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

4 eggs
1 2/3 cups sugar
1 cup cooking oil
1 small can pumpkin or 2 cups fresh pumpkin
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Beat eggs, sugar, oil, and pumpkin until light and fluffy. Add remaining ingredients, stir well. Spread into sheet cake pan. Bake at 350 degrees for 25 – 30 minutes.

Cream Cheese Frosting:
1 – 3 oz. package cream cheese
½ cup butter
1 tsp. vanilla
2 cups powdered sugar

Beat frosting until smooth and frost when bars are cooled.  Refrigerate.

posted 11/28/11

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