After looking at the ingredients that go into these muffins one can only imagine what the kitchen is going to smell like as they are baking. This is definitely one of those mouth-watering occasions.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 2 eggs beaten
• 2 Tbs vegetable oil
• 1/2 cup apple cider or juice
• 1/4 cup milk
• Topping:
• 1/4 cup butter melted
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 Tbs cinnamon

Instructions

• Preheat oven to 350.

• Spray a 12 count muffin tin with non-stick cooking spray

• In a mixing bowl, whisk together your flour, brown sugar, sugar, baking powder, salt, and cinnamon and mix until combined.

• Add in your eggs, oil, apple cider and milk and stir until just moistened.

• Fill your tins about 3/4 full with batter and bake for about 15-20 minutes or until a toothpick inserted in center comes out clean.

• Let cool for a little bit.

• Meanwhile in bowl melt butter, in another bowl whist together your sugars and cinnamon.

• Dip the tops of the muffins in butter then in your cinnamon sugar mixture.

Nothing goes better on a cold windy fall day then a bowl of stew. This one made with Apple Cider has a wonderful aroma to it as it is slow cooking, not to mention the amazing taste.

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3 cups apple cider or juice
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 tablespoons cider vinegar
• 1-1/2 teaspoons salt
• 1/4 to 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 4 medium carrots, cut into 3/4-inch pieces
• 3 celery ribs, cut into 3/4-inch pieces
• 2 medium onions, cut into wedges
• 1/4 cup all-purpose flour
• 1/4 cup water
• Fresh thyme sprigs, optional

Directions:

• In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
• Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.
• Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.

Warm drinks can be as inviting as what baked foods are especially when it is apple cider punch. There are many different ways to make this but this one is bound to become the family favorite.

Ingredients:

• 1 gallon apple cider
• 1/2 tbsp cinnamon
• 1/2 tbsp nutmeg
• 3 lemon slices (1/2 lemon)
• 3 orange slices (1/2 orange)
• 3-4 apple slices (1/2 apple)
• 3 cinnamon sticks
• 6 whole cloves
• 5-6 pieces of star anise

Directions:

In a 5 quart crock pot on low heat, add the apple cider, cinnamon, nutmeg, lemon slices, orange slices, apple slices, cinnamon sticks, whole cloves and star anise. Allow the punch to warm for 3-4 hours. Serve warm. Ladle into serving glasses. Top with whipped cream and caramel if desired.

Or you can serve chilled by removing the fruit slices, cinnamon sticks, cloves and star anise pieces after it’s cooked and storing the punch in the fridge over night. NOTE: You can add water to the punch if it’s too sweet for your taste.

What a delicious light dessert to finish your meal off with. I bet you can’t just eat one of these delicious donuts.

Ingredients

• 1/2 cup sugar
• 3 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg, optional

DOUGHNUTS:

• 1/2 cup sugar
• 2 tablespoons shortening
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup apple cider or juice
• Oil for deep-fat frying

Directions

• In a small bowl, mix sugar, cinnamon and, if desired, nutmeg.

• In a large bowl, beat sugar and shortening until crumbly. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and salt; add to sugar mixture alternately with cider.

• In a large cast-iron or electric skillet, heat oil to 350°. Carefully drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until dark golden brown, about 2 minutes per side. Drain on paper towels; cool 5 minutes. Toss in spiced sugar.

Just think about a beautiful warm loaf cake that has just come out of the oven and it is packed full of apple cider. A thought that needs to turned into a reality which is easy to do with this recipe.

Ingredients

For the cake:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 7 tablespoons unsalted butter melted
• 1 cup granulated sugar
• 1 tablespoon sour cream (or plain Greek yogurt)
• 3 large eggs
• 1 tablespoon vanilla
• 1/2 cup apple cider

For the glaze:

• 2 tablespoons granulated sugar
• 1/3 cup apple cider

For the topping:

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350°F. Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.

• Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.

• Stir melted butter, sugar, and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add apple cider and dry ingredients and stir just until moistened. Pour into prepared pan.

• Bake for 34-40 minutes, until a toothpick comes out clean. (Mine took 39 minutes.)
• While the cake is baking, make the glaze. Heat the sugar and apple cider in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.

• Stir together topping ingredients, sugar, and cinnamon, in a small bowl.

• Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the apple cider glaze over the top of the cake.

• Immediately sprinkle with cinnamon-sugar mixture. Let cool before eating.

• Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.

This apple beverage would be a great addition to any apple inspired meal. A delicious apple cider drink for the whole family.

Ingredients

• 3 cups apple cider or juice, chilled, divided
• 1 cup caramel ice cream topping, plus additional for dipping
• 2 cinnamon sticks (3 inches)
• 1 teaspoon ground cinnamon
• Gold sprinkles
• Ice cubes
• 1 bottle (750 milliliters) brut champagne, chilled
• Apple slices and additional cinnamon sticks, optional

Directions

• In a small saucepan, bring 1 cup cider, 1 cup caramel topping, cinnamon sticks and cinnamon to a boil. Reduce heat; simmer until liquid is reduced to 1 cup, about 15 minutes. Cool slightly; discard cinnamon sticks.

• Place sprinkles and additional caramel topping in separate shallow bowls. Hold each glass upside down and dip rim in caramel topping, then dip in sprinkles.

• To serve, fill glasses with ice. Add 2 tablespoons cooled cinnamon syrup to each; top with remaining cider and champagne. If desired, garnish with apple slices and additional cinnamon sticks.

There are just some things that go well together like the apple cider and maple that these scrumptious donuts are made of. Then the glaze just takes them to another level. Be prepared to make several batches of these as they won’t last long.

Ingredients

• 3/4 cup unfiltered apple cider
• 7 ounces McIntosh or Cortland apples, cored and diced (about 2 cups)
• 6 ounces whole-wheat pastry flour (about 1 3/4 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup sugar 1/3 cup plain whole-milk Greek yogurt
• 3 tablespoons canola oil
• 1 large egg
• Cooking spray
• 2 tablespoons tahini (sesame seed paste)
• 2 tablespoons dark maple syrup
• 2 teaspoons water

Directions

• Preheat oven to 350°F.

• Combine apple cider and apples in a saucepan over medium-high; cover, and cook 10 minutes. Uncover, and cook 2 minutes. Remove from heat; cool 10 minutes. Pour apple mixture into a blender; process until smooth.

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, cinnamon, and salt in a medium bowl; stir with a whisk.

• Combine apple mixture, sugar, yogurt, oil, and egg in a medium bowl; stir with a whisk. Add yogurt mixture to flour mixture, and stir until combined.

• Coat 2 (6-cavity) doughnut pans with cooking spray. Spoon batter evenly into 12 cavities. Bake at 350°F for 12 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 2 minutes. Invert doughnuts onto a wire rack. Cool completely.

• Combine tahini and maple syrup, stirring with a whisk. Add 2 teaspoons water; whisk until smooth. Spread glaze over tops of doughnuts. Let stand until glaze is set.

