Listen Monday through Friday for "Apple Talk with Katie".
Each day, there will be something new, whether it's a recipe, a fun craft, or even apple drinks. All of these recipes and crafts are made with Sacia's apples.

Sacia Echo Lodge Orchard, a half mile off Highway 35 Between Centerville and Winona and the Decorland Apple Stand, half mile South of Galesville on Highway 53.

Please send any comments and/or recipes to: kboone@winonaradio.com

Apple Coconut Cream Puffs
Sunday, September 28, 2008
INGREDIENTS

Cream Puff Shells:
1/2 cup butter
1 cup boiling water
1 cup sifted all-purpose flour
few grains salt
4 eggs

Filling:
1 cup whipping cream
1 cup cooked diced apples
1/4 cup sugar
1/2 tsp cinnamon
1 cup flaked coconut

DIRECTIONS

Bring butter and water to a boil. Combine flour and salt, add all at once to boiling mixture. Cook and stir until mixture forms a smooth, compact mass. Remove from heat. Add unbeated eggs, one at a time, beating vigorously after each addition. Drop by tablespoonfuls onto greased baking sheet 2 inches apart, making 18 mounds. Bake at 400 for 35 minutes or until golden brown and set. Cool. Slit each puff near the bottom and fill, then dust tops with confectioner's sugar.
For filling, whip cream, then combine apples, sugar, and cinnamon. Fold into whipped cream with coconut.

Baked Cider Applesauce
Sunday, September 28, 2008
INGREDIENTS

5 lbs apples
1 cup firmly packed brown sugar
1 cup apple cider
1/4 tsp nutmeg

DIRECTIONS

Pare and core apples, slice into eighthsl. Place in large baking dish. Heat sugar and cider, stirring until sugar dissolves. Remove from heat, add a dash of lemon juice and the nutmeg, pour over apples. Cover and bake at 350 for 45 minutes. Break up with a fork or food processor to desired consistancy. Makes about 3 pints.

Applesauce Oatmeal Cookies
Sunday, September 28, 2008
INGREDIENTS

2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups rolled oats
1 cup firmly packed brown sugar
3/4 cup shortening
1 cup sweetened applesauce
1/2 cup raisins

DIRECTIONS

Mix and sift flour, baking soda, salt, and spices. Add remaining ingredients. Beat until smooth, about 2 minutes. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12 to 15 minutes.

Ham and Apple Sliced Dixie
Sunday, September 28, 2008
INGREDIENTS

1 center slice ready-to-eat ham, 1 1/2 inches thick
1/2 cup crunchy peanut butter
4 red apples
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/8 tsp cloves
1/4 tsp nutmeg
1/8 tsp allspice
1/4 cup golden raisins

DIRECTIONS

Slash fat edges of ham, place in open roasting pan. Spread with peanut butter. Core and slice apples, but do not peel, set slices in one or two rows on hame slice and around ham. Combine brown sugar, spices, and raisins, scatter over apples. Bake at 375 for 45 minutes.

Applesauce Walnut Cake
Sunday, September 28, 2008
INGREDIENTS

2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp allspice
1 1/2 tsp cinnamon
1 tsp nutmeg
1/2 cup shortening
1/4 cup sugar
3/4 cup corn syrup
1 egg, slightly beaten
1 cup thick applesauce
1 cup coursley chopped walnuts

DIRECTIONS

Mix and sift flour, baking soda, salt, and spices. Cream shortening and sugar. Add corn syrup gradually, beating after each addition. Add egg, beat until light and fluffy. Add sifted dry ingreidients alternately with applesauce. Stir in walnuts. Bake in greased and floured square cake pan at 350 for 50 to 60 minutes.

Turkey Apple Casserole
Sunday, September 28, 2008
INGREDIENTS

1/4 cup chopped onion
2 cans cream of chicken soup, undiluted
2 cups cubed, cored, and unpeeled apples
2 cups cubed, cooked turkey
1/3 cup raisins
2 T butter
1/4 tsp nutmeg
Pastry, using 2 cups flour

DIRECTIONS

Heat oven to 425. Saute onion in butter until tender. Combine onion, soup, and next four ingredients, spoon into 6 individual or one 2-quart casserole dish. Prepare pastry, roll to 1/8 inch thick, and cut to fit over casserole. Make decorative slits for steam to escape. Lay pastry over casserole, tuck edges under to fit. Seal with tines of fork. Bake 30 minues or until golden brown.

