Harvest Food Festival

November 7th, 2015

From the kitchen of Joseph Richard…

SLOW COOKER APPLE CINNAMON BREAD PUDDING

INGREDIENTS:• 4 GRANNY SMITH APPLES, PEELED, CORED, AND CHOPPED• 3 CUPS -1” BREAD CUBES• 4 LARGE EGGS• 24 OZ EVAPORATED SKIM MILK• ¾ CUP PACKED BROWN SUGAR• 2 TSP CINNAMON• 1 TSP NUTMEG

DIRECTIONS:1. COMBINE APPLES AND BREAD IN THE CROCK OF A SLOW

COOKER2. BEAT EGGS TOGETHER IN BOWL. STIR MILK, BROWN SUGAR,

CINNAMON, AND NUTMEG INTO BEATEN EGGS. POUR OVER APPLES AND BREAD.

3. COOK ON HIGH UNTIL CUSTARD FORMS – 3 TO 4 HOURS.

From the kitchen of Ryan Richard…

APPLE PEANUT BUTTER COOKIES

INGREDIENTS:• 1 CUP SHORTENING • 1 CUP PEANUT BUTTER• 1 CUP SUGAR• 1 CUP PACKED BROWN SUGAR• 2 EGGS

DIRECTIONS:1. IN A LARGE BOWL, CREAM SHORTENING, PEANUT BUTTER,

AND SUGAR. 2. BEAT IN EGG AND VANILLA.3. COMBINE DRY INGREDIENTS, GRADUALLY ADDING TO

CREAMED MIXTURE AND MIX TOGETHER. 4. STIR IN APPLE.5. DROP BY ROUNDED TABLESPOONFULS 2 INHES APART ONTO

GREASED BAKING SHEET.6. BAKE AT 375 DEGREES FOR 10-12 MINUTES. COOL 5

MINUTES AND ENJOY!

• 1 TSP VANILLA• 3 CUPS ALL PURPOSE FLOUR• 1 TSP BAKING SODA• 1 TSP SALT• 1 TSP GROUND CINNAMON• 1 CUP APPLE – GRATED AND PEELED

From the kitchen of Jackson Crisp…

APPLE CRISP

INGREDIENTS:• ¾ CUP ALL PURPOSE FLOUR• ¼ CUP PACKED LIGHT BROWN SUGAR• ½ TSP SALT• ½ CUP PLUS 2 TBSP GRANULATED SUGAR• 1 STICK UNSALTED BUTTER, COLD• 1 CUP OLD FASHION ROLLED OATS• 3 LB APPLES

DIRECTIONS:1. PREHEAT OVER TO 375 DEGREES.2. IN A LARGE BOWL, MIX FLOUR, BROWN SUGAR, SALT, AND 2

TBSP SUGAR.3. CUT BUTTER INTO FLOUR USING PASTRY BLENDER. DO UNTIL

TEXTURE OF COARSE MEAL. ADD OATS AND USE HANDS TO TOSS AND SQUEEZE UNTIL LARGE, MOIST CLUMPS FORM. TRANSFER TO FREEZER TO CHILL.

4. IN LARGE BOWL, TOSS PEELED, CORED, SLICED APPLES WITH LEMON JUICE, CINNAMON, ½ CUP SUGAR. PUT IN SHALLOW 2 QT. BAKING DISH. SPRINKLE WITH TOPPING MIXTURE. PLACE ON BAKING SHEET.

5. BAKE 55-65 MINUTES. LET COOL 10 MINUTES BEFORE EATING.

• 2 TBSP LEMON JUICE• ½ TSP GROUND CINNAMON

From the kitchen of Abigail Crisp…

APPLE PIE

INGREDIENTS:CRUST• 2 ¾ CUPS ALL PURPOSE FLOUR• 1 TSP SALT• 1 TSP SUGAR• 12 TBSP. UNSALTED BUTTER, CHILLED IN PIECES• 4 TBSP. VEGETABLE SHORTENING, CHILLED• 6-10 TBSP. ICE WATER

DIRECTIONS:1. WHISK FLOUR, SALT, AND SUGAR IN A LARGE BOWL. USING PASTRY CUTTER, CUT IN BUTTER

AND SHORTENING UNTIL MIXTURE RESEMBLES COARSE MEAL. GRADUALLY ADD WATER, MIXING WITH LARGE FORK UNTIL DOUGH HOLDS TOGETHER.

2. TURN DOUGH INTO LIGHTLY FLOURED SURFACE. DIVIDE INTO 2. PLACE EACH ON PLASTIC WRAP AND PRESS TO DISK SHAPE. WRAP, COVER, CHILL FOR ONE HOUR.

3. PREHEAT OVEN TO 400 DEGREES. ON A LIGHTLY FLOURED SURFACE, ROLL ONE DISK OF DOUGH INTO 12” ROUND ABOUT 1/8” THICK. FIT IN 9” PIE PLATE. SET ASIDE IN FRIDGE.

4. IN LARGE BOWL, TOSS APPLES, SUGAR, CINNAMON, NUTMEG, LEMON JUICE, AND SALT.5. POUR APPLES INTO LINED PIE PLATE. DOT WITH BUTTER.6. ROLL SECOND DISK OF DOUGH INTO 12” ROUGH, 1/8” THICK.7. LAY DOUGH OVER FRUIT. CUT VENTS INTO TOP CRUST.8. TRIM EDGES + 1” OVER PIE PAN. SEAL AND CRIMP EDGES.9. CHILL FOR 30 MINUTES.10. REMOVE PIE FROM FRIDGE, BRUSH WITH HEAVY CREAM, SPRINKLE WITH SUGAR. 11. PLACE ON BAKING SHEET. BAKE AT 400 DEGREES UNTIL PASTRY IS GOLDEN AND JUICES IN

CENTER OF PIE ARE BUBBLING. 45-60 MINUTES. 12. COOL 1 HOUR BEFORE SERVING.

FILLING• 3 LBS APPLES, PEELED, CORED, SLICED SMALL• ½ CUP SUGAR• ½ TSP NUTMEG• ¾ TSP CINNAMON• 1 TBSP LEMON JUICE• PINCH SALT• 2 TBSP. UNSALTED BUTTER• 2 TBSP HEAVY CREAM• SUGAR FOR SPRINKLING

From the kitchen of Patch Dolan…

CHOCOLATE TRUFFLES

INGREDIENTS:• OREOS• CREAM CHEESE• CHOCOLATE CHIPS

DIRECTIONS:1. DROP 3 OR 4 OREOS AT A TIME IN FOOD PROCESSOR. PULSE

UNTIL OREOS ARE IN A POWDERED FORM. 2. REPEAT PROCESS UNTIL YOU HAVE PROCESSED A WHOLE

PACKAGE OF OREOS. MEASURE OUT ½ CUP OF POWDERED OREOS AND SET ASIDE.

3. NEXT MEASURE CREAM CHEESE AND POUR IN BOWL. AFTER THAT ADD ½ OF OREO POWDER AND MIX WELL.

4. ADD REST OF OREOS AND MIX THOROUGHLY. 5. ROLL MIXTURE IN LITTLE BALLS AND PLACE ON A COOKIE SHEET

AND FREEZE FOR ABOUT 10 MINUTES UNTIL BALLS ARE FIRM.6. MEASURE AND MICROWAVE CHOCOLATE CHIPS FOR A MINUTE,

STIR, AND CONTINUE TO MICROWAVE AT 10 SECOND INTERVALS UNTIL CHOCOLATE IS MELTED.

