8 apples, peeled and chopped -1 onion, chopped

2 cups cider vinegar -1 cup raisins

1 cup Boiled Cider -1 tsp. ground cloves

1 tsp. red pepper flakes, optional -1 tsp. cinnamon

1 tsp. dry mustard

Put all ingredients together in a large, enameled pan, bring to a boil and simmer for one hour or until thick enough. Ladle into hot, pint-size jars and put into a boiling water bath and process for 5 minutes. Makes 4 pints, more or less.

8 Apples Peeled and Cut

1/2c.Cinnamon Cider Syrup

2 T. dark rum

1/3c. brown sugar

2 T.flour

1t.cinnamon

1/4 t.nutmeg

1 T. butter

your favorite 2 crust pie pastry

Preheat oven to 375º. Combine apples, rum, and cinnamon cider syrup in saucepan. Bring to boil then reduce heat to simmer. Simmer for 15 min. or until apples are tender when pierced with a fork. Spoon into a 9 inch pie pastry. Mix brown sugar, flour, cinnamon and nutmeg and sprinkle over apple filling, dot with butter. Top with remaining pastry and cut vents. Bake pie at 375º for 1 hour or until the filling is bubbly and crust golden. Serve with ice cream and hot Cinnamon Cider Rum Sauce (Click Here).

4 medium apples peeled and sliced thin

1/4 c. Cinnamon Cider

Syrup

Arrange apple in single layer in a shallow baking pan and drizzle the cinnamon cider syrup over apples. Bake, covered with foil at 350º for 15 minutes

Crust:

6T. butter

1/3 c. sugar

1c. flour

pinch of salt

Cream the butter and sugar at medium speed in a large mixer until light and fluffy. Add the flour and salt until crumbly. Pat over the bottom of a 9 inch spring form pan.

Filling:

16oz cream cheese, soft

1/2 c. sugar

1/2 t. vanilla extract

3 eggs

Combine the cream cheese, sugar and vanilla in a large bowl and beat until smooth. Add the eggs and mix well. Spoon into the crust.

Topping:

baked apples

1/4 c Cinnamon Cider

Syrup

1/4c sliced almonds

Arrange the warm apples in a circular design over the top. Drizzle the last 1/4cup cinnamon cider syrup over the apples and sprinkle almonds on top. Bake at 350º for 40 min. or until golden brown. Cool, place on serving platter, loosen and remove spring form side. Chill at least 4 hours before serving

Crust:

1/2 c. butter

1/2 c. sugar

1 c. flour

Mix well and pat into a greased 9×13 pan. Bake at 400º for 10 min. Remove.

Filling:

2 eggs

1/2 c. milk

3 T. flour

1/3 c. maple syrup

1/2 c. Boiled Cider

Mix and gently pour into crust. Bake 10 minutes more at 350º

1 16lb fresh turkey at room temperature

salt and fresh pepper to taste

2 apples cored and slices into 1/2 ” rings

12 sage leaves

4 tbsp. unsalted butter, melted

1 1/2 cups Boiled Cider

10 small shallots, peeled

Soak a clay roaster in water according to manufacturer’s instructions. Rinse turkey inside and out with cold water; pat dry with paper towels. Using your fingers, gently loosen skin on breast and legs, being careful not to tear skin. Season meat under skin with salt and pepper. Insert 3 apple rings and 3 sage leaves in between breast meat and skin; pat skin in place. Place remaining apples and sage in cavity and season cavity with salt and pepper. Truss turkey with kitchen twine. Place turkey, breast side up, in the clay roaster. Pour melted butter and boiled cider over turkey and season with salt and pepper. Arrange shallots around turkey and cover roaster with lid. Place on a lower rack in a cold oven and set heat to 400ºF. Roast, basting every 15-20 minutes, until an instant read thermometer inserted into the thickest part of the thigh, away from the bone, registers 180ºF, 3-31/4 hours. 30 minutes before turkey is done remove lid and continue roasting. Let turkey rest 15-20 minutes before carving. Serve with juices and shallots alongside. Serves 10-12

2 cups Boiled Cider

4 eggs

1 1/2 cups milk

2/3 cup maple syrup or sugar

6 Tbsp. flour

Put all ingredients into blender or mix well by hand. Pour into 2 crusts and bake at 350 until set, about 50 min.

Pastry:

2 c. flour

1 T. sugar

1/2 t. salt

3/4 c. shortening

1 egg, beaten

1/4 c. ice water

1 t. vinegar

Pastry: Mix flour, sugar, and salt in bowl or food processor. Cut in the shortening and mix until the size of peas. Combine egg, water, and vinegar in small bowl and mix well. Add the water mixture with the flour/butter and mix well. Form into a ball and chill. Press into a tart pan.

