Spiced Autumn Apple Cider by Tara
Ingredients:
1 gallon apple cider (or apple juice)
1 can frozen orange juice (12 oz.)
1/4 cup brown sugar
3 cups water
1 tsp. cinnamon (or 2 cinnamon sticks)
2 whole cloves
Directions:
Combine ingredients in large pot (or crock pot). Heat until steaming, but not boiling. Serve in mugs and garnish with cinnamon sticks, if desired.
Another variety you can try is Spiced Carmel Apple Cider. Just add 2 tsp. caramel topping to the steaming cider and top with 2 tbs. whipped topping. Drizzle a little caramel over the top before serving, for an extra treat! For an adult variety, you can add apple brandy (or "calvados?" to your Spiced Autumn Apple Cider.
Pepper-Wine Beef Roast by Rebecca
Ingredients:
1 (3-4lb. beef roast)
Extra-virgin olive oil
1-2 Tablespoons coarse salt
2 Tablespoons coarsely-ground black peppercorns
1/2 c. red wine (your favorite)
3 Tablespoons of butter
2 teaspoons of Dijon-style mustard
1/2 c. heavy whipping cream
Directions:
1. Preheat oven to 450
2. Bring tenderloin to room temperature.
3. Sear tenderloin (pat dry with papertowels, lightly oil outside of roast and sprinkle coarse salt; pat ground peppercorns all over the meat, pressing in the meat with the palm of your hand)
4. Heat large cast-iron frying pan and sear roast on all sides (3 rotations approx. 1 min each side) You want the roast to be beautifully browned.
5. Place seared roast in large baking pan and bake uncovered for 20-40 minutes depending on size of roast
Wine Sauce:
1. Pour red wine into the baking or roasting pan, scraping up any brown bits.
2. In another large frying pan, melt butter over medium heat
3. Add mustard and cream and bring to simmer, stirring occasionally
4. Add the cutting juices and red wine mixture to the cream sauce, stir to combine.
5. Pour into a heated serving bowl to serve with sliced roast.
Makes 6-8 servings.
Mulled Wine by Ashley
Ingredients:
1 gallon apple cider (or apple juice)
1 can frozen orange juice (12 oz.)
1/4 cup brown sugar
3 cups water
1 tsp. cinnamon (or 2 cinnamon sticks)
2 whole cloves
Directions:
Combine ingredients in large pot (or crock pot). Heat until steaming, but not boiling. Serve in mugs and garnish with cinnamon sticks, if desired.
Another variety you can try is Spiced Carmel Apple Cider. Just add 2 tsp. caramel topping to the steaming cider and top with 2 tbs. whipped topping. Drizzle a little caramel over the top before serving, for an extra treat! For an adult variety, you can add apple brandy (or "calvados?" to your Spiced Autumn Apple Cider.
Roasted Butternut Squash Salad with Warm Cider Vinaigrette by Kristen K.
Ingredients
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enoughvinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
*Kristen's Notes: I doubled this recipe for our dinner. Next time I would only double the greens because it turned out to have WAY too much squash and dressing for the amount of greens. Also, to cut costs I used spring mix rather than only arugula.
*Kristen's Notes: I doubled this recipe for our dinner. Next time I would only double the greens because it turned out to have WAY too much squash and dressing for the amount of greens. Also, to cut costs I used spring mix rather than only arugula.
Pepper-Wine Beef Roast by Rebecca
Ingredients:
1 (3-4lb. beef roast)
Extra-virgin olive oil
1-2 Tablespoons coarse salt
2 Tablespoons coarsely-ground black peppercorns
1/2 c. red wine (your favorite)
3 Tablespoons of butter
2 teaspoons of Dijon-style mustard
1/2 c. heavy whipping cream
Directions:
1. Preheat oven to 450
2. Bring tenderloin to room temperature.
3. Sear tenderloin (pat dry with papertowels, lightly oil outside of roast and sprinkle coarse salt; pat ground peppercorns all over the meat, pressing in the meat with the palm of your hand)
4. Heat large cast-iron frying pan and sear roast on all sides (3 rotations approx. 1 min each side) You want the roast to be beautifully browned.
5. Place seared roast in large baking pan and bake uncovered for 20-40 minutes depending on size of roast
Wine Sauce:
1. Pour red wine into the baking or roasting pan, scraping up any brown bits.
2. In another large frying pan, melt butter over medium heat
3. Add mustard and cream and bring to simmer, stirring occasionally
4. Add the cutting juices and red wine mixture to the cream sauce, stir to combine.
5. Pour into a heated serving bowl to serve with sliced roast.
Makes 6-8 servings.
Mulled Wine by Ashley
Ingredients:
2 bottles of dry red wine
4 oz of port
12 cloves
cinnimon sticks
Mashed Potatoes by Amanda
Potatoes - peeled, diced and cooked
Butter
Milk
Salt to taste
Butter
Milk
Salt to taste
Russian Tea in a Jar Mix by Kristen D.
Ingredients:2 cups TANG
1/2 cup instant tea
1 package powdered lemonade mix
1 1/4 cups sugar
1/2 teaspoon cloves
1 teaspoon cinnamon
Directions:Mix together well. Store in a covered jar.
Instructions:
Mix with hot water to taste, stirring well to disolve
Butternut Squash & Acorn Squash Soup by Jill
Ingredients:
• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1/4 cup chopped sweet onion
• 1/2 cup of half & half
• 1 quart fat free chicken broth
• 1/3 cup packed brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon ground black pepper
• ground cinnamon to taste
• fresh parsley, for garnish
Directions:
Preheat oven to 350 degrees F. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender.
Meanwhile, melt the butter in a skillet over medium heat, and saute the onion until tender.
Remove squash from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, half & half, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through.
Transfer to slow-cooker to keep warm.
Garnish with parsley, and serve warm
Old-Fashioned Apple Dumplings by Angie
Ingredients:
6 medium-sized baking apples
2 cups flour
2.5 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1/2 cup milk
2 cups brown sugar
2 cups water
1/4 cup butter
1/4 teaspoon cinnamon or nutmeg
Directions:
Pare & core apples. Leave whole.
To make pastry, sit flour, baking powder and salt together.
Cut in shortening until particles are about the size of small peas.
Sprinkle milk over mixture and press together lightly, working dough only enough to hold together.
Roll dough as for pastry and cut into 6 squares and place an apple on each.
Fill cavity in apple with sugar and cinnamon.
Pat dough around apple to cover it completely.
Fasten edges securely on top of apple.
Place dumplings 1 inch apart in a greased baking pan.
Pour over them the sauce made as follows.
Combine brown sugar, water and spices.
Cook for 5 minutes, remove from heat and add butter.
Bake at 375 degrees for 35 to 40 minutes.
Baste occasionally during baking.
Serve hot with rich milk or cream.
