September's Recipes

Apple Dip:

Combine all the ingredients except food colouring and apples and cook until the mixture spins a thread or until candy stays on apple. (Mixture will be thick)
Add food colouring
Put a stick into apple and dip into mixture
Place on a well greased cookie sheet, and allow to dry
Store in covered container, or wrap with parchment paper or greased wrap

Place the squash cut side down on rack set over gently simmering water in a saucepan. Cover and steam until tender, about 10 minutes
Cool the squash slightly. Scoop the pulp from shells
Combine 1/4 cup chicken stock, apples and onion in heavy medium size saucepan. Cover and cook over low heat for 10 minutes
Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes
Purée the soup in batches in a food processor or blender. Strain through sieve into clean saucepan, pressing the purée with the back of a spoon
Reheat the soup gently. Add lemon juice. Season with salt and generous amount of pepper to taste
Ladle into bowls. Garnish with yogurt and chives and serve

In bowl, beat the egg with the juice, oil and vanilla
Stir in flour, sugars, baking powder and salt just until the flour is moistened (will be lumpy)
Stir in nuts and apple
Fill prepared muffin tins (greased or paper lined) and sprinkle with cinnamon sugar
Bake in a preheated 400°F for about 20 minutes or until golden brown
Remove from the muffin tins ans allow to cool on a wire rack

Muffins are small cake like bread that can be made with a variety of flours and aften contains fruits and nuts. Most American style muffins fall into the quick bread category and are leavened with either baking powder or baking soda. The yeast raised type, such as English muffin, is generally finer in texture. These small breads are usually made in a muffin pan (also called muffin tin), a special baking pan with 6 or 12 cup shaped depressions that hold the muffin batter. Each standard muffin cup is about 2 1/2 inches in diameter. There are also giant muffin pans with 3 1/4 inch cups, miniature muffin pans (gem pans) in which the diameter of each indentation os 1 1/4 to 2 inches and muffin top pans, which are about 4 inches in diameter and only 1/2 inch deep. Muffins can be sweet or savoury and though they were once considered breakfast or tea fare, are now also served with lunch and dinner
Can be served warm or at room temperature with butter

Peel, core, and finely chop the apples. Mix with sugar, spices, raisins, nuts, and 2 tablespoons melted butter
Unwrap phyllo dough and keep between two dampened tea towels. Place one sheet of dough on a third tea towel. Brush with melted butter and sprinkle with bread crumbs
Place second sheet of phyllo on top of first, brush with butter, and sprinkle with crumbs. Repeat with remaining sheets of phyllo
Spread apple filling, about two inches in, along one long side of the dough, to within two inches of each edge. Filling should be spread about three inches wide
Fold long side over once to cover filling, then fold in the edges. Continue to roll lengthwise, like a jelly roll, using the towel to help
Brush each roll with butter, and place, seam side down, on a lightly buttered baking sheet
Bake in a preheated oven at 400°F for about 20 to 25 minutes, or until it is golden brown in colour
Remove from the oven and score top into 1 1/2 inch slices with a sharp knife. Cool and cut into slices to serve
Serve and garnish

Garnish with whipped cream, sprigs od fresh mint, sprinkles of cinnamon and or icing sugar, sliced apple, etc.
Any type of baking apple can be used, I suggest gravinstiens

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