7. ROLL FROZEN OREO BALLS IN CHOCOLATE UNTIL THOROUGHLY COVERED. SPECKLE WITH OREO GARNISH.

8. PLACE IN REFRIGERATOR UNTIL HARDENED. ENJOY!

From the kitchen of Erin Forbes…

BLUEBERRY KUCHEN

INGREDIENTS:• 1 CUP AND 2 TBSP ALL PURPOSE FLOUR• PINCH OF SALT• 1 CUP AND 2 TBSP GRANULATED SUGAR• ½ CUP BUTTER• 1 TBSP WHITE VINEGAR• DASH OF CINNAMON• 4 CUPS BLUEBERRIES• PINCH OF CONFECTIONARY SUGAR

DIRECTIONS:1. PREHEAT OVEN TO 400 DEGREES.2. COMBINE 1 CUP FLOUR, SALT, AND 2 TBSP. GRANULATED

SUGAR. WORK IN BUTTER WITH FINGERS OR PASTRY BLENDER. MIX IN VINEGAR.

3. USE 9” QUICHE PAN (1 1/2” DEEP), SPREAD CRUST MIXTURE ON BOTTOM TO DEPTH OF ¼” AND THINLY AROUND SIDES TO HEIGHT OF 1”.

4. COMBINE 1 CUP SUGAR, 2 TBSP FLOUR, AND A DASH OF CINNAMON IN A SEPARATE BOWL. ADD 3 CUPS OF BLUEBERRIES TO THIS MIXTURE AND POUR INTO CRUST.

5. BAKE FOR 1 HOUR. REMOVE AND PUT 1 CUP OF FRESH BLUEBERRIES ON TOP. COOL AND REMOVE RIM OF PAN. DECORATE WITH CONFECTIONARY SUGAR.

From the kitchen of Gianna Reilly…

CINNAMON APPLE MUFFINS

INGREDIENTS:• 2 CUPS FLOUR• 1 ½ TSP BAKING POWDER• ½ TSP SALT• 2 TSP CINNAMON• 2 CUPS DICED APPLES AND 2 TSP FLOUR• ½ CUP UNSALTED BUTTER

DIRECTIONS:1. PREHEAT OVEN TO 375 DEGREES.2. MIX TOGETHER FLOUR, BAKING POWDER, SALT, AND CINNAMON IN A MEDIUM

BOWL. SET ASIDE.3. TOSS TOGETHER DICED APPLES AND 2 TSP OF FLOUR TO COAT APPLES IN A

SEPARATE BOWL. SET ASIDE.4. CREAM TOGETHER BUTTER AND SUGAR UNTIL LIGHTENED IN COLOR, ABOUT 3

MINUTES. ADD AN EGG, ONE AT A TIME, TAKING CARE TO FULLY INCORPORATE BEFORE ADDING ANOTHER. MIX IN VANILLA.

5. GENTLY FOLD IN FLOUR MIXTURE, ALTERNATING WITH MILK. STIR UNTIL JUST COMBINED. FOLD IN DICED APPLES AND SCOOP MIXTURE INTO MUFFIN TINS, FILLING ABOUT 2/3 TO ¾ FULL. BAKE UNTIL A TOOTHPICK INSERTED IN THE MIDDLE COMES OUT CLEAN, ABOUT 30 MINUTES.

6. PREPARE TOPPING FOR MIFFINS WHILE THE MUFFINS ARE BAKING BY MELTING THE BUTTER AND ALLOWING TO COOL SLIGHTLY. POUR BUTTER INTO A SEPARATE BOWL SIZED EASY FOR DIPPING TOPS OF MUFFINS. MIX TOGETHER GRANULATED SUGAR AND CINNAMON IN A SEPARATE BOWL AND SET ASIDE.

7. ONCE MUFFINS HAVE BAKED, REMOVE FROM THE OVEN AND ALLOW TO COOL SLIGHTLY IN MUFFIN TIN. THEN REMOVE EACH MUFFIN AND DIP FIRST INTO THE MELTED BUTTER AND THEN INTO THE CINNAMON SUGAR MIXTURE. PLACE ON A PLATE TO FINISH COOLING. ENJOY!

• 1 CUP SUGAR• 2 TSP VANILLA• ½ CUP MILK• ½ CUP MELTED BUTTER• ¼ CUP SUGAR• ¼ CUP CINNAMON

From the kitchen of Luca Reilly…

PUMPKIN PIE

INGREDIENTS:• PRE-MADE PIE CRUST• 2 CUPS SMASHED PUMPKIN• 1 CAN EVAPORATED MILK• 2 EGGS• ¾ CUP PACKED BROWN SUGAR• 1 TSP CINNAMON• 1 TSP GINGER

DIRECTIONS:1. PREHEAT OVEN TO 400 DEGREES.2. IN A LARGE BOWL, BEAT PUMPKIN WITH EVAPORATED MILK,

EGGS, BROWN SUGAR, CINNAMON, GINGER, NUTMEG, AND SALT WITH AN ELECTRIC MIXER. MIX WELL.

3. POUR INTO A PREPARED CRUST.4. BAKE 40 MINUTES OR UNTIL A TOOTHPICK INSERTED 1” FROM

THE EDGE COMES OUT CLEAN.

• ½ TSP GROUND NUTMEG• ½ TSP SALT

From the kitchen of Kayla Sweatt…

TURTLE CHEESECAKE

INGREDIENTS:• 1 ½ CUPS CRUSHED VANILLA WAFER COOKIES• ¼ CUP BUTTER• 2 PACKAGES CREAM CHEESE• ½ CUP SUGAR• 2 TSP VANILLA• 2 EGGS

DIRECTIONS:1. HEAT OVEN TO 375 DEGREES. MIX COOKIE CRUMBS AND BUTTER

IN MEDIUM BOWL. PRESS FIRMLY AGAINST BOTTOM AND SIDE OF PIE PLATE. (9X11”)

2. BEAT CREAM CHEESE, SUGAR, VANILLA, AND EGGS IN LARGE BOWL WITH ELECTRIC MIXER ON LOW SPEED UNTIL SMOOTH. POUR HALF OF THE MIXTURE INTO PIE PLATE.

3. BAKE 40-50 MINUTES UNTIL CENTER IS SET. COOL AT ROOM TEMPERATURE FOR 1 HOUR. REFRIGERATE AT LEAST 2 HOURS. SERVE WITH CARAMEL TOPPING AND PECANS.

• ¼ CUP HOT FUDGE TOPPING

• 1 CUP CARAMEL TOPPING

• ½ CUP COARSELY CHIPPED PECANS

From the kitchen of Gabby Sweatt…

APPLE CINNAMON MUFFINS

INGREDIENTS:• 1 ½ CUPS ALL PURPOSE FLOUR• ¾ CUP WHITE SUGAR• ½ TSP SALT• 2 TSP BAKING POWDER• 1 TSP GROUND CINNAMON• 1/3 CUP VEGETABLE OIL• 1 EGG

DIRECTIONS:1. PREHEAT OVEN TO 400 DEGREES, GREASE 11-12 MUFFIN CUPS..2. STIR THE 1//2 CUP FLOUR, ¾ CUP WHITE SUGAR, BAKING

POWDER, AND 1 TSP CINNAMON. MIX IN THE OIL, EGG, AND MILK. FOLD IN THE APPLES.

3. SPOON THE BATTER IN THE MUFFIN CUPS ALMOST TO THE TOP.4. IN A SMALL BOWL, MIX ½ CUP WHITE SUGAR 1/3 CUP FLOUR,

BUTTER, AND 1 ½ TSP OF CINNAMON. SPRINKLE OVER THE UNBAKED MUFFINS.

