Apple Compote:
4 apples (Pink Lady, Granny Smith or Golden Delicious), peeled, cored and cut into 1-inch chunks
1/4 cup apple cider
1/4 cup brown sugar
2 tablespoons lemon juice
1 teaspoon vanilla

Mascarpone Cream:
1 cup mascarpone cheese
1 cup heavy cream
1/4 cup sugar

8-16 Ginger snaps, crushed

Apple Compote:
In a large saucepan, combine all ingredients and cook, covered, over low heat, until apples are tender and mash easily. (About 20-30 minutes) Chill mixture in the fridge until completely cool.

Mascarpone Cream:
In a medium bowl, beat together the heavy cream until soft peaks form. Gently fold in the mascarpone cheese.

Assembly:
Using parfait glasses (or similar), add a layer of the apple compote, a layer of crushed ginger snaps and a layer of mascarpone cream. Repeat until glass is full, ending with the cream.

Yields about 4-6 servings.

Mango Mojito Mocktail
4 cups ginger ale
4 cups mango nectar
1/3 cup lime juice
16 mint leaves
Ice

Place 4 mint leaves in the bottom of each glass; muddle with a spoon. Add ice. In a large pitcher, mix together the mango nectar and lime juice. Add the ginger ale right before serving. Pour into tall glasses filled with ice.

Yields 8 servings.

Sparkling Cranberry-Ginger Mocktail
4 cups cranberry juice
1 cup orange juice
3 cups ginger ale
Ice

In a large pitcher, mix together the cranberry juice and lime juice. Add the ginger ale right before serving. Pour into tall glasses filled with ice.

Yields 8 servings.

Mango Pineapple Mocktail
2 cups pineapple juice
2 cups mango nectar
4 cups lime flavored sparkling water
1 teaspoon vanilla extract
Ice
Pineapple, cut into wedges

Right before serving,  mix together the pineapple juice, mango nectar, lime flavored sparkling water and vanilla in a large pitcher. Pour into tall glasses filled with ice. Garnish with pineapple wedges.

Yields 8 servings.

Sparkling Cranberry Cider
4 cups cranberry juice
4 cups Martinelli’s sparkling apple cider
Ice
Whole cranberries

In a large pitcher, mix together the cranberry juice and sparkling apple cider right before serving. Pour into tall glasses filled with ice. Garnish with cranberries.

Yields 8 servings.

Apples and cinnamon are a classic flavor combination. I love the way they work together in this recipe. If you prefer there to be some apple chunks in your ice cream, do not puree all of the apples and wait to add the apple chunks until the ice cream is near done freezing.

1 1/2 pounds apples, peeled, cored and quartered
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter
2/3 cup granulated sugar
2 cups heavy cream
1 cup whole milk
1/2 teaspoon vanilla
2 teaspoons lemon juice

In a skillet, heat the butter over medium-low heat. Add the apples, cinnamon and brown sugar. Stirring occasionally, cook the apples until they are very soft. Using a food processor or blender, puree the apples and their cooking liquid together until smooth.

In a small bowl, whisk together the granulated sugar, heavy cream, milk, vanilla and lemon juice until sugar dissolves. Stir in the apple puree.

Pour the mixture into an ice cream machine and follow maker’s directions.

Yields about 1 quart.

Apple Bars:
1/2 cup (1 stick) sweet cream butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
1/2 cup apple butter
2 eggs
2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
3 Granny Smith apples, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Caramel Glaze:
2 tablespoons butter
1/4 cup brown sugar
1/4 cup heavy cream
1/4 teaspoon salt

Apple Bars:
Preheat oven to 350 degrees. Grease a 13×9-inch pan.

In a medium bowl, combine flour, baking soda, cinnamon, nutmeg. Set aside.

In a large bowl, cream together the sugars and butter. Add the eggs and vanilla; beat until combined. Stir in the apple butter and apples. Add in the flour mixture and mix until just incorporated. Pour batter into greased pan.

Bake for 20 minutes or until done in center. Remove from oven and let cool.

Caramel Glaze:
In a small saucepan, melt the butter over medium-low heat. Stirring constantly, add in the sugar and salt and cook until bubbly. Stir in the heavy cream and bring mixture to a boil. Continue cook mixture, stirring constantly, for 2 minutes.

Drizzle the glaze with a spoon over the bars.

Yields 32 bars.