Cranberry Apple Cider from www.SamsClub.com/healthyliving

One 64-ounce bottle of apple juice

One 12-ounce bag fresh or frozen cranberries

2 cinnamon sticks

1/3 cup whole cloves

Honey, to taste (optional)

Place all ingredients in a slow cooker.  Cook for 4 hours.  Pour cranberries, cloves and cinnamon sticks through a strainer and discard solids before serving.  Serve hot or refrigerate until cold.  Garnish with a cinnamon stick, if desired.

Granola-Topped Baked Apple from www.dashrecipes.com

Fuji or Gala apple

2 tsp brown sugar

¼ tsp cinnamon

Pinch of nutmeg

1 tsp butter

Granola and/or low-fat frozen vanilla yogurt

Core the apple, leaving the bottom intact.  Remove apple seeds and place in a glass bowl.  Top with the sugar, cinnamon, nutmeg and butter.  Cover and microwave for 2-3 minutes or until apple is soft.  Sprinkle with granola or top with a dollop of low-fat frozen vanilla yogurt.

Apple-Maple Galette from www.health.com

Crust

2 cups all-purpose flour

1 Tbs granulated sugar

½ tsp salt

4 Tbs cold butter, diced

2 Tbs vegetable oil

1 tsp apple cider

3 Tbs water

Filling

3 medium apples, peeled, cored, halved and sliced crosswise into ¼ inch thick slices (about 2 ½ cups)

2 Tbs fresh lemon juice

1 Tbs brown sugar

¼ cup maple syrup, divided

3 Tbs all-purpose flour

1 Tbs unsalted butter, diced

1 large egg white

1 Tbs water

1 Tbs coarse sanding sugar

To make crust:  Combine first 5 ingredients (through oil) in a food processor and pulse until mixture resembles coarse meal.  Combine the cider and water in a small bowl and drizzle on the dough, while processing, until dough is moist and begins to stick together.  Cover in plastic wrap; chill 30 minutes.  Preheat oven to 400°.

To make filling: Toss apples with lemon juice, brown sugar, 3 tablespoons maple syrup, and flour.  Unwrap dough and place on 16-inch square of parchment paper.  Roll into a 15-inch circle.  Place dough and parchment on rimmed baking sheet; arrange apples in center, leaving a 2-inch border.  Fold edges in; press gently to seal.  Dot apples with butter.  Whisk egg white and water together in a small bowl.  Brush edge of dough with egg wash and sprinkle with coarse sugar.  Loosely cover with foil; bake additional 25 minutes.  Uncover; bake 15-20 minutes or until tender and golden.  Let stand 20 minutes.  Brush apples with remaining 1 Tbs maple syrup.  Cut into 8 wedges; serve.