'Taste Of Home' For Fall

"Taste of Home" is America's biggest-selling cooking magazine, full of readers' favorite recipes, made with easy-to-find ingredients and simple techniques

Now, the editors have put together "The Taste of Home Cookbook," with more than 1,000 recipes from readers and the magazine's test kitchen.

Editor in Chief Catherine Cassidy brought some recipes that are prefect for fall to The Early Show Monday.

She says the point of "Taste of Home" is that, if a recipe has become a favorite in one family, it will certainly be a hit with others.


Mulled Cider

From the Taste of Home test kitchen

This is a classic warmer-upper that you can serve on chilly winter days. Pass the brandy separately for those who want it!

3 cinnamon sticks (3 inches)
3 whole cloves
2 whole allspice
1 bay leaf
3 quarts apple cider or apple juice
1/4 cup orange juice
1/4 cup lemon juice
1 tablespoon grated orange peel
2 tablespoons brown sugar
Dash salt
1 to 1-1/2 cups brandy, optional

1) Place the cinnamon stick, cloves, allspice and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag.

2) In a large saucepan, combine the apple cider, juices, orange peel, brown sugar, salt and spice bag. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, for 30 minutes to blend flavors.

3) Discard spice bag. Strain cider mixture and stir in brandy if desired. Serve immediately.

Yield: 13 servings (about 3 quarts).
Nutrition Facts: 1 cup (calculated without brandy) equals 122 calories, 0 fat (0 saturated fat), 0 cholesterol, 35 mg sodium, 31 g carbohydrate, trace fiber, trace protein.

Recipe from the Taste of Home Cookbook © 2006 Reiman Media Group, Inc.

For more recipes, go to page 2.


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