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Winter Wassail

4 cups pineapple juice
1½ cups apricot nectar
2 cups apple cider
1 cup orange juice
3 cinnamon sticks
1 teaspoon whole cloves

Combine all of the ingredients in a large Dutch oven and bring to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer for 15 minutes.Remove cinnamon and cloves and serve immediately.

Makes 8 cups

Cranberry Brie Appetizer

1 (16-ounce) round Brie
1 (16-ounce) can whole-berry cranberry sauce
1/4 cup firmly packed brown sugar
2 tablespoons spiced rum or orange juice
1/2 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted

Trim rind from the top of Brie, leaving a 1/3-inch border on top. Place the Brie on a baking sheet.Combine the cranberry sauce, brown sugar, rum or orange juice and nutmeg; spread the mixture evenly over the top of the Brie. Sprinkle the pecans over the cranberry sauce.Bake at 500° for 5 minutes. Serve warm with French baguette slices, apple and pear slices and assorted crackers.

Makes 8 appetizer servings

Apple Bread Pudding with Caramel Sauce

3 cups milk
3 eggs
¾ cup lightly packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 teaspoon lemon juice
16 ounce loaf Pepperidge Farms Cinnamon Swirl bread
2 cups Granny Smith apples (peeling optional)
1 cup chopped pecans, toasted (optional)

1 cup lightly packed brown sugar
½ cup butter
1cup whipping cream

Preheat oven to 350°. In small saucepan, over high heat, bring milk to a boil, stirring constantly. Remove from heat; set aside. In large bowl, whisk eggs, ¾ cup brown sugar, cinnamon, nutmeg, vanilla, & 1 teaspoon lemon juice. Slowly whisk milk into the egg mixture. Tear bread into small cubes; add to the egg mixture & stir gently to combine ingredients. Let bread sit for 30 minutes, or refrigerate overnight, occasionally pressing bread cubes into liquid to saturate them, until bread absorbs most of the custard. Coarsely chop apples and stir into custard along with pecans; pour into greased baking dish. Place baking dish into large roasting pan. Place pan in oven and pour enough boiling water into the roasting pan so it reaches halfway up the baking dish to create a water bath. Bake bread pudding for 40-60 minutes, until pudding is set. Cool for 5 minutes.

To prepare the caramel sauce, stir 1 cup of brown sugar and ½ cup of butter in a saucepan over medium heat until butter melts. Reduce heat to low and slowly whisk in 1 cup of cream (mixture might bubble up). Stir over low heat until sugar dissolves and the caramel is smooth
Can be made ahead. Cover and chill. Rewarm before using.

Serve pudding warm or at room temperature with warm sauce.

Yield: 8 servings