Happy Halloween

Just an update since I haven't written in three weeks! I still haven't made the raison drop cookies, not from not wanting to, but like has gotten in the way. First I came down with H1N1 or what I believe to be H1N1, so that wiped me out for about two weeks; second our apple tree decided to this was the year to produce a bumper crop of apples so Jim spent days picking apples, my freezer is full of apple pie, apple crisp and apple strudel. I believe we had 4-5 washtubs of apples. We have been giving them away to all takers, but still have about 1 1/1 washtubs left; and last but not least is that I have been over crazy at work getting ready for mass vaccination clinics for H1N1. I have gotten a little typing of recipe's done, but not much. I hope to finally move this along.
I guess I could talk a little about apple strudel. This recipe is how Jim's mother Erma Paulsen used to make it. Every fall they would have strudel with sausage as a meal. The dough was basically a pie dough (except a little sweeter and rolled thicker) that was rolled out to the size of a 9x13 inch pan. Apples that had been peeled, sliced and cored were mixed with sugar and cinnamon and raisons. This was spread on the dough. Starting on the long side, it was rolled up and put in a 9x13 inch pan. Two rolls were put into each pan and milk was poured into the pan about half way up the rolls. This was than baked until the apples were tender and the crust baked. It is delicious. So instead of a dessert, this was eaten as a main dish for the meal. Who doesn't like dessert for a meal?
Happy Halloween.