5. PUT THE MUFFINS IN THE OVEN FOR 20-25 MINUTES, UNTIL A TOOTHPICK COMES OUT CLEAN FROM THE CENTER.

• 1/3 CUP MILK• 2 APPLES – PEELED, CORED,

CHOPPED• ½ CUP WHITE SUGAR• 1/3 CUP ALL PURPOSE FLOUR• ½ CUP BUTTER, CUBED• 1 ½ TSP GROUND CINNAMON

From the kitchen of Cosette Veeder- Shave…

GLUTEN FREE APPLE PIE CUPCAKES WITH CHOCOLATE FROSTING

INGREDIENTS:• 1 – 15 OZ GLUTEN FREE YELLOW CAKE MIX• 1 TSP NUTMEG• 2 TSP CINNAMON• 1 TSP VANILLA• 3 APPLES DICED• ½ CUP APPLE JUICE• ¾ CUP PACKED BROWN SUGAR• 1 TBSP CORNSTARCHDIRECTIONS:1. PREHEAT OVEN TO 350 DEGREES. PREPARE CAKE MIX

ACCORDING TO PACKAGE DIRECTIONS, ADDING THE SPICES AND VANILLA. FILL MUFFIN TINS WITH BATTER 2/3 FULL. BAKE FOR 15 MINUTES.

2. PLACE APPLES AND APPLE JUICS IN A MEDIUM SAUCE PAN. COVER AND COOK OVER MEDIUM HEAT FOR ABOUT 10-15 MINUTES UNTIL APPLES ARE TENDER. ADD REMAINING INGREDIENTS TOGETHER AND ADD APPLES. COOK UNCOVERED FOR ABOUT 10 MORE MINUTES. CHILL FOR SEVERAL HOURS.

3. FROSTING- MIX THE HEAVY CREAM, SUGAR, AND SALT AT A MEDIUM SPEED UNTIL STIFF PEAKS FORM, FOLD IN MELTED CHOCOLATE CHIPS AND VANILLA, REFRIGERATE UNTIL SERVED.

4. FROST CUPCAKES, PUT APPLE MIXTURE ON TOP.

• 1 TSP NUTMEG• 1 TSP CINNAMON• 2 CUPS HEAVY CREAM• ½ CUP CONFECTIONER’S

SUGAR• 6 OZ MELTED CHOCOLATE

CHIPS• 1 TSP VANILLA

From the kitchen of Macey Veeder- Shave…

PUMPKIN CHEESECAKE WITH CLUTEN FREE GINGERSNAP CRUST

INGREDIENTS:• 1 ½ CUPS OF GINGERSNAP CRUMBS• 5 TBSP OF UNSALTED BUTTER• 1 TBSP SUGAR• 3 PACKAGES CREAM CHEESE• 1 CUP SUGAR• 1 CUP CANNED PUMPKIN PUREE

DIRECTIONS:1. FOR THE CRUST - PREHEAT OVEN TO 350 DEGREES.2. WRAP THE OUTSIDE OF A 9” SPRING FORM PAN WITH TINFOIL. 3. PUT GINGERSNAP COOKIES IN A FREEZER BAG AND CRUSH WITH

ROLLING PIN.4. MEASURE OUT 1 ½ CUPS OF GINGERSNAP CRUMBS AND COMBINE WITH

BUTTER AND SUGAR IN A BOWL.5. PRESS MIXTURE INTO BOTTOM AND ABOUT 2” INTO THE SIDES.6. BAKE CRUST FOR 5 MINUTES.7. FOR THE FILLING – BLEND CREAM CHEESE AND SUGAR IN A HEAVY DUTY

MIXER UNTIL SMOOTH.8. ADD PUMPKIN, EGG, VANILLA, SPICES, AND MIX UNTIL SMOOTH.9. POUR INTO CRUST.10.BAKE CHEESECAKE UNTIL CENTER IS SET AND EDGES BEGIN TO CRACK,

ABOUT 1 HOUR.11.COOL FOR AT LEAST 6 HOURS, CUT AND ENJOY!

• 3 LARGE EGGS• 1 TSP VANILLA EXTRACT• ½ TSP GROUND CINNAMONO• 1/8 TSP GROUND NUTMEG• 1/8 TSP GROUND ALL SPICE

From the kitchen of Faith Shultz…

APPLE BRAID

INGREDIENTS:FILLING• 3 MEDIUM GRANNY SMITH APPLES• 3 TBSP GRANULATED SUGAR• 1 ½ TSP CINNAMON• 2 TSP LEMON JUICE

DIRECTIONS:1. PEEL, CORE, AND SLICE APPLES INTO THIN SLICES. CUT THE

SLICES IN HALF. TOSS THE APPLE PIECES WITH SUGAR, CINNAMON, AND LEMON JUICE. BAKE THE FILLING IN AN 8” SQUARE BAKING PAN FOR 15 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE.

2. DON’T TURN OFF THE STOVE – YOU STILL HAVE TO BAKE THE BRAID!

3. USING A PIZZA CUTTER OR SHARP KNIFE, CUT EACH SIDE INTO ABOUT 1” WIDE DOWN EACH SIDE, LEAVING THE CENTER THIRD OF THE DOUGH UNCUT. SPREAD THE APPLE FILLING DOWN THE MIDDLE THIRD OF THE DOUGH. FOLD STRIPS OF DOUGH INTO THE CENTER, CRISS CROSSING THE FILLING BY ALTERNATING STRIPS FROM EACH SIDE. LIGHTLY PRESS ENDS TO SEAL, STRAIGHTEN BRAID WITH HANDS IF NECESSARY.

4. BAKE THE BRAID FOR 25 MINUTES OR UNTIL GOLDEN BROWN. REMOVE FROM THE OVEN AND LET COOL FOR SEVERAL MINUTES.

5. SERVE WITH OR WITHOUT ICE CREAM – ENJOY!

• 1 ROLL PILLSBURY CRESCENT DOUGH

From the kitchen of Rebecca Smith…

APPLE CAKE

INGREDIENTS:• 2 EGGS• 1 ¾ CUPS SUGAR• 2 TSP CINNAMON• ½ CUP OIL• LEMON JUICE• 6 MEDIUM APPLES• 2 CUPS FLOUR• 2 TSP BAKING SODA• CRISCO

DIRECTIONS:1. IN A LARGE BOWL, MIX EGGS, SUGAR, CINNAMON, AND OIL.2. PEEL AND SLICE APPLES. DIP IN LEMON JUICE. ADD APPLES TO

MIXTURE.3. IN A SEPARATE BOWL, MIX BAKING SODA AND FLOUR. ADD TO

THE MIXTURE.4. MIX WELL UNTIL ALL THE FLOUR IS MIXED WITH WET

INGREDIENTS.5. POUR MIXTURE INTO A 9X13” GREASED PAN. BAKE FOR 55

MINUTES.

From the kitchen of Annabelle Chianelli…

KALE STROMBOLI

INGREDIENTS:• PREPARED PIZZA DOUGH• 2 CUPS BABY KALE• 1 CUP RICOTTA CHEESE• ½ CUP PARMESAN CHEESE• 1 LB SLICED ITALIAN MEAT

DIRECTIONS:1. UNROLL THE DOUGH2. LAY OUT THE MEAT AND SPRINKLE THE CHEESE AND KALE ON

UNROLLED DOUGH.3. RE-ROLL THE DOUGH AND BAKE AT 350 DEGREES FOR 25

MINUTES.

From the kitchen of Abigail Marino…

PUMPKIN CHOCOLATE CHIP COOKIES

INGREDIENTS:• 1 ¾ CUP PUMPKIN PUREE• 1 CUP CANOLA OIL• 2 CUPS SUGAR• 3 ½ CUPS FLOUR• 2 EGGS• 2 TSP VANILLA• 2 TSP BAKING SODA• 2 TSP BAKING POWDER• 2 TSP CINNAMON• 1 ½ CUPS MINI CHOCOLATE CHIPS

DIRECTIONS:1. MIX ALL OF THE INGREDIENTS TOGETHER.2. BAKE AT 375 DEGREES ON PARCHMENT LINED COOKIES SHEETS

FOR 15 MINUTES.3. ALLOW TO COOL.

