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Our Recipes

Apple Toffe Toast


Preheat oven to 350 degrees.

Place half the cubed bread in a greased 9 x 13 inch pan. Top with apples. In a mixer, blend the cream cheese, sugars, apple cider and 1 teaspoon vanilla. Stir in the English toffees and pour over the apples. Top with remaining bread cubes.

Yogurt Pie


In a medium bowl, beat pudding mix, milk and yogurt with a mixer for about 1 minute or until smooth. Fold in whipped topping. Layer bananas in the bottom of the crust. Add the pudding mix evenly over the bananas. Top with berries of choice.

Cover and freeze 3 hours or until firm.

Pull from freezer 10-15 minutes before serving.

Strawberry Trifle


In a bowl, puree half of the strawberries with the lemon juice and powdered sugar. Thinly slice the remaining strawberries and set both aside.

Spooky Streusel


Preheat oven to 350 degrees. Line a 13x9 pan with parchment paper, letting it hang 1 1⁄2 inches over the sides.

In a bowl, mix the flour, 1⁄2 cup sugar, brown sugar and butter until the mixture crumbles, then stir in the oats and pecans.

Snicker Doodle Apple Cobbler


Preheat oven to 350 degrees.

Arrange sliced apples in a 13x9-inch baking dish. Try not to double layer the apples. Evenly distribute the two envelopes of Alpine Spiced Apple Cider Mix over the apples. Cut the salted butter into small cubes and arrange over apples and cider.

Salted Caramel Strawberries


Pat strawberries completely dry with paper towels.

Microwave caramels, whipping cream and salt in a quart sized microwave-safe bowl at medium power for 3 1⁄2 minutes or until smooth, stirring at 1 minute intervals.

Dip each strawberry halfway into the caramel mixture. Roll in nuts and place lightly on the greased wax paper.

Red Velvet Brownies


Preheat oven to 350 degrees. Lightly grease a 9x9 pan, set aside.

In a small microwave safe bowl, melt the butter and chocolate together. Stir with a fork until smooth and set aside to cool.