50¢

APPLES

Distributed by:

USU Extension Salt Lake County Salt Lake County Government Center 2001 South State Street, Room S1200 Salt Lake City, UT 84190-2350

Utah State University, Utah Counties and the U.S. Department of Agriculture cooperating Utah State University is an equal opportunity affirmative action employer. Revised 10/01

TABLE OF CONTENTS HISTORY AND ORIGIN OF THE APPLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 1 AN APPLE IS DELICIOUS IN MORE THAN ONE WAY . . . . . . . . . . . . . . . . . Page 2 DO YOU KNOW... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2 KNOW YOUR APPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2 SELECTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2 NUTRITIONAL VALUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2 BUYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3 DRYING APPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3 APPLE LEATHER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3 APPLE JUICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5 CANNING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5 FREEZING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5 QUICK APPLE TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6 APPLE HOME STORAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6 RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Crumb Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Plain Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Oil Pastry (Lower in Cholesterol) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Graham Cracker Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cinnamon Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Applets (Apple Candy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Strudel Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Page 7 Page 7 Page 7 Page 7 Page 8 Page 8 Page 8 Page 9 Page 9 Page 9

Cinnamon Apple Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fresh Apple Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Ebleskiver (Danish Apple Pancakes) . . . . . . . . . . . . . . . . . . . . . . . . . . . . Applesauce Oatmeal Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked Apple Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Savory Apple Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Yam Pineapple Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Quick Caramel Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Baked Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hot Apple-Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Apple Centerpiece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Revised by: N. Jean Kobayashi, Home Economist Recipes tested by: Helen Kunze History and Origin of the Apple: Wade Bitner, Extension Horticulturist

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9/94

HISTORY AND ORIGIN OF THE APPLE The apple is the most familiar of all temperate-climate fruits and is grown throughou t the world in innumerable varieties. Most scientists agree that the first apples grew in the Caucasus and were probably a cross between Asiatic and European crab apples. From this beginning, whenever people moved they took the app le with them . Apples were ide ntified by the Greek writer Homer, the Roman writer Pliny and others. The French learned how to graft and espalier apples. The Huguenots fled France in 1865 and took th e apple with them to England, Holland, Switzerland, and America. American orchards were planted by seed for cider produc tion and not for variety. The colonists grapes succumbed to disease drying up their s upply of wine. Apples grew well in this new land and hard cider soon became th e drink of choice by colonists. William Endicott, the first governor of the Massachusetts Bay colony wa s also an orchardist who grew hundred s of trees. George Washington grafted espalier trees on his estate. Others became interested in varieties and Rhode Island Greening and Newtown Pippin became recognized before 1825. Colonists learned that some apples could be stored and eaten months later without being pickled, dried or preserved. However, many were dried, the peels and cores were made into beer and the beer’s froth was rich in yeast which was used to make bread. Every colonist wanted an apple barrel. In 1872, more than 1,000 varieties of apples were listed as available. By 1 892, USD A listed only 735 and the number dwindled to about 100 today. Apple trees start with dwarfing rootstocks which can be mixed with m ost varieties for any orchard application. New varieties becoming popular are Gala and Fuji. Trees are planted closer together and trained sm aller to increase production to 2,000 boxes per acre. This planting method has made Washington State the largest producer of apples in the USA. They produce 70-100 million boxes each year. Utah apples are equal if not better in quality, but not produced in the same volume as in Washington. Wade Bitner, USU Extension Horticulturist, Salt Lake County-1998

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AN APPLE IS DELICIOUS IN MORE THAN ONE WAY DO YOU KNOW ... ! Types and kinds of apples? ! How to select apples? ! Which apples are best for cooking, eating, baking, and for sauce? ! How to freeze, dry, and can apples? ! The use of apples in a variety of ways? ! Apples can be a theme for parties and decorations? KNOW Y OUR APPLES For General Use: McIntosh, Jonathan, Granny Smith, Golden Delicious, Gala, Jonagold, Fuji, Braeburn For Baking: Red Rome, Jonagold, Braeburn, Golden Delicious For Cooking: Jonathan, McIntosh, Jonagold For Pies: Gravenstein, Golden Delicious, Jonathan, Red Rome For Fruit Bowls: Red Delicious, Golden Delicious, Jonathan, Fuji, Braeburn, Cameo, Pink Lady SELECTING Buy firm apples with bright, sparkling color. Good color indicates full flavor. Rough, reddish-brown skin (russeting) on part of the apple will not affect eating quality or flavor. Delicious (Red):

Striped to solid red. Rich, mellow and sweet flavor. It has an elongated shape with five knots at the blossom end. A favorite for fresh eating and salads. Not recommended for pies or cooking.

