Dessert: Apple Shortbread Crisp

Difficulty: Medium

Prep Time: 15 min

Cook Time 35-45 min

Serves (12)

My dad loves shortbread. He also loves apple pie. Combine the two? Amazingness. Switch your traditional pie crust for the buttery delicacy of shortbread, and top with a simple crumb topping. So the apples and topping don't compete for sweet attention, use whole wheat flour and oats for a muted topping that compliments, but doesn't overpower.

Ingredients: Shortbread 2 cups flour, 1 cup butter*, 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp nutmeg Apple Filling 6 cups sliced apples (about 7 medium), 1/2 cup sugar, 1-2 tsp cinnamon, 1/2 tsp nutmeg Crumb Topping 1 cup oats, 1 cup whole wheat flour, 1/2 cup softened butter, 1/2 cup sugar, 2 tsp cinnamon

*chilled and sliced into pieces

Preheat oven to 400 degrees.

Combine all ingredients for shortbread in large bowl and work with hands into small crumbs (no larger than pea sized). Pour and press mixture into 13x9 pan. Poke shortbread with a fork several times throughout. Place in over for 15 min. (We're pre-baking the shortbread so it doesn't absorb too much of the juice from the apples.)

While shortbread is cooking, peel, core, and slice apples. Combine with sugar, cinnamon and nutmeg. Set aside. After 15 min, reduce heat to 350 and remove shortbread from oven.

In a medium bowl, combine ingredients for topping. Pour apples over shortbread. Pour crumb topping over apples and spread evenly. Place pan back in over until sides of crumb topping begin to brown and apples are soft (about 35-45 min).

Side: Apple Cider Steamed Cabbage and Bacon

Difficulty: Easy

Prep Time: 15 min

Cook Time: 20 min

Serves (6)

Apple cider brings out the hidden sweetness of cabbage, and makes this dish the perfect side to your next bratwurst filled Oktoberfest. Use in place of sauerkraut as a base for meats, or let stand alone. Balance the sweetness with salty bacon, cracked black pepper, and just a little butter for some flavorful clarity.

Ingredients: 1 head of cabbage, 1 1/2 cups apple cider*, 4-6 oz bacon, 4 tbsp butter, salt, pepper, water

*Can substitute apple juice for cider.

Cut bottom off cabbage. Slice remaining cabbage into strips. Wash and set aside.

Cut bacon into 1/2 inch pieces and cook in large pan over medium heat. We want to take all the flavor with us, so add a handful of cabbage slices and a little water to pan with bacon. Heat over medium-high heat, scraping bottom of pan to release any remaining bacon pieces and juice.

Pour bacon and cabbage mixture into a large pot. Add remaining cabbage, apple cider, butter, and enough water to cover 2/3 of cabbage. Generously sprinkle with salt and pepper (and then more pepper). Mixing cabbage occasionally, partially cover pot with lid and steam over low-medium heat until cabbage is tender (about 15-20 min).