Yield: 6-8 servings

Ingredients:

2 cups fresh or frozen cranberries, chopped

1 3/4 cups sliced peeled tart apple

1/2 cup slivered almonds, toasted

1 tbsp grated orange peel

1 3/4 cups sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp salt

Pastry for double-crust pie (9″)

2 tsp butter, melted

Instructions:

1. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
2. Line a 9″ pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400°F for 45 mins or until golden brown. Cool before serving.

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.