Fruit Fly Trap

1 C water
1 C cider vinegar
2 tsp. dishwashing liquid


Combine the water, vinegar and dishwashing liquid. Pour 1 oz. of the mixture into the trap (sold separately).

The vinegar attracts the flys and the soap prevents them from escaping.

Sour Cream Waffles

Sour Cream Waffles
Sift before measuring: 1 cup cake flour

Resift with: 1 1/3 tsp. double acting baking powder, 1/8 tsp. salt, 1 tsp. sugar and 1 tsp. soda
Beat in separate bowl until light: 3 egg yolks

Add to that 2 cups of sour cream
Combine liquid and dry ingredients with a few swift strokes.

Beat until stiff but not dry: 3 egg whites and then fold them into the batter.

Apple Butter Cookies

Apple Butter Cookies



1 C. apple cider

3/4 C. currants

2 C. All purpose flour

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground cloves

1/2 tsp. salt

1 C. unsalted butter

2 C. broun sugar, firmly packed

1 C. Apple Butter

1 large egg, room temperature

2 1/2 C. old fashioned rolled oats

3-4 crisp and tart cooking apples

Granulated sugar, for sprinkling



Heat oven to 350.

Heat cider in a small pan to a simmer.  Place currants in a bowl; pour warm cider over them.  Let plump at least 10 min.


Sift together flour, baking soda, cinnamon, clove, nutmeg, adn salt.  SEt aside.


Cream butter and brown sugar until fluffly.  On low speed add Apple Butter, adn beat until well blended.  Add egg, and beat until well blended.  The mixture will look slightly curdled, but it will pull together when dry ingredients are added.


Add the dry ingredients, beating until just combined.  Drain currants, discarding the cider.  Mix in the currants and oats until just combined.  Using a large grater, shred one of the apples directly into the dough. (not the seeds or core).  Stir well to combine.


Scoop out  1 oz cookies onto the cookie sheet.  Core 2-3 apples and slice thinly.  Place a sliced apple ring on top of each cookie.  Bake until golden brown (about 18 – 20 min.

Apple and Pomegranate Crisp



Apple and Pomegranate Crisp

Original recipe makes 8 servingsChange Servings


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×13 inch baking dish.
  2. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
  3. Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Cranberry Jello




Mom always doubled this recipe for Christmas Dinner.


1 large pkg cherry jello

1 can whole berry cranberry sauce

1 cup chopped celery

1 cup chopped walnuts

1 cup Washington Red apples peeled, cored and diced (usually 1 or 2 apples)


Heat 2 cups of water on microwave until it boils.

Dissolve the jello in the boiling water and stir until it dissolves.

Lightly stir cranberry sauce into jello.

Pour into serving bowl or dish. Add celery, apples and nuts.

Stir. Refrigerate until firm.

Barbara’s In A Pinch Ketchup



1 (6 ounce) can tomato paste

2 tablespoons white vinegar

1 to 3 tablespoons brown sugar (personal taste)

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon allspice

1 teaspoon salt

1 teaspoon molasses (I use 1 tablespoon)

1 tablespoon corn syrup (I use agave syrup or honey)

1 1/4 cups water


1. Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour.


Taste and adjust salt if necessary before serving.