Caramel Apple Cider

• 12-oz plain or Spiced Apple Cider
• 1 1/2 tbsp caramel sauce
• whipped cream, for topping
• additional caramel sauce, for topping
• small pinch salt (optional)

Heat cider on the stovetop or in the microwave until it is steaming. Pour into a large mug. Stir in caramel sauce.
Top with lightly sweetened whipped cream and a drizzle of additional caramel sauce. If desired, add a small pinch of salt to the caramel on top.

Applesauce Spice Cake

• 4 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• 1 cup butter or margarine, at room temperature
• 1 and one-half cups packed light brown sugar
• 1 and one-half cups applesauce
• 4 eggs
• One-half cup milk
• 1 cup dark raisins

Spiced Frosting

• 1 cup butter or margarine at room temperature
• One-half cup heavy cream
• 3 cups powdered sugar
• One-half tsp. ground cinnamon
• One-half tsp ground allspice
• One-fourth tsp ground cloves

Preheat oven to 350 degrees F. Grease and flour three 9” cake pans. Combine first six ingredients and set aside. In a mixing bowl with electric mixer on high speed, beat one cup butter and brown sugar until light and fluffy. Beat in applesauce, then eggs, one at a time until well combined. Stir in flour mixture, in thirds, alternating with milk. Stir in raisins. Pour batter into pans and bake 25-30 minutes until toothpick inserted into center comes out clean.

Cool on wire racks 10 minutes. Remove from pans and cool completely.

Frosting: Set electric mixer on high speed and beat 1 cup butter and heavy cream until creamy. Gradually beat in powdered sugar and spices until smooth. Spread between layers and over top and sides of cake.

Crème Brule French Toast

• One-half cup (1 stick) butter
• 1 cup brown sugar
• 2 T corn syrup
• 5 eggs – x large or jumbo
• 1 and one-half cup half ‘n half (cream/milk)
• 1 tsp. vanilla extract
• One-eighth tsp. salt
• 1 loaf French bread

Heat butter, brown sugar and corn syrup in sauce pan until butter melts and the mixture is smooth, stirring constantly. Pour into 9” x 13” baking dish (cake pan).

Cut bread in 1” thick slices. Trim off crusts if desired but it works OK to leave them on. Arrange bread in prepared baking dish, cutting some bread into pieces so entire bottom surface is covered.

Beat eggs, half ‘n half, vanilla and salt in a bowl with a whisk. Pour over bread. Cover and chill overnight (8-12 hours). Remove from refrigerator, uncover and let come to room temperature. Bake at 350° in middle rack for 40 minutes or until it is puffed up and edges are golden brown.

Baked Eggs, by Margaret Feyh

Ingredients:

For Sauce:

• 4 slices bacon, cooked slightly crispy and drained
• 1/2 pound dried beef, chopped into 1/2" or smaller pieces (you can substitute chopped ham or browned sausage, crumbled)
• 1/4 cup butter
• 1/2 cup flour
• 4 cups milk

For egg base:

• 16 eggs
• 1/2 cup butter
• 1 can evaporated milk
• Salt and pepper, to taste

Topping: Top with shredded cheese if desired

Butter a casserole dish. She doesn’t list the size, but my husband uses an 11" x 9" cake pan. This can be made the night before, covered, and put in the refrigerator. When ready to bake, pre-heat oven to 275 degrees.

Make the sauce by putting the bacon, dried beef, and butter in a sauce pan over medium heat. Let the butter melt and cook mixture for a couple minutes to warm up the meat. Then sprinkle the flour over the mixture and stir absorbing the butter into the flour. Add the milk and stir as you add the milk. Using this method, I have never had lumps in the cream sauce. Stir until the sauce thickens and then set aside.

For the eggs, melt the butter in a skillet and add the eggs and evaporated milk. You can season with salt and pepper if you desire. Cook them until they are a soft scramble. You want them a little "wet" yet.

In your casserole dish, layer half the scrambled eggs, then half the sauce, then the rest of the scrambled eggs, finishing with the rest of the sauce. Top with cheese. Bake uncovered for 1 hour at 275 degrees. It will be creamy and oh, so good!

Walnut-Apple Cake

• 1 and one-half cup vegetable oil
• 2 cups sugar
• 4 eggs
• 1 tsp. vanilla
• 3 cups flour
• 1 tsp. baking soda
• 1 and one-fourth tsp. cinnamon
• one-half tsp. salt
• 3 cups apples, peeled, cored and diced
• One-half cup walnuts, chopped

Preheat oven to 325 degrees. Lightly grease and flour a 9” x 13” cake pan. Combine oil, sugar, eggs and vanilla. Sift dry ingredients together and add to the oil mixture and blend well. Stir in apples and nuts and poured into prepared pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool on wire rack before serving. Serve with fresh whipped cream or ice cream and maybe even a drizzle of caramel over the top!

Maple & Brown Sugar Oatmeal Mix

Mix all of these together and store in an air-tight container. This will last up to 6 months, but you will eat it all before then!

• 1/3 cup packed dark brown sugar
• 1/2 cup confectioner’s sugar (not the regular white sugar but powdered sugar)
• 1/2 cup non-dairy powdered coffee creamer
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt

For your individual batch of instant oatmeal:

• 2/3 cup quick-cooking oats
• 2 Tablespoons (adjust to your taste) of oatmeal topping mix
• 1/3 to 1/2 cups of boiling water

Put the oats and oatmeal topping mix in a bowl and add boiling water to the consistency you want. Stir and let set for a minute, longer if the oats are not soft enough for you.
Top with milk and more brown sugar, if desired! Some people add a bit of butter, but I have never like that. Enjoy!