does anyone know a good apple recipe???

Question

the recipe can be be simple
p.s pleeese give the ingridents and procedure

Answer 1

Apple PIE? Apple CRISP? Caramel apples? What kind of apple recipe do you mean?

Fresh Apple Pie

1¼ cup sugar
2 T flour
½ t salt
⅛ t nutmeg
⅛ t cinnamon
2 T butter
5 cups sliced pie apples (tart)
Pastry for 2 crusts

Place apples in pastry lined pan. Mix dry ingredients and sprinkle evenly over apples. Dot with butter. Moisten edges of pastry. Cover with top crust and press firmly to seal. Flute edges and slit top in several places. Bake at 425° for 40-45 min until brown. After baking 30 min spread about 1 T butter over crust and sprinkle lightly with sugar. Continue cooking.

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Delicious Apple Crisp

"This takes a little longer but is truly worth the extra effort. You can use the apple filling as topping for ice cream, for apple crisp, apple pie, or anything else you like to top with apples."

INGREDIENTS
3 cups water
2 tablespoons ground cinnamon
1 cup white sugar
2 teaspoons cornstarch
9 Granny Smith apples - peeled, cored and finely diced
1 cup quick cooking oats
3 tablespoons butter, melted
1/4 cup packed brown sugar

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Apple Filling: In a large saucepan combine water, cinnamon, sugar, and cornstarch. Mix well, then add apples to pan. Simmer over medium heat, stirring occasionally, until apples are tender. Pour apple filling into a 9x13 inch baking pan.
3. To Make Topping: In a small bowl, combine oats, melted butter or margarine, and brown sugar. Mix well and sprinkle over apple filling.
4. Bake in preheated oven for 20 minutes or until topping is golden brown.

Answer 2

Apple Crisp!!!!
MMMM, warm apple crisp with a scoop of vanilla ice cream.
The previous recipe for Apple Crisp looks good. I don't use the cornstarch since I use flour in the crumb topping & it seems to do the trick at thickening it up a bit, but oh Granny Smith apples and brown sugar make this oh so tasty.

6 Granny Smith apples, peeled and sliced about 1/4 inch thick.
1/2 tsp. cinnamon
1/8 tsp. ground cloves (optional)
3/4 C. packed brown sugar
1/2 C. quick cooking oats
4 Tablsp. butter, cold and cut into 4-5 pieces

Sprinkle the apples with the cinnamon and cloves. Spread in a well greased 8x8 baking dish.
Place the sugar, oats and butter in a bowl and "cut" the butter into the mix. If you don't have a pastry cutter, use two butter knives to "criss-cross" into and across the mixture until the butter is about the size of large peas.
Sprinkle this mixture over the top.
Place in a pre-heated 350 oven and cook for about an hour. I usually just judge by the color of the top, and pull out an apple and test it.

Good Luck!

Answer 3

OLD FASHIONED APPLE CAKE:
1 cup sugar
1 cup oil
2 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups sliced apples
1/2 cup chopped walnuts
1 cup chocolate chips (optional)
In a large bowl, mix together sugar, oil, eggs and vanilla. Blend thoroughly.
Sift together the flour, salt, baking soda and cinnamon. Stir in the dry ingredients.
Fold in apples, walnuts and chocolate chips. Pour into the prepared 9 x 13-inch pan and spread evenly.
Bake at 325 degrees for 1 hour. Cool on cake rack.

Answer 4

Crust Recipe

2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water

Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife (parents only). Return it to the refrigerator until you are ready to make the pie.
Add filling (see below)
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.

FILLING
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Pinch of salt
8 medium sized apples (a medium apple = about 1 cup)
2 tablespoons margarine

Heat oven to 425 degrees.
Peel, core and slice the apples. Try to keep the size of the slices even.
Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
Stir in apples.
Pour into pastry-lined pie plate.
Dot with margarine.
Cover with top crust and seal the edges. Cut slits in the top.
OPTIONAL: Cover edge with 3-inch strip of aluminum foil to prevent too much browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Answer 5

apple crisp 8 red delicious apples cup up 2 cups brown sugar 2 cups quaker oats 1 tablespoon vanilla 1 stick of salted butter soft mix well place in buttered baking dish bake on 350 for 1 hour serve over french vanilla ice cream

Answer 6

apple

Answer 7

Here is the best apple pie recipe ever!

Pate Brisee (Short Crust Pastry):

2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water

Apple Filling:

2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

Garnish:

Softly whipped cream or vanilla ice cream

Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap and place in the refrigerator.