Golden Delicious:

Attractive yellow. Rich, tangy, and sweet flavor. Similar in texture and shape to red delicious. An excellent all-purpose apple used for fresh eating, salads, baking, and sauce.

Jonathan:

Solid bright red. Tart, tender, and juicy. Sweet flavor when cooked. An all-purpose apple used for fresh eating, salads, pie, sauce, and freezing.

Red Rome:

Red with red stripes, shallow cut around stem. Firm, medium tart to sweet taste. Best for baking and cooking, also for salads. Holds its shape when baked because of thick skin.

NUTRITIONAL VALUE Apples are among the most appealing of fruits. They have a low calorie content of 75 to 85 calories depending on the size of the apple. They provide quick energy while the high fiber content provides a "filled-up" feeling. Apples contain very little sodium. They are a source of Vitamin A and C, thiamin, riboflavin and niacin, small amounts of calcium, phosphorous, potassium and some copper, iron, and manganese. The amount of Vitamin C you Page 2

get from an apple will vary depending on when and how you eat it. A large summer apple furnishes 22 milligrams of Vitamin C if eaten whole but only 14 milligrams if peeled. A large fall or winter apple has 14 to 15 milligrams of Vitamin C if eaten whole, but only 5 to 7 milligrams if peeled. After storage, the Vitamin C drops as much as half. Apples are a very good source of soluble fiber. They are 85 percent water, so apples are a very good thirst quencher. BUYING GUIDE 1 lb. apple =:

2 large, 3 medium or 4 or 5 small or 2 cups peeled, sliced or diced fruit. 2 lbs. apples =: 6 to 8 medium size is enough for one 9 inch pie. 1 bushel apples=: 40 lbs. or 20 to 24 quarts applesauce; or 30 to 36 quarts apple slices. DRYING APPLES Varieties:

Jonathan, Golden Delicious, Red Delicious, Red Rome and Gravenstein are good varieties to dry. Use apples that are mature but not soft.

Preparation:

Wash, core, peel if desired. Cut into slices or rings 1/8 - 1/4 inch thick.

Pretreatment:

Use any one of the following pretreatments: A. Drop apples in a solution of 1 tablespoon ascorbic acid dissolved in 1 gallon of water. Drain. Spices such as cinnamon or nutmeg may be added to the ascorbic acid solution. B. Drop apples into a solution of 2 tablespoons sodium bisulfite (NOT sodium bisulfate) to 1 gallon water. Drain and dry with a paper towel to absorb as much moisture as possible. C. Steam blanch 5 minutes.

Drying Procedure:

Spread apples in a single layer on net or drying rack if drying in sun. Apples should be leathery with no moisture when cut and squeezed. Store in a cool, dark, dry place tightly packed in bottles or cans with tight fitting lids. When using a dehydrator, maintain temperature at a 145oF. for optimum drying temperature to retain nutritive value, color, and prevent spoilage.

Test for Dryness: Cool before testing. Apples should be soft and pliable, no moist area in center when cut. Check USU Cooperative Extension Bulletin Home Drying of Fruits and Vegetables. APPLE LEATHER Page 3

