’m guessing 15-20. I peeled and cut apples into chunks. Enough to fill my 6 qt. crock pot full to the top.
I added 2 cups of brown or white sugar,
4 tsp. of cinnamon,
as well as 1/4 tsp. ground cloves,
1/4 tsp. salt and stir.
That’s it. I put the temperature on low and leave it overnight. The next morning, I stirred the apples and put the lid back on. Several more stirs and hours later (about sixteen total hours of cook time), I used my hand blender to get rid of all the little remaining chunks of apples and then cool before I refrigerated the butter in jars.
This makes about 8 cups. Plenty to share (makes great Christmas gifts!)–unless you just plan on making lots and lots of biscuits!
See my tips on apple storage.
Now, if you’re like me, you want to can this stuff so it lasts in storage for a good long while. To do so, follow water bath instructions and process for 10 minutes per pint.