From the kitchen of Amelia Nevarez…

FLAKEY PUMPKIN BISCUITS AND MAPLE CINNAMON BUTTER

INGREDIENTS:• 2 CUPS FLOUR• 4 TBSP BROWN SUGAR• 2 TSP BAKING POWDER• ½ TSP BAKING SODA• ½ TSP SALT• 1 TSP GROUND CINNAMON

DIRECTIONS:1. PREHEAT OVEN TO 400 DEGREES. LINE A BAKING SHEET WITH A

SILICONE BAKING MAT OR A PIECE OF PARCHMENT PAPER.2. WHISK THE DRY INGREDIENTS TOGETHER. CUT THE COLD

BUTTER INTO THE DRY INGREDIENTS UNTIL CRUMBLY.3. MIX THE PUMPKIN PUREE AND BUTTERMILK TOGETHER. MAKE A

WELL IN THE CENTER OF THE DRY INGREDIENTS AND POUR THE MIXTURE IN.

4. USE A FORK TO QUICKLY MIX THE DOUGH TOGETHER TO FORM A BALL. TRANSFER TO A LIGHTLY FLOURED SURFACE AND KNEAD A FEW TIMES UNTIL THE DOUGH COMES TOGETHER.

5. ROLL OUT ON A FLOURED SURFACE TO ½” THICKNESS. USE A CUP TO CUT OUT THE BISCUITS. TRANSFER THE BISCUITS TO A BAKING SHEET AND REMOVE THE SCRAPS. BAKE FOR 12-14 MINUTES OR UNTIL GOLDEN BROWN.

• ½ TSP GROUND GINGER• 1/8 TSP GROUND CLOVES• 8 TBSP BUTTER, COLD AND CUT INTO

CUBES• ½ UP PLUS 2 TBSP CANNED PUMPKIN• 1/3 CUP BUTTERMILK

From the kitchen of Rebecca Fastiggi…

AMAZING APPLE SCONES

INGREDIENTS:• 2 CUPS ALL PURPOSE FLOUR• ¼ CUP WHITE SUGAR• 2 TSP BAKING POWDER• ½ TSP BAKING SODA• ½ TSP SALT• ¼ CUP BUTTER, CHILLED

DIRECTIONS:1. ADD FLOUR, SUGAR, BAKING POWDER, AND SALT INTO LARGE

BOWL. CUT BUTTER UNTIL CRUMBLY.2. ADD SHREDDED APPLE AND MILK, STIR TO FORM SOFT DOUGH.3. TURN DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE. KNEAD

DOUGH 8-10 MINUTES. PAT INTO TWO 6” CIRCLES. PLACE ON GREASED BAKING SHEET.

4. BRUSH TOPS WITH MILK AND SPRINKLE WITH SUGAR AND CINNAMON. SCORE EACH INTO 6 PIE SHAPED WEDGES.

5. BAKE AT 425 DEGREES FOR 15 MINUTES OR UNTIL BROWN AND RISEN.

• 1 CUP APPLE – PEELED, CORED, SHREDDED

• ¼ CUP MILK• 2 TBSP MILK• 2 TBSP WHITE SUGAR• ½ TSP GROUND CINNAMON

From the kitchen of Sophia Bodack…

BAKED APPLES WITH FRUIT AND NUT STUFFING

INGREDIENTS:• VEGETABLE COOKING SPRAY• 6 MACINTOSH/GOLDEN DELICIOUS APPLES• ¼ CUP WALNUTS• 3 DRIED FIGS, COARSELY CHOPPED• ¼ CUP DRIED CRANBERRIES• ¼ CUP COARSELY CHOPPED DRIED APRICOTS• ¼ TSP SALT

DIRECTIONS:1. PREHEAT THE OVEN TO 375 DEGREES. SPRAY A BAKING DISH

LARGE ENOUGH TO HOLD 6 APPLES WITH COOKING SPRAY.2. CUT A THIN SLICE FROM THE BOTTOM OF EACH APPLE SO THAT

THE APPLES CAN STAND UPRIGHT. TRIM THE TOPS AND SCOOP OUT THE CENTER AND THE SEEDS WITH A MELON BALLER OR TEASPOON. PLACE APPLES IN PREPARED BAKING PAN.

3. IN A FOOD PROCESSOR, COMBINE WALNUTS, PECANS, FIGS, CRANBERRIES, AND APRICOTS. PULSE UNTIL FINELY MINCED BUT NOT SMOOTH. ADD SALT, ¼ CUP MAPLE SYRUP, LEMON ZEST, AND CINNAMON. PULSE A FEW TIMES TO BLEND.

4. DENSELY PACK EACH APPLE WITH THE FILLING. TOP EACH SIDE WITH 1 SLICE OF BUTTER.

5. IN MEASURING CUP, MIX TOGETHER CIDER AND REMAINING ¼ CUP MAPLE SYRUP. SPOON ABOUT 1 TSP OF MIXTURE OVER EACH, POUR REMAINING MIXTURE AROUND APPLES.

• ½ CUP MAPLE SYRUP• 1 TSP GRATED LEMON ZEST• 1 TSP GROUNDED CINNAMON• 2 TBSP UNSALTED BUTTER

CUT INTO 6 SLICES• 1 CUP APPLE CIDER• WHIPPED CREAM FOR

GARNISH

From the kitchen of Hannah Gendron…

PUMPKIN EGGNOG PIE

INGREDIENTS:CRUST• ½ CUP GRAHAM CRACKER CRUMBS• 1 CUP GROUND HAZELNUTS• 6 TBSP BUTTER OR MARGARINE FILLING• 1 ENVELOPE UNFLAVORED GELATIN• ½ CUP BROWN SUGAR• ½ TSP SALTDIRECTIONS:1. IN A SMALL BOWL, MIX THE CRUST INGREDIENTS AND PRESS INTO

A PIE PLATE.2. BAKE AT 375 DEGREES FOR 6-8 MINUTES, OR UNTIL EDGES ARE

GOLDEN. SET ASIDE TO COOL.3. IN A SAUCEPAN, COMBINE GELATIN, BROWN SUGAR,, SALT,

CINNAMON, GINGER, AND NUTMEG. STIR IN EGGNOG, PUMPKIN, AND SLIGHTLY BEATEN EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING UNTIL GELATIN DISSOLVES AND MIX THICKENS SLIGHTLY.

4. REMOVE FROM HEAT AND CHILL UNTIL PARTIALLY SET. (MAY TAKE AN HOUR OR MORE.)

5. BEAT EGG WHITES UNTIL SOFT PEAKS FORM. SLOWLY ADD GRANULATED SUGAR. BEAT UNTIL STIFF PEAKS FORM. FOLD IN PUMPKIN MIXTURE GENTLY UNTIL WELL BLENDED BUT WITHOUT BREAKING THE “FOAM”.