Wash and quarter apples. It is not necessary to peel them. Steam or cook the apples to soften, using a small amount of water to prevent sticking. Puree in blender. Apple leather is good flavored in a variety of ways. Combine apples with orange juice. Sweeten with honey using 1 teaspoon to 2 cups puree. Add cinnamon or nutmeg or cloves or vanilla (¼ teaspoon to 2 cups puree). Coconut or nuts do not store well. Spread 2 cups of puree on a cookie sheet covered with plastic wrap or on a dryer tray covered with plastic wrap. If the leather is dried in the oven, the temperature should be 140oF. to 150oF. with the door open slightly. When dry, remove from plastic. Cut into 4x8 inch or similar pieces. Wrap in a clean piece of plastic wrap. Store in dark, cool, place. Stand rolls in jar or can with tight lid. APPLE JUICE Apples yield a low amount of juice. Unless you have free or inexpensive apples, it doesn't pay to make your own juice. With a good press, a bushel of apples will yield about 2 gallons of cider. If you have a juicer, steam your apples for applesauce or apple butter and have some juice too. Extract the juice from the apple peelings and cores either in a juicer or jelly bag. Use the juice for jelly or syrup. CANNING Apples: Peel, core, and cut apples into pieces or slices. To prevent darkening, drop cut apples into a solution of 1 gallon water to 2 tablespoons each of salt and vinegar (as described under drying pretreatments). Do not soak more than 15 minutes. Drain then boil for 5 minutes in a light, sugar syrup. Pack apples in hot jars. Add the syrup (the apples were cooked in) to ½ inch of jar top. Process pints and quarts in boiling water bath for 20 minutes at 0-1,000 ft.; 25 minutes at 1,001-3,000 ft.; 30 minutes at 3,001-6,00 ft. and 35 minutes above 6,000 ft. (USDA Home Canning Guide, 1992). Applesauce: Make applesauce sweetened or unsweetened. Heat to simmering. Pack hot applesauce to ½ inch of jar top. Process quarts in boiling water bath for 20 minutes at 0-1,000 ft.; 25 minutes 1,001-3,000 ft.; 30 minutes 3,001-6,000 ft.; and 35 minutes above 6,000 ft. Process pints in a boiling water bath for 15 minutes 0-1,000 ft.; 20 minutes 1,001-3,000 ft.; 20 minutes at 3,001-6,000 ft. and 25 minutes above 6,000 ft. (USDA Home Canning Guide 1992). FREEZING Page 4

Varieties:

Golden Delicious, Gravenstein and Jonathan are good varieties to freeze.

Preparation:

Peel, core, and slice apples into salted water (2 tablespoons salt to a gallon water) for no more than 15 minutes. Drain. To retard darkening, steam 1½ to 2 minutes or blanch 2 minutes. Cool in cold water then drain. Pack in sugar using 1 pound sugar to 5-7 pounds apple slices or 1 cup sugar to 10-12 cups slices. Sprinkle sugar evenly over slices; let stand and stir carefully to coat each slice with sugar solution. Place in containers and freeze. For unsweetened pack, omit sugar. Good for use in pies and cooked desserts. Peel, core, and slice apples into syrup (2 cups sugar to 4 cups water). Add ½ teaspoon ascorbic acid to each quart of syrup. Freeze. Peel, core, and slice apples into salted water. Drain. Steam or blanch and cool. Place in syrup and freeze. These methods are good to prepare apples for use in uncooked desserts or fruit cocktail. To use frozen apples in pies, partially thaw and drain, then sweeten with ¼ to ½ cup sugar. Mix sugar with spices and flour or other thickener since frozen apples are more juicy than fresh. It is best to freeze pies after they are baked. They will keep 6 months in the freezer. An unbaked pie will keep 3 months. Prepare pies as usual, cool baked pies quickly. Place in freezer and wrap after pie is frozen.

QUICK APPLE TIPS For calorie counters who crave a treat, remember a medium apple (2½ inches in diameter) is only 90 calories.

an accompaniment. 1 part horseradish to 4 parts applesauce is delicious with pork roast.

To keep apples from discoloring, place slices in a pan of cold water with a pinch of salt for each whole apple used, or sprinkle generously with fresh lemon juice.

Apples and onions: Saute McIntosh or Granny Smith apples cut in rounds with an equal amount of thinly sliced purple onions in butter until very soft and caramelized. Serve with pork chops.

Serve grated raw apple with lemon juice as

Slice bright red apples (do not peel) and Page 5

spread with cream cheese or Camembert and serve after the dessert at dinner.

Puree equal parts grated apple and plain yogurt in blender for a quick soup.

Spread apple slices with peanut butter for a children's snack.

When apples start to shrivel, wash them and place the wet apples in a plastic bag, close the bag and place them in the refrigerator to crisp again.

Use thin slices of apple between potato slices to add a new taste to scalloped potatoes.

When apples have been stored and become shriveled, use for pies, cobblers, or applesauce.

APPLE HOME STORAGE If days and nights are cool, apples can be stored in an insulated box in the garage. One way to insulate a box is to place a smaller box inside a larger box, fill the space under and around the smaller box with crumpled newspaper and cover with newspapers, a rug, or a blanket. Apples can also be stored in a straw-lined pit or sunken barrel. If the temperature remains below 10oF., above mentioned methods do not work and apples will freeze.

