Cakes:

1 pkg. yellow cake mix
1 1/4 c. water
1/4 c. oil
1/3 c. butter, softened
4 eggs
1/2 c. graham cracker crumbs
2 tsp. cinnamon
1/4 c. quick oats
3 medium apples, peeled and chopped
1/4 c. butter
1/4 c. brown sugar

Caramel Crunch Topping

1 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. brown sugar

Heat oven to 350. Grease and flour 13x9x2 inch rectangular pan. Mix cake mix (dry), water, oil, butter, eggs, oats, and graham cracker crumbs in large bowl on low speed. Scrape bowl frequently 30 seconds. Fold in cooked apples. Prepare apples by cooking them until tender over medium heat with 1/4 cup brown sugar and 1/4 cup butter. Pour mix into pan; sprinkle evenly with "Caramel Crunch Topping." Bake until cake pulls away from sides of pan and wooden pick inserted in center comes out clean, 38 to 43 minutes; cool completely.

Caramel Crunch Topping: Blend with a pastry cutter 1 cutter 1 cup graham cracker crumbs, 1/3 cup softened butter, and 1/4 cup brown sugar.

11/2 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
11/2 c. flour
pinch of salt
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 c. nuts
3 c. finely chopped raw apples

Sauce

1 1/2 c. brown sugar
3 Tbsp. butter
2 Tbsp. milk

Beat together the eggs and vanilla. Add sugar and shortening. Sift remaining ingredients and add to mixture.
Bake 350 degrees for 40 minutes.

Heat sauce until melted. After cake has cooked 40 minutes remove from oven and pour sauce on cake and bake 20-25 minutes more.

2 c. flour (whole wheat)
2 c. granulated sugar
2 tsp. baking soda
1 tsp. cinnamon
1/2 cup oil
4 eggs
1 tsp. vanilla
5 cups finely chopped peeled tart apples
2 cups finely chopped walnuts

In large bowl combine flour, sugar, oil, eggs, and vanilla; beat at medium speed until well mixed. Stir in apples and walnuts. Turn into well greased and floured 12 cup fluted tube pan or bundt pan. Bake in preheated 350 degree oven 60 to 65 minutes or until toothpick inserted in cake comes out clean. Cool in pan 10 minutes, then turn out to cool completely. Sprinkle with powdered sugar if desired.

Desserts:

Combine in a bowl:
6 apples sliced
3/4 c. sugar (1/2 brown & 1/2 white)
sprinkle with cinnamon & nutmeg

In a separate bowl combine:
1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. cinnamon

Preheat oven at 400. Pour apple mixture into a greased 9x9 pan. Sprinkle second mixture on top of apples. Bake 30-40 minutes.

2 Tbsp. Flour
1/2 c. firmly packed brown sugar
1 can refrigerator biscuits
1 c. grated mild cheese
2 cooking apples, peeled, cored, and grated
Dab of butter
1 tsp. cinnamon

Measure the flour, sugar, and cinnamon into a small bowl. Mix well. Press or roll biscuits into flat circles and place on a lightly greased cookie sheet. Sprinkle grated apples on biscuits, then sprinkle with grated cheese. Spoon on brown sugar mixture and dot with butter. Bake at 350 for 15 to 20 minutes.

Pies & Pastry:

Peel and slice apples into a pie pan. Freeze - no Fruit Fresh needed. When frozen, slip the apples into a Ziploc or other plastic bag. When ready to use, slip the apples into a unbaked pie shell.

Mix 1/2 cup to 2/3 cup sugar with 4 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on the top of apples. Cover with top crust. Bake at 400 for 30 minutes. Reduce heat to 350 for 30 minutes.

Prize Winning Apple Pie

Slice apples. Mix sugar, cinnamon, nutmeg, and corn starch. Mix with apples. Place in unbaked pie crust. Dot with butter. Add top crust. Cut slits in top for steam to escape. Bake 450 degrees 10 min., reduce heat to 350 degrees for 40-45 minutes.

