Apple appeal

Apple Appeal
6 baking apples, peeled, cored and quartered
1/4 teaspoon nutmeg
2 tablespoons sugar
3/4 teaspoon Asian five-spice powder
1/4 cup apple juice
Place prepared apples in 3 quart slow cooker. In a small mixing bowl, combine all remaining ingredients. Pour into slow cooker, stirring gently to coat apples. Cover; cook on low for 4 to 5 hours, or until apples are tender as you want them. Serve the apples sliced or mashed in warm, cold or at room-temperature.
Makes 6 servings.


Autumn punch

Autumn Punch
1 1/2 cups honey
3/4 cup lemon juice
6 whole cardamom seeds
3 (3 inch) cinnamon sticks
1 teaspoon whole allspice
1 1/2 quarts cranberry juice
5 cups apple juice
5 cups apricot nectar
3 quarts ginger ale
Crushed ice
Combine honey, lemon juice, cardamon seeds, cinnamon sticks, allspice and cloves in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Strain and discard spices. Chill. Combine chilled mixture with remaining juices and ginger ale. Serve over ice.
Makes 7 1/2 quarts.


Caramel apples

Caramel Apples
4 large tart apples, cored
1 (14 ounce) jar caramel sauce
1/2 cup apple juice
1 teaspoon apple pie spice
Remove peel from top inch of whole apples. Place apples into 3 quart slow cooker, making sure that each one is sitting flat on the bottom of the cooker. Fill the center of each apple with one-fourth of the caramel sauce. Pour apple juice into the bottom of the cooker. Sprinkle apples with apple pie spice. Cover; cook on high for 2 to 3 hours.
Cooking time will vary according to the size of the apples.
Makes 4 servings.


Crock pot apple bread pudding

CrockPot Apple Bread Pudding

Serves: 4

Cooking Time: 1 hr 30 min


* 8 slices white bread, cut into cubes (about 4 cups)
* 1/2 cup (1 stick) butter, melted
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon salt
* 3/4 cup firmly packed brown sugar
* 4 cups peeled and chopped cooking apples
* Whipped cream for garnish


1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg,
salt, and
brown sugar; mix well.

2. In a 4-quart slow cooker, starting with the bread mixture, alternate
with the chopped apples.

3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4
hours, or
until apples are tender. Serve warm with whipped cream.


Fruit cider punch

Fruit Cider Punch
4 cups apple cider
2 cups cranberry juice
1 cup orange juice
1 (12 ounce) can apricot nectar
1/4 cup sugar, optional
2 (4 inch) cinnamon sticks
Combine all ingredients in 3 1/2 quart slow cooker. Cover; cook on low for 4 to 10 hours. Serve warm from the cooker.
Taste the punch before adding the sugar to see if you think it is needed.
Makes 10 to 12 servings.


Apple cranberry pie

Apple Cranberry Pie
2 cups fresh or frozen cranberries
1 3/4 cups sugar
1/3 cup quick-cooking tapioca
1/4 cup water
2 teaspoons grated orange peel
3 cups thinly sliced peeled tart apples
Pastry for double crust pie
1 egg white, beaten
1 tablespoon water
Additional sugar
In a saucepan, combine the cranberries, sugar, tapioca, water and orange peel. Bring to a boil; stirring occasionally. Remove from the heat and stir in apples. Set saucepan in a pan of cold water for 10 minutes, stirring occasionally. Meanwhile, line a 9 inch pie plate with the bottom crust. Trim pastry to 1 inch beyond edge of pie plate. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Beat together egg white and water until foamy; brush over lattice top. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375 degrees for 20 minutes. Remove foil; bake for 25 to 35 minutes longer, or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Makes 6 to 8 servings.