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Harvest Apple Cake:
INGREDIENTS: 3 apples, peeled, cored, sliced; ½ cup butter, melted; 1 cup sugar; 2 eggs

1½ cups flour; 1 teaspoon baking powder; 1½ teaspoons ground cardamom; ¼ cup water; 2 tablespoons peach preserves, melted.

DIRECTIONS: Preheat oven to 350ºF. Mix melted butter, sugar and eggs. In other bowl mix the flour, baking powder and cardamom. Add flour mixture to the egg mixture. Add the water. Pour batter into greased 9-inch round baking dish. Place apple slices into the batter in a circular pattern. Bake for 40 minutes. While still hot, brush top of cake with melted peach preserves to give shine. Makes 8 servings.

Apple Dumpling Cake:
INGREDIENTS: 2 Granny Smith Apples; 2 Tubes refrigerated crescent rolls; 1 cup sugar; 1/3 cup softened butter; 1/2 tsp ground cinnamon; 3/4 cup Ginger ale soda.  Vanilla Ice cream optional.

DIRECTIONS: Preheat oven to 350*. Cut each apple into 8 wedges; Separate crescent rolls into 16 triangles; Wrap triangle around each apple wedge; Place in greased 13x9 dish. Mix sugar, butter and cinnamon. Sprinkle over dumplings. Bake 30-45 minutes until apples are tender. Serve warm with Vanilla ice cream if desired.

Oktoberfest Tiger Peanut Butter Bark Candy:
INGREDIENTS: 1/4 cup vanilla or white chips; 2 tablespoons creamy peanut butter;

2 tablespoons milk chocolate chips.

DIRECTIONS: In microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into greased 5-3/4x3x 2-in. loaf pan. In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Swirl together using a toothpick. Freeze until firm, 5-10 minutes; break into pieces. Double recipe to make big batch of bark.