Apple Spice Cake with Apple Cream Cheese Frosting (Serves 16)
Spice Cake
2 ½ Cups bleached all-purpose flour
¼ Cup cornstarch
4 Teaspoons baking powder
½2 Teaspoon saltTeaspoons ground ginger
1/4 Teaspoon each: ground nutmeg, allspice, and cloves
1 ¼ Cup White House Cinnamon Apple Sauce
¼ Cup milk
3 Large eggs
2 Sticks butter (16 tablespoons), softened until easily spreadable
1 ½ Cups granulated sugar

Apple Cream Cheese Frosting
1 ½ Cups White House Apple Butter
1 Cup additional Apple Butter to be used in-between layers
16 Ounces (two 8 oz. packages) softened cream cheese
1 ½ Sticks (12 tablespoons) butter, softened
¾ Cup confectioner’s sugar
¾ Teaspoon ground cinnamon

FOR CAKE, adjust oven rack to middle position and heat oven to 350 degrees. Spray two 8-inch round cake pans with vegetable cooking spray. Line bottoms with parchment; spray again then dust with flour.

MIX flour, cornstarch, baking powder, salt, and spices in a large bowl. Mix applesauce, milk, and eggs in a small bowl. Beat softened butter into dry ingredients, first on low, then increase to medium, until mixture forms pebble-size pieces.

ADD apple sauce mixture in three stages, beating first on low, then increasing speed to medium until a thick, but smooth dough forms. Beat in sugar just until incorporated, about 30 seconds. Pour batter into prepared pans.

BAKE until cake tester or toothpick inserted into cake’s center comes out clean, about 40 minutes. Set pans on a wire rack; cool for 5 minutes. Run a knife around pan perimeter; invert cakes onto rack. Let cool completely.

FOR FROSTING heat 1 ½ cups apple butter in medium saucepan over medium heat, stirring frequently, until reduced to 1 cup (about 10 minutes). Cool to room temperature. Beat cream cheese and butter until smooth. Beat in confectioner’s sugar, cooled apple butter mixture and cinnamon until light and fluffy. Frosting will be soft.

TO ASSEMBLE CAKE:
Split each layer by cutting around the perimeter with a serrated knife; saw across middle to complete the cut. Place one of the four layers on a cake plate; spread ½ cup apple butter to within ¼-inch of edge. Top with another layer and spread with 1 cup frosting. Top frosting with third layer; spread with remaining ½ cup apple butter to within ¼-inch of edge. Top with final layer and frost sides and top of cake. If desired, swirl frosting on top of cake.

1 ½ cups sugar

½ cup unsalted butter, melted

3 large eggs

2 tablespoons White House White Distilled Vinegar or Apple Cider

1 teaspoon vanilla extract

1 (9-inch) unbaked pie shell

BLEND sugar and melted butter in medium bowl. Whisk in eggs, vinegar and vanilla extract until thoroughly combined.

POUR mixture into crust and bake in preheated 325 o F oven for 50 minutes or until filling is golden brown and a sharp knife inserted in center of filling comes out mostly clean.

GARNISH with whipped cream or fresh berries.

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Festive Holiday Salad (Serves 8 to 10)
¼ Cup White House Apple Cider Vinegar
¼ Cup olive oil
¼ Cup apple juice concentrate
½ Teaspoon saltGround pepper to taste
4 Cups each fresh baby spinach, shredded purple cabbage and chopped iceberg lettuce
4 Ounces (scant 1 cup) crumbled blue cheese
½ Cup dried cranberries
¾ Cup toasted pecans, roughly chopped
1 Cup chopped celery
1 Small red onion, halved and thin sliced

MIX vinegar, olive oil, apple juice concentrate, salt and pepper in a small bowl.

PLACE remaining ingredients in a large salad bowl.

(Salad and dressing can be covered with plastic wrap and refrigerated several hours in advance.)

When ready to serve, whisk the dressing, pour over salad, toss to coat, and serve.

