Grape Salad

8 oz cream cheese
8 oz sour cream
1tsp vanilla
1/2 cup white sugar

First mix cream cheese and white sugar. Then add vanilla and sour cream.

2 lbs green grapes
2 lbs red grapes
wash and dry completly then place in salad bowl.

Add cream cheese mixture to grapes. Then sprinkle 1/2 cup brown sugar on top with chopped pecans (toasted ones if you want). Chill at least one hour before serving.

Apple Cobler

For the apples:
1/2-3/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nuteg
2 pinches ground cloves
3 Tbsp. honey
1/4 cup apple cider
Juice of 1 lemon
12 cortland or other sweet tart cooking apples, peeled, cored and sliced {I used Granny Smiths and a few Rome apples]
6 Tbs. butter, cut into small pieces

For the topping:
2 cups flour
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
10 Tbsp. cold butter, cut into pieces
1/2 cup rolled oats
6 Tbs. heavy cream
Vanilla ice cream

1. For the apples: preheat oven to 325. Combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, honey, cider, and lemon juice in a large bowl. Add apples and toss well. Put apple mixture into a large baking dish in an even layer, scatter with butter ...bake, gently stirring once or twice, until apples begin to soften and release their juices, about 30 minutes. Set apples aside to cool for 30 minutes.

2. For the topping: sift flour, sugar, salt and baking powder together into a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in oats. Add cream, stirring until just combined.

3. Increase oven temperature to 375. Scatter topping over apples in a broad band around inside edge of dish, leaving apples in center of dish exposed. Bake until topping is golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. Serve with ice cream.