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RECIPES Saturated Fat 4g Cholesterol 0 mg Sodium 276 mg Total Carboh ydrate 63 g Dietary Fiber 3g Protein 3g Vitamin A 2% Vitamin C 14%

Apple Crumb Pie ½ cup butter ½ cup light brown sugar, firmly packed 1 cup flour In place of pastry top crust, sprinkle apple filling with crumb mixture. Bake at 400oF. for 45 to 55 minutes. Serve warm w ith ice cream or pass a pitcher of cream for pouring over pie.

Amount per Serving Total Fat 12 g Saturated Fat 7g Cholesterol 31 mg Sodium 120 mg Total Carboh ydrate 19 g Dietary Fiber 0g Protein 2g Vitamin A 9% Vitamin C 0%

Mix flour and salt. Cut in shortening with pastry blender to size of peas. Sprinkle 2 tablespoons of water at side of mixture and gently blend w ith fork. Push moistened ball to side and add water as before until all flour is moistened. Form into two balls, one slightly larger for bottom crust. Flatten largest ball on lightly floured surface, and roll from cente r to edges until c inch thick and 10 inch circle. Fit pastry into pie pan, trimming edges even with rim of pan. Fill w ith apple mixture, roll ou t top crust, and fo ld in half, cutting slits in top crust. Place over pie, trimming ½ inch beyond rim. Tuck top crust under lower crust and flute to fasten layers together.

3%

Apple Pie 6 to 8 tart apples, pared, cored, thinly sliced (6 cups) ¾ to 1 cup sugar 2 tablespoons flour ¾ teaspoon ground cinnamon ¾ teaspoon ground nutmeg Pie pastry

Amount Per Serving Calories 282 Calories from Fat 173 Percent Total Calories From: Fat 62% Protein 5% Carb. 34% Nutrient

Amount per Serving Total Fat 19 g Saturated Fat 3g Cholesterol 0 mg Sodium 144 mg Total Carboh ydrate 24 g Dietary Fiber 0g Protein 3g Vitamin A 0% Vitamin C 0%

If apples lack tartness, sprinkle with 1 to 2 tablespoons lemon juice. Com bine dry ingredients and mix gently with apples. Fill pastry lined 9 inch pie plate with apple mixture. Add top crust, sprinkle with sugar and cut slits to allow steam to escape. Bake at 400oF. for 15 minutes then reduce to 350oF. and bake 45 minutes longer. NOTE: One quart bottled apple pie filling may be used for one pie (prepared as directed in USDA Home Cannin g Guide). Amount Per Serving Calories 406 Calories from Fat 141 Percent Total Calories From: Fat 35% Protein 3% Carb. 62% Nutrient Total Fat

Amount per Serving 16 g

8%

2 cups flour ½ teaspoon salt b cup shortening 5 to 7 tablespoons ice water

% Daily Value 18% 36% 10% 5% 6% 0% Iron

Iron

Plain Pastry

Amount Per Serving Calories 189 Calories from Fat 105 Percent Total Calories From: Fat 56% Protein 4% Carb. 41% Nutrient

19% 0% 11% 21% 12%

% Daily Value 24%

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% Daily Value 30% 15% 0% 6% 8% 0% Iron

2%

Apple Crisp

Oil Pastry (Lower in Cholesterol)

5-6 apples, pared and sliced 1 cup sifted flour ½ cup sugar (granulated and brown sugar combined) ½ teaspoon salt 1 teaspoon baking powder 1 unbeaten egg a cup melted margarine or shortening ½ teaspoon cinnamon Whipped cream

2 cups flour ½ teaspoon salt ½ cup salad oil 5 tablespoons cold water Mix flour and salt. Pour oil and water in cup, do not stir. Add to flour mixture, stir lightly with fork. Form into two balls. Place each ball between waxed paper (12 inches squ are) and roll dough to circle rolling from center. Peel off top layer of paper and place dough into pie plate, paper side up. Peel off paper. Finish crust as directed for plain pastry. NOTE: Over mixing or rolling of dough results in tough crust.

Place apples in a buttered 9-inc h square pa n. Mix flour, sugar, salt, baking powder, and egg together. Pour margarin e or shortenin g over all ingredients. sprinkle cinnamon on top. Bake for 30 minutes in 350oF. oven. Serve with whipped cream.

