2 Servings
Ingredients
• 2 cups apple cider
• 1 cinnamon stick
• 1 cup vanilla ice cream
• 1 tbsp. caramel sauce
• Grated nutmeg
Directions:
1. In small saucepan, heat cider with cinnamon stick. Pour cider into 2 float glasses. Top with ice cream, caramel sauce and grating of nutmeg. Serve with spoon.

posted 12/19/11

6 cups of sliced apples
1 cup sugar
½ tsp. cinnamon
Margarine
2 cups flour
¼ cup sugar
3 tsp. baking powder
3 Tbs. margarine
½ tsp. salt
1 egg
¾ cup milk

Put apple slices in a 9 x 13” baking dish. Sprinkle with 1 cup sugar and ½ tsp cinnamon. Dot with margarine.
Combine remaining ingredients to make a batter. Pour over apples and bake at 350 degrees for about 45 minutes or until apples are tender.
Serve with whipped cream or ice cream.

posted 12/12/11

Peel one Butternut Squash take seeds out and cut in 1” cubes.
Put in greased casserole dish.

Peel & core 2 Large Apples (a cooking apple)
Slice apples and put on top on squash.

Mix: 1/2 cup Brown Sugar
1/4 cup melted Oleo
1 Tbsp. Flour
1/2 tsp. Salt
Little Cinnamon

Put sugar mixture on top of squash & apples.

Cover tightly and Bake at 350 degrees for 40 - 50 minutes.

posted 11/21/11

Ingredients:
1 Spanish onion diced
1 medium carrot peeled & chopped
5 cups peeled & seeded butternut squash
2 TBS olive or canola oil
2 MICHIGAN Honeycrisp apples (peeled, seeded & chopped)
1 cup MICHIGAN Apple Cider
1 ½ quarts chicken stock or chicken bouillon
1 TBS Worcestershire sauce
Dash Tabasco
2 tsp chopped sage
Salt & pepper to taste
2 tsp honey
2 bay leaves
4 oz butter
2 oz sour cream

-Sauté onion & carrots in oil about 10 minutes
-Add squash, chicken stock & remaining ingredients except apples & butter (add some salt & pepper now, you can add more later).
-Simmer until squash is tender
-Add apples & cook 5 minutes
-Remove from heat & take out bay leaves
-Puree soup in blender, food processor or hand blender until smooth (may have to divide soup – hot soup expands in blender).
-Stir in butter; add salt & pepper to taste (if soup is too thick, add a bit more stock).

posted 11/14/11

1 package (20 oz.) refrigerated sugar cookie dough
3 Tbs. flour
1 – 8 oz package cream cheese, softened
¼ cup creamy peanut butter
½ cup brown sugar
½ tsp. vanilla
2 medium Granny Smith Apples
1 cup lemon-lime soda or lemon juice
Cinnamon
¼ cup caramel ice cream topping
½ cup chopped peanuts (optional)

Preheat oven to 375 degrees. Remove ½ cup of cookie dough and reserve for another use.  Add flour to remaining dough and knead with heads to combine. Press dough into a 14” circle on a baking stone or cookie sheet. Bake for 15 – 20 minutes or until cookie is lightly browned. Let cool for 10 minutes and then loosen cookie from stone. Cool completely.

Blend cream cheese, peanut butter, brown sugar, and vanilla together until smooth. Spread on cooled cookie. Peel, core, and slice apples. Dip apples into lemon-lime soda (or lemon juice) to prevent browning. Arrange apples slices on cream cheese mixture. Sprinkle lightly with cinnamon. Heat caramel topping slightly and drizzle over apples. Sprinkle with chopped peanuts if desired. Cut into pieces and serve. Yield:  12 – 16 servings.

posted 10/31/11