Apple Filling Directions:
Combine 1 cup of the cider, apples, ¼ cup of sugar and cinnamon in saucepan.  Cook apples for about 5-7 minutes.  Take remaining cider and combine with the cornstarch.  Add to the apples.  Cook and stir over medium heat until thickened.  Set aside to cool.

Bake:
Preheat oven to 350 degrees Fahrenheit.  Lightly spray small size 24 cup muffin pan with cooking spray.  Line each muffin cup with 1 wonton wrapper, letting the edges hang over.  Fill each cup with apple filling.  Sprinkle tops of cups with a little sugar.  Bake in oven for 15 minutes or when wontons are brown on the edges.  Can be served with optional caramel sauce and whipped cream.

Created by  Debbie C. of Canton, MI

Directions:

Preheat oven to 400 degrees Fahrenheit.

Mix Filling and set aside.

Mix dough together.  It will be a little sticky.  Place generous amount of flour on the counter to roll out the dough so it firms up just a bit and doesn't stick to the counter.  Roll out a bit on both sides but do not overdo it.  Roll it out to about 1/2 inch thickness and a circle about 12-14 inches wide.

Spread filling over dough and roll up.  Cut in 1 inch slices and place loosely in 9 x 13 pan about 1-2 inches apart.  It may look as if you don't have enough to fill the pan, but these will expand enormously. 

To pour over the roll ups:

• 1 1/2 cup water
• 1 cup sugar

Place water and sugar in a large microwavable measuring cup that pours.  Heat for 2 1/2 minutes.  Pour it all over the roll ups until about 1/2 inch from the top (so you can handle it without spilling it to put in oven) the roll ups will look like they are drowning in the water.

Bake at 400 degrees for 30-35 minutes until the pastry is golden brown.

Created by Tami L. of Bronson, MI

Chai Spice Mixture Directions:
Combine spice mixture thoroughly. This spice mixture will be used in the Spiced Apple Base and the Crisp Topping.

Spiced Apple Base Directions:
Combine sliced apples, sugar, spice mix and flour and dump into a greased 10” deep dish pie plate. Push the apples down slightly to make room for the topping.

Crisp Topping Directions:
Combine first 4 dry ingredients and add melted butter until mixture is crumbly. Stir in toasted pecans and toffee bits. Sprinkle over apple base – it will seem like too much topping, but it all works out – just mound it in the center slightly if necessary or use a casserole dish if you prefer.

Baking Directions:
Bake at 350 degrees F for 55-60 minutes. Use a drip pan to catch any juices that might bubble over. It will be golden and crisp on top and the apples should be tender and juicy. Cool for 10 minutes before serving – a scoop of good vanilla ice cream is an excellent complement. 

By:  Heather K. of Troy, OH

Maple Praline Directions:
Place the bacon slices in a large skillet, cook over high heat, turning, until evenly browned. Drain the bacon slices on paper towels. Toast pecans in the preheated oven on an unlined baking sheet until golden brown and aromatic. Set aside to cool.

Line a baking sheet with parchment paper. Stir the maple syrup, butter and both sugars together in a large skillet over medium-high heat and cook, stirring constantly, until a foamy caramel, and a candy thermometer reads 270F. Quickly stir in the pecans. Toss the bacon strips into the mixture to coat each strip, remove the bacon with tongs and place on prepared baking sheet to cool.

Clafouti Directions:
Sift flour, sugar and baking powder into a bowl. Make a well in the center and add the eggs, maple syrup and vanilla. Mix well to form a smooth batter. Add the melted butter. Let batter stand while preparing the apples.

Peel, core and chop the apples. Raise the preheated oven temperature from 350F to 450F. Butter an 8″ round cake pan. Stir the apples into the batter and pour into pan. Bake for 30 minutes or so, until a toothpick insterted into center comes out clean. Immediately crumble maple praline bacon over top of hot clafouti. Cool in pan for 5 minutes, remove from pan onto a wire rack. Can be served warm or cold. Yum!

Crust Directions:
Mix crumbs, butter and 2 tablespoon Pioneer Golden Lt. Brown Sugar, and press mixture onto bottom of 9″ spring form pan.

Filling Directions:
Beat cream cheese, 1 cup of Pioneer Golden Lt. Brown Sugar, and vanilla together with an electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, until blended. Pour mixture over crust.

Topping Directions:
For topping, mix 1/2 cup Pioneer Golden Lt. Brown Sugar, apples, pecans and cinnamon, then gently spoon over the filling.

Bake 55 minutes or until center is almost set.

Cool on baking rack. Cover and refrigerate overnight. Gently slide a butter knife around edge or spring form pan before releasing the pan’s edging. Let stand at room temperature 15 minutes before serving. Refrigerate remaining cheesecake. Enjoy! Makes 12-16 servings.