Amount Per Serving Calories 234 Calories from Fat 126 Percent Total Calories From: Fat 54% Protein 6% Carb. 41% Nutrient

Amount per Serving Total Fat 14 g Saturated Fat 2g Cholesterol 0 mg Sodium 144 mg Total Carboh ydrate 24 g Dietary Fiber 0g Protein 3g Vitamin A 0% Vitamin C 0%

Amount Per Serving Calories 572 Calories from Fat 189 Percent Total Calories From: Fat 33% Protein 4% Carb. 63%

% Daily Value 21% 9% 0% 6% 8% 0% Iron

Nutrient

Amount per Serving Total Fat 21 g Saturated Fat 5g Cholesterol 65 mg Sodium 593 mg Total Carboh ydrate 90 g Dietary Fiber 5g Protein 6g Vitamin A 20% Vitamin C 24%

2%

Apple Graham Cracker Delight 16 cinnamon flavored graham crackers Applesauce Whipped cream Use 4 graham crackers for each serving. Spread a generous amount of applesauce on 3 of the crackers. Stack them like a layer cake. Frost stack with whipped cream. Chill at least 20 minutes. Makes 4 servings. Amount Per Serving Calories 272 Calories from Fat 78 Percent Total Calories From: Fat 29% Protein 7% Carb. 64% Nutrient

Amount per Serving Total Fat 9g Saturated Fat 3g Cholesterol 11 mg Sodium 400 mg Total Carboh ydrate 44 g Dietary Fiber 1g Protein 5g Vitamin A 3% Vitamin C 0%

% Daily Value 13% 17% 4% 17% 15% 3% Iron

11%

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% Daily Value 32% 26% 22% 25% 30% 21% Iron

7%

Nutrient

Amount per Serving Total Fat 5g Saturated Fat 0g Cholesterol 0 mg Sodium 3 mg Total Carboh ydrate 30 g Dietary Fiber 0g Protein 3g Vitamin A 0% Vitamin C 1%

Cinnamon Apples 6 apples 1 cup sugar 6 cloves 2 tablespoons cinnamon candy drops 1½ cups water Red food coloring Core and pare apples. Stick with cloves. Cook sugar, water , and cinnam on drops and small amount of red food coloring 5 minutes. Add whole apples and cook very slowly until tender, basting often with syrup in pan. Cool, serve with meat or combine with fruit salad.

Amount per Serving Total Fat 1g Saturated Fat 0g Cholesterol 0 mg Sodium 3 mg Total Carboh ydrate 64 g Dietary Fiber 4g Protein 0g Vitamin A 2% Vitamin C 20%

2%

Apple Strudel Muffins

% Daily Value 1% 1% 0% 0% 21% 16% Iron

Iron

2 cups flour ½ cup sugar for batter 3 teaspoon baking powder 1 teaspoon sa lt ½ cup butter or margarine 2 teaspoon grated lemon rind 1 egg b cup milk ¼ cup chopped walnu ts 2 tablespoons sugar (for topping) 1 cup diced apples

Amount Per Serving Calories 267 Calories from Fa t 8 Percent Total Calories From: Fat 3% Protein 1% Carb. 96% Nutrient

% Daily Value 7% 2% 0% 0% 10% 2%

Sift flour, sugar, baking powder, and salt into large bowl. Cut in butter with pastry blender. Measure ½ cup for topping. Set aside. Stir apples and 1 teaspo on lemon r ind into mixtu re in bowl. Beat egg well, stir in milk. Add all at once to the apple mixtur e. Stir lightly and spo on into mu ffin tins. Blend crumb mixture with 1 teaspoon lemon rind, walnuts, and the 2 tablespoons sugar, sprinkle over muffin batter.

3%

Applets (Apple Candy) 2 tablespoon s unflavored ge latin ½ cup finely mashed applesauce ¾ cup applesauce 2 cups sugar 1 cup broken walnuts 1 tablespoon vanilla

Amount Per Serving Calories 335 Calories from Fat 140 Percent Total Calories From: Fat 42% Protein 6% Carb. 52% Nutrient

Amount per Serving Total Fat 16 g Saturated Fat 8g Cholesterol 60 mg Sodium 555 mg Total Carboh ydrate 44 g Dietary Fiber 1g Protein 5g Vitamin A 10% Vitamin C 3%