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Stuffed Pork Loin with Apple Butter Glaze (Serves 8 to 10)
Make sure you have heavy-duty twine on hand to tie the stuffed roast.

2 Tablespoons olive oil
10 Whole garlic cloves, plus 2 tablespoons minced cloves
1 Boneless pork loin, about 4 pounds, preferably from the rib end, patted dry
Salt and ground black pepper
1 ½ Tablespoons minced fresh rosemary
4 White House Spiced Apple Rings
2/3 Cup White House Apple Butter
2 Tablespoons White House Apple Cider Vinegar
¾ Cup chicken broth

Adjust oven rack to upper-middle position and heat oven to 250 degrees.

HEAT oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.

TURN pork loin, fat side down. Leaving a ½-inch border at each end, slit pork lengthwise, almost but not all the way through, to form a long pocket. Brush cavity with some of the reserved oil and sprinkle generously with salt and pepper and 1 ½ teaspoons of the rosemary. Line cavity with apple rings and garlic cloves. Tie loin together at 1 1/2-inch intervals.

MIX minced garlic and remaining rosemary with 1/3 cup apple butter and 1 tablespoon vinegar. Starting cut-side up, brush roast with some of the remaining oil, sprinkle generously with salt and pepper, and brush with apple butter mixture. Set pork loin cut-side down on a large lipped cookie sheet or jellyroll pan and repeat seasoning and glazing.

ROAST loin until a meat thermometer stuck into the roast’s center registers 125 to 130 degrees, about 1 hour to 1 hour and 15 minutes.

REMOVE roast from oven and increase temperature to 400 degrees. While oven heats, brush loin with pan drippings.

PLACE roast back in oven, continue to roast until a meat thermometer stuck into the roast’s center reads 155 to 160, about 15 minutes longer.

TRANSFER roast to cutting board; let rest for 15 to 20 minutes.

CUT pork into slices; spoon sauce over pork.

To make pan sauce: pour drippings into a small saucepan, scraping around roasting pan to loosen brown bits. Add remaining apple butter and apple cider vinegar; bring to a simmer. Spoon sauce over pork and serve.

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White House Apple Cherry Turnovers (Serves 12)
1 ½ Cups White House Cinnamon Applesauce
½ Cup White House Apple Butter
2 Tablespoons cornstarch
2/3 Cup dried cherries
¼ Teaspoon ground cloves
1 Tablespoon butter
6 Tablespoons sugar
1 ½ Teaspoons cinnamon
1 Box (17.3 ounces or two 9-by 9-inch sheets) frozen puff pastry, thawed

Adjust oven racks to highest and lower-middle positions; heat oven to 425 degrees.

HEAT applesauce, apple butter, cornstarch, cherries, and cloves in a small saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly; stir in butter and cool to room temperature.

MIX sugar and cinnamon in a small bowl. Roll first sheet of puff pastry to a 10- by 15-inch rectangle. Sprinkle generously with cinnamon sugar and cut into six equal parts. Working one square at a time, spoon 3 tablespoons of filling in the center of each square.

BRUSH two edges of the dough with water, then fold dough in half diagonally to form a turnover. Using fork tines, crimp to seal.

PLACE turnovers on a parchment-lined cookie sheet, about 2 inches apart. Snip a small slit in the top of each turnover.

BRUSH dough tops with water and sprinkle with cinnamon sugar. Repeat with remaining pastry, filling and sugar.

BAKE one sheet at a time until puffed and golden brown, about 15 minutes. Place other cookie sheet in oven and bake. Cool briefly and serve.

ICING DRIZZLE FOR APPLE CHERRY TURNOVERS

1 cup confectioner’s sugar
4 teaspoons milk

In a sandwich size self-sealing bag add sugar and milk. Squeeze bag together to mix thoroughly. Snip off ¼-inch from one corner of bag; squeeze bag and drizzle icing over turnovers.