Combine apple cider and brandy or apple jack in a large saucepan.
Stir in sugar; add cloves and cinnamon.
Heat over low heat until just warm.
Transfer to a punch bowl.
Float apple and lemon slices on top.
Heat water, sugar, cinnamon and nutmeg until very hot and sugar is dissolved.
Dissolve cornstarch in small amount of cold water.
Add to other mixture and cook until very thick.
Cool in refrigerator.
Add apples to cool mixture.
Use these apples for apple pie.
Apple Jack is best when you prepare the day before.
urn chicken pieces and divide apple slices evenly on top of
about 8 minutes. Stir in apple jack, boil 1 minute.
Heat
round the pheasants. Pour the apple jack over all and light it
Combine first three ingredients.
Place in the refrigerator and chill at least 2 hours.
Add Ginger ale just before serving.
Also add Apple Jack Liqueur to taste if you like just before serving.
edium heat.
Add the apple mixture; cook 8 minutes, stirring
Add thyme, salt, pepper, and apple brandy; stir to blend. Return
In a mixing glass, combine crushed ice, vodka and applejack brandy. Stir and strain into 2 chilled cocktail glasses. Top with a splash of Calvados, garnish with a lady apple and serve.
x 13 pan. Place apple mixture over bread. Pour custard
Pour whiskey and sour apple schnapps into a shot glass and serve.
Pour whiskey into a wide shot glass. Top with apple juice.
ind that all overnight oatmeal recipes stick to the sides of
Whisk all ingredients in a bowl.
Place meat in zip-loc type plastic bag and our marinade over.
Seal bag and refrigerate for 2-6 hours.
Remove meat and cook as desired, using reserved marinade as noted above.
lass jar with 8 cups apple juice.
Add sugar, yeast
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Stir apple cider, honey, cider vinegar, and
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Add the butternut squash, apple, broth and water. Bring to