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Blue Jay Orchards

A Few Of Our Favorite Recipes From The Famous Grandma Apple Books

cider soup


3 C. cucumbers coarsely chopped
1 C. sour cream
1 C. cider

1/2 C. chopped shallots
1/2 tsp. salt
Freshly ground pepper

All ingredients should be very cold. Put in the blender and mix at highest speed for 30 seconds. Serve the creamy cold soup in chilled cups garnished with toasted crou-



4 slices bacon
1 (8 oz) cream cheese
1 l/2 C. (6 oz) shredded Cheddar
1/4 C. whip cream
1 tsp. Worchestershire 1/4 tsp. dry mustard
1/8 tsp. onion powder
1/8 tsp. hot sauce
Parsley sprig (optional)

Microwave the bacon on a rack, covered with a paper towel, on HIGH, for 3 l/2 to 4 l/2 minutes. Crumble and set aside. In casserole, microwave on HIGH for 1 minute cream cheese. Add Cheddar and next 5 ingredients. Microwave on HIGH for 2 l/2 minutes. Stir once. Add bacon (save 1 tablespoon for top). Garnish with bacon, parsley and an apple slice. Serve with apple wedges. Yield: 2 cups.



4 C. all-purpose flour
1 Tbsp. baking soda
1/4 tsp. baking powder
1 l/2 Tbsp. ground cinnamon
1/2 tsp. ground nutmeg
5 eggs
2 C. sugar 1 C. firmly packed brown sugar
1 l/2 C. vegetable oil
1 Tbsp. vanilla extract
2 C. shredded zucchini (3 medium)
1 C. shredded apple (l medium)
1 l/2 C. chopped pecans

Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients, stirring just until moistened.

Spoon batter into 3 greased and floured 8 l/4 x 4 l/2 x 3 inch loaf pans. Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves. This bread is great for freezing.