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.

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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.

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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.
Tips:
Cooking time will vary according to the size of the apples.
Makes 4 servings.

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Crock pot apple bread pudding

CrockPot Apple Bread Pudding

Serves: 4

Cooking Time: 1 hr 30 min

Ingredients

* 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

Instructions

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
layers
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.

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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.
Note:
Taste the punch before adding the sugar to see if you think it is needed.
Makes 10 to 12 servings.

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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.