Filter By Type

Print This Recipe

Strawberry Cake

1 cup crushed fresh or frozen Baugher’s strawberries
1 3-oz pkg strawberry jello
½ cup vegetable oil
4 eggs, room temperature
1 18-oz. box white or yellow cake mix

Combine all the above in large mixing bowl.
Mix for 3 minutes with electric mixer. Pour into well
greased & floured tube pan. Bake at 325 degrees for
45-55 minutes or until cake tests done. Cool in pan on
rack for 10 minutes, then remove to serving plate.

Strawberry Glaze
¼ cup margarine
3 ½ cups confectioners sugar
¼ cup mashed strawberries

Combine the above glaze ingredients until smooth & spread over cake.


Print This Recipe


For the muffins:

– 2 cups all-purpose flour

– 1 1/2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/2 cup unsalted butter, melted

– 1/2 cup granulated sugar

– 1/2 cup brown sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 3/4 cup Baugher’s apple cider

– 1/4 cup milk


For the cinnamon sugar coating:

– 1/2 cup granulated sugar

– 1 teaspoon ground cinnamon

– 1/4 cup unsalted butter, melted



1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider and milk, and stirring until just combined. Be careful not to overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. While the muffins are baking, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon.

8. When the muffins are done baking, allow them to cool in the pan for 5 minutes.

9. Remove the muffins from the pan and dip each muffin in the melted butter, then roll in the cinnamon sugar coating until evenly coated.

10. Transfer the muffins to a wire rack to cool completely.


Print This Recipe


– 4 cups mixed vegetables (such as carrots, Brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces

– 1/4 cup olive oil

– 1/4 cup Baugher’s apple cider

– 2 cloves garlic, minced

– 1 teaspoon chopped fresh thyme

– Salt and pepper, to taste



1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the mixed vegetables with olive oil, apple cider, minced garlic, chopped fresh thyme, salt, and pepper until well coated.

3. Spread the vegetables in a single layer on a large baking sheet.

4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

5. Remove from the oven and serve the roasted vegetables hot as a delicious side dish.


Print This Recipe


– 2 lbs pork belly, skin removed and cut into cubes

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 cup Baugher’s apple cider

– 1 cup chicken or vegetable broth

– 2 tablespoons soy sauce

– 2 tablespoons brown sugar

– 2 sprigs fresh thyme

– 1 bay leaf



1. Season the pork belly cubes with salt and pepper.

2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

3. Add the pork belly cubes to the pot and cook until browned on all sides, about 5-7 minutes.

4. Remove the pork belly from the pot and set aside.

5. In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.

6. Return the pork belly to the pot.

7. Add the apple cider, broth, soy sauce, brown sugar, thyme sprigs, and bay leaf.

8. Bring the mixture to a simmer, then reduce the heat to low.

9. Cover and cook for 2-3 hours, or until the pork belly is tender and cooked through, stirring occasionally.

10. Once the pork belly is cooked, remove the thyme sprigs and bay leaf.

11. Serve the braised pork belly hot, spooning the apple cider sauce over the top.

12. Garnish with chopped fresh parsley, if desired.


Print This Recipe


– 4 salmon fillets

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 1/2 cup Baugher’s apple cider

– 2 tablespoons maple syrup

– 1 tablespoon Dijon mustard

– 1 tablespoon soy sauce

– 1 clove garlic, minced

– 1 teaspoon grated fresh ginger

– Chopped fresh parsley, for garnish



1. Season the salmon fillets with salt and pepper.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the salmon fillets to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Cook to an internal temperature of 145 F.

4. In a small saucepan, combine the apple cider, maple syrup, Dijon mustard, soy sauce, garlic, and ginger.

5. Bring the mixture to a simmer over medium heat and cook for 10-20 minutes, or longer if you desire a thick consistency.

6. Spoon the glaze over the cooked salmon fillets.

7. Garnish with chopped fresh parsley before serving.


Print This Recipe


– 1 bottle of white wine (such as Pinot Grigio or Sauvignon Blanc)

– 2 cups Baugher’s apple cider

– 1/4 cup brandy

– 2 apples, thinly sliced

– 1 orange, thinly sliced

– 1 cinnamon stick

– 1/4 teaspoon ground cinnamon

– Sparkling water or club soda (optional, for serving)

– Ice cubes



1. In a large pitcher, combine the white wine, apple cider, brandy, sliced apples, sliced orange, cinnamon stick, and ground cinnamon.

2. Stir well to combine.

3. Refrigerate for at least 2 hours, or until chilled.

4. To serve, fill glasses with ice cubes and pour the sangria over the ice.

5. If desired, top each glass with a splash of sparkling water or club soda for a bit of fizz.

6. Garnish with additional apple slices and cinnamon sticks, if desired.


Print This Recipe


3 eggs
1/2 tsp. cinnamon
2/3 cup pumpkin
3/4 cup flour
1 cup sugar
1 cup chopped nuts
1 tsp. baking soda (reserve for on cake batter)


Line 10″ x 14″ jelly roll pan (or cookie sheet w/sides) with wax paper. Spray with PAM.
Pour cake batter into pan, sprinkle with nuts and bake at 375 degrees for 15 minutes.
Empty baked cake out onto a cloth coated with 10X sugar. Roll up from short end and let set 30 minutes.


8 oz. cream cheese
3/4 tsp. vanilla
2 tbsp. margarine
2/3 cup brown sugar
Mix together thoroughly and spread onto unrolled cake. Roll cake back up into a cake roll and refrigerate for 1 hour before serving or overnight. Cut slices with a bread knife.


Print This Recipe


3/4 cup cream cheese softened
2 teaspoons maple syrup
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup canned or frozen pumpkin


Beat cream cheese, brown sugar, and pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.
Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.
Serve with pretzel sticks and apple slices.


Print This Recipe

This pumpkin can be used in the following recipe. Any extra pumpkin can be frozen into recipe-size containers for later use.


Wash pumpkin thoroughly. Do not peel.
Cut pumpkin into 2-3″ slices. Take out any seeds. Lay on baking tray and cover with foil.
Bake at 350 degrees until tender (approx. 1 hour). Take out of oven and cool slightly.
Scrape pumpkin out of skin. Puree in a blender or food processor until fine.


2 eggs
1/2 tsp. ginger
3/4 cups sugar
1/4 tsp. ground clove
1/2 tsp. salt
12 oz. evaporated milk
1 tsp. cinnamon
2 cups pumpkin


Combine all of these ingredients in mixer. Blend thoroughly. Pour into a raw pie shell. Sprinkle lightly with cinnamon. Bake for approximately 40 minutes to 1 hour at 375 degrees or until set.


Print This Recipe


Use a small to medium “cooking variety” of pumpkin. First, wash the pumpkin, using a vegetable brush to remove caked-on dirt.
Cut the pumpkin in half, crosswise, with a large knife. Remove the slimy strings and seeds using hands or a large spoon. Save the seeds if you wish to bake them.
Place the pumpkin, shell-side up, in a 9″ x 13″ cake pan or cookie sheet. Bake at 350 degrees for about 45 minutes, or until tender; test with a fork.
Scrape pulp from the shell and mash. Put it through a strainer or puree in a blender if you like a fine consistency. Pumpkin can be used in recipes or frozen for later use. 1 4-lb. pumpkin makes about 4 cups of pumpkin puree.