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Apple Fritters  
  Hot Apple Cider  
  Honey-Baked Apple Quarters  
Apple Sauce
Glazed Apple Pork Chops  
Sweet Potato-Apple Bake  
Apple Pie Cake
Cheesy Apple Salad  
Apple-Cranberry Crunch
 Baked Cranberry-Apple Dumplings
Yams, Ham and Apples  
Apple Crisp  
Apple Sauce Cake  
Apple Pudding Cake
Apple Crisp - Microwave  
Cinnamon Baked Apples  
Apple Pie 
Apple Cake
Brown Bag Apple Pie
Apple Bars


APPLE FRITTERS

3 to 4 large apples, peeled & sliced

1 cup flour

1T baking powder

1/2T salt

2 eggs

1/2 cup milk

1T melted fat

Combine flour, baking powder and salt. Stir in eggs, milk and fat. Mix lightly to form a heavy batter. Add apples, stir enough to coat slices. Drop by spoonfuls into hot, deep fat (375F) and fry for 2 - 3 minutes. Drain and sprinkle with powdered sugar. Serve hot!

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1 gallon cider

2 cinnamon sticks

8 whole cloves

4 whole allspice

1/4 - 1/2 lemon sliced

1/4 cup honey

Add spices, lemon and honey to cider. Simmer 10 minutes. Enjoy a warm cup in front of the fire for a cozy evening.

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3 large baking apples, cored and quartered

2/3 cup honey

2 tablespoons water

1 tablespoon sugar

1 1/2 teaspoons ground cinnamon

3 tablespoons butter or margarine

1/2 cup half-and-half (optional)

Place apples in a shallow buttered 2-quart casserole. Combine honey, water, sugar, and cinnamon, mixing well; pour over apples, turning apples to coat. Dot with butter. Cover, and bake at 350 for 20 minutes or until apples are tender, basting twice. Serve apples with half-and-half, if desired.

Start with magnolia Gold apples. (Even better, use a blend of several varieties.) Wash apples. Cut into quarters or eighths. Add water to prevent scorching. Boil slowly until very tender. Run through Foley food mill or a coarse sieve. EAT AND ENJOY!

4 (3/4 inch thick) center cut pork chops

Salt

3/4 cup all-purpose flour

3 tablespoons vegetable oil

4 cups (1/2 inch thick) peeled, sliced cooking apples

1/2 cup firmly packed brown sugar

3 tablespoons maple-flavored syrup

Heat oil in a heavy skillet; brown chops on both sides. Remove chops from skillet; drain off drippings, reserving 1 tablespoon in skillet. Return chops to skillet, and tip with apples, brown sugar, and syrup. Cover and simmer 35 to 40 minutes.

1 large cooking apple, peeled and quartered

2 cups mashed sweet potatoes

2 eggs, separated

1/2 teaspoon vanilla extract

Vegetable cooking spray

1 1/2 teaspoons reduced-calorie margarine

Apple slices (optional)

Lemon juice (optional)

Place apple quarters in a saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 5 to 8 minutes or until apples are tender. Drain.

Position knife blade in food processor bowl; add apples. Top with cover, and process until smooth. Combine apples, sweet potatoes, egg yolks, and vanilla; stir well, and set aside. Beat egg whites (at room temperature) until peaks are stiff but not dry. Fold into sweet potato mixture. Pour mixture into a 1 quart casserole coated with cooking spray; dot with margarine. Bake at 350F for 40 to 45 minutes or until browned. Garnish with apple slices dipped in lemon juice, if desired.

1/4 cup butter or margarine, softened

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons hot water

1 teaspoon vanilla extract

3 cups peeled, diced cooking apples

1/2 cup chopped pecans

Rum Butter Sauce

Whipped cream (optional)

Cream butter; gradually add sugar, beating at medium speed of an electric mixer. Add egg; beat until blended. Combine flour, salt, and cinnamon; mix well. Add to creamed mixture; beat on low speed of an electric mixer until smooth. Stir in water and vanilla. Fold in apples and pecans; spoon into a greased and floured 9-inch pie plate. Bake at 350F for 45 minutes or until a wooden pick inserted in center comes out clean. Serve warm or cold with rum butter Sauce and whipped cream if desired.