Soak gelatin in cold applesauce for ten minu tes. combine r est of applesauc e with sugar a nd boil five minutes. Add gelatin and boil five minutes more stirring constantly to prevent sticking. Remove from heat, add nutmeats and vanilla. May add food coloring if desired. Spray 4x8 inch pan with oil and pour mixture into pan spreading in even layer. Refrigerate and when set, cut into squares 1x2 inches and roll in powdered sugar. This candy keeps well in a cool place. Amount Per Serving Calories 175 Calories from Fat 42 Percent Total Calories From: Fat 24% Protein 6% Carb. 70%

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% Daily Value 24% 40% 20% 23% 15% 2% Iron

3%

Amount Per Serving Calories 316 Calories from Fat 103 Percent Total Calories From: Fat 33% Protein 5% Carb. 63%

Cinnamon Apple Rings 18 tart apples 6 cups sugar 3 cups water 1 (9 oz.) pkg. red cinnamon candies

Nutrient

Cut cored, pared apple in rings. Combine sugar, water cinnamon candies, and food coloring. Bring to a boil; boil 3 minutes. Add apples to syrup; cook until transparent. Pack in hot jars. Cover with syrup; seal. Process in boiling water bath for 35 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 4 pints.

Amount per Serving Total Fat 11g Saturated Fat 2g Cholesterol 0 mg Sodium 347 mg Total Carboh ydrate 49 g Dietary Fiber 2g Protein 4g Vitamin A 6% Vitamin C 6%

% Daily Value 1% 1% 0% 0% 32% 16% Iron

2%

Fresh Apple Cake 2 2 1 1 4

cups flour teaspoons baking soda teaspoon each salt, nutmeg, and cinnamon cup walnuts finely chopped large tart apples peeled, cored and grated or chopped ½ cup margarine 2 cups sugar 3 egg whites or two whole eggs 1 teaspoon va nilla

Cream together margarine and sugar, add eggs and mix well. Add vanilla and dry ingredients and stir well to blend. Add apples and nuts and stir to mix. Batter will be stiff. Spoon into greased 9x13 inch pan and spread evenly. Bake in 350oF. oven for 45 minu tes or until toothp ick inserted in center comes out clean. ma kes 12 to 15 servings.

3%

2 cups flour 2 tablespoons sugar 1 teaspoon baking soda 1 teaspoon cardamon ½ teaspoon salt ½ cup sour cream 1 cup milk 2 eggs (separated)

Amount Per Serving Calories 395 Calories from Fa t 6 Percent Total Calories From: Fat 2% Protein 0% Carb. 98% Amount per Serving Total Fat 1g Saturated Fat 0g Cholesterol 0 mg Sodium 1 mg Total Carboh ydrate 97 g Dietary Fiber 4g Protein 0g Vitamin A 2% Vitamin C 19%

Iron

Ebleskiver (Danish Apple Pancakes)

NOTE: Drop rings in slightly salted water before cooking to keep them from discoloring. This recipe was tested with Jonathan apples, but other tart varieties may be used.

Nutrient

% Daily Value 18% 8% 0% 14% 16% 6%

Combine dry ingredients, add egg yolks, milk and sour cream and beat un til well blended. F old in stiffly beaten egg whites. Heat ebleskiver pan, drop ½ teaspoon butter in each bowl. Add 1 teaspoon ba tter to each bow l and cook un til bubbles begin to pop then turn with knitting needle or fork but do not pierce. Cook until done. NOTE: May add a small piece of cooked apple or scant ½ teas poon applesa uce on top of ba tter in each cup before cooking or m ay serve with applesauce, cooked sliced apples, apple jelly or syrup. Amount Per Serving Calories 1554 Calories from Fat 412 Percent Total Calories From: Fat 26% Protein 13% Carb. 61% Nutrient

Amount per Serving Total Fat 46 g Saturated Fat 17 g Cholesterol 504 mg Sodium 649 mg Total Carboh ydrate 236 g Dietary Fiber 1g Protein 50 g Vitamin A 30% Vitamin C 6%

Page 10

% Daily Value 70% 87% 168% 27% 79% 3% Iron

27%

Applesauce Oatmeal Muffins Muffins 1½ cups flour 1 cup oatmeal ¾ teaspoon cinnamon 1 teaspoon baking powder ¾ teaspoon baking soda 1 cup applesauce ½ cup brown sugar ½ cup low fat milk 3 tablespoon s vegetable oil 1 egg white

