Grandma's Crock Pot Apple Butter

Ingredients:
Crock Pot full of Apples, Pared (Peeled), Quartered, and Cored (20 plus apples)
2 Cups of Apple Cider or Apple Juice
2 Cups White Sugar
1/2 Cup Brown Sugar
2 Teaspoons (tsp) Cinnamon
3/4 Teaspoons (tsp) Ground Gloves

Directions:
1) Fill pot to 1 inch over the rim with prepared apples. (Should touch the lid)
2) Add Cider/Juice and put lid on. Put on low and cook for 12 hours.
3) In morning, stir well add the remaining ingredients stirring well. Leave pot on low and replace lid. Will cook for another 12 to hours. Stir occasional until proper consistency. (Test on a plate. Liquid will not accumulate more than 1/4 inch around the edge of butter when done.)
4) Your apple butter should be a rich, dark brown. Pour into hot sterilized jars and seal. Apple butter can be frozen. Makes about 4 pints.

Tip: Only keep small amounts out at a time. Apple Butter will only last in the fridge for a week or two since there are no preservatives.

Best Ever Carrot Cake

Ingredients:
4 Eggs
2 Cups Sugar
1 1/4 Cup Vegetable Oil
2 Cups Flour
2 Teaspoons (tsp) Baking Soda

2 Teaspoons (tsp) Baking Powder

2 Teaspoons (tsp) Cinnamon

1 Teaspoons (tsp) Salt

3 1/2 Cups Grated Carrots (About 5-7 good size carrots)

Optional: Nuts, I use 2 2oz bags of nut topping.

Directions:
Grease 9x13inch cake pan. (For best results use butter or Crisco, spread evenly on all sides, and sprinkle a light coat of flour on the butter) Beat eggs and sugar in large mixing bowl. In separate bowl add Flour, Baking Soda, Baking Powder, Cinnamon and Salt together in bowl. Add Vegetable Oil to Sugar and egg mix then add the dry ingredients to mixture. Stir carrots and nuts in. Pour into cake pan. Bake at 350° for 45-55 minutes. Let cool and frost.