Homemade Applesauce

Ingredients

• 5 pounds apples, preferably a mix of tart/sweet and green/red
• 1 cup apple cider
• 2 cinnamon sticks (3 inches each)
• 1 teaspoon whole allspice berries
• ¼ teaspoon freshly grated nutmeg
• 3 to 6 tablespoons sugar or light brown sugar, to taste
• ¼ cup Calvados* or brandy (if desired)

Directions

1. Peel green apples, and remove cores and seeds; cut each apple into 8 pieces.
2. Core and remove seeds from red apples (do not peel red apples; cooking with peel will impart a beautiful rosy color to your applesauce), and cut each apple into 8 pieces.
3. Place all apples in large, heavy saucepan, and add cider, cinnamon sticks, allspice, and nutmeg. Cover and bring to boil over medium-high heat, stirring occasionally. Cook for 30 minutes.
4. Reduce heat to medium-low and continue to cook, covered and stirring frequently, until apples have completely broken down into thick sauce, about 30 minutes. Add sugar to taste, and the Calvados if desired, and cook for 10 minutes longer.
5. Pass applesauce through a food mill or a coarse sieve to remove any remaining skins and solids (discard solids). Set sauce aside to cool, or enjoy warm. Store covered in refrigerator for up to 1 week.

*Calvados is an apple brandy from the French region of Lower Normandy.

Carrots Caribbean-Style

Makes 3 servings

Ingredients

• 2 cups fresh carrot cut in julienne strips
• 3/4 cup pineapple juice
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/16 teaspoon ground black pepper

Directions

In a medium saucepan combine carrots, pineapple juice, cinnamon, nutmeg, and black pepper. Bring to boil. Reduce heat and simmer, covered, until carrots are just tender, about 15 minutes.

Homemade Cinnamon Raisin Bread

Cinnamon Raisin Bread

• 1/2 cup milk
• 1/3 cup warm water
• 1 package active dry yeast
• 1 egg
• 2 tablespoons and 2 teaspoons white sugar
• 1/4 teaspoon salt
• 2 tablespoons and 2 teaspoons margarine, softened
• 1/3 cup raisins
• 1-2/3 cups all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons milk
• 1/4 cup white sugar
• 3 teaspoons ground cinnamon
• 2 teaspoons butter, melted

Warm milk in small saucepan until it bubbles. Remove from heat and let cool until lukewarm. Dissolve yeast in warm water and set aside until frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Gradually add flour to make a stiff dough. Knead dough on a lightly floured surface, about 10 minutes. Place in greased mixing bowl and turn to coat dough. Cover with damp cloth and let rise until doubled, about 1 hour and 30 minutes.

Press or roll out on lightly floured surface into large rectangle 1/2 inch thick. Sprinkle 2 teaspoons milk over dough. Mix together 1/4 cup sugar and 3 teaspoons cinnamon, and sprinkle mixture on top of dough. Roll up tightly, about 3 inches in diameter, and tuck under ends. Place loaf into well greased 9 x 5-inch pan. Lightly grease top and allow to rise again for 1 hour.

Bake at 350 F for 45 minutes, or until loaf is lightly browned. Remove from pan and brush with melted butter or margarine. Let cool before slicing.

Peach Soup

Peach Soup

• 3 cups peaches, peeled and chopped
• 1 cup nonfat plain Greek yogurt
• 2 tablespoons orange juice
• 1/4 teaspoon vanilla extract
• 1/4 cup sliced almonds, toasted
• Fresh mint or cinnamon

In food processor, combine peaches, yogurt, orange juice (note: adjust amount of orange juice for consistency), and extract. Chill for several hours in refrigerator. Serve topped with toasted almonds and garnish.