Apple Jack Cider

his spiced and spiked cider will keep you warm on a cold winter’s night.

1 fifth Apple Jack brandy

1 fifth apple cider

6 cinnamon sticks

20 whole cloves

In large pot, bring apple cider, cinnamon sticks and cloves to a low boil. Remove pot from stove and add brandy. Return to stove and bring to a boil.

Strain cloves and cinnamon sticks. Serve cider in hot mugs. Garnish with fresh cinnamon stick.

Libby's Pumpkin Roll

Pumpkin Roll -

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY'S® 100% Pure Pumpkin

1 cup walnuts, chopped (optional)

F

Fi Filling

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Click here to see a video of it being made

Baked Apples with Cinnamon Honey Yogurt Topping

Recipe created by Chef Michael Bussinger of San Francisco
on behalf of 3-A-Day™ of Dairy

4 Granny Smith or Gala apples
¾ cup brown sugar
¼ cup cornstarch
1/2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup unsweetened apple juice (or apple cider)

For topping
2 ½ (8 ounce) containers low-fat plain yogurt
2 tablespoons honey
¼ teaspoon cinnamon

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with nonstick cooking spray; set aside.

Core and thinly slice apples. Place apples in a medium bowl and toss with apple juice. Mix brown sugar, cornstarch, cinnamon, nutmeg and salt together in a small bowl. Sprinkle over apples and stir gently until apples are coated.

Pour apples into prepared baking dish. Bake 40 minutes or until apples are slightly browned at edges and sauce is bubbling.

For the cinnamon yogurt topping:
Line a colander with several paper towels and place over a bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Spoon yogurt into a small bowl and stir in honey and cinnamon.

Serve apples warm and top each serving with 1/4 of the yogurt topping.

Nutritional Facts per ¼ of pan serving: 330 calories, 2 g total fat (1.5 g saturated fat), 15 mg cholesterol, 270 mg sodium, 30 percent daily value of calcium, 7 g protein, 72 g carbohydrates, 3 g dietary fiber.