Apple Soup
Emily

4-5 medium tart apples, peeled and chopped
1 small onion, chopped
3 c. chicken stock
2 tsp. curry powder
1 tsp. sugar or to taste
1/4 tsp. salt
1/8 tsp. white pepper
2 c. heavy cream
6-8 apples, cored and thinly sliced (optional garnish)

In 3 quart saucepan, combine peeled apples, onion, chicken stock, curry powder, sugar, salt and pepper and simmer until apples are soft, about 15-20 minutes. Puree in blender or food processor. Return to saucepan. Add heavy cream and heat on low flame. Adjust seasonings. Garnish with whipped cream and dust with nutmeg or garnish with thin apple slices. Serve immediately.

May also be served cold. Cool soup and refrigerated for at least 3 hours. Garnish as above and serve.

Apple Butter Bread
Diane Healy

2 c. self-rising flour
1/4 c. sugar
1 1/2 tsp. cinnamon
2 eggs, beaten
3/4 c. apple butter
1/4 c. melted butter
2 Tbsp. apple juice
1/2 c. chopped nuts
1/2 c. raisins

Combine flour, sugar, and cinnamon; set aside. Combine eggs, apple butter, butter and apple juice. Add to flour mixture, blending well. Stir in nuts and raisins. Pour into greased 81/2 x 41/2 inch loaf pan. Bake at 350 degrees for 55 minutes. Cool 10 minutes before removing from pan.