Amount Per Serving Calories 358 Calories from Fat 115 Percent Total Calories From: Fat 32% Protein 4% Carb. 64% Nutrient

Amount per Serving Total Fat 13 g Saturated Fat 1g Cholesterol 0 mg Sodium 79 mg Total Carboh ydrate 57 g Dietary Fiber 2g Protein 4g Vitamin A 1% Vitamin C 10%

% Daily Value 20% 7% 0% 3% 19% 9% Iron

4%

Savory Apple Stuffing Topping ¼ cup oatmeal 1 tablespoon brown sugar 1 tablespoon margarine c teaspoon cinnamon

½ cup chopped celery and leaves 1 cup chopped onion, 2 tablespoons chopped parsley c cup oil 4 cups tart apples, diced, peeled ¼ cup brown sugar ¾ teaspoon salt ¼ teaspoon crumbled sage ¼ teaspoon marjoram ¼ teaspoon thyme ¼ teaspoon pepper 2 cup toasted bread crumbs

Heat oven to 400oF. Line 12 medium muffin cups with baking liners. Combine dry ingredients. Add combined moist ingredien ts and mix until just moistened. Fill muffin cups dividing batter into 12 cups. Combine topping ingredients and sprinkle evenly over batter. Bake 20 minutes or until golden brown. Serve warm. Amount Per Serving Calories 174 Calories from Fat 47 Percent Total Calories From: Fat 27% Protein 8% Carb. 65% Nutrient

Amount per Serving Total Fat 5g Saturated Fat 1g Cholesterol 0 mg Sodium 104 mg Total Carboh ydrate 28 g Dietary Fiber 0g Protein 4g Vitamin A 1% Vitamin C 1%

% Daily Value 8% 4% 0% 4% 9% 1% Iron

5%

Baked Apple Pudding 6 apples grated with peeling 1½ to 2 cups sugar ½ cup vegetab le oil 2 egg whites 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ cup chop ped walnuts (optional)

Cook celery, onion, parsley in butter for 5 minutes. Add apples, brown sugar, salt, sage, marjoram, thyme, and pepper. Cook, stirring for 5 minutes. Add bread crumbs. Use as stuffing for pork chops or spare ribs or poultry. Makes about 4 cups. Amount Per Serving Calories 188 Calories from Fat 43 Percent Total Calories From: Fat 23% Protein 8% Carb. 69% Nutrient

Amount per Serving Total Fat 5g Saturated Fat 1g Cholesterol 1 mg Sodium 409 mg Total Carboh ydrate 33 g Dietary Fiber 1g Protein 4g Vitamin A 2% Vitamin C 9%

Mix sugar and apples, let stand 10 minutes. Add rest of ingredients and blend well. Spray 9x13 dripper pan with oil. Pour batter in pan and bake 30 minutes at 350oF. Page 11

% Daily Value 7% 3% 0% 17% 11% 6% Iron

10%

Apple Yam Pineapple Casserole Casserole 1 (15 oz.) can slic ed or crushed pineapple 6 medium yams cooked to tender and peeled 6 apples peeled, co red and sliced th in Sauce ¼ cup melted margarine or butter ½ cup sugar ½ cup brown sugar 2 cups pineapple juice or water (reserved) 4 tablespoons cornstarch Drain juice from pineapple and reserve juice. Layer apples, yams, and pineapple in 9x13 inch baking pan. Combine ingredients for sauce and cook until thick, about 10 minutes, stirring constantly to pre vent sticking. Pou r over apple mixture and bake 1 hour in 350oF. oven. Amount Per Serving Calories 259 Calories from Fat 59 Percent Total Calories From: Fat 23% Protein 1% Carb. 76% Nutrient

Amount per Serving Total Fat 7g Saturated Fat 1g Cholesterol 0 mg Sodium 71 mg Total Carboh ydrate 49 g Dietary Fiber 3g Protein 1g Vitamin A 8% Vitamin C 39%

% Daily Value 10% 5% 0% 3% 16% 13% Iron

5%

Apple Salad 2 pkgs. cherry J ello 2 cups boiling water 1 can (6 oz.) frozen orange juice 1½ cups apple sauce 1 can ma ndarin oran ges, drained (op tional) Lettuce greens Whole cloves Cream cheese Whole pecans

Amount Per Serving Calories 62 Calo ries from Fat 2 Percent Total Calories From: Fat 3% Protein 4% Carb. 93% Nutrient

