Woodchuck Warmer Apple Cider

6 large or 8 medium apples, chopped, plus slices for garnish

1 lemon, halved

3 cinnamon sticks, plus more for garnish

1 t. whole cloves

2 star anise, plus more for garnish

1 2-1/2" piece of fresh ginger, sliced

1/4 - 1/2 c. pure maple syrup

1-1/2 c. apple brandy (such as Laird's) or bourbon

Place apples, lemon, cinnamon sticks, cloves, star anise, and ginger in a slow cooker. Add just enough water to cover apples (about 4-1/2 c.). Put the lid on and cook on HIGH for 4-1/2 hours or LOW for 8-9 hours.

Strain contents through a fine mesh strainer, pressing out all liquid. Stir in maple syrup to taste.

Add apple brandy or bourbon to mugs, dividing evenly. Top with hot cider and garnish with apple slices, cinnamon sticks, and star anise.

Makes 6-8 servings.

Adapted from Country Living magazine, Sept. 2022, p. 102.   

Maple Butter

1/2 c. butter, softened
2 T. pure maple syrup
1 T. brandy

Whip the butter, maple syrup, and brandy together. Pack into a crock, if desired, and store in the refrigerator. Serve on sweet potatoes, winter squash, or hot muffins.

Makes 5 oz.

From The Nine Seasons Cookbook, p. 40. 

Brandied Cranberries

3 12-oz. packages fresh cranberries
3 c. sugar
1/2 c. brandy

Wash, drain well, and sort through cranberries. Place cranberries in a single layer on two lightly greased jelly roll pans. Pour sugar over the top. Cover tightly with foil. Bake at 350 degrees for 1 hour. Spoon into a large bowl and gently stir in brandy. Cool, then serve chilled or at room temperature in a cut glass bowl that will show off the jewel-like color and shine of the cranberries.

Will store in refrigerator up to 1 week.

Makes 5 cups.

Source unknown. 

Brandied Spice Cake

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/4 c. sugar
1/4 c. firmly packed brown sugar
2 t. ground cinnamon
1-1/2 t. baking powder
1-1/2 t. baking soda
1 c. skim milk
1 T. lemon juice
3 T. vegetable oil
2 t. brandy extract
3 egg whites, divided
3 T. chopped walnuts

Topping:
2 T. honey
1 T. orange juice
1/2 t. orange extract
1/8 t. ground cloves
1/4 t. brandy extract

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with cooking spray.

In a large bowl, sift together the flours, the sugars, cinnamon, baking powder, and baking soda.

Place milk in a small bowl. Add lemon juice and let stand 1 minute. Add oil, brandy extract, and 1 of the egg whites. Beat with a fork until well blended.

In another bowl, beat remaining 2 egg whites on high speed with an electric mixer until stiff.

Stir milk mixture into dry ingredients, along with chopped nuts. Mix until all ingredients are moistened. Fold in beaten egg whites, gently but thoroughly. Place batter in prepared baking pan.

Bake 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

While cake is baking, combine all topping ingredients in a small bowl. Remove cake from oven and place it on a wire rack. Using a toothpick, punch holes in the cake about 1" apart. Drizzle topping evenly over the hot cake, spreading it with the back of a spoon.

Serve warm or cold. Refrigerate any leftovers.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 276.