Apple Cranberry Citrus Waldorf
Sunday, September 28, 2008
INGREDIENTS

1 egg
1/2 cup sugar
1 T grated orange peel
2 T cranberry juice cocktail
1/2 cup whipping cream, whipped
3 cups diced apples
1/2 cup chopped celery
1/2 cup broken walnuts
1 8-oz can jellied cranberry sauce, chilled and cubed

DIRECTIONS

Beat egg in saucepan. Add sugar, orange peel, and cranberry juice cocktail. Cook and stir over low heat until thick, 5 to 8 minutes. Cool well. Fold in whipped cream. Chill. Combine apple, celery, and walnuts. Fold in dressing. Garnish with cranberry cubes. Serve in lettuce cups.

Baked Apple Almond Delight
Sunday, September 28, 2008
INGREDIENTS

1 cup sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 T sugar
2 T shortening
6 T milk
1 egg
2 tart apples, thinly sliced
1/4 cup honey
1/2 tsp cinnamon
1 T soft butter
1/2 cup slivered blanched almonds
Cream

DIRECTIONS

Mix and sift flour, baking powder, salt, and sugar. Cut shortening into flour mixture. Stir in milk and egg. Spread in bottom of greased 8-inch square baking pan. Arrange apple slices over dough. Blend together honey, cinnamon, butter, and almonds. Spread over apples. Bake at 450 for 15 mintues. Reduce temperature to 300 and continue baking 10 minutes or until apples are tender. Serve warm with cream.

Apple Stuffing
Sunday, September 28, 2008
INGREDIENTS

1/4 cup butter
1/3 cup finely chopped onion
1 cup finely chopped celery
2 1/2 cups finely chopped, pared apples
7 cups herb seasoned croutons
1/4 cup brown sugar, firmly packed
1 cup whole berry cranberry sauce
1/2 cup orange juice
1/2 cup raisins
1 tsp salt

DIRECTIONS

Melt butter in large saucepan over low heat. Add onion, celery, and apples. Cook until almost tender, stirring frequently. Remove from heat. Add sugar, cranberry sauce, orange juice, raisins, and salt, stirring until combined. Add croutons all at once, tossing lightly until croutons are evenly and thoroughly moistened.
This recipe may be used to stuff poultry or baked seperately in a tightly covered casserole in a 350 oven about 30 minutes or until heated through.

Raw Apple Cake
Sunday, September 28, 2008
INGREDIENTS

4 cups peeled, sliced apples
2 cups flour
2 cups sugar
1 tsp salt
1 1/2 tsp baking soda
2 eggs, beaten
2 tsp cinnamon
3/4 cup oil
2 tsp vanilla

DIRECTIONS

Mix sugar and apples in a large mixing bowl, set aside. Mix dry ingredients with apples. Add eggs, oil, and vanilla. Pour into greased 9x13 pan. Bake 50 minutes in 350 degree oven. Top with favorite frosting.

Molasses Apple Jems
Sunday, September 28, 2008
INGREDIENTS

1 cup yellow corn meal
1 1/2 cups sifted all-purpose flour
3 T sugar
1/2 tsp salt
3 T baking powder
1 cup milk
1 egg, beaten
4 tart applse, pared, cored, and chopped fine
2 T molasses

DIRECTIONS

Mix and sift corn meal, flour, sugar, salt, and baking powder. Combine milk and eggs, add to dry ingredients and mix well. Add apples and molasses. Fill hot, greased muffin or gem pans 2/3 ful and bake at 400 for 20 to 25 minutes.

