1 package of Carmel, unwrappedÂ
7 Apples, washed
Sticks
Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.
Category Archives: Fruit
Hot Fudge Sour Cream Cherry Pie
From the Kitchen of: Jessica Brainard
Hot Fudge Sour Cream Cherry Pie
3/4 cup butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons flour
3 eggs seperated
2 tablespoons of water
1/4 cup of sugar
1 cup of sour cream
2 tablespoons sugar
1 teaspoon of vanilla
1/2 cup canned cherry
Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.
Cranberry Sauce
From the Kitchen of: Jessica Brainard
Cranberry Sauce
1 cup of sugar
1 cup of water
1 bag or 2 cups of fresh cranberries
Bring the water to a boil. Pour in sugar stir until it is dissolved and then add the cranberries. Let it simmer for 13 to 16 minutes. Pour into a mold and chill for 25-30 minutes.
Oregon Carmel Apple Pie
Oregon Carmel Apple Pie
8 Organic Oregon Apples (skinned and sliced)
1 cup of sugar
1 tsp of cinnamon
1 tsp of nutmeg
8 Carmel candies
1 tablespoon of butter
2 pie crusts
Saute the apples in butter and spices for 10 minutes until the apples are soft but yet still firm. Unroll pastry shell and spoon the apples onto the bottom pie crust. Add sugar, Carmel and a dollop of extra butter on top then add the top crust folding the crust together and make a few slits. Brush the top crust with egg white and sprinkle sugar on top. Bake on 350 for 1 hour. Cool for 30 minutes. Serve with whipped cream and ice cream.
Blueberry Pie Recipe
Happy 4th of July to my family and friends! God Bless America!!
 BLUEBERRY PIE
Filling:
1 lb of organic fresh Blueberrys
1/2 cup of flour
1 cup of sugar
a dash of cinnamon
2 Tablespoons of Land O Lakes all Natural Whipped Butter
2-9 inch pie crusts
1 egg white
1 coat of sugar
Unroll 1 bottom crust on an ungreased glass 9-inch pie pan. Press crust firmly against sides and bottom of the pan. Add the blueberries, flour and sugar mix together and then put 2 dollops of butter and dash of cinnamon on top of the bottom pie crust. Roll out the second top crust and place on top. Using forefingers and thumbs, pinch crust to create a scalloped edge. Cut the slits the way you want I made mine into a flower design. Brush the top crust with the egg white and sprinkle a sugar-coating on top. Bake at 375 degrees for an hour until golden brown. Cool for 30 minutes, serve with chocolate chip cookie dough ice cream.
Chilli Mango
Select ripe mango. Peel and slice the mango. Sprinkle Chilli powder on top. Cover and refrigerate for a half hour. Eat and enjoy! 
Cocktail Drink Recipes
From the Kitchen of:Â Jessica Brainard
 Cocktail Drink Recipes
Fuzzy Navels
3-oz orange juice super chilled
2- oz vodka 1 slice of orange
2-oz peach schnapps
Shake in martini shaker then serve in a sugar coated rimed glass.
Strawberry Daiquiri
1- table spoon of Triple sec
1 1/2 oz white rum
1 1/2 oz lime juice
1- cup of strawberries
1-tablespoon of sugar
1 tall glass of ice (cubed not crushed)
Blend in a blender on a low speed until ice is crushed. Add the berries until smooth.
Melon Ball Shooter
1/4 oz melon liquor
1/4 oz pineapple juice
1/2 oz of vodka
1 cup crushed ice
Combine & Serve
Cosmopolitan
1 1/2 oz cranberry juice
1 1/2 oz of vodka
1 1/2 oz construe
1/2 oz lime juice
1 lime wedge
Combine & Serve
Mango Madness
1 Mango peeled & sliced
1 1/2 oz Lemon Tequila
1 1/2 oz Mango Margarita Mix
A splash of Pomegranate juice
1 Tall glass of Ice
Blend mango, ice, & alcohol in blender. Chill in freezer 15 minutes. Pour into sugar rimmed glass. Splash with pomegranate juice.
Mixing Food 