@user69038648:

T.🖤T.🖤W...............🖤🖤🖤

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Thursday 08 October 2026 11:21:08 GMT

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Nwe Ni :

hi

2026-10-08 15:04:04

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koko💓💓💓💓💓 :

2026-10-08 11:33:57

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koko💓💓💓💓💓 :

ချစ်ဆလေး🩷🧡🤍💓💜❣💝

2026-10-08 11:33:38

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၁၃/ဒေါ်နှင်း🤔🥹個 :

စာမပြန်တာလက်မပါလို့လား😁😁😁😁😁😁

2026-10-08 18:59:55

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Ko Lin Oo :

လူမိုက်လား

2026-10-08 11:54:25

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..kyam..gyi..1234567a :

🥰🥰🥰

2026-10-08 11:31:25

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မင်း လူခ :

[စိတ်ကြည်နူးမိ][စိတ်ကြည်နူးမိ][စိတ်ကြည်နူးမိ]

2026-10-08 11:24:01

0

Pyae Pyae :

😥🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

2026-10-08 11:57:35

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Homemade Apple Butter 🍎🧈😍 It’s silky smooth, perfectly spiced and only takes a few simple steps! Use it on toast, in oatmeal/yogurt, as a marinade (or glaze) for pork or chicken, in a latte or cocktail…the possibilities are endless. RECIPE (yields 4 cups) Ingredients: 4 lbs (10-12) sweet apples, diced into 1-inch pieces (we use a mixture of fuji, gala, honeycrisp, and/or golden delicious) 2 lbs (~5) tart apples, diced into 1-inch pieces (we use granny smith or cortland) ⅔ cup 100% apple cider or juice ½ cup pure maple syrup ⅓ cup light brown sugar, packed 2 tablespoons freshly squeezed lemon juice 2 teaspoons vanilla extract 2 teaspoons ground cinnamon ¾ teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon kosher salt Add the diced apples to a large, heavy bottomed pot (we used a 7 qt. dutch oven). Add in the apple cider, maple syrup, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves, allspice and salt. Stir well until the apples are evenly coated. Bring to a simmer over medium heat. Cover and cook over medium-low for 75 minutes, stirring every 15-20 minutes, until the apples are very soft. Remove from heat and use an immersion blender to puree until completely smooth (be careful of hot splashes!). If you don't have an immersion blender, you can use a regular heat safe blender, but you'll have to do it in two batches. Once the apples are blended, return to low heat and cover half of the pot with a lid (you'll need to let steam out, but this prevents it from splattering all over your stove). Continue to cook, stirring every 15 minutes or so to prevent burning on the bottom, for 2-3 more hours. The larger the diameter of your pot, the faster it will cook. When the apple butter is done, it should be a deep brown color and should have a thick, spreadable, jammy consistency. Let it cool completely before transferring to jars or an airtight container. It will keep in the refrigerator for 2-3 weeks, or the freezer for 6 months. You can process jars in a water bath canner for room temperature storage in a cool, dark place for 12-18 months. Make sure to use sanitized jars, and closely follow instructions for safe water bath canning.

Homemade Apple Butter 🍎🧈😍 It’s silky smooth, perfectly spiced and only takes a few simple steps! Use it on toast, in oatmeal/yogurt, as a marinade (or glaze) for pork or chicken, in a latte or cocktail…the possibilities are endless. RECIPE (yields 4 cups) Ingredients: 4 lbs (10-12) sweet apples, diced into 1-inch pieces (we use a mixture of fuji, gala, honeycrisp, and/or golden delicious) 2 lbs (~5) tart apples, diced into 1-inch pieces (we use granny smith or cortland) ⅔ cup 100% apple cider or juice ½ cup pure maple syrup ⅓ cup light brown sugar, packed 2 tablespoons freshly squeezed lemon juice 2 teaspoons vanilla extract 2 teaspoons ground cinnamon ¾ teaspoon ground nutmeg ½ teaspoon ground cloves ¼ teaspoon allspice ¼ teaspoon kosher salt Add the diced apples to a large, heavy bottomed pot (we used a 7 qt. dutch oven). Add in the apple cider, maple syrup, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, cloves, allspice and salt. Stir well until the apples are evenly coated. Bring to a simmer over medium heat. Cover and cook over medium-low for 75 minutes, stirring every 15-20 minutes, until the apples are very soft. Remove from heat and use an immersion blender to puree until completely smooth (be careful of hot splashes!). If you don't have an immersion blender, you can use a regular heat safe blender, but you'll have to do it in two batches. Once the apples are blended, return to low heat and cover half of the pot with a lid (you'll need to let steam out, but this prevents it from splattering all over your stove). Continue to cook, stirring every 15 minutes or so to prevent burning on the bottom, for 2-3 more hours. The larger the diameter of your pot, the faster it will cook. When the apple butter is done, it should be a deep brown color and should have a thick, spreadable, jammy consistency. Let it cool completely before transferring to jars or an airtight container. It will keep in the refrigerator for 2-3 weeks, or the freezer for 6 months. You can process jars in a water bath canner for room temperature storage in a cool, dark place for 12-18 months. Make sure to use sanitized jars, and closely follow instructions for safe water bath canning.

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