An apple inspired version for pulled pork lovers. This would make a great lunch with a nice bowl of hot soup.

Ingredients

• 2 teaspoons seasoned salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 medium Granny Smith apples, peeled and coarsely chopped
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1-1/2 cups apple cider or juice
• 1 boneless pork shoulder butt roast (3 pounds)
• 2 tablespoons cornstarch
• 2 tablespoons water
• 24 mini buns, warmed
• Additional apple slices, optional

Directions

• Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours.

• Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices.

• Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

It may be hard to think about making candy especially if Halloween has just come and gone. However, Christmas is just around the corner and this apple cider jelly candy would be perfect to offer guests who just drop in. It would also make a great gift.

Ingredients

• 75 oz powdered fruit pectin
• 1 cup sugar
• 1 cup light corn syrup*
• 3/4 cup apple cider
• 1/4 teaspoon baking soda
• extra sugar for dredging

Directions

Warning: this is a two day project.

• Oil a flat sided loaf pan.

• Whisk together pectin, apple cider and baking soda in small pan.

• Cook on high heat.

• At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.

• When it reaches boiling, add the pectin/cider mixture. Cook for about 1 additional minute stirring constantly.

• Pour into the prepared pan and allow to cool, loosely covered with plastic wrap, overnight.

• The next day invert the pan on to a plate full of sugar.

• If you have trouble unmolding the candy, use a knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.

• Press both sides of the candy into the sugar.

• Use a pizza cutter to cut the candy into 1/4 inch slices, then cut each slice into cubes.

• Roll each cube in sugar.

This antioxidant filled side dish would be great to accompany a festive holiday dinner. Try replacing traditional white potatoes with this dish.

Ingredients

• 2 large onions, chopped
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 21 uncooked jumbo pasta shells
• 1/4 cup reduced-sodium chicken broth
• 1 tablespoon sherry or apple cider
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1-1/2 cups mashed sweet potatoes
• 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 cup turkey gravy, warmed

Directions

• In a large skillet, saute onions in butter until softened. Add garlic powder and salt. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 25-30 minutes.

• Meanwhile, cook pasta shells according to package directions. Drain pasta; set aside.

• Stir the broth, sherry, thyme and pepper into onions. Bring to a boil; cook until liquid is almost evaporated. Remove from the heat. Stir in sweet potatoes and Gorgonzola cheese.

• Spoon into shells; place in a greased 11×7-in. baking dish.

• Sprinkle with Parmesan cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Sprinkle with parsley. Serve with gravy.

Now that the weather is starting to get a bit chilly and the apples are in abundance they don’t just have to be used for sweet dishes. These meatballs would make a great paring with some autumn veggies, to be served as a complete meal.

Ingredients

Meatballs

• 1 and 1/2 pounds ground turkey
• 3 garlic cloves, minced
• 1/3 cup shredded apple (see note)
• 3 tablespoons onion, finely diced
• 1/3 cup bread crumbs
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Glaze

• 1 cup apple cider
• 1/4 cup low-sodium soy sauce
• 1 teaspoon freshly grated ginger
• 1 tablespoon apple butter
• 3 tablespoon brown sugar
• 1 teaspoon red pepper flakes
• 1 tablespoon chili garlic sauce
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped scallions

Directions:

Meatballs

• Preheat oven to 400 degrees F.

• In a large bowl, add all of the ingredients. Mix to combine. Roll into 1-inch balls.

• Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet. Bake for 20 minutes.

Glaze

• In a small bowl, add all of the ingredients, except the scallions. Whisk to combine.

• Add the mixture to a large sauté pan over medium heat. Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens. Add the meatballs to the pan and let cook for 1 minute to coat. Top with chopped scallions.

Note: After shredding the apple, place in a paper towel or clean kitchen towel and squeeze out juice.

There is nothing better than warm apple cider biscuits on a cold day. You could enjoy these as a snack or part of your meal.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/3 cup cold butter
• 3/4 cup apple cider
• 1/8 teaspoon ground cinnamon
• Honey, optional

Directions

• In a bowl, combine the flour, baking powder, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cider just until moistened. Turn onto a lightly floured surface and knead 8-10 times.

• Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on ungreased baking sheets. Sprinkle with cinnamon; pierce tops of biscuits with a fork.

• Bake at 425° for 12-14 minutes or until golden brown. If desired, serve with honey.

While usually, the cook of the home is going to prepared foods for the entire family this recipe will need to be reserved for the adults only. It may sound complicated but it really isn’t. It is a perfect “grown-up” dessert.

Ingredients

• 3 cups chopped apples
• 1 cup apple cider
• 1/2 cup sugar
• splash of bourbon

Instructions

• Freeze your chopped apples overnight. This will save time when you’re ready to freeze the sorbet.

• Combine the frozen apples, cider, sugar, and bourbon in a blender. Blend until smooth.

• Transfer to a freezer-safe container, and freeze until solid.

• If the texture is too icy for your taste, run the mixture through your blender again and re-freeze.

This is a great recipe for the holiday season. Keep your turkey moist with this delicious recipe. Your family and guests will go back for second helpings.

Ingredients

• 1/2 cup apple cider or juice
• 1/2 cup apple jelly
• 1/3 cup butter, cubed

TURKEY:

• 1/3 cup minced fresh sage
• 1/4 cup butter, softened
• 1 turkey (14 to 16 pounds)
• 2 tablespoons apple cider or juice
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons pepper
• 2 large apples, cut into wedges
• 1 large onion, cut into wedges
• 8 fresh sage leaves

Directions

• In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity.

• Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan.

• Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing.

• Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

The whole family is going to love having a few of these packed in their lunches everyday. That is if you can keep enough around for that purpose. They are delectable as soon as they cool from coming out of the oven but they are every bit as good the next day too.

Ingredients

WET INGREDIENTS:

• 1/3 cup room temp butter // I use Earth Balance in the red tub
• 1/3 cup vegan cane sugar
• 2/3 cup packed brown sugar
• 1 tsp vanilla
• 1/3 cup apple cider

DRY INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• Pinch of sea salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon

GLAZE:

• 1 cup confectioners sugar
• 2 TBSP apple cider or water

Instructions

• Pre-heat the oven to 350˚ F

• Line a baking sheet with parchment paper

• In a large mixing bowl add the butter (let become room temp and soften if it’s not already) mix in the sugar to the butter, then add the rest of the wet ingredients and mix well.

• Add in the dry ingredients and mix well, place in the fridge for 1 hour (or overnight).

• For tall balls (cylinder shaped tall dough balls instead of the traditional round short ball) and place on the baking sheet (I like to put 6 per sheet)

• Place in the oven and bake for 15-16 minutes. Remove and LET COOL COMPLETELY at least 20-30 minutes before moving them so they can finish baking and setting.

