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).

Dessert: Cinnamon Brandy Zucchini Cake

Difficulty: Easy

Prep Time: 10 min

Cook Time: 40-50 min

Serves: (15)

This dessert is the perfect transition into fall. Use up your leftover summer zucchini, and start thinking cinnamon, apples, and cool mornings. A slight variation on a popular dessert, this zucchini cake brings more cinnamon and just a touch of brandy for subdued sweetness.

Ingredients: 3 eggs, 2 1/2 cups finely chopped zucchini, 2 cups flour, 1 1/4 cup sugar, 1/2 cup oil, 1/3 cup water, 2-3 tbsp brandy, 3 tsp cinnamon, 1 1/4 tsp baking soda, 1 tsp salt, 1 tsp vanilla, powdered sugar

Preheat oven to 350.

Grease and flour 13x9x2 baking pan.

Boil water and pour over chopped zucchini in large mixing bowl. Add remaining ingredients to zucchini and beat on low speed, scraping bowl constantly, 1 min. Beat on medium speed for 2 min, scraping bowl occasionally.

Pour batter into pan and bake for 40-50 min, or until toothpick inserted in center comes out clean.

Let cool completely. Dust with powdered sugar and cinnamon.