Then remove the second round of pastry and roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
ake the Apple Filling: In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)
Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the cornstarch (corn flour). Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

I also found this site for you which has apple recipes for breakfast desserts salads entrees just about everything. Check it out.http://www.bestapples.com/Recipes/

Answer 8

want camanel apple
take apple,wash it
put it on a stick
dip it on carmanel
if want roll into nuts

Answer 9

APPLE RECIPES

APPLE DAPPLE CAKE

1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup white raisins (optional)
1 teaspoon cinnamon
3 cups diced apples
1 cup of pecans

Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans -- test to be sure it is done before removing from oven.

Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.




MRS. PARSONS APPLE PIE

Uncooked pie crust
6-7 apples, peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon

Place apples in pie crust. Sprinkle sugar and cinnamon over apples. Dot with butter -- cover with the following:

1/2 cup sugar
3/4 cup flour
1/3 cup butter or margarine

Sift sugar and flour together; cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees F. for 40 minutes.



EVE'S APPLE

1 small baking apple
1 tablespoon raisins
1 1/2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons sour cream

Core apple almost to, but not through, bottom. Mix together raisins, brown sugar and cinnamon. Stuff apple cavity. Cover with plastic wrap. Pierce plastic to allow for steam. Microwave on HIGH (100% power) 2 to 3 minutes. Test with skewer. (Apple will continue to cook on standing.) Let stand several minutes or until cool. Serve with sour cream if desired. Makes 1 serving.



APPLE DROP COOKIES

1/2 cup soft shortening
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2 cups of pre-sifted flour
1 teaspoon baking soda
1 cup of chopped nuts
1 cup finely chopped apples
1 cup raisins
1/4 cup apple juice or milk
White glaze frosting (optional)

Preheat oven to 375 degrees F. In mixing bowl combine shortening, sugar, salt, spices and egg. Beat well. Sift together flour and baking soda. Drop batter by tablespoon onto greased cookie sheets. Bake 11 to 14 minutes until light brown. Spread while hot with frosting. Makes 48 cookies.

FROSTING:
1 1/2 cups sifted powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/2 tablespoons light cream.
Combine all ingredients to good spreading consistency.

APPLE CRISP

Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples. Sprinkle 1/4 cup of water over the apples. Work together until crumbly:

3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Spread crumb mixture over apples. Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.



DELICIOUS APPLE PIE

Line a deep pie pan with rich pastry; fill with peeled and sliced apples. Mix well:

1 1/4 cups sugar
2 tablespoons cornstarch
1/4 cup butter
3 egg yolks, well beaten
1/2 cup thick cream
1/4 cup milk
Juice of 1/2 lemon

Spread this mixture over the apples. Bake in oven at 350 degrees F. until done. Beat the egg whites until stiff; slowly add 6 tablespoons sugar. Spread this over the pie. Bake slowly until meringue is browned.



PAPER BAG APPLE PIE

One unbaked 9-inch pie shell
4 or 5 tart apples
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
2 tablespoons lemon juice

Toss peeled, sliced apples in large bowl with sugar, flour nutmeg and juice. Spoon into pie shell.

TOPPING: 1/2 cup sugar;1/2 cup flour; 1/2 cup butter or margarine.
Cut butter into dry mixture, sprinkle evenly over apples. Place pie in large heavy brown paper bag. Fold twice to seal. Bake at 425 degrees F. for one hour. Remove from paper bag and cool on rack.



APPLE PRESERVATION

Prevent Discoloration

The addition of Ascorbic acid (Vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add 1/2 teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars, or use commercial Ascorbic and Citric acid mixture following manufacturer's directions.



Canning

Select uniform apples. Wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before precooking, drop it into solution to prevent discoloration. Drain. Boil 3 to 5 minutes in a thin syrup (see below). Pack into jars to within 1/2 inch of top. Fill to within 1/2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight. Process in boiling water bath as follows: 20 minutes - pint jars 25 minutes - quart jars


Freezing

Peel, core, and slice apples. Put in solution to prevent darkening. Drain and blanch 2 minutes in boiling water or slice directly into chilled syrup (see below).


Syrup

1 cup sugar
3 cups water
Boil sugar and water together until sugar is dissolved.



APPLE CUSTARD PIE

CRUST:

1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

FILLING:
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.

Bake at 375 degrees F. for 20 minutes.

CUSTARD:
1 egg
1/2 cup sugar
1 cup of evaporated milk

Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.

Answer 10

Apple Chutney
5 cups peeled, cored and chopped apples
1 cup chopped green pepper
1 seeded lemon, chopped
1/2 cup chopped candied ginger
1/4 cup slivered almonds
2 cups vinegar
1 pound brown sugar
2 teaspoons mustard seed
1 1/2 teaspoons salt
Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. (Excellent served with cream cheese and a variety of meat dishes.) Yield: 4 half pints.

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Apple Bread
1 cup sugar
1/2 cup vegetable shortening
1 teaspoon vanilla
2 eggs
1 tablespoon buttermilk
2 cups sifted Self-Rising Flour
1 teaspoon grated lemon peel
1 1/2 cups chopped peeled tart apples
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside. Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy. Add eggs and buttermilk; blend well. Add flour; blend well. Stir in lemon peel and apples. Pour into prepared pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.

