Apple Pie Double Pie Crust 5-6 large Golden Delicious apples (should be green not yellow!) 2 tbs fresh lemon juice 2 tbs Langers Frozen Apple Juice Concentrate 1/2 cup sugar 1 tbs flour 1 tbs cornstarch 1/8 tsp salt 3/4 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp allspice 2 tsp Minute Tapioca 1 beaten egg yolk + 1 tsp water 2 tsp cinnamon-sugar mixture (ratio: 1/4 cup sugar/1 tsp cinnamon) Peel, core, slice apples 1/4" thick. Mix in lemon and Langers Apple Juice Concentrate. Mix next 7 ingredients into apples. Toss. Into a bottom pie shell, sprinkle in tapioca. Put apples into pie shell. Cover with top pie crust. Cut 8 vents in crust. Paint with yolk, sprinkle with sugar/cinnamon. Bake at 450° F for 15 minutes, reduce heat to 350°F and bake for one hour or until done.

Ray's Bran Muffins Recipe By : Ray S 2 cups oat bran 3 Teaspoons baking soda 16 fl oz Langers Frozen Concentrate Apple Juice 8 oz can crushed pineapple in natural juice 2 egg whites 1 cup of plain non fat yogurt 1 cup applesauce 1 tablespoon either honey or molasses 1 tablespoon salad oil 1 cup oat Flour 1 cup rolled oats 1 cup corn flour 2 teaspoon baking powder 1 cup either raisons or dried blueberries 1. Mix the oat bran, baking soda, thawed apple juice and the crushed pineapple together. Stir and set aside. 2. In a separate bowl, mix the oat flour, rolled oats, corn flour, baking powder and raisins / dried blueberries. Make sure you mix these dry ingredients thoroughly. 3. After the wet ingredients have been sitting for fifteen minutes, add the slightly beaten egg whites. Add yogurt, applesauce, honey and salad oil. Stir. 4. Add the wet ingredients to the dry. Mix lightly. Set aside for ten minutes. 5. Spoon into muffin tins lined with individual paper cups. 6. Bake in pre-heated oven at 400 degrees for five minutes. Lower temperature to 375 degrees and bake for another eighteen to twenty minutes. 7. Makes about twenty muffins. Bake remaining batches at 375 degrees.

Chili Crusted Tuna Recipe By : Karen Diaz Serves: 3 Preparation Time: 35 minutes 2 8-oz tuna steaks 2 tablespoons chili powder 2 tablespoons garlic powder 1 tablespoon cayenne pepper 1 tablespoon salt 1 tablespoon fresh cracked pepper 1 tablespoon fresh thyme leaves -- chopped 1 tablespoon fresh rosemary -- chopped 1 tablespoon olive oil 1/2 cup onion -- chopped 2 cups Langers Cranberry Raspberry 100 6 tablespoons butter -- cold 1. Mix herbs and spices with salt and pepper. 2. Press spice mixture onto one side of each tuna steak. 3. Heat olive oil in pan on high heat. Sweat onion until tender and remove to small bowl. 4. When pan is smoking hot, carefully place tuna steaks in pan with spice side down. DO NOT MOVE STEAKS UNTIL YOU TURN THEM. Let them sear for 4 minutes or so or until a good crust is formed on the bottom. 5. Turn steaks over and cook to desired doneness. 6. Remove to platter to rest and pour juice and onions back into pan to deglaze. Reduce juice and onions by 30%. 7. Add butter slowly in small pieces off the heat whisking until smooth. 8. Serve steaks with sauce and enjoy!

"Hot Wine Punch" Savage’s Family Favorite 1 bottle (32 oz.) Langer's Cranberry Juice 2 cups Langer's Apple Sauce 1 cup sugar 6 whole cinnamon sticks 24 whole cloves 12 whole allspice 1 lemon, sliced one fifth Lambrusco wine Put all ingredients, except wine, into a large pot. Bring to boil. Reduce heat, cover, and simmer for 30 minutes. Add the wine when ready to serve. Ladle into cups and enjoy. "This recipe is good during the holidays or on a cold winter’s night."