Swedish Apple Meringue "Cake"
Sunday, September 28, 2008
INGREDIENTS

Crust:
1/3 cup butter or margerine
3 T sugar
2 egg yolks
3/4 cup sifted all-purpose flour
1/2 cup choped roasted almonds
1 T grated lemon peel
1 T lemon juice

Filling:
4 to 6 medium apples
1/3 cup sugar
1 1/2 T lemon juice
1/2 cup raspberry jam

Meringue:
2 egg whites
few grains of salt
4 T sugar

DIRECTIONS

For crust, cream butter or margerine and add 3 T of sugar while continuing to cream. Add egg yolks, mix well. Add flour, almonds, lemon peel, and 1 T lemon juice. Blend well. Press on bottom and sides of 9-inch pie pan. Brush with a little unbeaten egg white. Bake at 350 for fifteen minutes or until golden brown.
For filling, pare and core apples, cut into eighths, combine with sugar and lemon juice in a saucepan, cover and cook over medium heat until tender. Spread jam evenly over baked crust, arrange apples on top.
For meringue, beat egg whites with salt until stiff but not dry. Add remaining sugar, 1 T at a time, while continuing to beat. Mound over apples. Return pie to oven for about 18 minutes or until meringue is slightly browned.

Apple-Acorn-Cabbage Bake
Sunday, September 28, 2008
INGREDIENTS

2 large acorn squash
1/2 lb sausage meat
2 T butter or margerine
1 medium onion, chopped
1 apple, pared and chopped
2 cups shredded green cabbage
2 T slivered almonds
3/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp sage

DIRECTIONS

Cut acorn squash in half lengthwise and scoop out seeds and fibers. Place in baking pan, cut side down, and add 1/2 inch of water. Bake in 400 degree oven for 20 minutes. Cook sausage meat in skillet until browned. Drain off excess fat and add butter to pan. Add onion, apple, cabbage, and almonds. Cook until vegetables are tender, add seasonings and mix well. Turn squash halves cut side up and fill center with vegetable mixture. Return to baking pan and bake for 30 minutes longer.

Apple-Cheese Pudding
Sunday, September 28, 2008
INGREDIENTS

1 11-oz can condensed cheddar cheese soup
1/2 cup packed brown sugar
1 cup milk
1/2 tsp ground cinnamon
2 T butter or margerine
6 cups toasted bread cubes (about 9 slices)
1/2 cup chopped almonds
1/2 cup raisins
2 cups sliced, peeled apple
1/2 cup shredded Monterey Jack or cheddar cheese

DIRECTIONS

In a saucepan, combine soup, milk, brown sugar, and cinnamon. Bring to a boil, reduce heat. Simmer 2 minutes to blend flavors. Add butter, toast, almonds, and raisins. Spoon half of soup mixture into the bottom of a 1 1/2 quart casserole dish, top with apples and remaining toast mixture. Cover, bake at 350 for 25 minutes, or until hot. Uncover. Sprinkle with cheese. Bake another 5 minutes, serve with whipped cream.

Apple Drop Cookies
Sunday, September 28, 2008
INGREDIENTS

2 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1 cup finely chopped walnuts
1 cup finely chopped unpeeled red apple
1 cup raisins, chopped
1/2 cup soft butter or margerine
1 1/3 cups light brown sugar, firmly packed
1 egg, unbeaten
1/4 cup apple cider

DIRECTIONS

Preheat oven to 400. Lightly grease cookie sheets. Sift flour with baking soda, salt, and spices into large bowl. Stir in walnuts, apple, and raisins, set aside. In the large bowl of your electric mixer, at medium speed, cream butter and sugar until light and fluffy. Add egg and apple juice, beat until combined. Stir in flour mixture, mix well. Drop by tablespoonfuls, 2 inches apart, onto cookie sheets. Bake 8 minutes or until golden brown.

Apple Cider Stew
Sunday, September 28, 2008
INGREDIENTS

2 lbs beef stew meat, cut into 1 inch cubes
3 T cooking oil
3 T all purpose flour
1/4 tsp dryed thyme, crushed
2 cups apple cider
2 T vinegar
3 potatoes, peeled and quartered
4 carrots, quartered
2 onions, sliced
1 stalk celery, sliced

DIRECTIONS

In a large saucepan, brown the meat in hot oil. Combine flour, thyme, 2 tsp salt, and 1/4 tsp pepper, add to meat. Stir in cider, vinegar, and 1/2 cup water. Cook and stir until boiling. Reduce heat, simmer covered until meat is tender, 1 1/2 to 2 hours. Add remaining ingredients and cook until vegetables are tender, about 30 minutes.

