Sift or whisk together dry ingredients. In a large bowl beat eggs, add sugar and milk, mixing well. Add dry ingredients to the egg mixture and beat until smooth.

Choose a method of dispensing the batter- a piping bag, or funnel can be used, if you don’t have either available, a plastic zip-closure bag can be used- fill with batter and trim a bottom corner of the bag to dispense. If using the funnel, you will need use a finger to plug the funnel when not in use, or only add enough batter for one cake at a time. If using the plastic bag use a clothes pin or binder clip to seal the bag when not dispensing batter.

Fill a heavy pan or pot with fairly deep sides with oil to a depth of 1 to 1 ½ inches. Heat the oil to 375º F. Pipe batter into oil, creating a lattice or looped designs. Cook until brown, flipping once. Remove promptly and drain on paper towels.

Line a baking sheet with parchment or wax paper. Unfold and flatten 7 to 8 cupcake tin liners and distribute on the baking sheet. Rinse and dry 8 apples and remove their stems. Insert wooden dowels or another appropriate type of stick into the stem end of the apples.

Keep a double boiler or a pot of simmering water at the ready. It will be needed to keep the syrup hot enough to prevent it from hardening while the apples are coated.

Combine all ingredients and stir to dissolve the sugar. Bring to a boil and hold for three minutes, without stirring. Brush down the sides of the pot with a pastry brush to remove any crystals that form. Continue to boil until the syrup reaches 290º F on a candy thermometer, or the soft-crack stage.

Bring water in double boiler or pan to a boil. Remove the cinnamon stick and add food coloring if desired. Set pan with syrup over, but not in, the boiling water. Quickly dip each apple into the syrup, carefully twirl each apple to remove excess coating. Set on cupcake liner and allow to set.

Recipe can be divided in half to prepare 4 apples. Candied apples should be eaten within a day.

Line a baking sheet with parchment or wax paper. Unfold and flatten 7 to 8 cupcake tin liners and distribute on the baking sheet. Rinse and dry 8 apples and remove their stems. Insert wooden dowels or another appropriate type of stick into the stem end of the apples.

Keep a double boiler or a pot of simmering water at the ready. It will be needed to keep the syrup warm enough to prevent it from thickening while the apples are coated.

Heat caramels and water gradually, until they are fully melted and smooth. Bring water in double boiler or pan to a boil. Set pan with caramel over, but not in, the boiling water.

Dip apples, one at a time, removing excess caramel by scraping on the side of the pan. Coated apples can then be dipped in chopped nuts, sprinkles, or any other coating that appeals.

Place each apple on a cupcake liner and allow to set. Refrigeration will set the caramel faster.

This is very much a free form recipe and quantities can be adjusted to fit your palette. If you like garlic- add more, don’t like onion- add less or don’t include it.

Prepare and chop all ingredients, leaving the avocado for last.
For the avocado, I prefer mine in good-sized cubes, with perhaps a third of the avocado mashed and the remainder left whole. If your taste runs toward a smoother guacamole, mash most, or all the avocado.

Place avocado in a bowl and mash to the degree desired. Add the lime juice and olive oil next, and mix gently. They will slow the oxidation process that turns the avocado brown. Next add garlic, onion and tomato. For the hot peppers, jalapeño and/or serrano peppers work well. To remove some of heat while retaining the flavor, cut the pepper into strips, and holding the pepper flat to your cutting surface trim the inner membrane of the pepper out. If you like the extra heat, leave it in place. Add the hot pepper by halves, mixing gently and tasting the result before adding more. It’s easy to add extra pepper, but nearly impossible remove when overdone. Finally, add salt and pepper to taste. The flavors will meld and combine if the guacamole is allowed to set for a while. I should be covered with plastic wrap, such that the entire surface is touching the plastic and as few air bubbles are present as possible, this will reduce browning. It may be stored overnight under refrigeration, when wrapped as above. Any browning can be removed by carefully scrapping with a spoon.

Preheat oven to 350ºF and butter a 9 X 5 inch loaf pan

Whisk together dry ingredients and in a separate bowl combine the milk and vanilla. In a large bowl, beat the butter until creamy. Gradually add the sugar to the butter while beating at high speed. Beat in the eggs, one at a time, then add pumpkin puree and mix in on low speed until just blended.

Next, add the flour in 3 parts, alternating with the milk mixture in 2 parts. Beat on low speed, or use a spatula or wooden spoon, scrapping the sides of the bowl until the batter is smooth. Add 1/2 c. each of chopped walnuts (or pecans) and semi-sweet chocolate chips.

Scrape into the bread pan and spread evenly. Bake for about 60 minutes, and check for doneness with a toothpick inserted into the center of the loaf, which will remain clean upon removal when fully cooked.