November 7 th , 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 COOKER
2. 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 TSP BAKING SODA
1 CUP PACKED BROWN SUGAR
• 2 EGGS •
• 1 TSP VANILLA
• 3 CUPS ALL PURPOSE FLOUR
1 TSP SALT
1 TSP GROUND CINNAMON
• 1 CUP APPLE – GRATED AND PEELED
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!

From the kitchen of Jackson Crisp…
APPLE CRISP
•
INGREDIENTS:
• ¾ CUP ALL PURPOSE FLOUR
¼ CUP PACKED LIGHT BROWN SUGAR
• ½ TSP SALT
•
• 2 TBSP LEMON JUICE
½ TSP GROUND CINNAMON
• 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.

From the kitchen of Abigail Crisp…
•
APPLE PIE
INGREDIENTS:
CRUST
• 2 ¾ CUPS ALL PURPOSE FLOUR
• 1 TSP SALT
• 1 TSP SUGAR
•
•
FILLING
• 3 LBS APPLES,
PEELED, CORED, SLICED SMALL
• ½ CUP SUGAR
• ½ TSP NUTMEG
• ¾ TSP CINNAMON
12 TBSP. UNSALTED BUTTER, CHILLED IN PIECES
• 4 TBSP. VEGETABLE SHORTENING, CHILLED
• 6-10 TBSP. ICE WATER
1 TBSP LEMON JUICE
PINCH SALT
• 2 TBSP. UNSALTED BUTTER
• 2 TBSP HEAVY CREAM
• SUGAR FOR SPRINKLING
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.

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
• 1 CUP SUGAR
• 2 TSP VANILLA
• ½ CUP MILK
• ½ CUP MELTED BUTTER
• 2 TSP CINNAMON
• 2 CUPS DICED APPLES AND 2 TSP FLOUR
• ½ CUP UNSALTED BUTTER
•
• ¼ CUP SUGAR
¼ CUP CINNAMON
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

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
•
• ½ TSP GROUND NUTMEG
½ TSP SALT
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.

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
•
•
•
¼ CUP HOT FUDGE
TOPPING
1 CUP CARAMEL TOPPING
½ CUP COARSELY
CHIPPED PECANS
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.

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
•
•
•
•
•
•
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
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.

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 TSP NUTMEG
1 TSP CINNAMON
2 CUPS HEAVY CREAM
½ CUP CONFECTIONER’S SUGAR
6 OZ MELTED CHOCOLATE CHIPS
1 TSP VANILLA
• 1 TBSP CORNSTARCH
DIRECTIONS:
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.

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

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
• 1 ROLL PILLSBURY CRESCENT
DOUGH
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!

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 DOUGH
2. 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
• 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
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.

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
• 1 CUP APPLE – PEELED, CORED,
SHREDDED
• ¼ CUP MILK
• 2 TBSP MILK
• 2 TBSP WHITE SUGAR
• ½ TSP GROUND CINNAMON
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.

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
•
•
•
• ½ CUP MAPLE SYRUP
1 TSP GRATED LEMON ZEST
1 TSP GROUNDED CINNAMON
2 TBSP UNSALTED BUTTER CUT
¼ CUP COARSELY CHOPPED DRIED APRICOTS
• ¼ TSP SALT
•
•
INTO 6 SLICES
1 CUP APPLE CIDER
WHIPPED CREAM FOR GARNISH
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.

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 SALT
DIRECTIONS:
•
•
•
•
•
•
•
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
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

From the kitchen of Lea Billeci…
YANKEE COBBLER
•
•
•
•
INGREDIENTS:
1 TBSP BRAN FLAKES
1 CUP OATS
½ TSP BAKING SODA
1/3 CUP BUTTER
• 1/3 CUP WATER
• GRATED LEMON RIND
• 6-8 PEELED, CHOPPED APPLES
• 2 TSP CINNAMON
• 2 TSP LEMON JUICE
• ½ TSP GROUND GINGER
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!

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, MELTED
DIRECTIONS:
•
•
•
•
•
•
2 CUPS FRESH BLUEBERRIES
1/3 CUP SUGAR
1 TSP VANILLA EXTRACT
WHIPPED CREAM:
1 TBSP SUGAR
1 CUP HEAVY WHIPPING CREAM
½ TSP VANILLA EXTRACT
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:
1. 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!

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
• 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 • ½ TSP CLOVES
DIRECTIONS:
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.

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

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

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

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

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 PARSLEY
DIRECTIONS:
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
•
•
•
3 CUPS CHICKEN BROTH
2 CUPS HALF AND HALF
SALT AND PEPPER TO TASTE
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.

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
• 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
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.

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.

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.