"Applesauce-Date Nut Bread" Mom’s Recipe, Jo Day 3/4 cup chopped walnuts 1 cup cut up dates 1 1/2 tsp. Baking soda 1/2 tsp. Salt 3 T. shortening 1 cup hot Langer's Apple Sauce 2 eggs 1 tsp. Vanilla 1 cup sugar 1 1/2 cups sifted flour Mix walnuts, dates, soda and salt with fork. Add shortening and apple sauce. Let stand for 15 min. Start heating over to 350ºF. Grease 9" x 5" loaf pan. In another bowl, beat eggs with fork, heat in sugar, vanilla and flour. Mix date mixture into this. Blend and turn into pan. Bake 1 hour or till done. Cool in pan. Wrap in foil and store in refrigerator. (I cool it and freeze for several months.)

Refreshingly Berry Iced Tea from "Fat Free Living Super Cookbook" by Jyl Steinback 1 cup raspberries 2 cups iced tea 1 1/2 cups Langer's Cranberry Juice Place 1/2 cup raspberries into blend and puree until smooth. Pour in iced tea and cranberry juice, process until mixed. Pour into pitcher and chill 1 to 2 hours. When ready to serve, place several raspberries into each glass, fill with berry tea. (Serves 4) Get the book…"Fat Free Living Super Cookbook" by Jyl Steinback

Sparkling Cranberry Lemonade from "Fat Free Living Super Cookbook" by Jyl Steinback 8 to 10 ice cubes 1 cup Langer's Cranberry Juice 1 cup sugar-free lemonade 1 cup sodium-free club soda Divide ice cubes , among three 12-ounce glasses. In a pitcher or blender, combine cranberry juice, lemonade, and club soda; mix until blended. Pour over ice and serve. Garnish with a fresh lemon slice, if desired. (Serves 3) Get the book…"Fat Free Living Super Cookbook" by Jyl Steinback

Hot and Spicy Cranberry Cider from "Fat Free Living Super Cookbook" by Jyl Steinback 2 cups Langer's Apple Cider 3/4 cup Langer's Cranberry Juice 1 tbsp. Brown sugar 1 whole cinnamon stick 1/4 tsp. Whole cloves 4 lemon slices Combine all ingredients in a large saucepan and heat to boiling over high heat. Reduce heat to low and simmer for 15 to 20 minutes. Remove cinnamon sticks and cloves from cider. Serve 1/2 cup per person and top with lemon slice. (Serves 2) Get the book…"Fat Free Living Super Cookbook" by Jyl Steinback

Classic Potato Knish The dough for this knish is also ideal rolled out to cover a pot pie. All-Purpose Crust (Double) 2 cups flour 2 tsps. baking powder 1 tsps salt 1/4 cup margarine 3/4 cups Langer's Apple Juice 1 egg, beaten, for glaze Potato Filling 6 medium potatoes 1/4 cup oil 2 large onions, diced 3 tsps. salt 1 1/2 tsp. pepper 2 eggs beaten USE: 4-quart pot and 7-inch Skillet YIELDS: 2 rolls or 1 dozen knishes Crust: In a large bowl sift flour with baking powder and salt. Cut margarine in with pastry blender or fingertips until dough is the consistency of coarse crumbs. Add 1/2 cup of Langer's Apple Juice and mix. Add the rest of the Langer's Apple Juice, 1 tablespoon at a time, until dough ca be gathered into a ball. Knead 1 minute. Cover and refrigerate 30 minutes Potato Filling: Boil unpeeled potatoes in 4-quart pot in salted water. Cook until tender. While still warm, peel and mash. Heat oil in 7-inch skillet and sauté onions until golden and soft. Add onions to mashed potatoes. Add seasonings and beaten eggs. Preheat oven to 350º. To Assemble: Divide dough in half. Roll each into a 10 x 14 inch rectangle. To fill, see Knishes Illustrated. Glaze each loaf with beaten egg. Variations: Kasha Knishes: Mix 2 cups mashed potatoes with 2 cups cooked kasha and combine with sautéed onions, eggs, and seasoning. Proceed as above.