• Mix up the glaze in a small bowl and drizzle over the top of the cookies!
• Place in a sealed container and for up to 5 days

This scrumptious bread will have your guests and family members coming back for more. This is a great recipe to make ahead and freeze. Just pop it in the oven to warm it up.

Ingredients

• 1/4 cup butter, softened
• 3 pounds medium Honeycrisp apples, peeled and sliced 1/4-inch thick
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup apple cider
• 1 teaspoon vanilla extract

DOUGH:

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110° to 115°)
• 3/4 cup warm whole milk (110° to 115°)
• 1/4 cup sugar
• 3 tablespoons canola oil
• 2 teaspoons salt
• 3-3/4 to 4-1/4 cups all-purpose flour

CIDER SAUCE & GLAZE:

• 4 cups apple cider, divided
• 1/2 cup packed brown sugar
• 1 cup confectioners’ sugar
• 4 ounces cream cheese, softened
• 1/2 cup butter, divided
• 1-1/2 teaspoons vanilla extract, divided

Directions

• In a Dutch oven over medium heat, melt butter. Add next six ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15×10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)

• For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.

• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

• Punch down dough. Turn onto a lightly floured surface. Roll into an 18×12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3×3-in. squares. Make 4 stacks of 6 squares each; place stacks on edge in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.

• Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners’ sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.

• Add remaining butter and vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle sauce and glaze over bread.

Bundt cakes used to be all the rage then they soon lost their popularity. All that will change once you whip up this apple cider Bundt cake. It’s time to dig out that old bundt pan that you may have tucked away.

Ingredients

Cake

• 2 1/2 cups flour
• 3/4 tsp aluminum-free baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 cup apple cider
• 3/4 cup unsweetened applesauce
• 2 tsp vanilla extract

Topping

• 1/4 cup sugar
• 1/2 tsp cinnamon
• 2 Tbsp unsalted butter, melted

Instructions

• Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.

• Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine apple cider, applesauce, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with apple cider mixture (begin and end with flour mixture), just until incorporated.

• Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack.

• Place rack with cake over a piece of wax paper. Combine sugar and cinnamon in a small bowl. Brush warm cake with melted butter and sprinkle generously with cinnamon-sugar. Let cake cool completely before serving. Store leftovers in an airtight container up to 2 days.

What a great recipe for entertaining over the holiday season. These unique spiced, spiked gelatin squares will be sure to make a big hit.

Ingredients

• 1-1/2 cups cold apple cider or juice
• 4 envelopes unflavored gelatin
• 1 cup sugar
• 1-1/2 cups ginger-flavored vodka
• 2 teaspoons Angostura bitters
• 2 tablespoons cinnamon sugar
• Thinly sliced apple, optional

Directions

• Pour apple cider into a large saucepan and sprinkle gelatin over top; let stand, without stirring, until gelatin softens, about 5 minutes. Whisk in sugar. Heat and stir over low heat until sugar and gelatin are completely dissolved, 8-10 minutes (do not boil); remove from heat. Stir in vodka; pour mixture into a 9-in. square baking pan coated with cooking spray. Refrigerate, uncovered, until mixture is firm, about 2 hours.

• To unmold, run a sharp knife along edges of gelatin; invert onto a cutting board and lift off pan. Cut into 64 squares; brush tops with bitters and sprinkle with cinnamon sugar. If desired, garnish with apple slices.

Roast chicken can be most delicious no matter what recipe is used, but this one is really going to step it up a notch. After this your family may never want to go back to turkey again.

Ingredients

• 3 cups apple cider
• 1 whole chicken
• salt and freshly ground black pepper
• 1 Granny Smith or Pink Lady apple, quartered
• 1 small sweet onion, quartered
• 8 sprigs fresh thyme
• 2 tablespoons butter, softened

Instructions

• Preheat oven to 450 degrees. Grease a wire rack and set inside a roasting pan.

• Bring apple cider to a boil in a small saucepan. Cook until reduced to 1/2 cup.

• Rinse chicken with cold water and pat dry with paper towels.

• Sprinkle inside cavity of chicken with salt and pepper.

• Stuff cavity with 2 apple quarters, 2 onion quarters, and the thyme.

• Rub butter over chicken and season outside of chicken with salt and pepper.

• Tie legs together with twine and set chicken on prepared rack.

• Place in preheated oven and bake 30 minutes. Reduce oven temperature to 350 degrees and bake, basting with reduced apple cider every 15 minutes, until chicken reaches internal temperature of 165 degrees, about 30 to 45 minutes.

This dessert looks too good to eat. The perfect alternative to apple pie. Pear lovers will absolutely be asking for this recipe.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, cubed
• 8 to 10 tablespoons ice water

FILLING:

• 2 tablespoons butter
• 8 medium ripe pears, peeled and thinly sliced
• 1-1/2 teaspoons ground cinnamon
• 1/3 cup apple cider or juice
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar

Directions

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 30 minutes or overnight.

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add pears and cinnamon; cook and stir until tender, 2-3 minutes. Stir in cider and brown sugar. Bring to a boil; cook and stir until thickened, 8-10 minutes. Stir in vanilla; cool slightly.

• On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet.

• Spoon filling over pastry to within 2 in. of edge. Fold pastry edge over filling, pleating as you go and leaving an opening in the center. Brush folded pastry with water; sprinkle with coarse sugar. Bake until crust is golden and filling is bubbly, 45-50 minutes. Transfer tart to a wire rack to cool.

Sometimes all that is needed to address a craving is a little something that is sweet, soft and melt in your mouth so good. For those times you will want to have some of the apple cider caramels on hand. You may want to hide a stash just for yourself.

Ingredients

• 4 cups apple cider (or 1/2 cup boiled cider)
• 2 cups heavy cream
• 1 cup light corn syrup
• 2 cups granulated sugar
• 6 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• flaked sea salt for garnish (optional)

Instructions

• Lightly grease an 8×8-inch baking pan. Line with parchment paper leaving plenty of overhang on opposite sides to create a sling. Set aside.

To make the boiled cider:

• Pour the apple cider into a large, heavy-bottom deep saucepan. Cook over medium-high heat and bring to a boil. Watch the saucepan carefully to make sure it doesn’t boil over. The apple cider bubbles up quickly but will settle down after about 5 minutes of boiling. Boil until the cider is reduced to 1/2 cup. May be made ahead of time and refrigerated until needed.

To make the caramels:

• In a large, heavy-bottom, deep saucepan, combine the heavy cream, corn syrup, sugar, butter, and reduced cider. Heat on high, stirring constantly, until the mixture comes to a boil and the sugar is dissolved. Reduce the heat to medium-high and cook, without stirring, until the caramel reaches 250F on a candy thermometer. This can take between 20 to 30 minutes.

• Remove from the heat and add the salt, cinnamon and nutmeg. Stir well to combine then carefully pour into the prepared pan. Allow the caramel to set overnight, or at least 12 to 18 hours. Cut into 1 1/2-inch by 1/2-inch pieces. If using, sprinkle the caramels with a few granules of sea salt before wrapping in individual pieces.