6. PILE INTO PIE CRUST, AND CHILL UNTIL FIRM. AT LEAST 4 HOURS.

FILLING CONT’D • ½ TSP CINNAMON• ¼ TSP GROUND GINGER• DASH NUTMEG• 3 EGGS, SEPARATED• 1 CUP PREPARED PUMPKIN• 1 CUP EGGNOG• 2 TBSP SUGAR

From the kitchen of Lea Billeci…

YANKEE COBBLER

INGREDIENTS:• 1 TBSP BRAN FLAKES• 1 CUP OATS• ½ TSP BAKING SODA• 1/3 CUP BUTTER

DIRECTIONS:1. PREHEAT OVEN TO 375 DEGREES. BUTTER THE DISH.2. IN A BOWL, COMBINE BRAN FLAKES, OATS, AND BAKING SODA.3. GRADUALLY CUT IN BUTTER UNTIL MIXTURE IS CRUMBLY.4. ADD WATER AND LEMON RIND. WORK MIXTURE INTO A PASTE.5. ARRANGE APPLES IN THE BUTTERED DISH.6. SPRINKLE WITH CINNAMON, NUTMEG, LEMON JUICE, AND

GINGER.7. SPREAD THE OATMEAL PASTE OVER THE APPLES.8. BAKE FOR ABOUT 45 MINUTES OR UNTIL PASTRY IS WELL

BROWNED.9. SERVE AS A SUGAR FREE DESSERT!

• 1/3 CUP WATER• GRATED LEMON RIND• 6-8 PEELED, CHOPPED APPLES• 2 TSP CINNAMON• 2 TSP LEMON JUICE• ½ TSP GROUND GINGER

From the kitchen of Maya Shanley…

FRESH GUACAMOLE

INGREDIENTS:• 3 AVOCADOS – PEELED, PITTED, AND MASHED• 1 LIME, JUICED• 1 TSP SALT• 1/3 CUP DICED ONION• 3 TBSP CHOPPED CILANTRO• 2 PLUM TOMATOES – DICED, APPRX. 1 CUP• 1 TBSP MINCED GARLIC

DIRECTIONS:1. IN A MEDIUM BOWL, MASH TOGETHER THE AVOCADOS, LIME

JUICE, AND SALT. 2. MIX IN ONINON, CILANTRO, TOMATOES, AND GARLIC.3. REFRIGERATE ONE HOUR FOR BEST FLAVOR.4. SERVE WITH TORTILLAS.5. ENJOY!

From the kitchen of Jarrett Kuklis…

FRESH BLUEBERRY COBBLER WITH WHIPPED CREAM

INGREDIENTS:• 1 ¼ CUPS ALL PURPOSE FLOUR• ½ CUP SUGAR• ¼ TSP SALT• 1 ½ TSP BAKING POWDER• ¾ CUP WHOLE MILK• 1/3 CUP BUTTER, MELTEDDIRECTIONS:1. ADD FLOUR, ½ CUP SUGAR, SALT, AND BAKING POWDER TO A

MIXING BOWL AND MIX. ADD IN MILK AND BUTTER, STIR TO COMBINE.

2. SPREAD BATTER INTO A GREASED 8” SQUARE BAKING PAN. SPRINKLE BLUEBERRIES EVENLY OVER BATTER.

3. SPRINKLE WITH 1/3 CUP SUGAR AND VANILLA MIXTURE. BAKE AT 350 DEGREES FOR 40-45 MINUTES OR UNTIL A PICK COMES OUT CLEAN.

WHIPPED CREAM: 4. PLACE A MIXING BOWL AND METAL WHISK INTO THE FREEZER

FOR 10-15 MINUTES. PLACE THE SUGAR AND WHIPPED CREAM INTO THE MIXING BOWL. WHISK UNTIL THE CREAM REACHES STIFF PEAKS. ONCE COBBLER IS DONE, TOP WITH WHIPPED CREAM.

2. CUT INTO SECTIONS, APPROXIMATELY 2 X 4”, SERVE AND ENJOY!

• 2 CUPS FRESH BLUEBERRIES• 1/3 CUP SUGAR• 1 TSP VANILLA EXTRACTWHIPPED CREAM:• 1 TBSP SUGAR• 1 CUP HEAVY WHIPPING CREAM• ½ TSP VANILLA EXTRACT

From the kitchen of Christian Kuklis…

THE OFFICIAL NYS APPLE MUFFIN

INGREDIENTS:• 2 CUPS APPLES• 2 CUPS FLOUR• ¾ CUP BROWN SUGAR• ½ CUP SUGAR• 2 TSP BAKING SODA• ½ TSP SALT• 1 ½ TSP CINNAMON• ½ TSP CLOVESDIRECTIONS:1. TOPPING: COMBINE INGREDIENTS AND SET ASIDE.2. COMBINE FLOUR, SUGAR, SALT, SPICES, AND BAKING SODA. SET

ASIDE.3. COMBINE APPLES, RAISINS, WALNUTS, EGGS, BUTTER, CREAM

CHEESE, AND VANILLA. ADD DRY INGREDIENTS, A LITTLE AT A TIME, TO THE APPLE MIXTURE. STIR UNTIL JUST COMBINED. DO NOT OVER MIX. PORTION BATTER INTO MUFFIN PAPERS, SPRINKLE WITH TOPPING. BAKE AT 375 DEGREES FOR 20-25 MINUTES.

• 1/8 TSP NUTMEG• ½ CUP RAISINS• ½ CUP WALNUTS• 3 EGGS, SLIGHTLY BEATEN• ½ CUP BUTTER, MELTED• 4 OZ CREAM CHEESE, SMALL PIECES• ½ TSP VANILLA

TOPPING:• ½ CUP WALNUTS• ½ CUP BROWN SUGAR• ¼ CUP FLOUR• 1 TSP CINNAMON• 1 TSP LEMON PEEL, GRATED• 2 TBSP MELTED BUTTER

From the kitchen of Lindsey Burke…

CHOCOLATE PUMPKIN BREAD PUDDING

INGREDIENTS:• 8 CUPS CUBED FRENCH BREAD• 1 ½ CUPS SEMISWEET CHOCOLATE CHIPS• ½ CUP CANNED SOLID PUMPKIN• ½ CUP HEAVY CREAM• 1 CUP MILK• ½ CUP BROWN SUGAR• 3 EGGS

DIRECTIONS:1. SPRAY 3 ½ TO 4 QT SLOW COOKER WITH NON-STICK BAKING

SPRAY CONTAINING FLOUR. PLACE BREAD AND CHOCOLATE CHIPS IN SLOW COOKER. STIR GENTLY TO MIX.

2. IN MEDIUM BOWL, COMBINE PUMPKIN AND HEAVY CREAM. STIR UNTIL COMBINED. ADD REMAINING INGREDIENTS AND MIX UNTIL SMOOTH.

3. POUR MIXTURE INTO SLOW COOKER. PUSH BREAD DOWN INTO THE LIQUID IF NECESSARY. LET STAND FOR 15 MINUTES. COVER AND COOK ON HIGH FOR ABOUT 2 HOURS OR UNTIL PUDDING IS SET. TURN OFF SLOW COOKER, REMOVE COVER. LOOSELY COVER TOP OF SLOW COOKER WITH FOIL AND LET BREAD PUDDING STAND FOR 15 MINUTES BEFORE SERVING.

• ¼ CUP MELTED BUTTER• ½ TSP SALT• 1 TSP CINNAMON• 2 TSP VANILLA

From the kitchen of Renata Martinez…

EGG CUPS

INGREDIENTS:• 6 LARGE EGGS• ¼ CUP MILK• 1/8 TSP SALT• 1/8 BLACK PEPPER• ¼ CUP CHEESE/HAM/ONION

DIRECTIONS:1. WHISK THE EGGS AND MILK TOGETHER IN A BOWL. SEASON

WITH SALT AND PEPPER.2. DICE THE ONION, HAM, AND CHEESE INTO SMALL PIECES. ADD

ALL INGREDIENTS TO THE EGG MIXTURE.3. GREASE A MUFFIN TIN WITH COCONUT OIL AND FILL CUPS ¾

FULL OF THE EGG AND BAKE AT 375 DEGREES FOR 20-25 MINUTES.

