Some Call it Liquid Gold ...

We call it boiled cider! [logo]( Sunday Recipe Inspiration Batch 516 [Sourdough Challah]( Martin Philip Baking Ambassador Up here in Vermont summer disappears faster than a maple creemee. Cool nights and shorter days come quickly and before you know it, the window for pond swimming has closed. Boo! But rather than pout, I'm celebrating. Because the truth is, we've entered a better season. Welcome to fall, y'all. And what better way to celebrate than with Paula Reds and Ginger Golds. I'm talking apples. And [apple pie]( with boiled apple cider, an [Apple Fritter Cake](, and one I CANNOT STOP THINKING ABOUT, this [Old-Fashioned Apple Cake with Brown Sugar Frosting](. Yes, there is plenty to get ex-cidered about! But this year, apple season in Vermont feels even more precious. That's because in mid-May (yes, MAY) a hard frost hit the crop like a snowplow — some orchards [lost]( all of their fruit. Our friends down at [Woods Cider Mill]( were impacted but thankfully they've been able to continue making their legendary [boiled cider]( — a staple here, used in my [Boiled Cider Rye](, these [Cider Doughnuts with Maple Glaze](, [Cider Caramels](, and about a bushel of other things. Woods' effort — their resilience and commitment to all things apple — brings me to the point I really want to make, which is bigger than apples or even fall: It's about gratitude. Year in, year out, from bumper crops to total loss, [farmers]( risk their livelihoods and more to feed us. As I enjoy another warm bite of [apple crisp](, the harvest and those who gather and bring it to market are on my mind. In a matter of weeks, it'll be time to plant winter wheat and transition even further towards the close of year. As we head in that direction, savoring the bounty of harvest and planning for seasonal celebrations of food and community, let's remember the abundance around us. And let's raise a glass (or an [oatmeal cookie]() to the farmers. Happy fall. Kye This week at King Arthur For this holiday season we've got something for every baker in your house, check out our [2023 gift guide](. My talented colleague David Turner (have you seen his [IG reels](? I'm a BIG fan!) has a [pumpkin swirl cake recipe]( that I'm excited to try. Looking for a project? Let's make baguettes. Join me and Tucker in the studio for [baguettes you can brag about.]( It's never too early to [prep for holiday cookie season](. Fresh from the blog Baking trials: What's the best way to soften butter quickly? [Read more ›]( [blog image]( Things bakers know: The simple trick for better pumpkin bakes [Read more ›]( [blog image]( The 14 best fall recipes to bake in October [Read more ›]( [blog image]( Recipes we're baking ★★★★★ [Apple Pie]( ★★★★☆ [Boiled Cider Rye Bread]( ★★★★☆ [Apple Cider Baked Doughnuts with Maple Glaze]( ★★★★★ [Apple Cider Caramels]( Best of 2023 Our top gift picks of the year are here [Shop Gifts]( On sale now Save on the #1 baking assistant for bakers [Save $4 Now]( [Join sms]( [Text JOIN to 27820 for Updates]( [Appliances shipping]( [Free Shipping on appliances]( [Bakers Rewards]( [Join Baker's Rewards & Earn Points]( [Shop ›]( [Recipes ›]( [Learn ›]( [Blog ›]( [Rewards ›]( Connect with us [ftsocial_facebook]( [ftsocial_instagram]( [ftsocial_pinterest]( [ftsocial_twitter]( [ftsocial_youtube]( customercare@kingarthurbaking.com Call toll-free: 800.827.6836 58 Billings Farm Road, White River Junction, VT 05001 By subscribing to King Arthur text messaging, you consent to receive recurring autodialed marketing text messages to the mobile number used at opt-in. Consent is not a condition of purchase. Message frequency may vary. Message & data rates may apply. Reply HELP for help or STOP to 27820 to opt out. See [Terms]( & [Privacy](. You are receiving this because you signed up for King Arthur emails. This email was sent to {EMAIL}. View this email as a [web page](. [Preferences]( [Unsubscribe]( [Privacy](