• To wrap individually, cut parchment or wax paper into 4 1/2-inch squares. Once cut the caramels will need to be wrapped or they will spread a little. These are semi-soft caramels when cooked to 248 – 250F. To prevent spreading in the pan, refrigerate the mixture once cut, especially if not wrapping each caramel.

When entertaining over the holidays, everyone is always looking for new ideas to serve as appetizers. This cider cheese fondue would make the perfect addition to many other finger foods. Try serving this over cauliflower or broccoli to spruce up your vegetables.

Ingredients

• 3/4 cup apple cider or apple juice
• 2 cups shredded cheddar cheese
• 1 cup shredded Swiss cheese
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• Cubed French bread and sliced apples and green peppers

Directions

• 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 3-4 minutes or until cheese is melted.

• Transfer to a small fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread cubes and sliced apples and green peppers.

Tips

• Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.

• Cornstarch needs just a few minutes of boiling to thicken a sauce, gravy or dessert filling. If it cooks too long, the cornstarch will begin to lose its thickening power. Carefully follow the recipe for the best results.

One of the easiest ways to cook a meal is in a skillet, Sometimes it can be hard to find recipes that are going to be approved by the whole family but this one will not be one of them. The apple cider brings the best of the chicken out and the flavors are wonderful that comes with every mouthful.

Ingredients

• 4 teaspoons extra-virgin olive oil — divided
• 1 1/2 pounds boneless skinless chicken thighs — (about 8, depending on size)
• 1 teaspoon kosher salt — divided
• 1/2 teaspoon freshly ground black pepper — divided
• 1/2 cup fresh apple cider
• 2 teaspoons Dijon mustard
• 3 medium firm — sweet apples, cored and cut into 1/2-inch slices (I used Gala)
• 2 teaspoons chopped fresh rosemary — plus additional for serving

Instructions

• Heat 2 teaspoons of oil in a large skillet over medium-high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.

• In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium-high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples, are slightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm, sprinkled with additional chopped rosemary as desired.

Recipe Notes

This recipe is best enjoyed the day it is made but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.

You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.

Many people serve ham over the holiday season. This is a great recipe to add a different flavour to your ham. This would be a great dish for Thanksgiving dinner.

Ingredients

• 1/2 fully cooked bone-in ham (6 to 7 pounds)
• 2 cups apple cider
• 1 cup honey
• 1/2 cup cider vinegar
• 1/4 cup Dijon mustard
• 1 tablespoon butter
• 2 teaspoons chili powder
• 1/2 teaspoon apple pie spice

Directions

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Cover and bake at 325° for 2 hours.

• Meanwhile, in a large saucepan, combine the cider, honey, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring frequently. Stir in the butter, chili powder and apple pie spice. Set aside 1 cup for serving.

• Cook the remaining sauce until thickened; spoon over ham. Bake, uncovered, until a thermometer reads 140°, 30-35 minutes longer. Warm reserved sauce; serve with ham

If you are having a large dinner party and want to serve a dessert that is quick and easy but totally satisfying then these bars are perfect. You may want to make some extra ones for guests to take a few home with them.

Ingredients

For the topping:

• 3 cups Apple Cider
• 1 cup packed Light Brown Sugar
• 1 stick Cinnamon
• 2 8- oz packages Cream Cheese, softened
• 2 Eggs
• 1/3 cup Caramel Syrup (opt)

For the crust:

• 2 1/2 cups Gingersnap cookies (by weight should be 8oz / 225g)
• 4 Tbsp (1/2 stick) Butter, melted

Instructions

Preheat oven to 350 F.

• In a small saucepan, boil cider and sugar until it is thick and syrupy and reduces to about 3/4 cup, about 10 minutes. Allow to cool slightly, for about 10 minutes. Remove the cinnamon stick.

• While the cider cooks down, lightly grease an 8×8 baking dish. In a food processor, pulse the cookies and butter until finely ground. Gently press into the bottom of the pan. Wipe out the bowl of the food processor and fill with cream cheese and eggs. Blend until smooth. With the food processor running, pour the cider over the cream cheese and blend until smooth.

• Pour filling over prepared crust. Bake until the top is golden brown and the filling is set, 20-25 minutes. Allow to cool completely before slicing.

This is definitely a fall delicacy treat. The apple cider and pumpkin make these rolls a great fall hit.

Ingredients

• 2 teaspoons active dry yeast
• 1/3 cup warm water (110° to 115°)
• 1 tablespoon honey
• 3/4 cup canned pumpkin
• 2 large eggs, room temperature
• 1/4 cup packed brown sugar
• 2 tablespoons butter, softened
• 1-1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour

FILLING:

• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1 small apple, peeled and finely chopped (about 1 cup)

GLAZE:

• 1 cup confectioners’ sugar
• 3 tablespoons apple cider or juice
• 1/4 cup finely chopped walnuts, toasted

Directions

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

• Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

• For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14×12-in. rectangle. Brush with melted butter to within 1/2 in. of edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.

• Place in a greased 13×9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.

• Preheat oven to 350°. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners’ sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.

Apple Cider Snickerdoodles

There are those who love apple cider and there are those who adore snickerdoodles and when you pair the two together you have a big hit. Curling up in front of the fireplace with a cup of hot chocolate and a few of these is going to make for a perfect moment.

Ingredients

For the Dough:

• 1/3 cup hot water (slightly less)
• 1 (.74 oz) packet instant apple cider*
• 2 and 1/4 cup all-purpose flour
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla

For Rolling:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 (.74 oz) packet instant apple cider*

Instructions

• Pour apple cider mix into a glass measuring cup and add enough hot water to equal 1/3 cup. Stir to dissolve. Place in the refrigerator to cool completely.

• In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ground cloves, and salt. Set aside.

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.

• Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the apple cider and vanilla and continue beating. The mixture might look a little odd and curdled at this point, but this will change once you add the dry ingredients.

• Add the flour mixture and beat on low just until combined, about 1 minute. Tightly wrap the dough in plastic wrap, shape into a flat disc, and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.

• Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with cooking spray. In a small bowl, combine the sugar, cinnamon, and cider mix.

• Roll dough into 1-inch balls, then coat in the cinnamon sugar. Place onto the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to 1 week.

*Alpine Spiced Apple Cider was the instant drink mix used.

This is a great recipe to use when you have extra apple cider on hand. The chicken is so moist and tender and dumplings add that extra zest to the dish.

Ingredients

• 8 bone-in chicken thighs (3 pounds), skin removed
• 2 tablespoons butter
• 1 medium red onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 cup apple cider or juice
• DUMPLINGS:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon cold butter
• 1 large egg, lightly beaten
• 2/3 cup whole milk

Directions

• In a Dutch oven, brown chicken in butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir until thickened, 2 minutes. Add chicken.
• Cover and bake at 350° for 45-50 minutes. Increase heat to 425°

• For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth.

• Bake, uncovered, at 425° for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, 10 minutes longer.