From the kitchen of Bethany Cirone…

PUMPKIN PIE MILKSHAKE

INGREDIENTS:• 1 TBSP CANNED PUMPKIN• 1 CUP MILK• 8 TSP SUGAR• 2 CUPS VANILLA ICE CREAM• 1 TSP VANILLA EXTRACT• 1/8 TSP CINNAMON• WHIPPED CREAM

DIRECTIONS:1. ADD TO BLENDER – CANNED PUMPKIN, MILK, VANILLA ICE

CREAM, AND CINNAMON.2. BLEND.3. POUR OR SPOON INTO SERVING GLASS.4. TOP WITH WHIPPED CREAM AND SPRINKLE WITH CINNAMON.

From the kitchen of Julia Belle Duch…

APPLE HAND PIES

INGREDIENTS:FILLING• 4 LARGE APPLES• 1 TBSP BUTTER• 1 TBSP VANILLA• 3 TBSP SUGAR• 2 TBSP GROUND CARDAMOM• 2 TSP GROUND CLOVES• 1 TSP GROUND CINNAMON• ½ TSP FRESH GRATED GINGER

DIRECTIONS:1. DICE 6 TBSP BUTTER. MIX SALT IN 1 ¼ CUP FLOUR. MIX THE

BUTTER WITH FLOUR MIXTURE INTO CRUMBLES. SLOWLY ADD ICE WATER UNTIL MIXTURE BECOMES A BALL. FORM AND COVER WITH PLASTIC WRAP, REFRIGERATE FOR 4 HOURS.

2. IN SAUTE PAN, HEAT 1 TBSP BUTTER UNTIL MELTED. ADD APPLES, COOK UNTIL TENDER. (5-6 MINUTES). ADD VANILLA, 3 TBSP SUGAR, DRIED SPICES, AND GRATED GINGER. SIMMER 20 MINUTES UNTIL THICKENED.

3. PREHEAT OVEN TO 375 DEGREES. WORKING ON FLOURED SURFACE, ROLL OUT PIE DOUGH TO 1/3” THICK. USING A 3” ROUND CUTTER (MASON JAR LID), CUT ROUGHS OF DOUGH.

4. ADD HEAPING SPOONFUL OF FILLING IN EACH ROUND AND FOLD OVER. USING A FORM, CRIMP EDGES TO SEAL AND PLACE ON PARCHMENT LINED BAKING SHEET.

5. BEFORE BAKING, VENT EACH PIE ON THE TOP WITH 2 SMALL SLITS. BRUSH EACH WITH A BIT OF EGG WASH. SPRINKLE WITH A LITTLE RAW SUGAR. BAKE FOR 20-22 MINUTES OR UNTIL BUBBLING AND GOLDEN BROWN. EN

FILLING CONT’D• 2 TBSP FLOUR• 1 EGG, BEATEN• 3 TBSP SUGAR IN RAWPIE CRUST• 1 ¼ CUP FLOUR• 6 TBSP MELTED BUTTER• ¼ CUP ICE WATER• ½ TSP SALT

From the kitchen of Nolan Morton…

DUMP CAKE

INGREDIENTS:• CHERRY PIE FILLING• CRUSHED PINEAPPLE• DRY CAKE MIX• BUTTER, OLEO

DIRECTIONS:1. GREASE A 9X13” CAKE PAN.2. DUMP IN 1 CAN OF CHERRY PIE FILLING AND SPREAD AROUND.

(2 CUPS)3. DUMP IN 1 CAN OF CRUSHED PINEAPPLE WITH THE JUICE OVER

THE CHERRY PIE FILLING.4. SPRINKLE ONE BOX OF DRY CAKE MIX EVENLY OVER THE TOP. (3

CUPS)5. MELT 2 STICKS OF OLEO (BUTTER) AND POUR OVER THE TOP OF

EVERYTHING.6. BE SURE TO PUT THE INGREDIENTS IN THE ORDER LISTED! BAKE

AT 350 DEGREES FOR 50 MINUTES. LET COOL BEFORE SERVING.

From the kitchen of Sofie Morton…

FRENCH DOUGHNUTS

INGREDIENTS:• 2/3 CUP OIL• 2 ½ CUPS SUGAR• 2 EGGS• 3 CUPS FLOUR• 3 TSP BAKING POWDER• 1 CUP MILK• 1 TSP SALT• ½ TSP NUTMEG• 3 TSP CINNAMON• ½ STICK BUTTER

DIRECTIONS:1. MIX OIL, EGGS, AND 1 CUP SUGAR WITH MIXER.2. IN A LARGE BOWL, COMBINE FLOUR, BAKING POWDER, MILK,

SALT, AND NUTMEG.3. ADD MIXTURE INTO THE MIXER WITH THE SUGAR, OIL, AND

EGGS.4. FILL GREASED MUFFIN TINS 2/3 OF THE WAY FULL, BAKE AT 350

DEGREES FOR 20-25 MINUTES OR UNTIL LIGHT BROWN.5. IMMEDIATELY ROLL IN MELTED BUTTER, THEN REST OF SUGAR

AND CINNAMON COMBINED.

From the kitchen of Abigail Roger…

GREEN APPLE ICE CREAM

INGREDIENTS:• 1 ½ CUPS SPINACH• 6 OZ APPLE JUICE CONCENTRATE• 1 BANANA• 4 CUPS ICE CUBES

DIRECTIONS:1. PLACE EVERYTHING IN BLENDER.2. TURN ON BLENDER, SLOWLY INCREASE SPEED TO 10. 3. PUSH DOWN FOOD, TURN TO HIGH.4. BLEND UNTIL 4 MOUNDS FORM.

From the kitchen of Andrew LaCasse…

ACORN SQUASH

INGREDIENTS:• ACORN SQUASH• WATER• MAPLE SYRUP• BROWN SUGAR• BUTTER

DIRECTIONS:1. CUT ACORN SQUASH IN HALF, SCOOP SEEDS OUT. PUT 1-2 TBSP

OF BUTTER IN EACH HALF.2. SPRINKLE WITH BROWN SUGAR ACCORDING TO HOW SWEET

YOU WANT IT.3. 1 TBSP OF MAPLE SYRUP IN EACH HALF.4. SALT, PEPPER TO TASTE.5. BAKE IN BROWNIE PAN FOR ONE HOUR, FORK TENDER.6. SIMILAR TO PIE.

From the kitchen of Alex LaCasse…

MAC AND CHEESE

INGREDIENTS:• WATER• SALT • BUTTER• FLOUR• MILK• RICOTTA CHEESE• CHEDDAR CHEESE• MOZZERELLA CHEESE

DIRECTIONS:1. FILL POT WITH WATER AND 1 TSP OF SALT, TURN ON MED/HIGH

TO BOIL.2. MELT 4 TBSP BUTTER IN PAN.3. WHISK ¼ CUP FLOUR INTO BUTTER.4. WHISK 1 CUP MILK INTO BUTTER.5. MIX 2 TBSP RICOTTA AND 8 TBSP CHEDDAR INTO BUTTER.6. PUT PASTA IN BOILING WATER.7. WHEN PASTA IS TENDER, STRAIN WATER, AND PUT BACK IN POT.8. MIX BUTTER, CHEESE SAUCE INTO PASTA AND PUT IN

CASSEROLE.9. COVER WITH MOZZERELLA.10.COVER WITH LID AND BAKE AT 350 DEGREES FOR 20-30

MINUTES.

