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October Recipes

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Spiced Apple Cider

1 Gallon Fresh Apple Cider

10 Cinnamon Sticks

5 Anise Pods

3 tsp. Whole Cloves

Orange Slices (for garnish)

Pour the cider into a large pot and simmer with the spices for 10 to 15 minutes. If you want, tie the spices up in cheesecloth for easy removal later, or let them in as part of the garnish. Garnish with slices of orange. Makes 15-16 8 oz. cups.

Old-Fashioned Soft Pumpkin Cookies

Nonstick Cooking Spray

2 1/2 Cups All-purpose Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Ground Cinnamon

1/2 tsp. Ground Nutmeg

1/2 tsp. Salt

1 1/2 Cups Granulated Sugar

1 Large Egg

1/2 Cup Butter (1 stick, softened)

1 Cup Libby’s 100% Pure Pumpkin

1 tsp. Vanilla Extract

Glaze Topping:

1 tsp. Vanilla Extract

2 Cups Powdered Sugar (sifted)

3 Tbsp. Milk

1 Tbsp. Butter (melted)

Preheat the oven to 350 degrees F. Grease cookie sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a medium size bowl and set aside. Beat sugar and 1/2 cup butter in a large mixer bowl until well blended. Beat in the pumpkin, egg and 1 tsp. vanilla until smooth. Gradually beat in the flour mixture. Drop by rounded tablespoon onto prepared cookie sheets. Bake for 15 to 18 minutes or until the edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle with the glaze. Makes abut 36 cookies.

Glaze Topping: Combine sifted powdered sugar, milk, 1 Tbsp. melted butter and 1 tsp. vanilla in a small bowl, stir until smooth. Use to drizzle on top of cooled cookies.

Note: You can use any of your favorite icing recipes to top these cookies, but Cream Cheese Icing really, really goes great with this cookie!

Fun and Flavorful

Apple Baked Beans

3 (16 oz.) Cans Pork and Beans (drained)

1/2 Cup Prepared BBQ Sauce* (your choice)

1 Medium Sweet Onion (chopped)

2 Red Delicious or Granny Smith Apples (peeled, cored and chopped)

1/4 Cup Yellow Prepared Mustard (scant)

6 Slices Bacon (or more! cooked, crumbled)

1/2 Cup Brown Sugar

1/4 Cup Raisins (optional)

*Note: For a bit of a kick, it’s fun to use Sweet Baby Rays Honey Chipotle BBQ Sauce.

Preheat oven to 350 degrees F. Combine beans, BBQ sauce, onion, apples, mustard, bacon, brown sugar and raisins (if using). Pour into a greased glass baking dish (9x13x2) or a cast iron Dutch oven coated with cooking spray. Bake for 50 to 60 minutes, until they are bubbly and thickened. Yields 10 to 12 servings.

Spiced Apple Pancakes

1 1/3 Cups All-purpose Flour

1 1/2 tsp. Baking Powder

1 1/2 tsp. Cinnamon (divided)

1 Tbsp. Granulated Sugar

1/2 tsp. Salt

4 Tbsp. Butter (divided, plus more for cooking)

1 Large Egg (separated)

1 tsp. Vanilla Extract

1 1/4 Cup Milk

4 Large Apples (peeled, cored and finely chopped, about 5 to 6 cups)

1/2 Cup Brown Sugar

1/4 Cup Water

Mix flour, baking powder, 1 tsp. cinnamon, sugar and salt in a medium bowl. Melt 2 Tbsp. of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk and melted butter. Gently fold dry ingredients into the wet ingredients until just combined, then fold in 1 1/2 cups of chopped apple.

In another medium bowl, using a hand mixer, beat the egg white until stiff peaks form. Fold egg white into the batter gently with a rubber spatula until just combined.

Make apple topping: In a small sauce pan over medium heat, melt remaining 2 Tbsp. butter. Add the rest of the chopped apples, brown sugar, remaining 1/2 tsp. cinnamon and 1/4 cup water. Cook, stirring occasionally, until apples have softened and mixture is thickened, 10 to 15 minutes.

In a large skillet over medium heat, melt 1 Tbsp. butter. Pour about 1/4 cup pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter as needed. Serve pancakes topped with apple mixture. Makes 12 - 14 pancakes.

Pumpkin Cream Cheese Bars

The Crust:

1 3/4 Cups Graham Cracker Crumbs (about 10-12 whole crackers)

1/2 Cup Salted Butter (melted)

2 Tbsp. Powdered Sugar

Pumpkin Filling:

4 tsp. Cold Water

1     tsp. Gelatin

4     oz. Cream Cheese

1/2  Cup Powdered Sugar

3/4 Cup Pumpkin Puree

1/2 tsp. Cinnamon

1/4 tsp. Ginger

1/4 tsp. Nutmeg

1/8 tsp. Ground Cloves

1 Pinch Salt

1 tsp. Pure Vanilla Extract

3/4 Cup Whipping Cream

The Topping:

4 oz. Cream Cheese

3 tbsp. Powdered Sugar

2/3 Cup Whipping Cream

1/4 Cup Toasted Pecans (chopped)

The Crust: Preheat the oven to 350 degrees F. Line an 8x8 square baking dish with parchment paper and set aside.

Place the graham cracker crumbs, melted butter and powdered sugar in a mixing bowl and mix until well combined. Press firmly into the bottom and partly up the sides of the prepared baking dish. Baked in preheated oven for 10-12 minutes or until crust is just starting to change color. Set aside to cool completely.

The Filling: Place the water in a small saucepan. Sprinkle the gelatin on top. Set aside for 10 minutes. Meanwhile, in a large mixing bowl beat the cream cheese and powdered sugar until smooth. Add the pumpkin, cinnamon, nutmeg, ginger, cloves, salt and vanilla and beat again until smooth. Heat the gelatin mixture over the stove, whisking often, until gelatin completely dissolves. Pour into the pumpkin mixture and beat well.

In a separate mixing bowl, beat the whipping cream until soft peaks form. Gently fold into the pumpkin mixture in 3 even additions. Be careful not to deflate the whipped cream too much. Cover with plastic wrap and place in the fridge while you make the topping.

The Topping: In a mixing bowl, beat the cream cheese and powdered sugar together until smooth. Gradually add whipping cream. Beat until stiff peaks form.

To Assemble: Gently scoop pumpkin filling onto crust and smooth over until it is level and covering entire crust. Then spread the topping over the pumpkin filling with an offset spatula. Cover with plastic wrap and chill the bars in the fridge until they are set, about 4 to 6 hours. Just before serving sprinkle with the toasted pecans. Cut into bars and serve chilled. Serves 16.

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