Dessert

4 cups thinly sliced apples

1/4 cup orange juice

3/4 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 pinch salt

1/2 cup butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.

Mound sliced apples in the pie plate. Sprinkle with orange juice.

In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.

Bake in preheated oven for 45 minutes. Serve warm.

6 apple - peeled, cored and sliced

1 cup water

1 (18.25 ounce) package white cake mix

1 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Arrange apples in an even layer in bottom of baking dish. Pour water over apples.

In a medium bowl mix together cake mix, brown sugar, and cinnamon. Stir in melted butter or margarine until ingredients are thoroughly blended; mixture will be crumbly. Sprinkle mixture over apples.

Bake in preheated oven for 50 to 55 minutes.

1 (17.5 ounce) package frozen puff pastry, thawed

1 cup white sugar

3/8 cup dry bread crumbs

3 tablespoons ground cinnamon

1 pinch ground nutmeg

1 egg, beaten

4 Granny Smith apples - peeled, cored and halved

1 cup confectioners' sugar

1 teaspoon vanilla extract

3 tablespoons milk

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.

In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.

Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature.

To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.

2 cups all-purpose flour

1/4 cup white sugar

1 tablespoon baking powder

1/2 teaspoon ground nutmeg

1 teaspoon salt

2 eggs

1 cup milk

2 quarts oil for deep frying

4 large apples, peeled and cored

1/2 cup confectioners' sugar for dusting

In a medium bowl, mix together flour, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth.

Heat oil to 375 degrees F (190 degrees C) in a deep fryer or heavy bottomed deep pot or skillet.

Slice apples into 1/2 inch rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with confectioners' sugar.

Makes 20 servings

1 large loaf white bread

6 eggs

4 cups milk

1/2 teaspoon nutmeg for batter

1/2 teaspoon nutmeg for topping

2 1/2 teaspoons vanilla extract

4 cups sugar, or to taste

1 16-ounce can peaches, drained

2 cups raisins

4 tablespoons butter

Cut the bread into cubes and place in a large rectangular baking pan. Set aside.

Whip the eggs and milk together. Add the nutmeg, vanilla extract, and sugar to the egg mixture and set aside.

Dice the peaches and use a spoon to place them, along with the raisins, between the bread cubes, being careful to push them down deep.

Pour the egg mixture over the casserole of bread, raisins, and peaches. The pan will be very full, but the pudding cooks down. Place butter pats on top and sprinkle with the rest of the nutmeg.

Bake at 375 degrees F until brown, between 40 and 60 minutes. Serve warm. If you like, you can top it off with whipped cream or vanilla ice cream. Makes 12 servings.

By Susan

2 cups angel food cake, cut into ½” cubes

2 cups whole milk

3 oz. semi-sweet chocolate- chopped

2 tablespoons sugar

2 tablespoons cornstarch

¼ cup Frangelico Liqueur

1 teaspoon butter

1 teaspoon vanilla

pinch of cinnamon

pinch of nutmeg

pinch of salt

Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.

Preheat oven to 400 degrees. Place the cake cubes in a single layer on an ungreased cookie sheet. Toast for about 4 minutes, turning once or until crisp and lightly browned on all sides but soft in the inside. Cool.

In the top of a double boiler over simmering water, stir together 1¾ cups of the milk and the chocolate. Stir occasionally until the chocolate has melted. Add the sugar and stir until dissolved.

In a small bowl, stir together the remaining ¼ cup milk and the cornstarch until smooth. Add to the chocolate mixture, stirring constantly as it becomes glossy and smooth and thickens to cake batter consistency. Add the Frangelico, butter, vanilla, cinnamon, nutmeg and salt. Stir until the butter melts. Taste and adjust flavor if needed. Serve warm, topped with the croutons.