From the kitchen of Carly Grudell…

GLUTEN FREE APPLE CINNAMON SCONES

INGREDIENTS:• 2 2/3 CUPS FLOUR• 2 TSP XANTHIUM GUM• 6 TBSP SUGAR• 1 TSP SALT• 1 TSP CINNAMON

DIRECTIONS:1. PEEL, CORE, AND DICE ONE CUP OF APPLES.2. PREHEAT OVEN TO 400 DEGREES. CUT BUTTER INTO FLOUR,

SUGAR, BAKING POWDER, CINNAMON WITH PASTRY BLENDER OR A WHISK IN MEDIUM BOWL UNTIL MIXTURE RESEMBLES FINE CRUMBS. STIR IN 1 EGG, APPLES, AND HALF AND HALF SO THAT THE DOUGH CLEANS THE SIDES OF THE BOWL.

3. TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. KNEAD 10 TIMES, ROLL UNTIL ABOUT ½” THICK AND CUT WITH KNIFE IN DIAMOND SHAPES. PLACE ON UNGREASED COOKIE SHEET.

4. BRUSH DOUGH WITH 1 BEATEN EGG WHITE AND SPRINKLE WITH CINNAMON SUGAR. BAKE 10-15 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY REMOVE FROM COOKIE SHEET AND LET COOL.

• 1 CUP FINELY DICED APPLES• 2/3 CUP BUTTER• 2 BEATEN EGGS• 12 TBSP HALF AND HALF• 1 BEATEN EGG

From the kitchen of Anna Quattrone…

PUMPKIN SPICE DIP

INGREDIENTS:• 8 OZ CREAM CHEESE, SOFTENED• 1 ¾ CUPS OF ONFECTIONERS’ SUGAR• 1 ¾ CUPS OF PUREED PUMPKIN• 1 TBSP PUMPKIN PIE SPICE• 1 TSP VANILLA EXTRACT

DIRECTIONS:1. BEAT CREAM CHEESE AND CONFECTIONERS’ SUGAR IN A LARGE

BOWL.2. ADD THE PUMPKIN, PUMPKIN PIE SPICE, AND VANILLA EXTRACT

AND BEAT UNTIL SMOOTH.3. SERVE WITH GINGERSNAPS, APPLE SLICES, OR GRAHAM

CRACKERS.

From the kitchen of Skyler Fountain…

CHEWY SPICY MOLASSES COOKIES

INGREDIENTS:• 2 CUPS ALL PURPOSE FLOUR• 1 ½ TSP BAKING SODA• 1 TSP GROUND NUTMEG• ½ TSP GROUND CLOVES• ½ TSP SALT• 1 CUP SUGAR• 1 ½ STICKS BUTTER, SOFTENED• 1 EGG• ½ CUP MOLASSES

DIRECTIONS:1. CREAM BUTTER, SUGAR, AND EGGS, THEN ADD MOLASSES.2. MIX FLOUR, BAKING SODA, CINNAMON, GROUND NUTMEG,

GROUND CLOVES, AND SALT. ADD GRADUALLY TO BUTTER, SUGAR, AND EGGS.

3. DROP DOUGH ABOUT 3” APART AND BAKE AT 350 DEGREES FOR ABOUT 12 MINUTES.

4. LEAVE COOKIES ON SHEET TO COOL FOR AT LEAST A MINUTE.

From the kitchen of Jamison Fountain…

GRANDPA FOUNTAIN’S FRIED POTATOES

INGREDIENTS:• 4 SMALL POTATOES• 1 TBSP BUTTER• SPLASH OF OLIVE OIL• PINCH OF PEPPER• PINCH OF SALT

DIRECTIONS:1. WASH POTATOES, CUT INTO SMALL PIECES.2. PUT BUTTER AND OLIVE OIL IN PAN AND HEAT UP.3. ADD POTATOES, STIR, COOK, STIR SOME MORE FOR ABOUT 5-10

MINUTES.4. ADD SALT AND PEPPER.5. ENJOY!

From the kitchen of Nadine Marzouka…

APPLE ROSES

INGREDIENTS:• 2 ORGANIC RED DELICIOUS APPLES• WATER• ½ A LEMON’S JUICE• 3 TBSP APRICOT PRESERVES• 2 TBSP WATER

DIRECTIONS:1. TAKE THE TWO APPLES, REMOVE THE CORE, AND CUT INTO THIN

SLICES.2. INA BOWL, FILLED HALF WAY WITH WATER, ADD HALF A

LEMON’S JUICE – NO SEEDS! ADD THE THIN SLICED APPLES INTO THE BOWL AND MICROWAVE FOR 2-3 MINUTES. DRAIN THE WATER.

3. IN ANOTHER BOWL, TAKE 3 TBSP OF APRICOT PRESERVES AND 2 TBSP WATER AND MICROWAVE FOR 1 MINUTE.

4. ROLL OUT THE PUFF PASTRY AND CUT INTO 6 SLICES. SPREAD THE PRESERVES ON IT AND LAY THE APPLES HORIZONTALLY ALONG THE TOP. SPRINKLE THE CINNAMON SUGAR AND FOLD THE LOWER HALD OF THE PASTRY OVER THE TOP HALF AND ROLL IT CLOSED.

5. BAKE IN OVEN AT 375 DEGREES FOR 40-45 MINUTES. SPRINKLE CONVECTION SUGAR ON TOP AND SERVE.

• ONE SHEET OF PUFF PASTRY• FLOUR• CINNAMON SUGAR• CONVECTION SUGAR

From the kitchen of Karana Stokum…

PASTA CARBONARA

INGREDIENTS:• 2 TBSP CHOPPED GARLIC• 1 LB. BACON• 1 CUP WHITE COOKING WINE• 1 CUP HALF AND HALF• 1 CUP GRATED PARMESAN CHEESE• 2 TBSP FLOUR• 1 LB. SPAGHETTI• ½ CUP CHOPPED PARSLEYDIRECTIONS:1. PASTA AND BACON WILL BE COOKED AHEAD OF TIME. PARMESAN

AND PARSLEY WILL ALSO BE PREPARED. 2. WILL BOIL DOWN WHITE WINE UNTIL IT IS REDUCED BY HALD

AND BEGIN TO COOK.3. WHEN WINE IS REDUCED, ADD HALF AND HALF. STIR IN AND

ADD CHEESE AND FLOUR. STIR IN WELL, THEN TURN OFF THE STOVE AND LET SIT.

4. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. LET PASTA DRAIN AFTER COOKING AND ADD SAUCE AND BACON.

5. TOP WITH CHOPPED PARSLEY AND SERVE.

From the kitchen of Hannah Lipinski…

APPLE MONKEY BREAD BITES

INGREDIENTS:• ½ CUP MELTED BUTTER• ½ CUP BROWN SUGAR• 1/3 CUP SUGAR• 2 ½ TSP CINNAMON• 2 CANS REFRIGERATED BISCUITS• 1 CUP APPLE

DIRECTIONS:1. MIX MELTED BUTTER AND BROWN SUGAR. PUT INTO EACH

MUFFIN CUP.2. MIX CINNAMON AND SUGAR IN BAG. CUT BISCUIT DOUGH INTO

PIECES.3. PUT CUT UP APPLE AND BISCUIT PIECES INTO CINNAMON/SUGAR

MIXTURE. SHAKE AND SPOON INTO MUFFIN CUPS.4. BAKE AT 350 DEGREES FOR 15 MINUTES.5. COOL FOR 1 MINUTE, FLIP UPSIDE DOWN ONTO COOKIE SHEET.

SERVE WARM.

