#3600 - Apple Cider Syrup

(by Shirley McNevich)

1/4 cup white sugar
2 tsp. cornstarch
2/3 cup apple cider
1 cinnamon stick
a dash of nutmeg (more if you wish)

In a saucepan add white sugar, cornstarch and apple cider--stir until smooth. Add the cinnamon stick. Place saucepan on the stove burner--cook/stir over medium heat until mixture thickens to a syrup consistency. Remove from heat. Remove and discard the cinnamon stick. Add the nutmeg--stir well. Serve over waffles or pancakes.

#3300 - Cold Apple Cider Punch

(by Shirley McNevich)

1/2 gallon fresh apple cider (cold)
1 - 2 liter bottle ginger ale (cold)

Keep apple cider and ginger ale in the refrigerator until time to serve your punch. When ready to serve, in a large punch bowl add cold apple cider and slowly pour in the cold ginger ale while stirring. Stir well.

#2926 - Apple Cider Frosting

(by Shirley McNevich)

1/4 cup softened butter
2 cups Domino's powdered sugar
1/8 cup apple cider

In a mixer add softened butter--beat. Add apple cider--beat until mixed. Slowly add powdered sugar--beat until mixed, then beat on high speed until creamy. If frosting is too thin, add a little more powdered sugar and beat again. If frosting is too thick, add a little more apple cider and beat again. Recipe can be doubled if needed.

#2785 - Apple Cider Cookies

(by Shirley McNevich)

Batter: 1 cup Domino's dark brown sugar (packed); 1/2 cup softened Parkay margarine; 1/2 cup apple cider; 2 eggs; 2 1/4 cups flour; 1 1/2 tsp. cinnamon; 1 tsp. baking soda; 1/4 tsp. salt; 2 baking apples (washed, peeled, cored and diced); 3/4 cup chopped walnuts

Glaze: 1 cup Domino's powdered sugar; 2 TBSP apple cider

In a mixer add brown sugar and Parkay--beat. Add eggs and 1/2 cup cider--beat. Add cinnamon, baking soda and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add diced apples and chopped walnuts--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes. Cool completely. Glaze: in a bowl add powdered sugar and 2 TBSP cider--stir until smooth. Glaze the cookies.

#2390 - Apple Cider Donuts

(by Shirley McNevich)

1 cup apple cider
1 cup white sugar
1/4 cup Crisco shortening
2 eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
canola oil for frying

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add baking powder, baking soda cinnamon, salt, vanilla and nutmeg--beat.  Add cider and buttermilk--beat. Add flour--beat. Flour your counter--take out a handful of dough at a time and flour the top of the dough. Roll the dough to 1/2" thick. Cut the donuts using a donut cutter (or an upside down glass). Place 3" of canola oil into a Dutch oven--heat oil to 400 degrees. Place a few donuts into the oil at a time. Fry until bottoms are browned, then flip them and brown the other sides. Place donuts on paper towels to drain. Continue with more dough and more donuts.

#1142 - Cider Fizz Punch

(by Shirley McNevich)

8 cups apple cider (NOT apple juice)
4 cups Dole pineapple juice
4 cups Tropicana orange juice
4 cups 7UP lemon lime soda
orange slices (optional)

In a punch bowl add apple cider, pineapple juice and orange juice--stir. Just before serving add the 7UP--stir. Float the orange slices on top of the punch. Makes a little more than a gallon.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#554 - Apple Butter

(by Ruth Garrett - friend)

11 cups applesauce (plain--no added sugar or cinnamon)
1/2 cup cider vinegar
6 cups white sugar
3 tsp. ground cloves
4 tsp. cinnamon
1 tsp. ground allspice
1/2 cup apple cider

Preheat oven to 400 degrees. In a large pot add all ingredients--stir well. Place pot on a cookie sheet in the oven (to catch the drips). Bake until mixture starts to bubble, then turn oven back to 300 degrees and bake for 5 hours. Remove from oven, let it cool--place into pint jars (makes about 6 jars). If you're not going to use them right away, seal the jars. Keep any open jars refrigerated.