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Apple Nut Bars
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs, well beaten
1/4 cup melted margarine
1/3 cup raisins
1 cup pecans, chopped
1 cup finely chopped apples
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased 9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. Note: Before serving, you might want to roll the bars in confectioner's sugar or spread with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.

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High Country Apple Cake
1 3/4 cups sugar
3 eggs
1 cup oil
2 cups flour
1 teaspoon. salt
1 teaspoon vanilla
1 teaspoon baking powder
1 tbs. cinnamon
2 c. unpeeled, cubed apples
1/2 c. pecans, chopped (optional)
Measure all ingredients, except apples and pecans, into large bowl. Beat together thoroughly with spoon. Fold in apples and pecans. Bake in greased and floured 9" x 13" pan at 350 degrees for 45 to 50 minutes. Cool and remove from pan. Serves 12.

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Grandmom's Apple Pie
5 to 6 cooking apples - Rome Apples a good choice
3/4 cup sugar
3 tablespoons corn starch
2 tablespoons lemon juice or 1 tablespoon vinegar
3 tablespoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
dash of salt
2 pie crust (top and bottom)
Peel and slice apples. Add lemon juice and toss. Sprinkle some of sugar and cinnamon in bottom of crust. Add 1 tablespoon of corn starch. Put half of apple slices in crust. Add half of sugar, cinnamon, nutmeg and 1 tablespoon corn starch. Repeat layering of apples, sugar, cinnamon, nutmeg and cornstarch. Apples will pile high in pie crust. Dot with butter. Top apples with second crust. Seal crust. Cut vents in top. Bake 50 to 60 minutes or until done. Yield: 8 servings.

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Apple Deluxe Cake
2 eggs
1 cup oil
2 cups sugar
1 cup chopped dates
6 ounces butterscotch chips
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup coconut
1 cup chopped pecans
3 1/2 cups shredded apples
Combine eggs, oil and sugar in large bowl; mix well. Coat dates and butterscotch chips with a small amount of flour. Stir into egg mixture. Add remaining flour, salt, soda, cinnamon, vanilla, coconut, pecans and apples, mixing well after each addition. Spoon into greased 9x 13-inch cake pan. Bake at 350 degrees for 45 minutes. Garnish with whipped topping. Yield 12 servings.
Approx Per Serving: Cal 642; Prot 6.2 g; Carbo 85.4 g; T Fat 33.4 g: Chol 45.7 mg; Potas 285.0 mg; Sod 263.0 mg.

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Fresh Apple Cake
3 eggs
2 cups sugar
1 1/2 cups oil
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon cinnamon
1 cup chopped dates
1 (8-ounce) can coconut
1 1/2 cups chopped pecans
1 cup sliced maraschino cherries
3 cups chopped apples
2 teaspoons vanilla extract
1/2 cup margarine
1 cup packed light brown sugar
1/4 cup milk
Beat eggs sugar and oil in mixer bowl until light and lemon-colored. Sift flour, soda and cinnamon into bowl. Add to egg mixture; mix well. Stir in dates, coconut, pecans, maraschino cherries, apples and vanilla. Spoon into greased 9x 13 inch cake pan. Bake at 325 degrees for 1 hour and 15 minutes or until cake pulls away from side of pan. Combine margarine, brown sugar and milk in small saucepan. Bring to a boil, stirring constantly. Cook for 2 to 3 minutes, stirring constantly. Pour over hot cake. May substitute cream cheese frosting for brown sugar glaze. Yield: 12 servings.
Approx Per Serving: Cal 893; Prot 7.3 g; Carbo 104 g; T Fat 52.9g; Chol 69.2 mg; Potas 396.0 mg; Sod 191.0 mg. Nutritional information does not include maraschino cherries.

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Crisp Apple Cream Pie
1/4 cup melted butter
1 1/2 cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 cup sour cream
1/4 cup lemon juice
1 (16-ounce) can apple pie filling
1/4 cup chopped walnuts
1/2 teaspoon cinnamon
Combine butter and graham cracker crumbs in 1 =-quart baking dish; mix well. Press evenly over bottom of dish. Mix condensed milk, sour cream and lemon juice in medium bowl. Spread over crumb layer. Spoon pie filling over top. Bake at 350 degrees for 25 to 30 minutes or until set. Cool slightly. Mix walnuts and cinnamon in small bowl. Sprinkle over pie. Serve warm or cold. May substitute other flavors of pie filling for apple. Yield: 6 servings.
Approx Per Serving: Cal 476; Prot 6.8 g; Carbo 60.9 g; T Fat 24.4 g; Chol 47.3 mg; Potas 338.0 mg; Sod 328.0 mg.