From the kitchen of Sonja-Liisa Greer…

CORN CHOWDER

INGREDIENTS:• ½ CUP BUTTER• 1 SMALL ONION, DICED• 1 SMALL CARROT, DICED• 1 SMALL CELERY STALK, DICED• 1 CLOVE GARLIC, MINCED• ½ CUP FLOUR• 3 CUPS CORN KERNELS

DIRECTIONS:1. MELT BUTTER, ADD ONION, CARROT, CELERY, GARLIC AND SAUTE

2 MINUTES.2. ADD FLOUR, STIR TO MAKE A ROUX, COOK UNTIL LIGHTLY

BROWNED, SET ASIDE AND COOL TO ROOM TEMPERATURE.3. MEANWHILE, COMBINE CORN AND CHICKEN BROTH. BRING TO A

BOIL, SIMMER 10 MINUTES.4. TURN OFF HEAT, ADD THE ROUX A LITTLE AT A TIME, WHISK TO

COMBINE.5. BRING TO A BOIL ON HEAT AGAIN. (IT GETS THICK!)6. ADD HALF AND HALF AND SALT AND PEPPER TO TASTE, HEAT

THROUGH.

• 3 CUPS CHICKEN BROTH• 2 CUPS HALF AND HALF• SALT AND PEPPER TO TASTE

From the kitchen of Zoey Sosinsky…

CIDER CHEESE FONDUE

INGREDIENTS:• ¾ CUP APPLE CIDER• 2 CUPS (8 OZ) SHREDDED CHEDDAR CHEESE• 1 CUP (4 OZ) SHREDDED SWISS CHEESE• 1 TBSP CORNSTARCH• 1/8 TSP PEPPER• CUBED FRENCH BREAD• CUBED APPLES AND PEARS

DIRECTIONS:1. IN A LARGE SAUCEPAN, BRING CIDER TO A BOIL. REDUCE HEAT

TO MEDIUM-LOW. TOSS THE CHEESES WITH CORNSTARCH AND PEPPER; STIR INTO CIDER. COOK AND STIR FOR ABOUT 3-4 MINUTES OR UNTIL CHEESE IS MELTED.

2. TRANSFER TO A SMALL FONDUE POT OR 1 ½ QT SLOW COOKER, KEEP WARM. SERVE WITH BREAD CUBES AND APPLE AND PEAR CUBES.

From the kitchen of Roisin Alexis…

COWBOY CAVIAR

INGREDIENTS:• 2 – 15 OZ CANS OF BLACK BEANS• 1 CUP FRESH CORN KERNELS• 1 SMALL RED BELL PEPPER• 2 MEDIUM TOMATOES• ½ CUPS DICED RED ONION• 1 JALAPENO• 2 TBSP OLIVE OIL• 2 TBSP RED WINE VINEGAR

DIRECTIONS:1. ROAST THE CORN IN THE HUSK AT 300 DEGREES FOR 30

MINUTES. ALLOW TO COOL, REMOVE HUSK.2. USING A KNIFE OR CORNSTRIPPER, REMOVE KERNELS FROM

COB. 3. IN A LARGE BOWL, COMBINE BEANS, DRAINED AND RINSED,

WITH CORN, DICED BELL PEPPER, TOMATO, ONION, AND JALAPENO. GENTLY MIX TOGETHER.

4. IN ANOTHER BOWL, WHISK TOGETHER OLIVE OIL, VINEGAR, LIME JUICE, GARLIC, OREGANO, BASIL, AND RED CHILI FLAKES. POUR THIS SAUCE OVER THE BLACK BEAN MIXTURE THEN FOLD TOGETHER UNTIL WELL COMBINED. ADD SALT AND PEPPER TO TASTE AS WELL AS THE CHOPPED CILANTRO.

5. SERVE AS A SIDE DISH OR SALSA!

• 1 TBSP FRESH LIME JUICE• 1 CLOVE GARLIC, MINCED• 1 TSP DRIED OREGANO• 1 TSP DRIED BASIL • ¼ TSP OF RED CHILI FLAKES• ¼ CUPS OF CILANTRO, CHOPPED• SALT AND PEPPER TO TASTE

From the kitchen of Isla Gargano…

DEEP DISH CHOCOLATE CHIP COOKIES

INGREDIENTS:• 1 CUP ALL PURPOSE FLOUR• ½ TSP BAKING SODA• ½ TSP SALT• 1 STICK UNSALTED BUTTER• 1/3 CUP GRANULATED SUGAR• ½ CUP BROWN SUGAR• 1 TSP VANILLA EXTRACT• 1 LARGE EGG• 1 CUP CHOCOLATE CHIPS

DIRECTIONS:1. WASH YOUR HANDS.2. PREHEAT OVEN TO 375 DEGREES.3. MEASURE AND MIX DRY INGREDIENTS. (FLOUR, BAKING SODA,

SALT)4. MEASURE AND MIX WET INGREDIENTS . ( BUTTER, SUGAR,

VANILLA)5. ADD EGG.6. ADD DRY INGREDIENTS.7. ADD CHOCOLATE, GENTLY STIR.8. PLACE IN DISH AND PUSH BATTER TO EDGES.9. BAKE 15 MINUTES. LET COOL. ADD 1 SCOOP OF VANILLA ICE

CREAM AND SERVE!

From the kitchen of Emma Polonski…

APPLE PIE BAKED IN THE APPLE

INGREDIENTS:• 1 PIE CRUST• 6 GRANNY SMITH APPLES• ¼ CUP SUGAR• 1 TBSP BROWN SUGAR• ¼ TSP CINNAMON• ¼ TSP LEMON JUICE

DIRECTIONS:1. PREHEAT OVEN TO 375 DEGREES.2. ROLL OUT PIE CRUST AND SLICEC INTO ¼” STRIPS, SET ASIDE.3. CUT OFF TOP OF 4 APPLES AND DISCARD. REMOVE THE INSIDE OF EACH

APPLE WITH A SPOON VERY CAREFULLY AND PLACE PIECES IN A BOWL. DO NOT PUNCTURE THE PEEL. RUB LEMON JUICE OVER INSIDE OF APPLE TO PREVENT BROWNING.

4. REMOVE SKIN FROM 2 ADDITIONAL APPLES AND SLICE VERY THIN. COMBINE WITH SCOOPED APPLE.

5. MIX SLICED APPLES AND PIECES OF APPLE WITH SUGARS AND CINNAMON IN A BOWL. IF YOU PREFER MORE OR LESS SUGAR OR CINNAMON, MAKE ADJUSTMENTS.

6. SCOOP APPLE PIECES INTO THE HOLLOWED APPLES.7. COVER THE TOP OF THE APPLE IN A LATTICE PATTERN WITH PIE CRUST

STRIPS.8. PLACE APPLES IN AN 8X8” PAN. ADD JUST ENOUGH WATER TO COVER

BOTTOM OF PAN. OVER WITH FOIL AND BAKE FOR 20-25 MINUTES.9. REMOVE FOIL AND BAKE FOR AN ADDITIONAL 20 MINUTES OR UNTIL

CRUST IS GOLDEN BROWN AND APPLES ARE SOFT.

From the kitchen of Samantha Karchmer…

PUMPKIN QUESADILLAS

INGREDIENTS:• 2 CUPS CANNED PURE PUMPKIN PUREE• 1 TSP GROUND CUMIN• 8 – 8” FLOUR TORTILLAS• 4 OZ GOAT CHEESE, CRUMBLED• ½ CUP CHOPPED WALNUTS• ¼ CUP VEGETABLE OIL

DIRECTIONS:1. STIR PUMPKIN AND CUMIN TOGETHER. SPREAD OVER 4

TORTILLAS. SPRINKLE WITH CHEESE AND NUTS. TOP WITH REMAINING TORTILLAS.

2. IN LARGE SKILLET, HEAT 1 TBSP OIL OVER MEDIUM-LOW HEAT. COOK QUESADILLAS ONE AT A TIME, TURNING ONCE AND ADDING MORE OIL BETWEEN BATCHES. COOK UNTIL BROWN, ABOUT 3 MINUTES.

3. CUT INTO WEDGES.