Fried Apples...

4 large apples, cored and sliced
3 tbsp. butter
1/3 cup brown sugar
1/2 tsp. ground cinnamon

Cut apples into 1/4-inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top.

Apple Butter...

9 to 10 apples, cored, peeled, and chopped
2 cups sugar
2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. salt

Place everything in a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9 to 11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or freeze. Makes 2 pints.

Pumpkin Zucchini Bread...

3 eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tbps. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9X5-inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Harvest Pumpkin Butter...

1 cup canned pumpkin
1/2 cup honey
1/4 cup molasses
1 tbsp. lemon juice
3/4 tsp. ground cinnamon

In a small saucepan, combine all ingredients; mix well. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15 minutes or until thickened. Refrigerate for at least 1 hour. Excellent served on English muffins.

Autumn Fruit Salad...

1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 cups water
1 tsp. butter
1 tsp. vanilla extract
6 cups cubed unpeeled apples
2 cup halved red seedless grapes
1 cup diced celery
1 cup walnut halves

In a saucepan, combine sugar and flour. Stir in water; brin to a boil. Cook and boil until mixture thickens. Remove from heat; stir in butter and vanilla. Cool to room temperature. In a large bowl, combine apples, grapes, celery and walnuts. Add dressing and toss gently. Refrigerate until serving.

Autumn Tea...

5 individual tea bags
5 cups boiling water
5 cups unsweetened apple juice
2 cups cranberry juice
1/2 cup sugar
1/3 cup lemon juice
1/4 tsp. pumpkin pie spice

Place the tea bags in a large heat-proof bowl; add boiling water. Cover and steep for 8 minutes. Discard tea bags. Add the remaining ingredients to tea; stir until sugar is dissolved. Serve warm or over ice.

Overnight Coffeecake...

2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup buttermilk
2/3 cup butter, melted
2 large eggs
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. cinnamon

In a large mixing bowl, mix the first 7 ingredients. Add buttermilk, butter and eggs.

With an electric mixer, beat at low speed until moistened and then at medium speed for 3 minutes. Spoon batter into a greased and floured 9X13-inch pan. Combine remaining ingredients for topping and sprinkle evenly over batter. Cover and refrigerate 8 to 12 hours, or overnight.

When ready to bake, preheat oven to 350 degrees. Remove cake from refrigerator and bake 30 to 35 minutes, or until a toothpick in the center comes out clean. Best served warm.

Caramel Apple Cheesecake Pie...

1 graham cracker pie crust
1 21oz. can apple pie filling, divided use
1 8oz. pkg. creram cheese, softened
1/2 cup sugar
1 tsp. lemon juice
1/2 tsp. vanilla
3 eggs
1/2 cup caramel ice cream topping

Place crust on baking sheet. Spread half of apple pie filling in crust. Set aside.

In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer unti fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in crust.

Bake on baking sheet at 350 degrees for 30 to 35 minutes or until center is almost set. Cool for 1 hour.

Refrigerate at least 3 hours. Spread with remaining pie filling. Drizzle with ice cream topping. Store in refrigerator.

Creamy Pumpkin Pie...

1/2 cup milk
1 pkg. (6 serving size) vanilla flavor instant pudding and pie filling
1 tsp. pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups frozen non-dairy whipped topping, thawed
1 graham pie crust

In large bowl, beat milk, pudding mix and spice with wire whisk for one minute. (Mixture will be very thick) Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least two hours or until set. Store in refrigerator.