The Mommy's Guide To Events!

Delicious Holiday Treats and Cocktails! All Available For Your Thanksgiving Table!


Drinks, Apple Crips, and  Apple Donuts are all very doable with these amazing recipies! Perfect for holiday entertaining! I cannot wait to try them out!


Adam's Bait

Ingredients:

Cognac

Crisp Apple Sparkling Ice

Vanilla Extract

Vanilla Bean

Directions: Gently mix over ice in a rocks glass. Garnish with bean.





Green Tea Toddy

Ingredients:

Green Tea

1 Part Crisp Apple Sparkling Ice

1 Part Bourbon

Lemon Slice

Star Anise

Directions: Heat bourbon, green tea bag and Crisp Apple Sparkling Ice until hot and tea has steeped. Remove bag and pour into toddy glass with lemon slice and star anise garnish.







Apple Crisp



Yield – 6 servings

Cook Time – 25-35 minutes

Ingredients:

For The Crumble:

1 cup all-purpose flour
2/3 cup brown sugar
1 stick cold unsalted butter, cut into cubes
For The Apples:

¾ cup Crisp Apple Sparkling Ice
8 red apples (Gala or Fuji preferred)
3 tablespoons unsalted butter
½ teaspoon cinnamon
½ teaspoon salt
1½ tablespoons cornstarch
Directions:

For the crumble

Combine brown sugar and flour in a mixing bowl, and cut in the butter with your hands.  Mixture should look coarse with some chunks the size of peas.
Cover and place in the refrigerator for 30 minutes to harden up.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and pour the crumble on.
Bake for 12-18 minutes or until light brown.
Place baking tray on a wire rack to cool.
For the apples

Core and cube the apples and place in a large bowl of cold water to avoid browning.  
Whisk together the cornstarch with Sparkling Ice in a small mixing bowl, set aside.
In a medium saucepan melt 2 tablespoons of the butter.
Add the apples, salt, and cinnamon.  Sautee over a medium flame for 3 minutes.
Pour the Sparkling Ice and cornstarch mixture into the pot, stirring continuously.
Simmer for 5 minutes.
Turn off the heat and stir in the remaining tablespoon of butter.
Assembly:

Break the cooled crumble up with your hands to desired size.
Scoop the warm apples into 6 small ramekins or an 8 inch square serving dish.
Top with crumble.
Serve immediately.
Donuts with Bottle



Crisp Apple Donuts

Yield - 12 donuts plus holes

Cook Time:  10 minutes

Inactive Time: 3 hours or overnight

Ingredients:

For The Donuts:

1 cup Crisp Apple Sparkling Ice
6 tablespoons unsalted butter (room temperature)
½ cup Splenda Sugar Blend
2 eggs
¼ cup whole milk
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 ¾ cup all-purpose flour
For The Cinnamon Sugar:

1½ cups Splenda Sugar Blend
½ cup ground cinnamon
Directions:

Part 1:  Making the donut dough

In a mixer, cream the butter and sugar together, on medium high speed for approximately 5 minutes.
Add eggs one at a time until combined.  Slowly pour in the milk and half of the Sparkling Ice to the mixing bowl.
With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy.
Slowly pour in the remaining amount of Sparkling Ice on medium speed for 2 minutes.
Part 2:  Dough storage

Tear 2 pieces of parchment paper the size of a baking sheet.
Line the first piece of parchment on a clean baking sheet and heavily dust with flour.
Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick.  (If the dough seems too sticky flour your hands before pressing.)
Lightly flour the top of the dough and place the second piece of parchment over the dough.  Refrigerate for 3 hours or overnight.
Part 3:  Frying donuts

In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer.
Gently peel the top piece of parchment off the dough.
Using a floured donut cutter, punch out dough and place in hot oil.
Fry on each side for 2-3 minutes or until light brown.  Adjust the heat if needed.  Scoop on paper towel lined baking tray.
Part 4:  Finishing donuts

Combine cinnamon and Splenda in a large bowl.
While the donuts are still warm, toss with cinnamon and Splenda mixture until evenly coated.
Serve warm

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