1/2 cup firmly packed brown sugar

1/2 cup sugar

1/4 cup butter or margarine, softened

1/2 cup whipping cream

1 tablespoon rum

Combine first 4 ingredients in a small saucepan; mix well. Bring to a boil, and cook 1 minute. Stir in rum.

3 medium apples, unpeeled and cut into thin wedges

2 cups sliced celery

1 (20 ounce) can pineapple chunks drained

1 (8 ounce) package sharp Cheddar Cheese, cubed

3/4 cup slivered almonds, toasted

1/2 cup commercial sour cream

1/2 mayonnaise

Leaf Lettuce (optional)

Combine first 5 ingredients in a mixing bowl; set aside.

Combine sour cream and mayonnaise; mix well. Pour over apple mixture; toss gently to mix. Chill 1 to 2 hours; serve on lettuce-lined plates, if desired.

3 cups diced peeled apples

2 cups cranberries

1/2 cup sugar

1/4 cup orange juice

1/4 cup butter or margarine, melted

1 cup regular oats

1/2 cup firmly packed brown sugar

1/3 cup all-purpose flour

1/2 cup chopped pecans

Vanilla ice cream or whipped cream

Combine apple, cranberries, 1/2 cup sugar, and orange juice in medium bowl; mix well. Spoon into a lightly greased 10 x6 x2 inch baking dish. Combine butter, oats, brown sugar, flour, and pecans; mix well. Spoon evenly over apple-cranberry mixture; bake, uncovered at 350F for 40 to 45 minutes. Serve warm or cool with vanilla ice cream.

Yield: 6 to 8 servings

Lil Summerville, North Carolina

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BAKED CRANBERRY-APPLE DUMPLINGS

Pastry for 2 crust pie
2 tablespoons sugar
1/4 teaspoon cinnamon
4 medium baking apples (about 2 lb.) Rome Beauty or Greening
2 Tablespoons butter melted
1 egg yolk

CRANBERRY-APPLE SAUCE
1 cup cranberries, washed and stems removed
3/4 cup sugar
2 tablespoons maple or maple-flavored syrup (optional)
1 1/2 cups chopped, pared apple
2 tablespoons butter or margarine
Vanilla ice cream or whipped cream

Form pastry into ball; wrap in waxed paper; refrigerate. On waxed paper, combine 2 tablespoons sugar and the cinnamon. Pare and core apples; roll in cinnamon-sugar; reserve any left over. Preheat oven to 450°F. Butter 13-by-9-by-2-inch baking pan.

On lightly floured pastry cloth, roll pastry into a rectangle 30 by 4 1/2 inches. With pastry wheel or knife, cut lengthwise into four strips. Starting at the top, 1 inch from center, spiral a pastry strip around each apple, overlapping slightly, covering completely. Moisten overlapping edges with cold water; press edges to seal. Press sides and bottoms of pastry against apples. Place in baking dish, sides not touching. Spoon melted butter into centers. Brush pastry with egg yolk mixed with 2 teaspoons water.

Sprinkle with reserved cinnamon-sugar. Bake 15 minutes; reduce oven to 350°F. Brush pastry again with egg yolk. Continue baking dumplings 20 to 30 minutes longer, or until apples are tender when pierced with knife and pastry in crisp and golden. Meanwhile, make cranberry-apple sauce. In medium saucepan, combine cranberries and sugar. Mash cranberries slightly with spoon, Add maple syrup and 1/4 cup water; mix well. Bring to boiling, stirring, about 3 minutes, or until cranberries pop.