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Grand Champion Pie
4 eggs
1 1/2 cups applesauce
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1unbaked 9-inch deep dish pie shell
1 apple, peeled, thinly sliced
1 tablespoon lemon juice
1/4 cup apricot jam
Mix eggs, applesauce, brown sugar, flour, lemon rind, 3 tablespoons lemon juice, salt, cinnamon and nutmeg in large mixer bowl. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 300 degrees. Bake for 45 minutes longer or until knife inserted near center comes out clean. Cool slightly on wire rack. Combine apple slices and 1 tablespoon lemon juice in bowl; mix well. Arrange apple slices pinwheel-fashion over top of baked pie. Melt jam in small saucepan over low heat, stirring constantly. Brush apple slices with melted jam. Place pie on rack in broiler pan. Broil 6 inches from heat source for 3 minutes or until apples are tender and jam is bubbly. Yield: 8 servings.
Approx Per Serving: Cal 305; Prot 4.9 g; Carbo 49.5 g; T Fat 10.4 g; Chol 137.0 mg; Potas 166.0 mg; Sod 317.0 mg.

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Apple and Cheese Casserole
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese
Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. Yield: 8 servings.
Approx Per Serving: Cal 255; Prot 4.6 g; Carbo 37.1 g; T Fat 10.9 g; Chol 30.4 mg; Potas 165.0 mg; Sod 204. mg.

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Baked Cinnamon Apples
4 baking apples
1/2 cup packed brown sugar
4 teaspoons butter
1/2 teaspoon cinnamon
Remove core from apples. Peel upper half of apple or 1-inch strip from middle to prevent splitting. Place upright in baking dish. Place 2 tablespoons brown sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Pour water into baking dish to 1/4-inch depth. Bake at 375 degrees for 30 to 40 minutes or until tender when pierced with fork, basting several times. May omit water and microwave for 6 to 8 minutes. Rome Beauty, Golden Delicious and Greening are good baking apples to use. May substitute grenadine syrup for brown sugar or omit cinnamon and place 1 tablespoon granola, 2 teaspoons brown sugar and 1 teaspoon butter in each apple. Yield: 4 servings.
Approx Per Serving: Cal 220; Prot 0.4 g; Carbo 47.6 g; T Fat 4.4 g; Chol 11.1 mg; Potas 258.0 mg; Sod 15.0 mg.

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Apple Rum Baklava
3 cups chopped apples
2 1/2 cups chopped walnuts
3/4 cup sugar
1/2 cup raisins
2 tablespoons rum
2 teaspoons cinnamon
1 pound phyllo dough
1 pound butter, clarified, melted
1 cup honey
Combine first 6 ingredients in large bowl; mix well. Trim 8 sheets phyllo dough to fit 10x15-inch baking pan. Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter. Spread half the apple mixture over phyllo dough. Arrange 6 buttered sheets phyllo dough over apple mixture. Spread with remaining apple mixture. Top with 8 buttered sheets phyllo dough. Cut into squares. Bake at 350 degrees for 40 minutes or until golden brown. Heat honey in small saucepan. Drizzle over hot baklava. May substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind for rum. Yield: 12 servings.
Approx Per Serving: Cal 606; Prot 4.3 g; Carbo 49.6 g; T Fat 46.2 g; Chol 82.8 mg; Potas 277.0 mg; Sod 294.0 mg. Nutritional information does not include phyllo dough.

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Baked Apple Dumplins with Lemon Sauce
1/2 cup packed brown sugar
1 1/2 teaspoons cinnamon
7 teaspoons butter, softened
7 medium apples, cored, peeled
2 cups buttermilk baking mix
1/3 cup ice water
1 tablespoon oil
2 cups water
1 cup sugar
1 tablespoon butter
1/2 teaspoon cornstarch
1 tablespoon lemon flavoring
Mix brown sugar and cinnamon in small bowl. Place 1 teaspoon butter and 2 teaspoons brown sugar mixture in each apple. Combine baking mix, 1/3 cup ice water and oil in bowl; mix well. Roll to 1/4-inch thickness on floured waxed paper. Cut into 7 squares. Place 1 apple on each square. Bring corners up to enclose apples; fasten with toothpicks. Place in greased 10x10-inch baking dish. Combine 2 cups water and sugar in saucepan. Bring to a boil, stirring until sugar dissolves. Add 1 tablespoon butter and cornstarch dissolved in a small amount of cold water. Cook until thickened, stirring constantly. Stir in lemon flavoring. Pour over dumplings. Bake at 350 degrees for 1 hour. Yield: 7 servings.
Approx Per Serving: Cal 471; Prot 2.9 g; Carbo 88.7 g; T Fat 13.1 g; Chol 14.8 mg; Potas 267.0 mg; Sod 525.0 mg.

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