Filling:

8 honeycrisp apples, peeled, cored and thinly sliced

1 tsp. fresh lemon juice

2 tbsp. maple syrup

2 tsp. cinnamon

1 tsp. nutmeg

¼ tsp. allspice

¼ tsp. cloves

1 tsp. vanilla

Crumble:

1 stick butter, melted

1 tbsp. butter chopped into small pieces

2 cup rolled oats

½ cup whole wheat flour

½ tsp. cinnamon

¼ tsp. nutmeg

½ cup chopped almonds or nut meal

Preheat oven to 350 degrees. Sprinkle lemon juice over apples, mix in all other ingredients and fold to coat the apples. Prepare a 9X13 with cooking spray. Pour apple mixture into pan.

Mix the dry filling ingredients together and fold into the melted butter, spread over apple mixture. Dot the top with additional butter. Bake for 35-40 minutes or until bubbly and golden brown. Optional: Serve with no sugar whipped cream with cinnamon or nutmeg flavoring added to it.

Flourless Chocolate Cake Serves 16

1 lb. butter, cut into small chunks

1 lb. semi sweet chocolate chips

1 cup coffee

1 cup sugar

6 egg yolks, large

6 eggs, large

Preheat oven 325 degrees. Prepare springform pan by coating with spray oil and parchment paper on the bottom. Melt chocolate and butter in a double boiler over medium heat. Mix hot coffee and sugar to dissolve the sugar. When the coffee mixture is cooled add the chocolate/butter mixture, mix well. Add all of the egg yolks, mix well. Add eggs one at a time, mixing well each time. Bake in oven to internal temperature of 170 degrees, about 1 hour. Serve with no sugar whipped cream with mint or raspberry flavoring added to it, and/ or fresh or frozen berries.

No Crust Pumpkin Pie

Simply make your favorite pumpkin pie filling and bake in a greased pie dish without a crust. A pumpkin custard! Here is my favorite pumpkin pie recipe.

½ cup maple syrup

1 tsp. ground cinnamon

¼ tsp. salt

½ tsp. ground ginger

¼ tsp. ground cloves

2 large eggs, beaten

1 15 oz can pumpkin puree

1 12 oz can evaporated milk