Not everyone has time to make a pie, but the next best thing and maybe even better is these pie spice apple fritter. Each one is the perfect mouthful and you can bet they will keep coming back for more.

Ingredients

• Canola oil, for frying
• 1/2 c. granulated sugar
• 1 tsp. apple pie spice, divided
• 1 1/4 c. all-purpose flour, spooned and leveled
• 2 tbsp.packed light brown sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1/2 c. fresh apple cider
• 1 large egg
• 1 tsp. pure vanilla extract
• 1 large Granny Smith apple

Directions

• Fill a large Dutch oven with 1 1/2 inches oil and heat to 350°F. Set a cooling rack on a rimmed baking sheet. Combine granulated sugar and 1/2 teaspoon pie spice in a bowl; set aside.

• Whisk together flour, brown sugar, baking powder, salt, and remaining 1/2 teaspoon pie spice in a bowl. Whisk together cider, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients, mixing until just combined.

• Peel and core apple. Coarsely grate half the apple and cut the other half into 1/4-inch pieces. Gently fold into batter.

• Working in batches, drop spoonfuls of batter (about 2 tablespoons each) into oil. Fry, turning once, until golden brown, 2 to 4 minutes.

• Toss warm fritters in sugar- spice mixture. Transfer to the cooling rack. Serve warm or at room temperature.

This rendition of apple strudel is utterly amazing. The caramel adds a touch of sweetness to the great dessert dish.

Ingredients

• 5 medium apples, peeled and chopped (5 cups)
• 3/4 cup apple cider or juice
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 frozen puff pastry sheet, thawed
• 1/4 cup fat-free caramel ice cream topping
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar
• Sweetened whipped cream and additional caramel ice cream topping, optional

Directions

• Preheat oven to 375°. In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely.

• Unfold puff pastry onto a large sheet of parchment paper; roll into a 16×12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under.

• In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.

When entertaining careful thought has to be given to the drinks that are going to be served. For those fall get-togethers that are adults-only then this cocktail is going to be a big hit. Make sure you have a good cocktail shaker on hand, and plenty of elbow grease as you will making plenty of these.

Ingredients

• 2 oz. fresh apple cider
• 2 oz. cognac
• 1 oz. Cointreau
• 1 oz. fresh lemon juice
• strip of lemon zest and brandied cherries, for serving

Directions

• Place cider, cognac, Cointreau, and lemon juice in a cocktail shaker; top with ice.

• Shake until the shaker starts to frost and feels very cold to the touch, 20 to 30 seconds.

• Strain into a coupe and top with zest and brandied cherries.

These amazing pork and cranberry pies are perfect for freezing and using when you have unexpected company. The pork and cranberry combination is the perfect mix.

Ingredients

• 2 cups fresh or frozen cranberries, thawed
• 4 celery ribs, sliced
• 1 medium onion, chopped
• 2-1/2 cups apple cider or juice
• 3 tablespoons brown sugar
• 4 garlic cloves, minced
• 4 teaspoons grated orange zest
• 1 tablespoon beef or chicken bouillon granules
• 1 teaspoon dried rosemary, crushed, or dried thyme
• 6 tablespoons all-purpose flour
• 3/4 cup water
• 5 cups chopped cooked pork
• 4 sheets refrigerated pie crust

Directions

• Adjust oven rack to lower third of oven; preheat oven to 450°. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, until berries pop, about 10 minutes.

• In a small bowl, mix flour and water until smooth; stir into cranberry mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in pork; remove from heat.

• On a work surface, unroll crusts. Roll each into a 14-in. circle. Using a 5-in. disposable foil potpie pan as a guide (top side down), cut out sixteen 6-in. crust circles, rerolling scraps as needed.

• Press one crust circle firmly into bottom and up sides of eight 5-in. disposable foil pans. Divide pork mixture evenly among pans. Place remaining crust circles over tops, pressing bottom and top crusts together firmly; flute edges. Cut slits in crusts.

• Place potpies on baking sheets. Bake until crust is golden brown and filling is bubbly, 30-35 minutes.

Freeze option: Cover tightly and freeze unbaked potpies. To use, bake frozen pies on baking sheets in a preheated 425° oven until golden brown and a thermometer inserted in center reads 165°, 40-45 minutes.

There are so many ways that apple cider can be infused into a recipe. When you have a fall harvest vegetable like butternut squash then it only seems prudent to team these two up together. The vinaigrette is light enough that it doesn’t overpower the roasted flavor of the squash.

Ingredients

• 2 small butternut squash (about 1 1/2 pounds each), peeled, seeded, and cut into 1/2-inch-thick slices
• 1 medium red onion, cut into wedges
• 3 tbsp. olive oil, divided
• kosher salt
• freshly ground black pepper
• 1 c.apple cider
• 1 1/2 tbsp.whole-grain mustard
• 1 tbsp.red wine vinegar
• 2 tbsp.chopped fresh flat-leaf parsley

Directions

• Preheat oven to 425°F. Toss squash and onion with 2 tablespoons oil on two rimmed baking sheets. Season with salt and pepper. Roast, rotating pans once, until golden brown and tender, 20 to 25 minutes.

• Meanwhile, bring cider to a boil in a small saucepan over high heat. Reduce heat to low and gently simmer until liquid has reduced to 3 tablespoons, 12 to 15 minutes.

• Whisk together mustard, vinegar, reduced cider, and remaining 1 tablespoon oil in a bowl. Season with salt and pepper. Stir in parsley.

Drizzle squash and onion with vinaigrette just before serving.

When you ask the family what kind of donuts they would like you can bet this one is going to be at the top of the list. They are the type that don’t stay around for long.

Ingredients

• 2 cups apple cider
• 3 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup packed brown sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
• 2 large eggs, room temperature
• 6 tablespoons butter, melted and cooled
• Oil for deep-fat frying
• Chocolate Glaze for Doughnuts or Maple Glaze for Doughnuts, optional

Directions

• In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely.

• Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour.

• Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter.

• In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.

• Ginger-Sugar: In a shallow bowl, mix 3/4 cup sugar and 2-3 tablespoons ground ginger. Toss with warm doughnuts. Yield: 3/4 cup.

For Chocolate Glaze recipe choose this link: https://www.tasteofhome.com/recipes/chocolate-glaze-for-doughnuts/

For Maple Glaze recipe choose this link: https://www.tasteofhome.com/recipes/maple-glaze-for-doughnuts/

If you are looking for a dish that is going to deliver a burst of the best fall flavors then this will be a good choice. It is not hard to make and it is one that the entire family will savor.