Add chopped apple and butter. Bring to boiling; reduce heat, and simmer, cover, 5 minutes. Remove apples to serving dish. Spoon sauce over top and around base of each. Serve warm with vanilla ice cream or whipped cream. Makes 4 servings.
McCall's Cooking School
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YAMS, HAM AND APPLES

can (29 oz.) yams, drained*
2 cups cooked ham, diced
2 apples, cored and cut into pieces
1/4 cup brown sugar
1/2 teaspoon dry mustard
2 tablespoons melted margarine or butter
9 x 13 baking dish
Large bowl

Preheat oven 400°. Cut yams into bite size pieces and place in single layer in bottom of baking dish. Combine the ham, apples, brown sugar and dry mustard in large bowl and mix. Spoon mixture over the yams. Pour the melted margarine on top. Bake for 20 minutes.

*Use 3 large fresh yams, boiled or baked. Peel and cut into bite size pieces.
WIC Calendar
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APPLE CRISP

4 cups apples, sliced
1 cup raisins
1/2-3/4 cup honey
2 tablespoons butter, melted
1 teaspoon lemon juice
1 tablespoon cinnamon
3/4 cup oats
1/4 cup whole wheat flour dash salt

In a large mixing bowl, mix apples and raisins. Add honey, butter, lemon juice and cinnamon and let soak for about 30 minutes. In a small mixing bowl, mix oats, flour and salt. Lay apples, raisins and the honey mixture they soaked in, in a slightly-oiled, large, shallow baking dish. Spread oat mixture on top. Bake in a 325°F oven for 40 to 45 minutes.
Variations:
1. Melt 1/4 cup butter and mix with 1/2 cup honey. Pour on top of crisp before baking to give it a sweeter taste.
2. Add 1 cup copped nuts.
3. Sprinkle wheat germ and sesame seeds on top of crisp.
4. Add coconut shreds to oat mixture.
The Complete Vegetarian Cookbook - Karen Brooks
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APPLE SAUCE CAKE

1 cup honey
1/2 cup oil
1 1/2 cups apple sauce, unsweetened
2 cups whole wheat flour (or 1 1/2 cups wheat, 1/2 cup soy)
1 cup raisins
1 cup nuts, chopped
1/2 teaspoon cloves
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder

Preheat oven 350°F.
In a large mixing bowl, beat honey and oil till smooth. Add remaining ingredients, blending well. Turn batter into a large, oiled loaf pan and bake in preheated oven for 50 minutes.
Variation:
Reduce raisins to 1/2 cup and add 1/2 cup chopped apple.
The Complete Vegetarian Cookbook - Karen Brooks
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APPLE PUDDING CAKE

3/4 cup honey
1 egg
dash salt
1 cup flour
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon nutmeg
1/4 cup butter softened
2 cups chopped apples (it is not necessary to peel the apples)
3/4 cup chopped nuts
1/2 cup raisins or chopped dates

Preheat oven to 350° F.
In a large mixing bowl, combine all ingredients except apples, nuts, and raisins or dates. Beat at low speed on mixer for 1 minute. Then beat at high speed for 3 minutes. Stir in apples, nuts, and raisins or dates. Pour batter into a greased 8" square cake pan or a loaf pan. Bake for 30 minutes or until cake tests done.
The Complete Vegetarian Cookbook - Karen Brooks
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APPLE CRISP - MICROWAVE

4c. peeled, sliced apples
2 Tbls. lemon juice
1/2 c. packed brown sugar
1/2 c. uncooked quick-cooking or old fashioned oats
1/4 c. all-purpose flour
1/4 c. butter or margarine
1 tsp. ground cinnamon
1/2 tsp. salt
1/8 tsp. ground nutmeg

1. Place apples in 1-quart casserole. Sprinkle with lemon juice. Microwave at high (100%) until apples are tender-crisp, 2 1/2 to 4 minutes. Set apples aside.

