In a large pot mix water, vinegar, sugar, cinnamon, and cloves to make syrup. When sugar has melted add apples and cook for 20 minutes. Can in pints and cover with syrup. Store in refrigerator.
With thanks to Marion Parks
Cover and bake at 350 degrees for 45-50 minutes or until tender.
Split and bake squash until tender. Scoop out squash and put in a pot with onions, celery and carrots Cover with chicken stock and simmer until tender. Puree in cold processor. Add honey, sage, salt and pepper to taste. Add cream. Serve immediately.
with thanks to Ana from Elegant Edibles.
Lightly sprinkle chicken with seasoned flour. In a large skillet, saute chicken in 2T butter until lightly brown, remove and keep warm. Saute apples until lightly browned,then set aside. Over medium-high heat, add cider and cook down to half its original amount. Whisk in mustard and cream. Cook until thickened, adding salt and pepper to taste.
Combine cooked chicken, apples, and cider sauce, and Enjoy!
Stuffed Acorn Squash
3 or 4 whole Acorn squash
1 Qt. Apples – peeled, quartered and seeded
1 1/2 cups water
1/2 cup vinegar
1 cup sugar
3 sticks cinnamon
10 cloves (in a bag)
2-3lb butternut squash (peel,seed & cut into thin slices)
2-4 apples (core, peel & slice)
Alternate layers of squash & apples in buttered baking dish
Add and mix in:
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 cup cold butter, cut in small pieces
Add 1/4 cup water
3 lbs. butternut squash
1 lb. onions
3 stalks celery
Chicken stock to cover
Fresh sage and honey to taste
2 cups heavy cream
Salt and pepper to taste
3 Boned chicken breasts, split, skinned
Flour seasoned with salt and pepper to taste
4 T butter
2 tart apples, cored and cut into rings
2 cups cider
2 T dijon mustard
2 cups heavy cream
Salt and freshly ground pepper to tast
3-4 large, cooked sweet potatoes
3 large, tart apples
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup honey
1/2 tsp ground allspice
1/2 T lemon juice
1 T bourbon or rum
toasted pecans for garnish
Pre-heat oven to 375F. Slice sweet potatoes 1/4 inch thick, then peel and slice apples 1/4-1/2 inch thick. In a small bowl, combine remaining ingredients except garnish.
In a buttered casserole dish, layer a third of the potatoes then a third of the apples. Using a spatula, spread apple layer with a third of the sugar/honey mixture. Repeat this twice.
Bake, uncovered for 50-60 minutes. Serve garnished with pecans.