Apple Honeyed Marmalade
Sunday, September 28, 2008
INGREDIENTS

2 cups dice, peeled apples
2 cups diced, peeled carrots
1 cup diced, peeled peaches
2 T grated lime zest
juice of 2 large limes
2 cups sugar
1 cup honey

DIRECTIONS

Combine all ingredients in order, mixing well. Set over low heat and bring slowly to boiling, stirring frequently. Simmer until thick. Stir frequently to prevent scorching as the mixture thickens. Pack in hot, sterilized jars and process in hot water bath 10 minutes. Makes about 3 pints.

Apple Date Pie with Cheese Crust
Friday, September 26, 2008
INGREDIENTS

pastry
6 to 8 tart apples
6 dates, pitted
1/2 cup brown sugar
1/2 lemon
1/4 tsp salt
2 T butter

DIRECTIONS

Prepare favorite pastry recipe, using 2 T grated snappy cheese for 2 T of the shortening. Divide, roll out half for bottom crust and line a glass baking plate. Peel apples, remove core, and slice. Slice the dates. Arrange apples in plate, also dates. Add sugar, juice, and grated lemon rind, and salt. Dot with butter. Roll out remaining crust and cover. Pierce and bake at 375 for 45 minutes.

Apple Dumplings
Friday, September 26, 2008
INGREDIENTS

2 cups sifted cake flour
2 tsp baking powder
1 tsp salt
4 T shortening
2/3 cup milk
4 tart apples
2 cups sugar
3/4 tsp cinnamon
6 T butter
2 tsp lemon juice
1 1/2 cups brown sugar
2 cups water

DIRECTIONS

Sift together flour, baking powder, and salt in mixing bowl. Cut in shortening until mixture is consistancy of course corn meal. Add enough milk to make a soft dough, stirring vigorously. Make a dough that can easily be rolled into a 1/8 inch thick sheet. Pare, core, and halve the apples. Place each apple half on a square of dough large enough to wrap it in. Combine 1/2 cup of the granulated sugar with cinnamon and sprinkle each apple half with 1 T of it. Dot generously with butter and add 1/4 tsp lemon juice to each. Fold the squares of dough up around each apple half and place in a shallow bakign dish. Meanwhile, cook together for 10 minutes the remaining sugar, butter, brown sugar, and water. pour syrup over dumplings, bake at 375 for 45 minutes. Makes 8 servings.

Cheese Crumble Apple Pie
Friday, September 26, 2008
INGREDIENTS

1 package pie crust mix
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 tsp cinnamon
3 T butter
2 cups shredded cheddar cheese
3 lbs cooking apples, peeled and sliced
1 T flour
dash nutmeg

DIRECTIONS

Crumble topping: measure 1 cup of pie crust mix and combine iwth sugars and cinnamon. Cut in butter thoroughly. Set aside.
Mix 1 cup cheddar cheese into remaining pie crust mix. Blend with 2 to 2 1/2 T water. Roll dough and line a 9 inch pie plate. Add apples, sprinkling with flour and nutmeg. Sprinkle remaining 1 cup cheddar cheese over all. Top with crumble mixture. Bake at 375 for about 40 minutes or until apples are tender.

Snappy Apple Dip
Friday, September 26, 2008
INGREDIENTS

1 cup mayonnaise
1/2 cup ketchup
2 T lemon juice
1 T dry mustard
2 T prepared horseradish
2 T sugar or to taste
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1/2 tsp salt

DIRECTIONS

Combine all ingredients and mix well. Chill. Makes 1 1/4 cups. Serve as a dip for unpeeled red apple slices.