3 c. flour
1 1/2 c. sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1 c. oleo
1/4 c. butter
1/2 c. milk
1 egg white, lightly beaten
6 c. peeled and sliced apples
1 egg yolk

Mix 3 cups flour and 1 1/2 teaspoons salt. Cut in shortening. Combine 1/2 cup milk and egg yolk. Add to flour mixture; mix well. Roll out half of the mixture on flour surface to fit 11x16x1/2 inch jelly roll pan. Place in pan. Arrange apples on crust. Combine sugar, 2 tablespoons flour, and cinnamon. Sprinkle over apples. Dot with butter. Roll out remaining pastry and place over cinnamon mixture. Brush pastry with egg white. Bake for 45 minutes at 375.

Combine 1 1/2 cups powdered sugar, 1/8 teaspoon salt, 1 teaspoon vanilla, and 2 to 3 tablespoons milk for glaze. Spread over top while still warm.

5 c. thinly sliced, peeled apples
1 1/2 c. water
1/4 c. sugar
1 Tbsp. Lemon juice
1 (6 serving) pkg. Jell-O pudding (vanilla flavor)
1/2 tsp. Cinnamon
1 Tbsp. Butter or margarine
Pastry for 1 crust pie.

Combine apples, water, sugar, lemon juice, pudding mix, and cinnamon in 2 quart baking dish. Dot with butter. Roll pastry to fit top of dish. Place over apple mixture. Flute edges and cut several slits near center. Bake at 425 for 45 minutes, or until crust is lightly browned.

Wherever you take it someone wants the recipe!

Approx. 8 green apples (Lodi)
Pared and thinly sliced
1/2 c. sugar
1/2 c. brown sugar
3/4 stick butter
1/4 c. water
3 Tbsp. Flour

Make a bottom crust and fit it into a 9 inch pan, then fill with the sliced apples. Make a lattice top and place over the apples. Next, melt butter and combined sugars, flour, and water; cook this until it starts to boil. Pour this mixture over the apples through the lattice top. Bake at 450 for 15 minutes, then reduce heat and finish baking at 350 for 45 minutes.

1 c. sugar
1 c. water
1/8 tsp. Cinnamon
1/8 tsp. Nutmeg
2 drops of red food coloring
2 Tbsp. Butter or margarine
6 whole apples, sliced, peeled, and cored
2 c. enriched flour
2 tsp. Baking powder
1 tsp. Salt
2/3 c. shortening
1/2 c. milk

Combine sugar, water, cinnamon, nutmeg, and food coloring. Bring to a boil. Add butter. Sift together flour, baking powder, and salt; cut in shortening. Add milk all at once and stir until moistened. Roll 1/4 inch thick on lightly floured surface. Cut with pastry knife into 6 inch squares.

Place 1/2 apple in center of each square. Sprinkle each apple with sugar, cinnamon, and nutmeg. Dot with butter. Fold corners to center and pinch edges together. Place 1 inch apart in greased 11x7x1 1/2 inch baking pan. Spoon the syrup over the top of dumplings. Sprinkle with sugar. Bake in oven (375) for 25 minutes. Top with a dab of tart red jelly. Serve hot with cream. Makes 6 servings.

Breads & Cookies:

2 c. flour
1 c. sugar
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. vanilla
2 eggs, beaten
1 1/2 Tbsp. sour milk
1/2 c. melting shortening
1 c. chopped red apples (do not peel)
1/2 c. chopped nuts

Sift flour, sugar, baking powder, soda, and salt. Beat eggs and mix with milk and shortening. Add to dry ingredients and mix well. Mix in apples, nuts, and vanilla. Spoon into greased and floured 9x5 inch loaf pan and bake at 350 for 1 hour, or until it tests done.

3 eggs
2 c. sugar
1 c. oil
1 Tbsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
4 c. chopped apples
1 c. chopped pecans

Mix together all ingredients and pour into 2 floured and greased loaf pans.

Topping:

2 Tbsp. sugar
1/2 tsp. cinnamon

Sprinkle on top of bread

Bake 1 hour 10 minutes.

