INGREDIENTS

• ¾ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white vinegar
• 1 cube chicken bouillon
• ½–1 tspn. garlic powder
• ½–1 tspn. pepper
• 2 Tbs. honey

• 1–2 apple pears; cored & sliced
• Mixed greens
• Feta cheese
• Pecans
• 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

INGREDIENTS

• 1 Tbs. olive oil
• 3 green onions; sliced diagonally
• 1 hot house cucumber; peeled, halved & cut into thick slices
• 2 granny smith apples; peeled, cored, & roughly chopped
• 1 Tbs. lime juice
• 1 tspn. lime zest
• 2 cups vegetable stock
• 2 cups plain yogurt
• Salt & pepper; to taste
• 2 tspn. fresh mint; chopped

INSTRUCTIONS

Heat oil in a saucepan over medium heat. Add onions and cook for 1 minute, or until tender. Add in the cucumber and apples and cook for 2 minutes, stirring often. Add the lime juice, lime zest, vegetable stock, salt and pepper. Reduce heat and simmer for 8-10 minutes. Transfer soup to a food processor and blend until smooth. Add in the mint and purée. Pour through a fine sieve and into a large bowl. Stir in the yogurt. Refrigerate for a couple of hours or until chilled.

INGREDIENTS

• 1, 9″ pastry shell; baked
• ½ cup packed brown sugar
• ½ cup apple juice
• 2 Tbs. butter
• 2 Tbs. cornstarch
• ¼ tspn. salt
• 4 cups ambrosia apples; thinly sliced
• 2 tspn. lemon juice
• 1 egg
• 2/3 cup evaporated milk
• ½ cup sugar
• ½ cup flaked coconut
• 2 tspn. vanilla extract
• 1 tspn. ground cinnamon
• 8 oz. cream cheese; softened
• ½ cup sugar
• ¾ cup pecans: toasted & chopped
• 1 tspn. vanilla extract
• 8 oz. frozen whipped topping; thawed
• Whole pecans; toasted, optional

INSTRUCTIONS

Line pastry shell with a double thickness of foil. Bake at 450°F for 5 minutes. Remove from the oven; remove foil. Cool pastry shell. In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, corn starch and salt; bring to a boil. Stir in the apples and lemon juice. Cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350°F for 40-45 minutes or until mixture is set. Cool on a wire rack. For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in the pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.

INGREDIENTS

• 7 Tbs. butter; melted
• 1/3 cup sugar
• ¼ tspn. vanilla
• 1 cup + 1 Tbs. flour
• Pinch of salt
• ½ cup butter; diced
• ½ cup sugar
• 2 eggs
• Pinch of salt
• ¼ cup flour
• 1 tspn. vanilla
• 1 lb. apples; peeled & diced

INSTRUCTIONS

Preheat oven to 375°F. Line a 8″ x 8″ pan with parchment paper. Mix butter, sugar, and vanilla. Add flour and salt. Press into bottom of pan. Bake for 10-15 minutes until golden brown. Let cool. Place butter in a saucepan and let brown. Set aside and let cool. Whisk sugar, eggs, and salt in a bowl. Add flour and vanilla. Gradually add in the butter. Arrange apples on the crust then pour the filling over. Bake until puffed and golden, 40 minutes. Cool completely.

INGREDIENTS

• 3 large apples
• 3 Tbs. butter
• 2 Tbs. sugar
• 1 tspn. cinnamon
• 1 cups sour cream
• 4 heaping Tbs. brown sugar

INSTRUCTIONS

Peel, core and cut apples into ½-inch-thick slices. Melt butter in a large skillet over medium-high heat. Add apples and sauté for 9 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts. Transfer apples to 4, individual 8-oz. ramekins. Top each ramekin with ¼ cup sour cream then 1 heaping tablespoon of brown sugar (evenly distributed over the top). Broil on high, 4 inches from the heat for 5-8 minutes or until bubbly and sugar is caramelized.

CHUTNEY INGREDIENTS

• 1 Tbs. olive oil
• ½ cup sweet onion; diced
• ½ cup bacon; diced
• 1 cup tart apple; chopped
• ¼ cup white wine or champagne vinegar
• ¼ cup packed brown sugar
• ¼ tspn. pumpkin pie spice

PANCAKE INGREDIENTS

• 1.75 lbs. ruby sensation potatoes; grated
• 1 cup fresh sweet onion; grated
• 2 Tbs. all-purpose flour
• 1 tspn. salt
• ½ tspn. freshly ground black pepper
• 2 eggs
• 2½ Tbs. vegetable oil; divided
• Sour cream; for serving

INSTRUCTIONS

To make chutney, heat olive oil in a saucepan over medium heat. Add the onion and cook until it begins to turn translucent. Add bacon and cook until bacon is brown and has rendered most of its fat. Add remaining chutney ingredients. Bring to a boil; reduce heat and simmer, covered, for 50 minutes. While chutney is simmering, begin preparing the potato pancakes by spreading the potato and onion between several layers of paper towels; let stand for 15-30 minutes or until potato is barely moist, pressing occasionally to remove as much moisture as possible. Combine flour, salt, pepper, and eggs in a large bowl. Stir in potato and onion. Heat about 2 tspn. oil in a large nonstick skillet over medium-high heat. Spoon 2 Tbs. potato mixture for each of 6 pancakes onto pan. Cook 2 minutes on each side or until golden. Repeat procedure with the remaining oil and potato mixture. Remove chutney from heat. Serve alongside potato pancakes with sour cream, if desired.