Cake directions:
In a large bowl, mix together cake flour, Pioneer White and Brown Sugars, spices, baking powder, baking soda and salt. Add eggs, oil, buttermilk, vanilla and rum extracts into dry mixture. Beat on low for 3 minutes. Stir in applesauce, grated apples, raisins and walnuts. Pour into 3 greased and lightly floured nine-inch layer pans. Bake for 30-35 minutes or until a toothpick test comes out clean. Allow cake layers to cool fully before applying the cream cheese frosting.

Frosting directions:
In a small bowl, beat cream cheese, cinnamon, apple cider or apple juice, butter, vanilla and rum extracts until fluffy. Add Pioneer Confectioner’s Sugar. Beat until smooth. Frost the layers, stacking as you go.

After the cake is fully frosted, sprinkle the reserved walnuts on cake top (optional).

Crust:

• ¾ cup + 2 tbsp. all purpose flour
• ½ cup or 1 stick margarine or butter, softened
• ¼ cup Pioneer® sugar
• ½ tsp. vanilla

Blend together flour, margarine, sugar and vanilla until a soft dough forms. Press into an 8 inch spring form pan that has been sprayed with cooking spray. Cover bottom and about           1 ½ inches on the sides of the pan to form a nice crust.

Filling:

• 1 8-oz. package cream cheese, softened
• 1 whole egg
• ¼ cup Pioneer® sugar
• ¼ tsp. vanilla
• ¼ tsp. ground cinnamon

Blend together cream cheese, egg, sugar, vanilla and cinnamon until a smooth batter forms. Pour batter onto crust.

Topping:

• 1 small Michigan Ida Red Apple, peeled, cored and sliced
• 2 tbsp. Pioneer® sugar
• 1/8 tsp. ground cinnamon
• 1/2 cup sliced almonds

Combine apples with the sugar and cinnamon; toss to coat.  Place the apple mixture on top of the filling. Sprinkle almonds on top of apple mixture. Bake at 350 degrees for 60–70 minutes. Cool, and remove from pan to serving plate.                       

Refrigerate until service.

• 2 Michigan Apples*, cored and diced
• ½ cup red onion diced
• 2 tbsp. olive oil
• 1 tbsp. garlic - minced 
• 1 tbsp. fresh ginger - minced
• ¼ cup red wine vinegar
• 1 cup apple cider
• 1 orange (segmented out)
• 2 tbsp. Michigan honey
• 2 tbsp. diced roasted red peppers (from jar/can is ok)
• 1 tbsp. chopped cilantro
• 1 tbsp. butter
• salt and pepper to taste

*Suggested varieties: Red Delicious, Fuji, McIntosh

Use a sauce pan and heat on medium heat. Add olive oil to the pan. After the oil is warm add the onions and sauté until slightly tender which will be about 2 minutes.

Add three-quarters of the apples and lightly sauté for another minute.

Add minced garlic and ginger, and stir briefly. Deglaze pan with red wine vinegar.

Add apple cider to pan and place on medium heat and reduce sauce by two thirds.

After chutney is at correct thickness reduce heat to low and add in the peppers, the remaining apples, orange segments and the honey and stir.

Add in the butter to glaze the sauce and the cilantro. Taste sauce and adjust with salt and pepper as needed.

For the protein:

• If you want to marinate some pork or chicken here is a quick recipe that would pair nicely with the chutney:
• 1 tbsp. dijon mustard
• 2 tbsp. garlic - minced
• 2 tbsp. cilantro - chopped
• 3 tbsp. white wine
• 3 tbsp. apple cider vinegar
• ½ cup olive oil
• 2 tbsp. salt
• 1 tbsp. pepper

Blend all ingredients together and then place pork/chicken into marinade for minimum 2 hours or up to 8 hours.

Lightly coat the marinated meat with flour. Heat olive oil in a pan and then sear meat on each side for about 3-4 minutes or until cooked through.

Serve meat on a plate and top with the apple chutney.

Heat oven to 350 degrees. In a large bowl, combine butter, sugars, eggs and vanilla; beat until well blended.  In separate medium bowl, combine dry ingredients and then add apples; mix well.  Add apple mixture to first mixture, stirring gently until just blended. Fold in nuts.  Do not over mix.  Pour into greased 13 x 9 inch baking pan and bake for 30-35 minutes, or until golden brown and a toothpick inserted in center comes out clean.  Cool in pan on a wire rack.  Serve as a snack or dessert with low-fat ice cream.

Mix Apple mix into the Apple puree to make the apple cobbler mix.  Add 1-2 Tablespoons of Apple Cobbler to a parfait glass. Top with 2 Tablespoons of the almond crumble. Alternate until you end with 1 Tablespoon of the apple cobbler. Enjoy!