2. Combine remaining ingredients in small bowl. Microwave at High (100%) until hot and bubbly, 1-1/2 to 3-1/2 minutes, stirring after half the cooking time. Spread over apples. Microwave at high (100%) until apples are tender and topping is bubble, 4 to 6 minutes. Makes 4 to 6 servings.
Source: Sharp Carousel Microwave Cookbook
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CINNAMON BAKED APPLES

4 Large baking apples (2-1/2 to 3 inch diameter)
4 Tbsp. red cinnamon candies

1. Core apples without cutting through bottom skin and peel about 1-inch strip of skin from stem end of each apple. If necessary cut thin slice from bottom of each apple so it will stand upright.
2. Arrange 1 Tbsp. of cinnamon candies in center of each apple. Microwave at High (100%) until apples are tender, 4 to 6 minutes. If using oven other than a carousel, rearrange the apples once.

Source: Sharp Carousel Microwave Cookbook
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APPLE PIE

6 - 8 medium apples, peeled and sliced
Pie crust
1 - 2 cups sugar
1 - 2 Tbsp. cinnamon
1/2 tsp. ginger
1/8 tsp. cloves or allspice
4 Tbsp. butter

Prepare crust as you for any other fruit pie. Line bottom of pan. Combine sugar and spices. Use the quantities according to the tartnes of the apples. Pour over apples. Dot whole pie with butter. (This is the secret to really good apple pie.) Add top crust. Seal well and make plenty of slashes for steam to escape. Cook at 400°F for 10 minutes. Reduce temperature to 325°F and cook for one hour or so. Slow, long cooking is the other secret to good apple pie.
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APPLE CAKE

4 c. apples, sliced thinly
2 c. sugar
1 tsp. vanilla
3 small eggs
2 c. flour
1 c. oil
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda
1/2 c. walnuts, chopped
1/2 c. raisins

Mix all ingredients together with a spoon (do not use a mixer). Batter will be stiff. Spread into a greased and lightly floured pan. (12-cup Bundt pan is best.) Bake 60 minutes at 350°F. Sprinkle with powdered sugar or with butter cream icing.
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BROWN BAG APPLE PIE

3 - 4 large apples, peeled and cut into eighths
1 unbaked pie shell
1/2 cup sugar
2 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. lemon juice

Combine sugar, flour and nutmeg. Sprinkle over apples and toss to coat well. Fill the pie shell. Drizzle the lemon juice over the apples.

Topping:
1/2 c. sugar
1/2 c. flour
1 stick butter

Combine sugar and flour. Cut in butter until crumbly. Sprinkle topping to completely cover apples. Slide pie into heavy brown grocery bag (big enough to loosely cover pie). Fold bag to close and fasten with paper clips. Place on a cookie sheet. Bake 1 hour at 425 degrees F. Split the bag open to remove the pie. Cool on a wire rack. The apples will be tender, the top bubbly and golden.
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APPLE BARS

Pastry:    1 c. + 2 Tbsp. shortening
              2 3/4 c. flour
              1 tsp. salt
              1 egg yolk + milk to measure 2/3 c.
              1 cup crushed cereal (like Wheaties)

Filling:     7-8 slicked apples
               2/3 c. sugar
               1/2 tsp. cinnamon
               1/4 tsp. allspice
               1 egg white

Topping:  1 c. powdered sugar
                1/2 tsp. vanilla
                1-2 Tbsp. water

Cut shortening into flour and salt. Add enough milk to egg yolk to make 2.3 c.  Stir into flour until mixture cleans bowl.  Divide into 2 balls, Roll one into 15 x 10 rectangle.  Place in jelly roll pan.  Sprinkle with crushed cereal.  Mix apples, sugar, and spices; spread over cereal.  Roll 2nd dough into 15 x 10 rectangle place over apples, and seal edges.  Beat egg white and spread over top crust.  Bake at 350°F for 55-60 minutes.  Mix topping ingredients and spread over warm crust.  Cool and cut into bars.