Ingredients

• ½ loaf sourdough bread, torn into bite-size pieces
• 6 tbsp.olive oil, divided
• 1 bulb fennel, cut into 1/2-inch-thick wedges
• 4 shallots, quartered
• Kosher salt
• freshly ground black pepper
• 4 small chicken leg quarters (about 2 3/4 pounds total)
• 1/2 c. dry white wine
• 1/2 c. fresh apple cider
• 6 sprigs thyme
• 4 cups baby kale
• 2 scallions, thinly sliced
• lemon wedges, for serving

Directions

• Preheat oven to 375°F. Toss bread with 4 tablespoons oil on a large rimmed baking sheet; arrange in a single layer. Bake, turning once, until golden brown and crisp (but still slightly chewy on the inside), 15 to 20 minutes.

• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add fennel and shallots. Season with salt and pepper. Cook, stirring, until golden brown, 2 to 4 minutes.

• Heat remaining tablespoon oil in a large oven-proof skillet over medium heat. Season chicken with salt and pepper. Cook, skin sides down, until golden brown, 5 to 6 minutes. Remove chicken to a plate. Add wine and cook until syrupy, about 1 minute. Add cider, thyme, and fennel and shallot mixture to skillet. Top with chicken, skin sides up. Transfer to oven and roast until chicken is cooked through, 20 to 25 minutes.

• Transfer chicken to a serving platter. Transfer vegetables to a bowl with a slotted spoon or tongs; discard thyme. Simmer liquid in a skillet on medium-high until reduced to about 1/3 cup, 4 to 6 minutes.

• Add bread and vegetables to reduced liquid and toss to coat. Season with salt. Fold in kale and scallions; transfer to platter with chicken. Serve with lemon wedges alongside.

These are amazing pancakes made with apple and raisins. Topped with the apple cider syrup makes this breakfast taste like dessert.

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup whole wheat flour
• 2 teaspoons sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2/3 cup finely chopped peeled apple
• 1/4 cup raisins
• 2/3 cup buttermilk
• 1 large egg, separated
• 2 teaspoons butter, melted
• 1/4 teaspoon vanilla extract
• SYRUP:
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 2/3 cup apple cider or juice
• 1 cinnamon stick (1-1/2 inches)
• Dash ground nutmeg
• Additional butter, optional

Directions

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter.

• Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned.

• Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

For those who are lucky enough to have several different choices of apples to choose from in the fall, then likely they will have access to the pink ladies. If so they can be used in this sausage dish to make a wonderful meal.

Ingredients

• 1 tbsp.olive oil
• 6 small sweet Italian sausage links (about 1 1/2 pounds total)
• 2 Pink Lady apples, halved
• ½ red onion, sliced
• ½ head red cabbage, cut into 1/2-inch-thick slices
• Kosher salt
• freshly ground black pepper
• 1 c. fresh apple cider
• 2 tbsp. fresh cider vinegar

Directions

• Heat oil in a large cast-iron skillet over medium-high heat. Add sausage and cook, turning occasionally, until golden brown, 6 to 8 minutes; transfer to a plate.

• Reduce heat to medium and add apples, cut-sides down. Scatter onion and cabbage around apples. Season with salt and pepper. Cook, stirring onion occasionally until apples are golden brown, 3 to 4 minutes.

• Flip apples. Return sausage to skillet, nestling among vegetables. Add cider and vinegar. Simmer, rotating and turning sausages occasionally, until sausages are cooked through and apples are tender 18 to 20 minutes.

This savory packed pork chop recipe will be sure to satisfy your pork and gravy cravings. Made with sage and apple cider to meet all your fall recipe expectations.

Ingredients

• 4 bone-in center-cut pork loin chops (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons dried sage leaves
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons canola oil
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup apple cider or juice
• 1/4 cup heavy whipping cream
• Minced fresh parsley

Directions

• Sprinkle chops with salt and pepper; rub with sage. Dip in flour to coat lightly.

• In a large skillet, heat butter and oil over medium heat; brown chops on both sides. Remove from pan.

• Add broth and cider to skillet; bring to a boil, stirring to loosen browned bits from pan. Add cream; cook and stir until thickened. Reduce heat to medium. Add chops; cook, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes; sprinkle with parsley.

Ingredients

Wild rice and cider were made for each other then when it is enhanced with cranberries it becomes a meal where everyone will want seconds.

• 3 tbsp.olive oil, divided
• 1 small cinnamon stick
• 2 large cloves garlic, 1 smashed and 1 chopped
• 2 c. wild rice blend
• 1/2 c. fresh apple cider
• Kosher salt and freshly ground black pepper
• 1/2 c. dried cranberries
• 2 onions, chopped
• 2 tbsp. white wine vinegar
• 1/4 c. chopped fresh flat-leaf parsley
• 4 scallions, chopped

Directions

• Heat 1 tablespoon oil in a medium saucepan over medium heat. Add cinnamon and smashed garlic. Cook until fragrant, about 1 minute. Add rice and toss to coat. Add cider and 2 1/2 cups water. Season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes, adding cranberries during the last 10 minutes of cooking.

• Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and beginning to brown, 18 to 20 minutes. Add chopped garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in vinegar and parsley.

• Add scallions and onion mixture to rice and toss to combine.

Homemade chicken and dumplings is a dish that is recognised in many parts of the world. This recipe is perfect for those cold and damp days in fall.

Ingredients

• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 broiler/fryer chicken (about 3 pounds), cut up
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 3 garlic cloves, minced
• 6 cups chicken stock
• 1/2 cup white wine or apple cider
• 2 teaspoons sugar
• 2 bay leaves
• 5 whole peppercorns

DUMPLINGS:

• 1-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup 2% milk
• 1 tablespoon butter, melted

SOUP:

• 1/2 cup heavy whipping cream
• 2 teaspoons minced fresh parsley
• 2 teaspoons minced fresh thyme
• Additional salt and pepper to taste

Directions

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

• Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

• For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.

• Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

• Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Tips

• If the butcher includes a backbone with your chicken, don’t throw it away. Use it to bolster the flavor of the gravy by tossing it into the pot to simmer with the chicken and vegetables. Discard before adding dumplings.

• Giving the dumplings time to rest for a few minutes before cooking allows the baking powder to begin to produce gas bubbles. This helps dumplings stay as light as air.

Just imagine at how impressive your family and guests are going to be when you serve these homemade French crullers and even more so when they taste that mulled apple cider. Get ready to start taking some orders.

Ingredients

• 1 cup apple cider
• 1 stick butter
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1 – 1 1/2 cups all purpose flour
• 1/2 teaspoon kosher salt
• 3 eggs

Chai Glaze

• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon all-spice
• 1/4 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Bring the apple cider, butter, brown sugar, and cinnamon to a boil over medium high heat. Reduce the heat and simmer 5-10 minutes or until reduced to about 1/2 cup. Remove from the heat. Let cool 5-10 minutes.

• Remove the cinnamon stick and stir in 1 cup flour, and the salt. Mix in one egg at a time into the batter until incorporated. I always use 3 eggs and find the dough to be perfect, but if your dough seems stiff add the additional 4th egg. If your dough is not stiff, add the additional 1/2 cup of flour as needed.

• Transfer the batter to a pastry bag fitted with a 1/2-inch star piping tip.

