Lynne Tolley of Miss Mary Bobo’s Boarding House in Lynchburg made
Apple Cider Holiday Punch and Cranberry Jack Cobbler with a Spiked Ice Cream (See recipes below)
Apple Cider Holiday Punch
For 8 people
6 cups apple cider
½ cup fresh orange juice
½ cup fresh lemon juice
1/3 cup dark brown sugar simple syrup (recipe below)
1 cup soda
For the adult version: add 2 to 3 cups of Jack Daniel Whiskey or Apple Jack Whiskey
Mix the first 4 ingredients. Before serving, add cold club soda for effervescence.
Dark brown sugar syrup
1 cup dark brown sugar
1 cup of water
1 cinnamon stick
Large slice of orange peel
Mix all the ingredients in a saucepan. Bring to a light boil and continue cooking until the sugar has melted. Remove from heat to cool. Refrigerate. Leftovers can be used over rolled oats or rice pudding.
Cranberry Jack Cobbler with Spice Ice Cream/Slices
For 8 people
4 cups (12 oz bag) fresh cranberries, coarsely chopped
½ cup of fresh blueberries
½ cup chopped pecans, lightly toasted
1/3 cup shredded coconut, lightly toasted
1 ½ cups sugar, divided
3 tablespoons of Jack Daniel’s whiskey
1 large egg
½ cup plain flour
6 tablespoons butter, melted
Chop washed cranberries in food processor until coarsely chopped. Combine cranberries and blueberries. Pour the cranberry/berry mixture into a lightly greased 10-inch pie pan.
Combine pecans and coconut and sprinkle over cranberry mixture. Garnish with 1 cup of sugar. Sprinkle the whiskey over the sugar.
Beat egg and remaining ½ cup sugar on medium speed with an electric mixer until well blended. Add flour and butter; beat on low speed until blended.
Spread batter evenly over pie filling. Bake at 325 degrees for one hour or until golden brown. Cool on a wire rack. Pour into bowls to serve. Keep refrigerated.
Delicious with spicy/sharp ice cream.
Spicy/sharp ice cream:
2 pints vanilla ice cream, softened
1 teaspoon ground cinnamon
½ teaspoon nutmeg
2 tablespoons of Jack Daniel’s whiskey
Combine all the ingredients. Refreeze. Serve the balls on the cranberry cobbler.