Filling:

4-5 large apples, peeled and sliced thin

1/4 c. sugar

1/2 t. ground ginger

1 t. ground cinnamon

1 c. sour cream

1/2 c. Cinnamon Cider Syrup

almonds (optional)

Filling: Preheat oven to 400°. Arrange apples over pastry in a circle, beginning at the edge, working towards the center. Mix sugar, cinnamon, and ginger and sprinkle over apples. Mix Cinnamon Cider Syrup with the sour cream and spread evenly over apples. Sprinkle with sliced almonds (optional). Decorate with several extra apple slices. Bake at 400° for 10 minutes, then lower heat to 350° and bake for another 20-30 minutes or until apples are tender.

4 T. butter 3 T. cream

1/4 c. Cider Jelly 2 T. Orange Juice

2 T. brown sugar 1 t. orange zest

3 T. Brandy, Calvados, or Triple Sec

Melt butter and stir in sugar and jelly. Add the rest and bring to boil. Reduce heat and cook for 5 min. Cool a little and spread over cake, cheesecake, or apple tart.

2 or 3 butternut, buttercup, or acorn squash, halved

1 large apple, peeled and chopped

1/4 c. Boiled Cider

1/2 c. walnuts, chopped into pea-sized pieces

1/3 c. brown sugar or maple syrup

1/2 c. fresh or frozen cranberries

1/4 c. raisins (optional)

2 T. butter

Preheat oven to 400°. Wash squash, slice in half, and scrape out seeds. Place cut sides down on baking sheet and bake until squash is very tender when pierced with a fork. While keeping skin intact, scoop out squash and put in mixing bowl. Mash to make smooth.

Meanwhile, combine chopped apple, boiled cider, walnuts, sugar/syrup, cranberries, and raisins in saucepan. Simmer over low heat for about 10 minutes or until apples are tender.

Add the apple mixture to the squash and gently mix together. Scoop the squash/apple mixture back into the original shell. Put a tab of butter on top and return to oven for 5 minutes of until heated through.

4 T. butter 3 T. cream

1/4 c. Cider Jelly 2 T. Orange Juice

2 T. brown sugar 1 t. orange zest

3 T. Brandy, Calvados, or Triple Sec

Melt butter and stir in sugar and jelly. Add the rest and bring to boil. Reduce heat and cook for 5 min. Cool a little and spread over cake, cheesecake, or apple tart.

Pastry:

1 c. flour

1/4 t. salt

1/4 c butter

2-4 T. water

Pastry: Combine flour and salt in a mixing bowl. Cut in the butter and mix until crumbly. Sprinkle in 1 T. cold water at a time, mixing well with a fork. Form into a ball. On a lightly floured surface, roll out pastry into a 12 inch circle. Place carefully into a tart pan. Press pastry 1/2 inch up sides of pan. Prick bottom of crust well with a fork. Bake at 450º for 10-12min. or til golden. Cool on wire rack.

Filling:

4 oz. cream cheese, soft

2 T. sugar

1/2 t. vanilla

4-5med. peaches (peeled, pitted, and sliced)

1/2 c. Cinnamon Cider Syrup

Filling: In small bowl stir together cream cheese, sugar and vanilla until smooth. Spread atop crust and arrange peaches in circle over cream cheese. Drizzle Cinnamon Cider syrup over peaches and chill at least 2 hours.

1 boneless pork loin, about 3 lbs, trimmed

2/3 c. Boiled Cider

2 t. powdered ginger

1/2 t. salt

4 T. canola oil

4 cloves garlic, minced

2 t. rosemary, crumbled

2 T. lemon juice

1/2 c. white wine

Place pork in a roasting pan. In small bowl combine remaining ingredients, except wine. Rub mixture over pork, cover, and marinate for 30 minutes. Pour off and reserve cider mixture. Add wine to the pan and place in 500° oven. Roast 15 minutes. Reduce heat to 350° and roast about 30 minutes, basting occasionally with cider mixture, until thermometer registers 145-150°. Remove from oven and let rest 10 minutes. Place pan over medium heat. Add 1/2 cup water and scrape up caramelized bits, stirring until reduces slightly. Slice pork, drizzle with sauce, and serve immediately.

2 lbs apples, peeled and sliced 2 c. Boiled Cider

Add apple slices to the cider. Simmer on low heat until the apples are tender and coated. Do not stir too much.

1 1/2 sticks butter

1/2 cup sugar

4 egg yolks

1 tsp. vanilla

2 cups flour

1/4 cup Cider Jelly

Cream butter and sugar. Beat in yolks and vanilla. Gradually work in flour. Shape into 1″ balls. Place on ungreased baking sheet. With a floured thimble or thumb, press a hole into each ball and fill with jelly. Bake at 325 for 25 min.