Serving size: 1 apple,

Calories 80,

Carbohydrates 18 grams,

Fat 0,

Fiber 5 grams,

Cholesterol 0,

Sodium 0,

Potassium 170 milligrams,

USDA recomends 5 fruits a day.

Apples provide us with vitamin B and C. The mineral Boron is also found in apples. It is known to prevent the onset of osteoporosis. Apples also provide us with Pectin, which aids in reducing cholesterol. The skin of the apple must be eaten, to gain these benefits.

Little Tips On Using Apples

Always store apples in the crisper drawer of your refrigerator. Use apple juice or cider to glaze turkey, ham, or chicken. Poach fish fillets in apple juice or cider.

When you are cooking with apples : 3 medium apples=1 lb of apples or 3 cups of diced apples or 2-3/4 cups sliced apples.

1 lb of apples=4 small apples or 3 medium apples or 2 large apples or 1-1/2 cups of applesauce.

6 to 8 medium apples in a nine inch pie.

GREAT TASTING APPLES

FUJI-sweet,cris p all purpose apple GINGER GOLD-sweet yet tart, crisp and juicy all purpose apple

GOLDEN DELICIOUS-sweet and mellow, excellent for all uses

GRANNY SMITH-tart, crisp excellent for all purpose

JONATHAN-moderately tart all purpose apple

RED DELICIOUS-tender and juicy, best for eating out of hand

ROME-firm, slightly tart, excellent for baking

STAYMAN-firm, mildly tart all purpose apple

WINESAP-firm, tart, juicy, holds shape when cooked

YORK-tart, crisp, great for cooking or eating

Apple pie with sour cream goodness. It is sinfully delicious and never lasts very long!

1-1/2 lbs tart apples Granny Smith

1-1/2 cups sugar

1/4 cup flour

3 cups sour cream

2 eggs, beaten

1 tsp vanilla

2 deep-dish pastry shells, 9 inches wide Topping

1-1/8 cups sugar

3/4 cup flour

1-1/2 tsp cinnamon

1/2 cup butter

Preheat the oven to .In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture. Core, peel, and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. Drain apples and add to the mixture. Pour into two 9-inch pastry shells. Bake at for 30 minutes. While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. Remove pies from oven and cover with topping recipe. Put pies under broiler for 1 to 2 minutes until the topping begins to bubble. Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! Refrigerate left-overs.

2 cups Michigan apple juice or apple cider

1 cup sugar

2 cups Michigan applesauce

6 tablespoons thawed, frozen orange juice concentrate, undiluted

2 tablespoons lemon juice

1/4 cup grenadine syrup optional

5 cups lemon-lime soda

In 3-quart saucepan, heat together apple juice and sugar until dissolved, stirring occasionally. Remove from heat and stir in remaining ingredients except lemon-lime soda. Cool completely. Place in covered container and freeze until firm, about 6 hours. To serve, thaw slush at room temperature about 10 minutes. Put in punch bowl and fill with lemon-lime soda. Garnish with strawberrys, if desired. Yield: 20 servings.

1-1/4 cups all-purpose flour

4 tablespoons brown sugar, firmly packed, divided

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 cup margarine

1 cup finely chopped, peeled Apples

1/4 cup light sour cream

1 egg

1/3 cup chopped pecans

1 tablespoon light sour cream

1/4 teaspoon cinnamon

In large mixing bowl, combine flour, 3 tablespoons sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times. Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon. Bake in 400 degree oven about 15 minutes or until golden brown. Serve warm. Yield: 8 servings.

I like to keep this simmering on low in a crockpot. On Thanksgiving Day or Christams this will make your house smell so good.

6 cups Michigan apple juice or apple cider

3 tablespoons lemon juice

1/2 cup firmly packed brown sugar

1 cinnamon stick

1 teaspoon whole cloves

1/2 teaspoon whole allspice

2 tea bags

In 3-quart saucepan, combine apple juice, lemon juice, brown sugar, cinnamon, cloves and allspice. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes. Remove from heat and add tea bags to hot mixture. Let steep 5 minutes. Remove spices and tea bags. Serve hot. Yield: 8 servings.

Serves 4 (twelve 5-inch pancakes)

3 egg

1 cup milk

2 cups buttermilk baking mix (Bisquick)

1 Granny smith apple, peeled, cored, and coarsely chopped

1/2 cup raisins

1/2 teaspoon nutmeg

In large bowl, whisk egg whites until foamy; whisk in milk, then stir in baking mix. Add apple, raisins, and nutmeg, mixing just until blended (do not over mix).

Heat griddle or heavy skillet over medium-high heat; coat with vegetable oil cooking spray. Pour batter, 1/4 cup at a time, on to griddle. Cook, turning once, until browned on both sides. Serve hot with maple syrup.

For times when a little indulgence is deserved, this sweet and buttery, gooey and crunchy treat is just right.

