Yield: 6-8 servings

Ingredients:

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup cold butter

1 egg, beaten

2 tbsp milk

6 medium tart apples, peeled and cut into 1/4″ slices

Topping:

1/3-1/2 cup sugar

4 1/2 tsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp cold butter

Instructions:

1. In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in the butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough becomes a ball.
2. With lightly floured hands, press dough onto the bottom and up the sides of a 12″ fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
3. For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake tart at 350°F for 50-60 mins or until the apples are tender. Serve tart warm or cold.

Yield: 8-10 servings (about 2 q)

Ingredients:

8 cups apple cider of juice

1/2 cup packed brown sugar

3 cinnamon sticks (3 inches

1/2-1 tsp ground allspice

1/8 tsp salt

1/8 tsp ground nutmeg

Additional cinnamon sticks, optional

Instructions:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 mins. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

Prep Time: 20 mins + Chilling | Bake: 15 mins / batch | Yield: about 3 dozen

Ingredients:

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 pkg. (13 oz.) mini peanut-butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 tbsp creamy peanut butter

1 tsp shortening

Instructions:

1. In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hr or until easy to handle.
2. Roll until 1 1/4″ balls. Press a miniature peanut butter cup into each; reshape balls. Place 2″ apart on un-greased baking sheets. Bake at 350°F for 12-15 mins or until edges are lightly browned. Cool for 2 mins before removing from pans to wire racks.
3. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.

Prep Time: 35 mins | Bake: 25 mins + Cooling | Yield: 16 servings

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3 1/4 cups all-purpose flour

3 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

Filling:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 tbsp butter

Frosting:

1 1/2 cup sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

Instructions:

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Transfer to three greased and floured 9″ round baking pans. Bake at 350°F for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir 2 mins longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Being to a gentle boil, cook and stir 2 minutes longer. Remove form heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
5. Place on cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, cream of tartar and water. With a portable mixer, beat on low speed for 1 min. Continue beating on low over low heat until frosting reaches 160°F, about 10 mins.
7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
8. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 2 pies (6-8 servings each)

Ingredients:

Pastry for double-crust pie (9″)

1 cup sugar

1/3 cup all-purpose flour

2 tsp ground cinnamon

1/4 tsp salt

12 cups thinly sliced tart apples (about 10 apples)

Topping:

1 cup packed brown sugar

12 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup cold butter

1/2-1 cup chopped pecans

1/2 cup caramel ice cream topping

Instructions:

1. Line two 9″ pie plates with pastry. trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375°F for 25 mins. Remove foil; bake 25-30 mins longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.