Caramel Apple Cider

1 (64-ounce) bottle of apple juice or cider
1/2 cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange
2 cinnamon sticks
1/4 teaspoon ground allspice
1 orange
8 cloves
1/3 cup bottled caramel sauce (plus more to tast if desired)
Sweetened whipped cream (p.252 or from a can)
Ground cinnamon

1. Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks & allspice.

2. Thoughly wash your orange & then gently stab the while cloves into it. If you find it hard to do that with out destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.

3. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.

4. After the cider has simmered for an hour, add caramel sauce & stir to combind and dissolve. Add more caramel to tast if needed.

5. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Serves 8-10 ~Our Best Bites~ page 27

Healthified Monkey Bread

Healthified Monkey Bread

What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.
Variation
For an even lower-fat option, this recipe can be made with two cans (13.2 oz each) Pillsbury® refrigerated country Italian bread. Work with one can of dough at a time, and keep the remaining can refrigerated until ready to cut. Cut each can of dough into 24 pieces (48 pieces total). Use in place of biscuit pieces as directed in recipe. Bake 35 to 40 minutes. (1 Serving: Calories 200; Total Fat 4g; Saturated Fat 0g)
Success
To be sure that the caramel topping does not ooze out of the pan, use a pan that does not have a removable bottom.

57% less fat • 61% less sat fat • 32% fewer calories than the original recipe—see the comparison. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From eatbetteramerica.

Prep Time:15 min
Start to Finish:1 hr 10 min
makes:16 servings

Ingrediance:
1/4 cup sugar
2 teaspoons ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2 cup chopped pecans or walnuts
3/4 cup fat-free caramel topping
2 teaspoons vanilla

Directions:
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2. In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3. In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4. Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.