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Salted Pretzel Bites
Spicy Jalapeño Jelly
Citrus Cider
Harvest Salad with Toasted Pumpkin Seeds
Vegetable Pot Pie
Lemon Poppyseed Scones with Lemon Glaze

Jalapeno Jelly

• 7-8 Green Bell Peppers
• 3-4 Jalapeno Peppers 
• 6 C. Sugar {use exact amount} 
• 2 C. Vinegar 
• 2- 3 oz. pkgs. Of Liquid Pectin {1 box. Each indiv. Package contains 3 oz. }
• 3-4 drops of green food coloring

 Wash peppers, take out seeds. Cut into piece & blend in blender with a little bit of vinegar {each time} In 6-8 Qt. pan combine sugar, remaining vinegar & pepper mixture. Bring mixture to a full rolling boil while stirring constantly. Boil hard for 10 min {stirring constantly}

Remove from hear stir in liquid pectin. Return to full boil and boil for 1 min.

Remove from heat and add green food coloring. Skim off scum and immediately fill jars to ¼ inch from the top. Wipe off jar lids and screw lids firmly.

Process in 15 min water bath or steamer.

Pretzel Bites

• 1 ½ C. Flour 
• 2/3 C. Milk 
• 2 TBSP Veg. Oil
• 2 tsp. baking powder 
• 1 tsp Sugar 
• ½ tsp. salt 
• 1 egg 

  Heat oven to 425.

Put the 1 ½ cu. Flour, milk, veg. oil, baking powder sugar & salt & mix together in a medium bowl.  Sprinkle flour on clean surface & place dough on the surface.  Divide dough into 2 parts & knead for about 10 minutes & then put med. Bowl upside down over dough & let rest for 15 minutes.

Roll out each ball of dough into a long rope & let rest.  Make an egg wash & brush over the dough, sprinkle with salt & using a pizza cutter cut up the rope into bite size pieces. 

Place on a cookie sheet & bake for 9 to 11 minutes of until bites are golden brown.  Let pretzels cool & enjoy! 

Apple Cider Punch

• Half Gallon Apple cider, chilled 
• 1 Qt. white grape juice, chilled 
• 1 {750 ml} bottle of sparkling apple cider, chilled 
• 8 oz. orange juice 
• 8 star anises 
• 3 large gold delicious apples, sliced thinly 

Put all together in a large bowl or pitcher & add anises & sliced apples as garnish on top. Also chill with ice either in the bowl or in each glass or tumbler.

Harvest Salad

Dressing

• 4 tsp. Red Wine Vinegar 
• ¾ tsp. Gound Cumin 
• ¼ C. extra virgin Olive Oil 
• 1/8 tsp. Salt 

Whisk vinegar & cumin. Gradually whisk in olive oil in a slow, steady stream. Add salt and pepper.


Salad

• 2 medium heads of Red Leaf Lettuce, torn 
• 2 cans of Mandarin Oranges, drained 
• 1 medium Red Onion, thinly sliced 
• 2 Medium Avocados, halved, seeded, & sliced 
• 8 tsp. cumin-toasted pumpkin seeds, bought at the grocery store. {See recipe below} 

Wash, dry & tear lettuce & top with oranges, red onion slices, avocado slices & top with pumpkin seeds. Lightly drizzle dressing over the top of salad.

Cumin-Toasted Pumpkin Seeds

• 1 Cup raw pumpkin seeds 
• 2 tsp. vegetable oil 
• ½ tsp. ground Cumin
• ½ tsp. Salt 

Preheat oven to 325 degrees. Toss in oil, cumin & salt & spread on a baking sheet. Bake 10-15 minutes {or until toasted} stirring once or twice. Let seeds completely cool. Makes about 1 cup.

Vegetable Pot Pie

Filling

• 12 TBSP. unsalted butter {1 ½ sticks} 
• 2 cups sliced yellow onions {2 onions}
• 1 fennel bulb, top & core removed, thinly sliced crosswise
• ½ cup all-purpose flour 
• 2 ½ cups good chicken stock 
• Pinch of saffron threads {you can find these in the grocery store in the spice section}
• 1 ½ tsp. kosher salt
• ½ tsp. freshly ground black pepper 
• 3 TBSP heavy cream 
• 1 ½ cups diced potatoes {1/2 lb.}
• 1 ½ cups asparagus tips 
• 1 ½ cups peeled, diced carrots {about 4 carrots} 
• 1 ½ cups peeled, diced butternut squash 
• 1 ½ cups frozen small whole onions {1/2 lb} 
• ½ cup flat-leaf parsley 

Pastry

• 3 cups all-purpose flour 
• 1 ½ tsp. kosher salt 
• 1 tsp. baking powder 
• ½ cup vegetable shortening 
• ¼ lb. cold unsalted butter, diced 
• ½-3/4 cup ice water 
• 1 egg beaten with 1 TBSP water for egg wash 

Melt butter in a large pot over medium heat. Add the onions and fennel and sauté until translucent, 10-15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, saffron, salt and pepper and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned.

Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions and parsley to the sauce and mix well.

For the pastry:
Mix the flour, salt and baking powder in the bowl of a food processor fitted with a metal blade {or do the old fashioned way cutting in the shortening with pastry cutter} Add the shortening and butter and mix quickly together. Mix or cut in the shortening until it is about the size of peas. Slowly add the ice water & only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat oven to 375 degrees.

Divide the filling equally either in pans or use a 9x13 baking pan. Either divide the dough to cover little individual servings or roll out to cover a 9x13 pan. Brush the outside edges of the indiv. Pans or larger pan with egg wash, then place the dough on top. Trim & crimp the dough to fold over the sides. Brush the dough with an egg wash and make some slits into the top. Sprinkle with salt & pepper. Bake for 1 hour or until the top is golden brown and the filling is bubbling hot.

Lemon Poppy Seed Scones

• 2 cups all-purpose flour 
• 3 TBSP sugar 
• 2 TBSP poppy seeds 
• Zest of 2 lemons
• 1 TBSP baking powder 
• ½ tsp. salt 
• ½ baking soda 
• 1 stick cold butter, cut into small pieces 
• ½ heavy cream 
• ¼ cup plus 1 TBSP of fresh lemon juice 
• ½ c. powdered sugar 

Preheat oven to 400 degrees. In a large bowl combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda & salt. Using a pastry cutter cut in butter until mixture resembles very coarse meal. Pour in heavy cream, them add ¼ c. lemon juice, stirring just until dough forms.

Using your hand, gather dough together & gently press into a ball. Transfer dough to a parchment lined baking sheet and shape into an 8- inch disk. Cut into 8 wedges & separate so scones are about 1 inch apart. Bake until golden and a toothpick inserted into center comes out clean, 12 to 14 minutes.

Transfer scones to a wire rack and let cool, about 20 minutes.

Meanwhile in a small bowl, mix powdered sugar with remaining lemon juice and stir until smooth. Using a spoon, drizzle glaze over cooled scones.