Apple Cake
Friday, September 26, 2008
INGREDIENTS

2 eggs
2 cups sugar
1 tsp vanilla
2 tsp salt
1 1/2 tsp baking soda
1/2 cup shortening
1/2 cup water
2 cups flour
1 T cinnamon
3 T butter
1 egg
1/2 cup brown sugar
1 tsp rum extract

DIRECTIONS

Cream first 6 ingredients, add next 3, then stir in 4 cups diced apples, and 1/2 cup chopped nuts. Pour into a 9x13 pan and bake at 350 for 50-60 minutes. Melt butter in a small skillet. Beat egg and combine with brown sugar. Add to butter. Cook slowly over very low heat until thickened. Add rum extract. Cool and mix with 4 1/2 oz carton of whipped topping. Refrigerate. Keeps well for several days.

Cottage Cheese Waldorf
Friday, September 26, 2008
4 cups cottage cheese
1 1/2 tsp salt
1 T sugar
2 T lemon juice
1 cup light cream
2 envelopes unflavored gelatin
1/2 cup cold water
salad greens
4 or 5 tart red apples
1 cup diced celery
1/2 cup broken walnuts
mayonnaise

DIRECTIONS

Combine cottage cheese, salt, sugar, lemon juice, and cream and mix well. Sprinkle gelatin on cold water, dissolve over boiling water, stir into cheese mixture. Stir into 5-cup ring mold which has been rinsed in cold water. Chill until firm. Unmold onto salad greens, dice unpeeled apples, combine with celery and walnuts, add mayonnaise to taste and fill center of ring mold.

Unbaked Oatmeal Apple Cookies
Friday, September 26, 2008
INGREDIENTS

1/2 cup butter
2 cups sugar
pinch salt
1 tsp vanilla
1 cup grated apple, unpeeled
3 T cocoa
1 cup chopped nuts
3 cups quick oatmeal

DIRECTIONS

Melt butter, add sugar, cocoa, grated apple, and salt. Bring to a boil and boil one minute. Remove from heat and add oatmeal, nuts, and vanilla. Drop by teaspoonful on wax paper. Let dry overnight then roll in powdered sugar. Keep refrigerated.

Apple Charlotte
Friday, September 19, 2008
INGREDIENTS

3/4 cup plus 2 T clarified butter
4 lbs Golden Delicious apples, peeled, cored, and medium diced
salt
1/2 cup light brown sugar
1/4 tsp cinnamon
pinch of nutmeg
1 T grated lemon peel
1 cup apricot jam
1 tsp vanilla
2 T dark rum or cognac
12 slices brioche bread, about 1/2 inch thick with crust removed
2 cups whipped cream
confectioner's sugar
fresh mint sprigs

DIRECTIONS

In a large saute pan over medium heat, add 2 T of the butter. Add the apples and season with salt. Cook for 2 minutes, then add brown sugar, cinnamon, nutmeg, lemon peel, 1/2 cup of the apricot jam, and vanilla. Continue to saute until apples are golden, about 4 minutes.
Carefully remove the pan from the heat, add the rum, and ignite. Place the pan back over the heat and shake the pan until the flame dies out. Continue to cook for 2 minutes or until liquid is absorbed and apples are tender.
Preheat oven to 425. Butter a 6 cup charlotte mold with 1 tsp of the butter. Line sides and bottom of the mold with parchment paper. Brush both sides of the bread with the remaining butter. Form a square using 4 pieces of the bread. Place the charlotte mold, topside down, and with a serrated knife, cut around the mold to make a circle for the bottom of the mold, reserving the trimmings. Repeat process again for top of mold. Slice the remaining bread in half.
To assemble, place 1 circle of the bread on the bottom of the prepared mold. Line the sides of the mold with slices of bread, pressing slightly to adhere to the sides. Spoon a third of the apple mixture onto the bottom, place some bread scraps over top. repeat with remaining ingredients, making sure apples are the last layer. Place the remaining circle on top and press firmly.
Place the mold on a parchment lined baking sheet. Place a small piece of aluminum foil over the top of the mold to prevent top from over-browning. Bake for 30 minutes or until sides are golden brown. Remove foil during last 5 minutes of baking. Several times during the cooking process, use the back of a spoon to press top firmly.
Remove from oven and rest 1 hour. Run a knife around the edge of pan and unmold onto a platter.
In a small saucepan, over medium heat, warm the remaining apricot jam. Brush entire mold with warmed jam.
Slice into individual servings. Garnish with a dollop of the whipped cream, confectioner's sugar, and fresh mint.

