6 tablespoons butter, softened
2 tablespoons honey
1 teaspoon vanilla extract
6 jalapeno peppers, seeded and diced
1/4 cup chopped fresh ginger root
1 teaspoon ground cinnamon
2 tablespoons chopped fresh nutmeg
1 cup evaporated milk
1 3/4 cups water
2 teaspoons baking soda
1 tablespoon salt
1 cup apple cider vinegar
1 cup apple preserves
1 teaspoon lemon zest
2 tablespoons almond extract
2 tablespoons lemon juice
1 teaspoon milk
1 cup chopped pecans
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 tablespoons lemon zest
1 cup butter, melted
2 tablespoons honey
In a large saucepan bring 2 tablespoons butter, honey, vanilla, Granny Smith apples, ginger, cinnamon and nuts to a boil in water. Stirring constantly, boil until cooked. Add evaporated milk, vinegar, apple preserves, lemon zest, almond extract, lemon juice and milk. Bring to a boil. Remove from heat, bring to a boil, remove from heat, pulse ice cube in and pour into 6 muffin holes.
Bake in preheated oven for 20 minutes. Remove muffins from oven and alternately put muffins in freezer. Cool completely. Store in refrigerator.
Drizzle backside of warm paper towels on toast. Serve warm.
For apple pie: Heat butter in a skillet over medium heat. Add apples and cinnamon and cook over medium heat until apples are tender. When apples are tender add ginger and nutmeg; cook, stirring, until mixture is thick. Stir until apples are cooked through. Remove apples from heat. Mix together 2/3 cup water and 1/4 cup cider vinegar in a large saucepan. Bring to a boil; boil, stirring constantly, for 1 minute or until water is reduced by one third. Stir in 1/2 cup apples and stir until pulp is of desired consistency. Remove from heat; add lemon zest and almond extract. Stir until mixture is becoming monochrome color.
Fold in butter using a wooden spoon, or in a large bowl, until flour is fully combined with apples. Reduce heat to medium-low, and stir in eggs and lemon zest. Beat in sugar and cinnamon until well blended. Stir in maple syrup and lemon juice. Cover, and chill in refrigerator until serving. Serve cooled. Garnish with brown sugar if desired.
For apple pie: In a microwave safe dish, microwave butter 2 minutes, stirring occasionally, until butter and eggs are set. Stir in apple and maple syrup. Reserve 1/2 cup syrup. Mix brown sugar and maple syrup into butter mixture. Store syrup bag in refrigerator until ready to use. Spread into pie crust.