Ingredients
· 1 gallon Apple Cider (preferably filtered, but not necessary)
· ½ cups Brown Sugar
· 2 teaspoons Allspice, Whole
· 3 teaspoons Cloves, Whole
· 4 sticks Cinnamon
· 2 dashes Nutmeg
· 1 whole Orange, Cut In Half

Instructions
Pour cider into crock pot. Stir in brown sugar.

In a coffee filter or cheesecloth, place the allspice, cloves, cinnamon and nutmeg. Carefully fold up the coffee filter, making sure none of the spices can fall out. Tie up with butcher’s twine and place into the cider.

Slice an orange in half and place sliced side down into the cider. Cover and heat on low for several hours before guests arrive, or can be heated on high for an hour or two until it’s hot enough and then turn the heat down to low.

Keep spice bag and orange halves in the cider the entire time.

Recipe Source: [Only admins are allowed to see this link]

Ingredients
1 cup of butter
1 cup of sugar
1 egg
2 tables spoons of orange juice
2 1/2 cups of flour
1 teaspoon baking powder
1 tablespoon of vanilla

Instructions
Combine butter, sugar and egg until creamy. Add in orange juice and vanilla until well mixed. Add in the flour and baking powder. Divide into thirds making the thirds slightly flattened balls and refrigerate each in tinfoil for 2-3 hours. Preheat oven to 400 degrees Farenhiet. Take each third one at a time and roll it out. Cut with cookie cutters! (We have a cookie stamper that makes small cookies. I think it also extrudes? Been a while since I've seen that thing) Place onto cookie sheet and back for 6-10 minutes! After done cooling, decorate with colored sugar sprinkles! You can also do this before cooking both work!

Serves 6-8

Ingredients

8 eggs, separated
1/2 lb sugar
8 oz whisky
8 oz cold, brewed coffee
5 oz whipping cream
Freshly grated nutmeg

Instructions

1. Combine the egg yolks and sugar on top of a double boiler or in a bowl which just fits on top of but not in a saucepan of gently simmering water.
2. Beat the mixture well on a low to medium speed with an egg beater or with a whisk until it is very light and fluffy.
3. Remove the pan from the simmering water and continue to beat until the mixture cools to room temperature.
4. Stir in the whisky and coffee.
5. In a separate bowl, beat the cream until just stiff. Fold it into the cold egg yolk mixture and chill.
6. Just before serving, beat the egg whites until stiff and fold them into the eggnog.
7. Serve in goblets or mugs with nutmeg sprinkled on top of each.

Ingredients:
3 eggs
2 tsp. vanilla extract
Pinch of salt
120g (roughly 1/2 cup) softened cream cheese
120g (roughly 1/2 cup) white chocolate
Powdered sugar (for dusting)

Materials:
6 to 8-inch round cake pan
Parchment paper
Oil to brush on parchment paper
Rimmed baking pan
Electric mixer

Instructions
Preheat the oven to 350F.
Line a round cake pan (6 to 8 inches) with oiled parchment paper. Trace your pan to fit the parchment neatly along the bottom. The oiled parchment paper around the edge should be taller than the edge of the pan, to allow room for the cheesecake to rise.
Separate the eggs, reserving egg whites in a large bowl.
Add salt and vanilla extract to the egg yolks; mix well.
Using a double boiler or microwave, melt the white chocolate.
Add cream cheese, slowly melting and combining with the melted white chocolate.
Remove from heat; stir egg yolk mixture into chocolate and cream cheese mixture.
In the separate large bowl, using an electric mixer, whip egg whites until firm peaks form.
Slowly blend the meringue into the cream cheese/chocolate/egg yolk batter, 1/3 at a time, until there are no streaks of white meringue.
Pour the batter into the oiled parchment paper-lined cake pan.
Lightly drop the pan on the counter a few times to raise some air bubbles to the surface.
Place the cake pan on a rimmed baking pan and pour hot water in the baking pan to surround the cake pan.
Bake at 350F for 15 minutes.
Lower the temperature to 325F; bake for 15 minutes.
Turn off the oven, but do not remove the cake; bake with the remaining heat for 15 minutes.
Place on a wire rack to cool.
Dust with powdered sugar.

Ingredients:

1 can of coconut cream
2 cans of coconut milk
1 can of evaporated milk
1 can of condensed milk
1 table spoon of cinnamon
1 table spoon of nutmeg (or allspice)
1 1/2 cup of rum of choice (coconut rum goes amazing o if you don't like rum you can add 1 cup of amaretto)

Instructions

Mix together and chill before serving.  

Ingredients
*1 large head cabbage, 3 to 4 pounds

*1 pound ground chuck

*1/2 pound ground pork

*1 cup raw rice, rinsed

*1 (1.4-ounce) package dehydrated onion soup mix (I personally use the Podravka stuffed cabbage and pepper mix , and would recommend it over the dried onion soup if the international section of your local grocery store carries it. )

*1 (32-ounce) jar sauerkraut, rinsed and drained

*6 smoked ribs or ham hock or other smoked meat (Optional!)

*1 (8-ounce) can tomato sauce (I personally use tomato paste instead of sauce because it's a bit thicker. GOYA has both tomato sauce and paste. I recommend that brand if you can find it, otherwise Contadina is good too!)