Amount per Serving Total Fat 0g Saturated Fat 0g Cholesterol 0 mg Sodium 6 mg Total Carboh ydrate 14 g Dietary Fiber 0g Protein 1g Vitamin A 3% Vitamin C 39%

% Daily Value 0% 0% 0% 0% 5% 1% Iron

1%

Quick Caramel Apples 6 6 1 3

to 8 wooden sticks to 8 medium apples (14 oz.) pkg. ca ramels tablespoons water

Insert sticks in apples. Melt caramels in top of double boiler over simmering water. Add water slowly, blending until smooth. leaving caramel mixture over hot water, dip apples into caramel mixture. Twirl apples so all sides are covered. Place on waxed paper sprinkled with powdered sugar to cool. Sto re in refrigerator if weather is humid. Makes 6 to 8 serving s. Amount Per Serving Calories 274 Calories from Fat 44 Percent Total Calories From: Fat 16% Protein 3% Carb. 81% Nutrient

Amount per Serving Total Fat 5g Saturated Fat 3g Cholesterol 1 mg Sodium 96 mg Total Carboh ydrate 56 g Dietary Fiber 3g Protein 2g Vitamin A 2% Vitamin C 14%

Dissolve Jello in water. Add orange juice, then applesauce. Stir. Add mandarin oranges. Pour into individual sa lad molds. (Pu nch cups give effect of ½ apple.) When firm, unmold on lettuce greens and top with whole clove to resemble a half apple. For surprise, add a ball of cream cheese and pecan into center of Jello when partially set.

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% Daily Value 8% 13% 0% 4% 19% 12% Iron

5%

Nutrient

Baked Apple Select firm, medium-sized apple. Red Rom e is a good variety. Wash and core. Put in a bakin g dish and fill cavity with sugar and spice. Allow ½ cup sugar and ¼ teaspoon cinnamon or nutmeg to 6 apples. Add ½ teaspoon of butter (optional), on top of sugar, to each apple. Cover bottom of dish with boiling water, and bake covered in hot oven 400 oF. until soft, basting often with syrup in dish. Serve hot or cold with cream. Amount Per Serving Calories 214 Calories from Fat 24 Percent Total Calories From: Fat 11% Protein 1% Carb. 88% Nutrient

Amount per Serving Total Fat 3g Saturated Fat 1g Cholesterol 5 mg Sodium 20 mg Total Carboh ydrate 47 g Dietary Fiber 4g Protein 0g Vitamin A 4% Vitamin C 19%

% Daily Value 4% 7% 2% 1% 16% 16% Iron

2%

Amount per Serving Total Fat 0g Saturated Fat 0g Cholesterol 0 mg Sodium 2 mg Total Carboh ydrate 30 g Dietary Fiber 0g Protein 0g Vitamin A 1% Vitamin C 19%

% Daily Value 0% 0% 0% 0% 10% 0% Iron

1%

Apple Centerpiece A warm , traditional, red-ap ple centerpiece is assembled on a wooden base. Cut and sand a piece of scrap wood to size, or buy a finished wooden plaque from a craft store. Hammer four 2½" nails through from the bottom of the wood, spiking onto th em four polish ed apples carefu lly selected for perfect shape. Use an apple corer to make a 1" deep hole in the top of each apple. Place tall candles in the holes. Trim with sprigs of greenery or assorted dried flowers. (This base can be reused at other festive occasions by substituting seasonal fruits or vegetables for the apples--artichok es, peppers, orna mental gou rds.)

Hot Apple-Punch 1 gallon apple cider or apple juice 1 (6 oz.) can frozen lemonade concen trate 1 (6 oz.) can frozen orange juice concentrate 1 quart of water or more to taste ½ cup brown sugar 1 tablespoon whole cloves 1 tablespoon whole allspice or two sticks cinnamon Tie spices in bag. Add to combined ingred ients. Cover and simmer gently for 20 minutes. (May use slow cooker or crockpot to keep hot.) Remove spice bag and discard. Serve hot. Makes about 24 cu ps of punch. N OTE: May o mit lemonade, orange juice, and sugar and heat juice with spices or with 2 tablespoons cinnamon candies. Amount Per Serving Calories 123 Calories from Fa t 2 Percent Total Calories From: Fat 2% Protein 1% Carb. 97%

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