This was our biggest issue ever, and we had a few hiccups getting ready for the holiday. Here are the recipe corrections we know about for the issue, and we thank you for your questions so we can put more accurate information out there.

Page 4, Apple Onion Stuffing: Stir the cooled, caramelized onions into the bread mixture with the apples

Page 5, Apple-Corn Hotcakes: in the last paragraph of the recipe�s directions, �Heat approximately 1 tablespoon of vegetable oil (from the ingredients list) on a griddle or heavy skillet�

Page 14, Yummy Toast Spread: The remaining sugar from the ingredients list to the saucepan with the apples and spices. The raisins or currants should be added last; overcooking them will make the spread more dark and brown.

Back cover, Double Shot Bourbon Brownies:

• 1/2 cup (printed as 8 ounces, should be 4 ounces) bourbon.
• 1/4 cup is added to the brownie batter, the second quarter cup is brushed on top after baking.

Caramel Cake, page 10: There is a discrepancy in the water amounts for the caramel syrup. The first amount of water (1/3 cup in the ingredients list and 1/2 cup in the instructions) is to help the sugar dissolve, and must all be cooked away before it can begin to caramelize. Either amount will work, but the 1/3 cup version will go a little quicker.

The second amount of water (3/4 cup in the ingredients list, and 1 cup in the instructions) is to stop the caramelization process and create the syrup. Again, either amount will work. 3/4 cup will make a thicker syrup, 1 cup will be a bit thinner.