• Heat 2 inches or more of oil in a heavy-bottomed pot until it reads 350 on an instant thermometer.

• Meanwhile, line a baking sheet with parchment paper. Pipe out about 12 rings onto the paper. Using scissors, cut out the parchment around the dough so that the circles are separated from each other.

• When the oil is hot, place one cruller at a time into the oil, paper side up. Remove the paper with tongs. Fry on each side until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain onto paper towels.

• To make the glaze. In a small bowl, combine the cinnamon, ginger, all-spice, cardamom, and cloves. Add the powdered sugar, vanilla and about 1/2 teaspoon of the chai spice mixture to a medium bowl. Add 1-2 tablespoons of water and whisk until the glaze comes together.

• Drizzle the glaze over the crullers. If desired, sprinkle with the remaining chai spice. EAT!

This fall favorite is enjoyed by many people. Adding caramels to the apple crips gives it that little extra pizazz.

Ingredients

• 3 cups old-fashioned oats
• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 cup cold butter, cubed
• 8 cups thinly sliced peeled tart apples
• 1 package (14 ounces) caramels, halved
• 1 cup apple cider, divided

Directions

• Preheat oven to 350°. In a large bowl, mix oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13×9-in. baking dish. Layer half of each of the following: apples, caramels and remaining oat mixture. Repeat layers. Drizzle 1/2 cup cider over top.

• Bake, uncovered, 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender.

Some may think that salads don’t go over that big in the fall. Those who tend to think that way have not tried this one. It’s not a starter salad either, it’s a meal in itself.

Ingredients

• 5 cups romaine lettuce chopped
• 1 cup arugula
• 1 boneless skinless chicken breast cooked and chopped
• 5 slices of bacon cooked and chopped
• 2 hard boiled eggs peeled and sliced
• 2 apples sliced (I used granny smith and honey crisp)
• 1/2 butternut squash cubed and roasted*
• 1 avocado sliced
• 1/2 cup candied walnuts* Recipe follows
• 1/4 cup crumbled feta cheese

Honey Apple Cider Dressing:

• 3/4 cup olive oil
• 3/4 cup apple cider vinegar
• 2 tablespoons water
• 1/4 cup honey
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• In a large bowl add romaine lettuce and arugula. Add chicken, bacon, eggs, apples, butternut squash, and avocado. Toss to mix the ingredients. Top with candied walnuts and feta cheese.

• To make the honey apple cider dressing: In a small bowl whisk olive oil, apple cider vinegar, water, honey, salt and pepper. Drizzle over salad

Pound cake lovers beware. You won’t be able to have just one slice of this delicious sweet cider pound cake. Beautifully iced with a sparkling apple cider glaze.

Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sparkling apple cider

GLAZE:

• 3/4 cup confectioners’ sugar
• 3 to 4 teaspoons sparkling apple cider

Directions

• Preheat oven to 350°. Line bottom of a greased 9×5-in. loaf pan with parchment paper; grease paper.

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.

• Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Apples and caramel just make a natural pair, but when you take apple cider and pair it up with salted caramel then you are in for a big treat. Added to all of this is delicious cupcakes that serve as the foundation for the rest of the delectables.

Ingredients

Cupcakes:

• one box vanilla cake mix
• ingredients to prepare boxed cake mix
• 5 packets spiced apple cider drink mix

Icing:

• 1 and 1/2 cups caramel candy cubes
• 1 container vanilla icing
• 1/2 to 1 teaspoon salt taste as you go
• powdered sugar as needed

Instructions

Cupcakes:

• Add apple cider drink mix to box cake mix and prepare cupcakes per package directions.

• Allow to cool completely before icing.

Icing:

• Melt caramel candies in the microwave (cook in 20 second increments and stir between, until melted through), it should yield approximately 1 cup when melted.

• In a bowl, combine vanilla icing and melted caramel. Add salt Mix thoroughly and refrigerate for at least 10 – 15 minutes, until icing is cool enough to hold its form.

• If icing is still too runny, add powdered sugar in small increments until desired consistency is reached.

• Frost cupcakes and enjoy.

This is a great autumn soup made with seasonal butternut squash and fresh picked apples. The chipotle peppers add some heat to this soup.

Ingredients

• 1 medium butternut squash (3-1/2 to 4 pounds), peeled, seeded and cubed
• 2 medium carrots, chopped
• 1 large onion, chopped
• 2 celery ribs, chopped
• 3 tablespoons butter
• 2 medium tart apples, peeled and cubed
• 3 garlic cloves, minced
• 3 cans (14-1/2 ounces each) chicken broth
• 1 cup unsweetened apple cider or juice
• 1 chipotle pepper in adobo sauce, seeded and chopped
• 1/2 teaspoon salt
• 1/2 cup sour cream

Directions

• In a Dutch oven, saute the squash, carrots, onion and celery in butter for 5 minutes. Add apples and garlic; cook 3 minutes longer. Stir in the broth, apple cider, chipotle pepper and salt. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, 20-25 minutes.

• Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through. Stir in sour cream (do not boil).

Note

• Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Drinks can be just as important as the rest of the meal, and if it’s a dinner party that you are hosting then you want to start things off right a cocktail that will get them raving about how good it is. This is just the one that will do it.

Ingredients

• Vanilla Bean Simple Syrup
• 1/2 cup water
• 1/2 cup maple sugar
• 1 vanilla bean

For the cocktail

• 2 cups apple cider (be sure to check the label that it’s only apples and spices)
• 1/2 teaspoon lemon juice
• 2 ounces gluten free vodka (potato or grape such as Ciroc)
• 1/3 cup ice
• 1/2 cup champagne or prosseco, chilled

For the garnishes

• batch of apple cider caramel (optional)
• 1/4 cup maple sugar
• 1/4 teaspoon cinnamon
• 1/2 cup diced apple, for skewers

Directions

*If you are going to make the caramel for this recipe, do this now then set aside. But know that it is great without it!

• First, make the simple syrup. Place water and maple sugar in a saucepan then cut the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Place the seeds and the vanilla bean in the simple syrup, whisk together then let cook on low for about 5 minutes until maple sugar has dissolved. Remove from heat and let cool.

• Dip the rim of each martini glass into caramel then into maple sugar mixed with cinnamon until rims are completely covered.

• Place apple cider, lemon juice, vodka, ice and ¼ cup of simple syrup (or more if you prefer sweeter) in a shaker bottle and shake to combine. Then add in champagne and stir with a spoon to keep from bubbling over.

• Strain mixture (to keep ice out) directly into sugar rimmed martini glasses.

• Garnish with maple sugar coated diced apple skewers on top!

• Store simple syrup in an airtight jar or container for drinks in the future. Or your coffee!

There is nothing better than enjoyed a good cup of hot spiced apple cider on a cool autumn day. Enjoy this great recipe sitting around the fire.

