Bake 7-9 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove to cooling grid and cool completely. Tint apple butter with red icing color, if desired. Spread whole cookies with apple butter; if desired, lightly dust cookies with cut-outs with confectioners' sugar and gently sandwich cookies together.
Makes about 32 sandwich cookies.
Cinnamon Glazed Apples3 medium Granny Smith apples3/4 cup apple juice1 jar (3 oz.) Cinnamon Drops Sprinkles1/4 cup firmly-packed brown sugar1 tablespoon chopped walnuts, toasted2 tablespoons raisins Pinch of salt4 oz. (1/2 8-oz. package) cream cheese, softened2 tablespoons confectioners' sugar Pinch nutmeg (optional)
Preheat oven to 350 degrees F.
Cut a small amount off top and bottom of each apple so it will stand up. Cut apple in half horizontally. Scoop out core, leaving about 1/4 in. at the edges. Do not core all the way to the end of the apple. Pour juice and cinnamon drops into the bottom of a 9 in. square baking dish. Arrange apple halves in baking dish. In small bowl, stir together brown sugar, walnuts, raisins and salt. Pack about 2 tablespoons of mixture into hollowed core of each apple.
Bake 40-45 minutes, basting with juice every 10 minutes, until apples are easily pierced with a fork. Cool.
In small bowl, beat cream cheese with electric mixer until creamy. Add confectioners' sugar and nutmeg; beat until smooth. Pipe onto cooled apples, or along side of plate.
Makes 6 servings.
Harvest Sweet Potato Cakes1-3/4 cups all-purpose flour2 teaspoons ground cinnamon, divided1 teaspoon baking soda3/4 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground nutmeg, divided1/4 cup (1/2 stick) unsalted butter, softened1 cup granulated sugar2 eggs1 can (15 oz.) sweet potatoes, drained and mashed (about 1 cup)1/4 cup buttermilk1 bag (12 oz.) white Candy Melts candy, melted Assorted Autumn sprinkles and colored sugars
Preheat oven to 350 degrees F. Spray Autumn Harvest Pie Pan with vegetable pan spray.
In medium bowl, combine flour, 1 teaspoon cinnamon, baking soda, baking powder, salt, and 1/4 teaspoon nutmeg. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with sweet potatoes and buttermilk, mixing thoroughly after each addition. Fill pan with 1-1/2 tablespoons batter (about 1/2 full), spreading batter to edges of cavities.
Bake 7-9 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely before decorating.
In small bowl, combine melted candy with remaining cinnamon and nutmeg. Dip half of each single (not sandwiched) cake into candy mixture; add sprinkles and sugars. Place on parchment paper until set.
Makes about 24 cakes.
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