1 1/2 c. corn oil
2 c. sugar
3 eggs
2 tsp. Vanilla
3 c. flour
1 tsp. Soda
1 tsp. Salt
2 heaping c. finely chopped apples
1 c. chopped nuts
1 handful coconut (1 c.)

Put preceding ingredients (in order listed) in large mixing bowl, with mixer on medium speed. Beat first 7 ingredients until smooth before blending in the last 3 items. Turn into 2 regular bread pans or 3 small ones. Bake at 350 about 1 hour. Test with toothpick. Freeze well.

1 1/2 c. oats
1 1/4 c. flour
3/4 tsp. Cinnamon
4 tsp. Baking powder
3/4 tsp. Baking soda
2 c. chopped apples
1/2 c. skim milk
1/2 c. brown sugar
3 Tbsp. vegetable oil
1 egg
1 c. raisins

Heat oven to 400. Line 12 muffin cups with paper baking cups. Mix ingredients in order listed until all ingredients are moist. Fill just below brim. Combine topping ingredients. Sprinkle over batter. Bake for 30 minutes until golden brown. Serve warm. Contain 190 calories per muffin.

Topping:

1/4 c. oats
1 Tbsp. brown sugar
1/2 tsp. Cinnamon
1/3 c. chopped nuts
2 Tbsp. margarine, melted

1 egg
1/2 c. milk
1/4 c. oil or melted shortening
11/2 c. flour
1/2 c. sugar
2 tsp. salt
2 tsp. baking powder
1/2 tsp. cinnamon
1 c. grated apples

Mix- spray muffin pans. Bake 400 degrees 25-30 minutes.

1 c. all-purpose flour
1 Tbsp. baking powder
2 c. Nabisco 100% Bran
1 c. skim milk
1/2 c. honey
1/4 c. Egg Beaters
1/4 c. butter, melted
1 c. chopped apple

Combine flour and baking powder; set aside. In bowl, combine bran and milk; let stand 5 minutes. Stir in honey, Egg Beaters and margarine. Egg Beaters and butter. Stir in flour mixture and apple just until blended. Spoon batter into 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees for 20 minutes or until done.

1 1/2 c. Quaker Oats (quick or old fashioned, uncooked)
1 1/4 c. all-purpose flour
1/2 cup firmly packed brown sugar
3/4 tsp. ground cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
1 c. unsweetened applesauce
1/2 c. skim milk
3 Tbsp. vegetable oil
1 egg white

Topping

1/4 c. Quaker Oats (quick or old fashioned, uncooked)
1 Tbsp. firmly packed brown sugar
1/8 tsp. ground cinnamon
1 tsp. margarine, melted

Heat oven to 400 degrees. Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only. For muffins, combine dry ingredients; mix well. Add combined applesauce, milk, oil and egg white; mix just until dry ingredients are moistened. Fill muffin cups almost full. For topping, combine all ingredients; sprinkle evenly over batter. Bake 20 to 22 minutes or until deep golden brown. Let muffins stand a few minutes; remove from pan. Serve warm.

2 c. Bisquick baking mix
1/2 tsp. Cinnamon
1 egg
1 1/3 c. milk
3/4 c. grated apple

Beat baking mix, cinnamon, egg, and milk with rotary beater until smooth. Fold in apple. Pour batter from 1/4 cup measuring cup onto hot griddle. (Grease griddle if necessary.) Cook until bubbles appear. Turn and cook other side until golden brown. Make about 18.

1 c. sugar
1/2 tsp. Pumpkin pie spice
2 Tbsp. lemon juice
2 Tbsp. cornstarch
2 c. apple cider
1/4 c. butter or margarine

Mix sugar, cornstarch, and spice in saucepan. Stir in cider and juice. Cook, stirring constantly, until mixture thickens and boils 1 minute.