Ingredients

• 2 cinnamon sticks (3 inches)
• 1 piece fresh gingerroot (about 1 inch), thinly sliced
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1/2 teaspoon cardamom pods, crushed
• 2 quarts apple cider or juice
• Rum, optional

Directions

• Place first five ingredients on a double thickness of cheesecloth. Gather corners of cloth to enclose spice mixture; tie securely with string.
• Place cider and spice bag in a 3-qt. slow cooker. Cook, covered, to allow flavors to blend, 2-3 hours. Discard spice bag. If desired, stir in rum.

Pancakes is a favorite for breakfast but these ones will be welcomed for any meal. Plan on making extra because its not likely there will be any left over.

Ingredients

For the pancakes:

• 2 cups all-purpose flour
• 4 Tablespoons granulated sugar
• 1 and 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup apple cider NOT apple cider vinegar
• 1 cup buttermilk
• 2 large eggs
• 4 Tablespoons vegetable or canola oil
• 2 teaspoons pure vanilla extract
• 1 cup shredded apples

for topping:

• 2 to 3 apples I used gala, washed, peeled, cored and chopped into large chunks
• 1/2 cup packed brown sugar
• 2 Tablespoons unsalted butter
• 1 teaspoon ground cinnamon

US Customary – Metric

Instructions

• Heat a pancake pan or a large griddle over medium heat.
• In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.
• In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla.
• Add wet ingredients to dry ingredients and stir with a wooden spoon, Do not overmix. Batter should be lumpy.
• Using a 1/4 cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.
• Place pancakes on a large plate and cover with aluminum foil each time you add to the stack to keep them warm.
• Melt butter in a large skillet.
• Add apple chunks. Cook stirring often, until apples are soft but not mushy.
• Add brown sugar and cinnamon and cook until sugar melts into a syrup.
• Remove from the heat.
• Top pancakes with topping and serve.

This apple cider inspired recipe for pork tenderloin is to die for. Adding the chopped pecans compliments both the pork tenderloin and the apple cider flavor.

Ingredients

• 1 pork tenderloin (1 pound)
• 1/2 cup apple cider or juice
• 1 teaspoon salt
• 1/2 cup finely chopped pecans
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• Salt to taste

Directions

• Place pork in a large resealable plastic bag; add apple cider and 1 teaspoon salt. Seal bag and turn to coat. Refrigerate 4 hours or overnight.

• Preheat oven to 425°. Spread pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere.

• Transfer to a greased 13×9-in. baking dish. Bake 25-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing. Season with salt to taste.

This is an ice cream that you may want to reserve just for adults because of the addition of the bourbon. It is bound to be a big hit and is the perfect finish to a perfect meal.

Ingredients

For the salted bourbon butterscotch:

• 2 oz butter
• 1/2 cup brown sugar
• 1 tbsp. dark corn syrup
• 1/4 cup heavy whipping cream
• 1/2 tsp. vanilla extract
• 2 tbsp. bourbon
• 1/4 tsp. sea salt flakes

For the apple cider ice cream:

• 1 apple, finely diced
• 1 tsp. granulated sugar
• 1 tsp. ground cinnamon
• 2 cups heavy whipping cream, cold
• 1 (14oz) can sweetened condensed milk, cold
• 1/3 cup apple juice

• In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. Allow to cool to room temperature before using. This sauce will keep for up to two weeks in the refrigerator.

• In a small saucepan, combine your diced apple, granulated sugar, and 1/2 tsp. ground cinnamon. Cook over medium-low heat until tender.

• In the bowl of a stand mixer, using the whisk attachment, whip the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, apple juice, and 1/2 tsp. ground cinnamon, and continue whipping until the ice cream is light and fluffy, and holds stiff peaks.

• In a loaf pan, alternate layers of ice cream, apple, and salted bourbon butterscotch sauce. Allow to freeze overnight (or for 7-8 hours at least).

This is a jelly spread that would go wonderful in a peanut butter and jelly sandwich. Or as an alternative, it would taste great as it melts into a piece of warm buttered toast.

Ingredients

• 1-quart unfiltered apple cider or juice
• 2/3 cup red hots candy
• 1 package (1-3/4 ounces) powdered fruit pectin
• 5 cups of sugar

Directions

• In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
• Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
• Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

If you want to make movie night extra special then whip up a batch of this. You may find it hard to concentrate on the movie because your taste buds are going to be singing.

Ingredients

• 2 cups spiced apple cider
• ½ cup vegetable oil
• ½ cup corn syrup
• 1 cup brown sugar, packed
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon kosher salt
• 12 cups popcorn
• 2 cups candied pecans
• Candied Pecans:
• 2 tablespoons melted coconut oil
• 2 cups raw pecans
• ½ cup sugar
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne(optional)

Instructions

• For the Nuts: Preheat the oven to 350 degrees and cover the sheet pan with a sheet of parchment paper. Toss the nuts with the coconut oil, sugar, salt and spices and then spread them out on the sheet pan. Bake them for 10 minutes, toss and bake 5 more. Set aside to cool.

• lower the oven to 300F and prepare a sheet pan with parchment or a silpat.

• In a large pot add the apple cider and cook over medium-high heat until it has reduced to ½ cup.

• Add the oil, corn syrup, brown sugar, cinnamon, nutmeg and salt and whisk together until smooth. Simmer for 3 minutes until thickened and then turn the heat off and add the 12 cups of popcorn to the pot and start tossing the popcorn to coat with a spatula.

• When the popcorn is all coated, transfer it to the prepared sheet pan and spread it out. Bake for 20 minutes, stirring at the 10 minute mark. Toss with the candied pecans and store in an airtight container.

A lot of people enjoy their pork with applesauce, but this roast that includes the cider really steps it up a notch. It gives it just enough tang while keeping the tartness of the applies subtle.

Ingredients

• 3 medium tart apples, peeled and chopped
• 1 cup unsweetened apple cider or juice
• 3 green onions, chopped
• 3 tablespoons honey
• 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1 boneless pork loin roast (3 pounds)

• In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.

• Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

When there is a gathering of friends and family often adult drinks are made but the kids may be forgotten about. They can be made to feel extra special with these floats. Be lenient and generous with the servings or else they will keep coming back for more.

Ingredients

• vanilla ice cream
• apple cider
• sparkling apple cider or club soda
• salted caramel sauce (recipe below)

Salted Caramel Sauce

• 1 cup sugar
• 6 tablespoons salted butter, cubed & at room temperature
• pinch or two of sea salt flakes
• 2/3 cups heavy cream, at room temperature

Directions

• Drizzle glass with salted caramel sauce. Add 2-3 scoops of vanilla ice cream. Fill glass 2/3 full with apple cider. Top off with sparkling apple cider or club soda. Drizzle with more salted caramel sauce and garnish with cinnamon stick.

• Melt the sugar over medium heat in a large sauce pan. Whisk the sugar as it melts and cook until it becomes a deep amber color.

• Add the butter and sea salt flakes and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. (If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer).

• Store in the refrigerator.
• To use, heat in the microwave until it reaches desired consistency.