• 2/3 C packed brown sugar
• 1 tsp whole cloves
• 1 tsp ground allspice
• 3 cinnamon sticks (3 inches), broken
• 1 Gal apple cider

Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks.
Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.

Yield: 16-20 servings.

Editor's Note: Do not use a drip-style coffee maker for this recipe.

• 1 C sugar
• 1/2 C butter
• 2 Eggs
• 1 tsp vanilla
• 2 C flour
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp baking powder
• 2 T buttermilk (I use regular milk
  and just a drop of vinegar)
• 2 C diced tart apples
  (such as a good Macintosh)

• 2 T flour
• 2 T sugar
• 2 T butter
• 1 tsp cinnamon

With a pastry knife, cream the first four ingredients. Sift together the dry ingredients, then mix alternately with the buttermilk into the creamed mixture. Fold in apples. Drop into greased or lined loaf pan.
Sprinkle topping over all. Bake at 360º for 1 hour.

• 1 C sugar
• 1/4 C shortening
• 1 egg, lightly beaten
• 1 C all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 C shredded peeled tart apples
• 1/4 C chopped walnuts

• 1 C sugar
• 2 Tbs cornstarch
• 1/2 C light cream
• 1/2 C butter or margarine
• 1 1/2 tsp vanilla extract

In a mixing bowl, cream sugar and shortening. Add egg and mix well. Add the dry ingredients; mix well. Fold in the apples and walnuts.
Spread in a greased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until cake tests done.

For sauce, combine sugar, cornstarch and cream in a saucepan.
Bring to a boil over medium heat; boil for 2 minutes. Remove from the heat. Add butter and vanilla; stir until butter is melted.

Serve warm over warm cake.

Yield: 9 servings.