Makes 16 Bars

1 1/4 cups all-purpose flour

1/4 cup plus 1/2 cup firmly packed brown sugar

1/2 cup (1 stick) butter or margarine

2 large eggs, beaten

1 teaspoon vanilla extract

2 Golden Delicious apples, cored and chopped 1 cup caramels (candies), each cut in quarters

1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees. Lightly grease a 9-inch square baking pan. In medium-size bowl, combine 1 cup flour and 1/4 cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake 10 minutes. In same mixing bowl, combine eggs, vanilla, 1/2 cup brown sugar, and remaining 1/4 cup flour; stir in apples, caramels, and nuts. Pour over bottom crust. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

4 ounces softened cream cheese

1/2 cup light brown sugar

1 tablesppon white sugar

1 teaspoon vanilla

1/4 cup chopped nuts

Mix all ingredients together well, chill 30 minutes and serve with sliced apples, or sliced pears. Recommendation: Double the batch everyone loves this, it goes fast.

4 cups peeled, sliced apples

2 tbsp. flour

1/2 c. sugar

1 tsp. cinnamon

1/2 c. water

Place sliced apples in bottom of greased baking dish. Mix dry ingredients; sprinkle over apples. Pour water over apples.

Topping

3/4 c. rolled oats

3/4 c. flour

3/4 c. firmly packed brown sugar

2 tbsp. sugar

1/4 c. butter or margarine

Mix flour, oats and sugars. Cut in margarine with a fork until mixture is crumbly. Sprinkle crumbs over apples. Sprinkle a bit of cinnamon over top. Bake at 350 degrees for 1 hour. erve warm with ice cream or cinnamon sauce. I like cheddar cheese on mine.

1/2 c. shortening

1/2 c. brown sugar

1/2 c. white sugar

2 eggs

2 c. flour

1 tsp. soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

1 1/2 c. applesauce

1/2 c. chopped walnuts

1/2 c. chopped raisins

Cream shortening and sugar until light and fluffy. Add eggs, beat well. Sift together flour, soda, baking powder and spices; add to creamed mixture alternating with the applesauce. Beat well after each addition. Stir in nuts and raisins. Spread batter into a greased 13x9x2 inch pan; bake at 350 degrees for 35-40 minutes.

1 Cup flour

1 tsp baking powder

2 Tbl sugar

1/2 tsp salt

1 egg, beaten

2/3 to 3/4 Cup milk

4 to 6 apples

1/2 Cup raisins

Vegetable oil for deep fryer

1/2 Cup sugar (again)

1 teasp. cinnamon

Sift the flour, baking powder, sugar and salt into a mixing bowl. Combine beaten egg and milk to whisk into the flour mixture using enough liquid to form a fairly thick batter. Cover, refrigerate and allow to rest for 20 minutes. Peel, core and cut apples into 1/2 inch round slices. Dip the apples into the batter making sure they are well coated. Fry the slices in a deep fryer or skillet at 350 to 375 degrees, until the batter is golden on both sides and the apples are soft. Insert a toothpick in the apple to test for done-ness. Remove from the skillet or fryer and drain on paper towels. Toss the fritters in a cinnamon-sugar mixture. Great for afterschool snack.

Peel, core and slice the apples. Put as many slices in the crock pot as you can, put the lid on and cook them for a few hours on the high setting. Then reduce the setting to low and let the apples cook overnight. The next morning, the apples have cooked down by about one/half and are a rich brown color. Stir in the spices to taste 2 tsp. of ground cinnamon and 1/2 tsp. of ground cloves, sweeten with sugar to taste and let it cook on high for a few hours with the lid off to reduce some of the liquid. If you prefer your apple butter smooth, run it through the blender in small batches. Refrigerate what you need immediately and freeze the rest. You can also can in pint jars. These make nice gifts to famiy and friends.

1/2 cup shortening

1 and 1/3 cups brown sugar, firmly packed

1 egg

2 and 1/4 cups sifted flour

1 teaspoon baking soda

1/2 cup apple juice

1/2 tsp. salt

1 teaspoon cinnamon

1 teaspoon ground cloves

1/2 teaspoon nutmeg

1 cup grated, peeled apples

1 cup light raisins

1 cup walnuts, chopped

Caramel Icing

1/4 cup butter

1/4 cup brown sugar, firmly packed

1 and 1/2 cup confectioner's sugar, sifted

1/4 teaspoon salt

1 and 1/2 tablespoons of light cream

Cream shortening, sugar and egg until light and fluffy. Sift together the dry ingredients and add to the creamed mixture. When all is blended stir in the remaining ingredients. Drop by level tablespoonfuls onto greased baking sheet.    Bake in moderate oven, 350 degrees, for about 12 minutes or until lightly browned. Remove them from the pan and rack-cool.

Icing: Cook butter and brown sugar until the sugar dissolves (about three minutes). Add the remaining ingredients. Beat well and spread on the cookies. It too thick, thin with more cream. Makes about 4 dozen

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