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Halloween has come and gone, and by the time this issue lands in reader mail boxes, most of the candy haul will be gone as well. Snickers is usually the first to disappear, but incase you happen to have a secret stash left, Snickers Apple Salad is a tasty dessert like side dish for a holiday meal. The original recipe calls for four regular size bars, but 18 to 20 fun size bars equal the amount by weight.

Snickers Apple Salad

1 1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

1 carton (8 ounces) frozen whipped topping, thawed

6 cups chopped apple, about 4 large

18-20 Fun Size Snickers bars, cut into 1/2 inch pieces, or 4 regular size

In a large mixing bowl combine cold milk and pudding mix and whisk according to package direction. Let stand 2 minutes to thicken slightly.

Fold in whipped topping until combined, then the chopped apples and cut up snickers bars, mixing until evenly distributed. Cover and refrigerate until serving. This can be made early in the day you plan to serve. Yield: 8-10 side servings. It is very rich.

Mincemeat, often associated with Thanksgiving and Christmas meals, seams to hold two camps, those who love it and those who detest it. The common way to prepare mincemeat is in a pie. The intense flavors can be a bit overpowering and commercially prepared mincemeat has a thick consistency. Homemade is generally not as finely minced.

Originally mincemeat included meat, usually a tough or sinewy cut, very finely ground, with the addition of raisin, currents, apples and spices cooked together until well blended. Sometimes chopped green tomatoes were included. Butchering and end of season fruits happen about the same time so mincemeat was one way of preserving the last bits of natures bounty.

Mince Meat Coffee Cake, is a recipe I recently tried. I found it on the Just a Pinch Recipes site. The orange glaze ensures a moist but not soggy cake the cuts nicely.

Mince Meat

Coffee Cake

1 cup butter, softened

1 1/2 cups granulated sugar

1 1/2 tsp vanilla extract

1/2 tsp orange zest

4 eggs

3 cups all-purpose flour

1 1/2 tsp baking powder

2 cups prepared mincemeat

Glaze:

1 cup powdered sugar

2 Tbsp orange juice

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and set aside.

In a small bowl combine flour and baking powder and set aside.

In a large mixer bowl, cream the butter and sugar until completely mixed and smooth. Add vanilla and orange zest, mixing well. Add the eggs one at a time beating well after each addition. Stir in flour mixture into butter mixture a spoonful at a time. Batter will be stiff.

Spread 2/3 of the batter in the prepared pan. Spread the mincemeat on top of the batter, Drop the remaining batter by small spoonful’s onto the mincemeat layer. Bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean.

Meanwhile, combine powdered sugar and orange juice to make glaze. When cake comes from the oven let stand five minutes then drizzle with glaze. Move pan to wire rack to continue cooling. Serve warm or cold. Yield 15 to 20 servings.

Note: remove the zest from the entire orange and after measuring for this recipe, freeze the remaining zest to use in other holiday recipes. Do the same with the juice of the orange.

More notes about mincemeat. Every other year I make green tomato mincemeat, which includes green tomatoes , chopped apples and raisins. This is usually enough for several years of holiday baking. Occasionally I have used commercially prepared mincemeat, but when I do, I add a peeled and diced apple to the mixture to give it a more desirable texture.

Speaking of butchering time, if you raise your own beef or purchase from a beef producer, you know this is the time of year you need to be creative in using up the specialty cuts from your last beef. Brisket, requiring low, slow heat often ends up in those last cuts. Slow Cooker Beef Brisket with BBQ Sauce is a savory delicious way to prepare this cut. Prepare the brisket with the rub the night before, then place in your slow-cooker on low for 8 to 10 hours the next day.

Slow-Cooker

Beef Brisket

1 brisket (3 to 4 ponds)

1 Tbsp olive oil

Rub:

1 Tbsp brown sugar

2 tsp ground paprika

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cumin

3/4 tsp dry mustard

1 tsp salt

1/2 tsp ground black pepper

BBQ Sauce:

2 cloves garlic, minced

1/2 cup apple cider vinegar

1 1/2 cups ketchup

1/2 cup packed brown sugar

2 tsp ground black pepper

2 tsp onion powder

2 tsp dry mustard

1 tsp ground cayenne pepper

1 Tbsp Worcestershire sauce

Combine rub ingredients. Rub or press rub mixture into the brisket meat and let rest overnight in the refrigerator.

Next day, Combine the BBQ sauce ingredients in your slow-cooker, Then add the seasoned brisket, squishing it in if needed.

Cover and cook on low for 8 to 10 hours. Remove Brisket to a baking tray. Pour liquid from the slow-cooker into a saucepan. Bring to a simmer over medium high heat and reduce liquid until sauce thickens.

Meanwhile, drizzle brisket with the olive oil and roast in a 390 degree oven for 15 minutes. Remove from oven and baste generously with the sauce.

Slice meat thin across the grain to serve. Yield: 8 to 10 servings. Great with a side of coleslaw.

Note: 2 cups of your favorite prepared BBQ sauce maybe substituted in this recipe if you desire.

I was recently asked for a recommendation of someone who could teach canning and preserving classes. If you have any suggestions please send them to the contacts below.

Share your favorite fall and holiday recipes with your fellow readers by sending them to Welcome to My Kitchen, Attn: Laura. P.O. Box 151, Odessa, WA 99159, or email pandl@odessaoffice.com. Cold weather has arrived, time to disconnect outdoor hoses and insulate outdoor faucets. Additionally, drain those hoses and store in a protected area so they will be in good shape for next growing season.