3/4 c. butter Crisco
1 1/4 c. packed brown sugar
1 egg
1/4 c. milk
1 1/2 tsp. Vanilla
3 c. quick cooking oats
1 c. flour
1 1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. Soda
1/2 tsp. Salt
1 c. peeled and diced apples
3/4 c. raisins
3/4 c. walnuts

Cream Crisco, brown sugar, egg, white, and vanilla. Combine all dry ingredients and add to creamed mixture. Mix well. Add nuts and apples. Stir in oats. Drop by tablespoons on greased cookie sheet. Bake at 375 for 13 minutes.

Accompaniments & Beverages:

9 apple (Jonathan's best)
1 c. sugar
2 Tbsp. flour
3/4 tsp. Cinnamon
1/3 stick oleo
1 1/2 c. water

Wash and core apples. Peel 1 inch from top. Place in an 8 1/2 x 8 1/2 inch pan. Make syrup with other ingredients. Pour half of syrup over apples. Bake at 350 for 30 minutes. Serve warm or cold. Can freeze.

6 large baking apples
1/4 c. firmly packed brown sugar
3 Tbsp. soft butter
2 Tbsp. silvered almonds
2 Tbsp. apricot preserves
1/4 tsp. Salt
3/4 c. orange juice
1/2 c. sugar
2 tsp. Quick cooking tapioca

Preheat oven to 350. Place empty brown-in-bag in pan. Core apples, leaving a small plug in blossom end. Pare upper half of apples; place apples in bag. Combine brown sugar, butter, almonds, apricot preserves, and salt; fill apples with this mixture. Combine orange juice, sugar, tapioca and pour over apples. Follow brown-in-bag cooking instruction. Bake for 30 minutes, or until tested tender.

Granny Smith apples (excellent for this)
1/2 c. butter flavor Crisco
4 apples (Grannies)
1 1/2 tsp. Cinnamon
Dash of salt
1 iron skillet
Wash, peel, and slice apples. Melt Crisco in skillet. Cook apples on low heat until soft. Add cinnamon and sugar. Cook until well blended. Serve on ice cream or as a main dish with ham or pork chops. This is quick to fix.

Slice 1/2 inch thick 3 apples for 6 servings.
Melt 3 tablespoons butter.
Fry over low heat for 10 to 12 minutes.

1 (6 oz.) can frozen orange juice
1 (6 oz.) can frozen lemonade
1 qt. Apple juice
1 c. sugar
1 1/2 tsp. Whole cloves
2 sticks cinnamon
1 tsp. Ground ginger
5 c. boiling water
3 c. strong tea

Mix first 3 ingredients together; place over low heat. Add sugar and spices; stir in boiling water and tea. Heat but do not boil. Makes 20 to 25 servings.

1 qt. Cider
8 whole cloves
8 inch stick of cinnamon
1/4 tsp. Allspice

Add spices to cider and bring to boiling point. Remove from heat and let stand for an hour or more. When ready to serve, reheat. Remove the whole spices. May also be served chilled.

2 eggs, beaten
1/2 c. sugar
1 c. apple juice or cider
1/4 tsp. Salt
1/4 tsp. Cinnamon
1/8 tsp. Nutmeg
3 c. scalded milk
1/2 c. whipping cream, whipped

Combine eggs, sugar, cider, salt, and spices. Add scalded milk gradually; heat, stirring constantly. Serve hot or chilled. Pour into mugs; top with whipped cream. Makes about 4 1/2 cups.

1 qt. Apple cider
4 sticks of cinnamon
12 cloves
1/4 tsp. Nutmeg

Combine and cook; bring to boil. Simmer for 10 minutes. Strain and add 1 quart ginger

Hints for smoking poultry: Fill the water pan with homemade apple cider instead of water for delicious eating.

When brown sugar becomes hard, place a slice apple on a piece of wax paper and place it on top of the brown sugar in an airtight container.

Salads:

2 c. apples (cut up bite size)

Sprinkle apples with:

1 Tbsp. sugar
1/2 tsp. lemon juice
dash of salt

Combine in a small bowl:

1/4 c. miracle whip
3/4 c. cool whip

Add mixture to apples.

Add small marshmallows
1/2 c. walnuts