Brandy Apples with Goat Cheese
Friday, September 19, 2008
INGREDIENTS

1 baguette
1/4 cup olive oil
salt and pepper
1 T butter
1 green apple, sliced
2 T brandy or apple vodka
1 cup softened goat cheese

DIRECTIONS

Preheat oven to low broil.
Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper. Place on cookie sheet.
In a small saucepan, melt butter and add apple slices. When apple is coated, add brandy and toss gently and cook for about 3 minutes or until apples are slightly soft. Remove from heat.
To construct, place 1 apple slice on a toast round and spoon about 1 T of goat cheese on top. When all of them are complete, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, this will happen quickly.

Double Apple Mojito
Friday, September 19, 2008
INGREDIENTS

Small handful fresh mint, about 10 leaves
1 cup ice cubes
Splash of simple syrup (equal parts water and sugar, heat until dissolved, cool)
1/4 cup apple juice
1/3 cup vodka
2 red apple slices, for garnish
2 green apple slices, for garnish

DIRECTIONS

In a tall glass, crush mint leaves with a muddler. Top with ice, syrup, apple juice, and vodka. Garnish with apple slices.

Caramel Apple Egg Rolls
Friday, September 19, 2008
INGREDIENTS

3 Granny Smith apples, peeled, cored, and finely diced
2/3 cup sugar
1/3 cup bourbon
2 T unsalted butter
1 tsp vanilla
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
pinch cloves
1 heaping T finely diced dandied ginger
12 lumpia wrappers
1 egg, beaten with 1 T cold water
vegetable oil for deep frying
2/3 cup powdered sugar
vanilla ice cream, as accompaniment

DIRECTIONS

To prepare filling, toss apples with about 1 T of the sugar and set aside. Place the remaining sugar in a large saute pan and cook over high heat and cook, without stirring, until sugar starts to caramelize and turns golden brown, about 3 minutes. This happens quickly, so don't leave the stove. Add apples and toss to coat. Remove pan from heat, add the bourbon, and return to heat. Bring to a boil, add butter, vanilla, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer to a large bowl and let ocol until tepid. Add candied ginger and mix well.
To prepare egg rolls, place 1 lumpia wrapper on a flat surface with a corner pointing towards you. Place a heaping tablespoon of the filling in the middle of the wrapper, making sure there are is 1/2 an inch free from the corner closest to you. Fold the corner over the filling, fold the corners over, and roll to opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal, and continue with remaining filling and lumpia wrappers.
Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees. Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with remaining rolls.
Serve warm or at room temperature with vanilla ice cream.

Apple Crostini with Fontina
Friday, September 19, 2008
INGREDIENTS

2 Granny Smith apples
2 Golden Delicious apples
4 T butter
1/2 medium red onion, chopped finely
2 T poppy seeds
2 oz grappa
4 thick slices country-style bread
4 thin slices Fontina cheese

DIRECTIONS

Peel, core, and cube apples into 1/4 inch dice. In a 12-inch saucepan, heat butter until foam subsides. Add onions and cook until soft and golden brown, about 8 minutes. Add apples and poppy seeds and cook until edges are softened, about 5 minutes. Add grappa and lower heat. Meahwhile, grill or toast bread on both sides and place on serving platter. Place a slice of cheese on each piece of bread and top with apples.

Hot Apple Cider Toddy
Friday, September 19, 2008
INGREDIENTS

3 cups apple cider
1 stick butter, softened
1/4 cup light brown sugar, packed
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves
8 graham crackers
1 tsp pumpkin pie spice
2 tsp rum extract
2 cups non-dairy whipped topping
4 whole cinnamon sticks
4 shots bourbon whiskey

DIRECTIONS

Heat apple cider in a nonreactive saucepan.
In a bowl, combine the butter, brown sugar, nutmeg, cinnamon, and cloves. Whip the butter until it is creamy and ingredients are incorporated. Place graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine rum extract with non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and and some of the butter mixture. Pour 1 shot of whiskey into the glass. Ladle the hot cider to fill the glass and top with rum-flavored topping. Sprinkle graham cracker crumb mixture on top. Serve warm and toasty.