CARAMEL ICING

large saucepan
wooden spoon
measuring cups
heat-safe bowl

1 cup homemade brown sugar, packed
1 cup granulated sugar
1/2 cup whole milk
1/2 cup unsalted butter
1 teaspoon vanilla

Heat the burner to high heat. Add the brown sugar, granulated sugar, milk, and butter to the saucepan. Bring the mixture to boiling and boil for 1 minute; stirring continuously. Remove the saucepan from the heat and pour into a heat safe bowl. Beat the mixture until it reaches a spreadable mixture; approximately 15 minutes. Add the vanilla and ice your cakes. If the mixture is too thick, add a scant more milk.

Frosts two 8" round cakes. Great for the Cider Cake and the Spice Cake.

HOT APPLE TODDY

1 medium baking apple
1 tablespoon granulated sugar
2 ounces Apple-Jack
approximately 2 ounces hot water
fresh grated nutmeg for garnish

Preheat oven to 375 degrees
Place washed baking apple in small baking dish with 1/4 cup water and bake for approximately 45 to 50 minutes or until tender. Carefully core and peel the apple.

Place the baked prepared apple in a mug that holds hot water. Sprinkle the granulated sugar over the apple. Pour the Apple-Jack over the mixture. Next add the hot water to the apple mixture and top with freshly grated nutmeg. Enjoy!

You can increase this recipe for a large group.

TIDBIT: Hot Apple Toddy is one of George A. Custer's favorite drinks