*1 (10-3/4-ounce) can tomato soup (You can also use dehydrated Cream of Tomato Soup if it is easier to find.)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Prep Time: 20 minutes
Cook Time: 180 minutes*
Total Time: 200 minutes

*From experience it takes less time to cook if you aren't including the ribs. (The last time I tried this recipe, I think it only took an hour for me to fully cook it without the ribs. Note that I have a convection oven. XD)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Instructions
1. Steam cabbage until outer leaves are limp. Remove leaves, and continue.

2. With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don't use for rolling.

3. Mix ground chuck, ground pork, rice and onion soup mix. Adding a little water will make mixture easier to handle. Heap 2 tablespoons on each leaf, fold top of the cabbage leaf up over meat, then fold sides to the center, and roll away from yourself to encase completely. Repeat until meat filling is gone.

4. Heat oven to 350 degrees Fahrenheit. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.

5. Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.

6. Layer on the cabbage rolls, seam side down. Cut the smoked ribs into pieces, if using, otherwise space the smoked meat of choice between the cabbage rolls.

7. Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls but not over the top.

8. Cover casserole dish and bake 1 hour. Then reduce temperature to 325 degrees and bake for 2 more hours. Let sit 20 to 30 minutes before serving. Freezes well.

Ingredients

Buns:
1 kg flour
500 ml of milk
4 eggs
250g sugar
50 g butter
50 ml of oil
50 g of fresh yeast
lemon peel, orange peel,
a pinch of salt
FILLING:
sifted flour (about 250 gr)
3 tablespoons cocoa
1 vial of rum
4 egg whites
250g ground nuts
100g raisins
150 g sugar, or as you like

Instructions

All ingredients should be stored at room temperature with at least one day before cooking. It makes a sourdough yeast, 1 tablespoon flour and 100ml warm milk. Let rise until doubled in volume in a warm place. Separate the egg yolks. I rub the yolks with sugar and a pinch of salt until whitened.


Bring the milk and put it over the yolks. Mix well until sugar is she. Add rum, lemon and orange.


In a bowl add the sifted flour roomy 2-3 times. We make a dimple in the middle. Add the milk and knead leaven and milk until all is incorporated. Also this dough can add raisins soaked in rum.


Heat butter and oil and put a little bit until everything is incorporated in the dough and it no longer sticks. We cover the dough and leave it increased about 40-45 minutes to warm place.


Mixing egg whites with sugar until it no longer feels and takes on the consistency of marshmallows. Add the cocoa and homogenized with a spoon from the bottom up. Add chopped walnuts and mix. After the dough has risen, divide into two parts.


The first part is divided and it in two. Each arises from the mixture of cocoa and nuts. We over and moon turds. It runs and joins both rolls. The same is done with remaining dough.


Place the cake pan lined with parchment paper or greased with oil and dusted with flour and let rise about 30 minutes in May. After growing Spread an egg, sprinkle with sugar and placed in the oven about 40-45 minutes, until nicely browned on top.


Warning, do not open the oven door during the first half an hour, otherwise we risk to leave the composition. Remove and leave to cool a little, then we remove from pan.

The cake is served alone or with a glass of milk."

Ingredients

1/2 pound (2 sticks) of butter,
1 cup sugar,
1 tsp each of vanilla extract,
rum,
almond extract,
lemon extract,
1 egg,
2 heaping cups of flour,
1 cup of finely ground hazlenut.

Instructions

Mix ingredients in a bowl, wrap in saran wrap and refrigerate overnight. Cookies can be rolled into a log and cut, but are best if used with a cookie press/gun. If dough becomes sticky, refrigerate again until firmer. Optional: Add colored sprinkles to the cookies. Bake at 325 for 12 minutes (or until cookie edges are brown) on parchment paper or greased cookie sheet.

 
Here is a recipe for our famous AP Cookies!!
The thinner you roll the dough, the better the taste is

3 cups flour

3 tsp. baking powder

1 tsp. cinnamon
 
1/2 tsp. nutmeg

1 tsp. salt

1 cup sugar

1 1/2 sticks of butter

2 eggs beaten

milk but add by tsp.

stir....put on counter with a rolling pin i think it's called, put flour on roller and counter and get it as thin as possible, the thinner the better the taste, then get a cookie cutter, put that in flour and cut then redo these steps till no more dough.

bake at 350 degrees for 20-30 mins then tada!

This is the recipe for our Peanut butter cookies, we make every year, these are irresistible, take it from me, i eat them all in 2 days.

Heat oven to 375 F and combine ingredients in a big bowl, use a electric mixer on medium speed till well blended, add egg, beating just until blended

When you put it on backing sheet make small balls and use a fork to make criss cross and a small plate of sugar, use the fork to get some sugar on it and sprinkle it on the cookie dough after the pattern

3/4 cup JIF creamy peanut butter

1/2 cup CRISCO All-Vegetable Shortening

1 1/4 cups firmly packed light brown sugar

3 tablespoons milk

1 tablespoon vanilla extract

1 large egg

1 3/4 cups PILSBURY BEST All Purpose Flour

3/4 teaspoon baking soda

3/4 teaspoon salt

Bake for 7-8 mins or until set/just beginning to brown. Cool on baking sheet for 2 mins!