(9/2020) In a world where social media is now easy to access constantly throughout the day, you sometimes read or see something that sticks with you. Here is one such phrase that has really stuck fast in my mind: "In a world where you can be anything, be kind." This phrase has a lot packed in it and yet is so simple that it is almost absurd, and maybe that is why it has made an impact on my thoughts. Although there are many modifications that you could make to this short phrase, I usually like to add the word "choose" and rephrase it to say: "In a world where you can choose to be anything, choose to be kind."

Autumn Fruit Salad with Cinnamon Greek Yogurt Dressing

Ingredients:

• 2 medium Bartlett pears (or other ripe but firm pears), diced
• 2 medium apples (a fresh, crisp variety like honeycrisp or pink lady is best), diced
• 1 cup red grapes, halved
• 1/3 cup Greek yogurt (plain or vanilla)
• 2 teaspoons freshly grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons pure maple syrup (can substitute honey)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoons ground nutmeg
• 1/3 cup pecans, chopped (optional)

Preparation: Place pears, apples, and grapes in a large bowl. Toss gently to combine. Set aside. To a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a wire whisk to blend well. Drizzle dressing over the fruit. Toss gently until fruit is coated. Scoop into bowls and sprinkle with pecans. Serve immediately.

Apple Spinach Salad with Sweet and Sour Dressing

Ingredients:

For The Dressing (Yields 1-1/2 Cups):

• 3/4 cup extra virgin olive oil
• 1/3 cup apple cider vinegar
• 3 tablespoons spicy mustard
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon fresh cracked pepper
• 1/4 cup honey
• 1 teaspoon poppy seeds

For The Salad:

• 1 (8 ounce) package fresh baby spinach, washed and stems removed
• 2 large Granny Smith apples, cored and sliced
• 1 cup toasted walnuts
• 1 1/2 cups golden raisins
• 2 cups sliced red onion
• 4 ounces crumbled blue cheese

Preparation: Pour all dressing ingredients into a medium bowl. Whisk until combined. Set aside. Toss all salad ingredients until incorporated. Pour dressing over salad when ready to serve.

Brussel Sprout, Apple and Walnut Salad

Ingredients:

• 3/4 pound brussel sprouts
• 3 cups shredded red cabbage
• 1 large apple
• 1/3 cup chopped walnuts
• 1/4 cup extra virgin olive oil
• 1 tbsp honey or maple syrup (or 1 tbsp orange juice)
• 1 tbsp mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp salt

Preparation: To shred the brussel sprouts, start by cutting off the hard stem and remove any outer damaged leaves. To save time you can shred the brussel sprouts in a food processor using the thin slicing blade, or alternatively shred them using a knife. To do this cut them in half lengthwise and then shred as thinly as possible. In a bowl whisk together the olive oil, honey, mustard, vinegar and salt.

Core the apple, cut into slices and then cut each slice into thin matchstick sized pieces. Add the shredded brussel sprouts, cabbage, apple and chopped walnuts to a bowl. Toss with the dressing and serve.

Apple Butter Pie

Ingredients:

• 1/2 cup apple butter
• 2 large eggs
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 2 cups whole milk*
• Pastry for 1 9 pie crust

Preparation: Beat eggs in a medium size bowl. Add the sugar, cornstarch, cinnamon and apple butter. Mix well. Add milk and whisk together. Press the pastry into a 9¢ pie plate that has been sprayed with cooking spray. Pour the filling into the unbaked pie crust. Use a spoon to mix the filling once it is in the crust to be sure all of the ingredients are equally distributed. Bake at 375 for 60-65 minutes, or until the center is set. It will still seem slightly "jiggly" in the very center, but a knife put in the center should come out nearly clean. Cool in the pie plate on a wire rack. Do not slice into the pie right away, as it will continue to set as it sits.  Store the pie in the refrigerator once it is cooled.

Apple Peanut Butter Cookie

Ingredients:

• 1/4 c. shortening
• 1/2 c. chunky peanut butter
• 1/2 c. sugar
• 1/2 cup brown sugar packed
• 1 egg
• 1/2 tsp vanilla extract
• 2 c. all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2/3 c. peeled apple chopped

Preparation: Cream the shortening, peanut butter and sugars together in a large bowl until light and fluffy. Then beat in the egg and vanilla until well combined. In another bowl combine the dry ingredients together. Add to the creamed mixture gradually and mix until well blended. Stir in the apple. On greased baking sheets drop rounded tablespoonfuls of dough. Bake at 350 degrees for 12-14 minutes or until golden brown. Remove from oven and cool 5 minutes on baking sheet. Remove to wire racks and let finish cooling.

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