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(Don't Forget To Bookmark This Page) A IS FOR APPLES       Apples are a superior fruit and should be considered as a staple fruit.  If a great variety of fruit is not obtainable -- apples eaten fresh and prepared for winter use -- are a good standby. There are many varieties -- good for all purposes: eating fresh, cooking, baking, sauce and pies.  For applesauce, pies and apple desserts -- choose tart, firm apples that cook quickly.  For baking -- choose apples that will hold their shape.  For fresh eating out of hand -- choose apples that are sweeter and more attractive.

 "REMEMBER AN APPLE A DAY KEEPS THE DOCTOR AWAY"

 

SUGGESTED USES FOR OHIO APPLES:
Variety	Flavor/	Eating	Salads	Sauce	Pies	Baking	Freezing
	Texture
Summer	sour-	fair	fair	good	good	poor	sauce
	tender
Macintosh	spicy-	excellent	excellent	good	good	good	sauce
	tender
Jonathan	tart-spicy	excellent	excellent	good	excellent	excellent	slices
Red  Delicious	sweet- rich	excellent	excellent	poor	fair	good	not recomm
Gold  Delicious	rich- semi-firm	excellent	excellent	good	good	excellent	slices/ sauce
Law Rome	bland- mild-firm	good	fair	good	excellent	excellent	slices
Stayman	spicy- firm	good	excellent	good	good	excellent	slices/ sauce
Empire	tart- tender	excellent	excellent	good	excellent	excellent	slices
Melrose	crisp- mild	excellent	excellent	excellent	good	excellent	slices/ sauce
*Crispin	spicy- firm	good	good	fair	excellent	excellent	slices
*Criterion	sweet- firm	excellent	excellent	good	excellent	excellent	slices
*Fuji	sweet- hard	excellent	excellent	not  recomm	excellent	excellent	slices
*Gala	sweet- firm	excellent	excellent	not  recomm	excellent	excellent	slices
*Granny Smith	tart-hard	fair	excellent	not  recomm	excellent	excellent	slices
*Red  Cort	tart-spicy	excellent	excellent	good	good	good	sauce

(some words above are abbreviated to fit in view box)

The above apples marked with a * are specialty OHIO apples that may be a limited supply due to crop season.

RECIPES: SOUPS/ DRESSINGS/ ENTREES/ DESSERTS

APPLE CRISP

Fill a pie dish with cut raw apples (choose an apple from the above list)

in order listed below drizzle over the apples:

1 box yellow cake mix

2 Tablespoons Cinnamon

1/4 cup white sugar

1/2 cup melted butter

bake approximately 30 minutes in a 375* oven till apples are tender

mix and serve!

Great served with vanilla ice cream

APPLE SOUP

4 apples, pared & diced

1/2 cup sugar

Zest of 1 lemon

3 cups water

1/2 cup red or white wine

1 tablespoon butter

2 tablespoons flour

2 tablespoons cold water

1/2 cup heavy cream

Combine first four ingredients in a saucepan. Cook for 25 minutes over medium heat.

Add wine. Make roux with butter, water and thin with a bit of soup if needed. Blend into soup

to thicken. Simmer 5 minutes. Add heavy cream just before serving.

Apple Sage Dressing

2 tsp vegetable oil

1 cup diced celery

1/2 cup diced onion

3 slices whole wheat bread

1 3/4 cups cubed, unpeeled Granny Smith apple

2 Tbsp chopped fresh parsley

2 Tbsp currants

3/4 tsp rubbed sage

1/4 tsp salt

1/4 tsp dried whole thyme

1/8 tsp pepper

1/3 cup unsweetened apple juice

Vegetable cooking spray

Lightly toast the bread and cut into cubes.

Heat oil in a small skillet over medium-high heat until hot. Add the celery and onion

and sauté for 7 minutes or until tender.

Combine the bread cubes and the apple, parsley, currants, sage, salt, thyme,

and pepper in a large bowl and toss well. Add the celery mixture and apple juice and stir well.

Spoon the mixture into a 1 1/2-quart casserole coated with cooking spray. Bake at 350°F for 1

minutes. Stir gently and bake another 10 minutes or until top is crisp.

Apple Whipped Sweet Potatoes

(Low Fat, Low Sodium & Cholesterol Free)

3 cups sliced, peeled Michigan Apples

3 cups cubed, peeled fresh sweet potatoes (about 1 1/4 pounds)

1 1/2 cups Michigan Apple Juice or Cider

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 tablespoon margarine

1/3 cup firmly packed brown sugar

2 cups miniature marshmallows

1/3 cup chopped pecans, optional

1. Place Michigan Apples, sweet potatoes and Michigan Apple Juice in 3-quart saucepan.

Cover and cook over medium heat about 20 minutes or until tender. Drain.

2. Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until

potatoes are smooth. Stir in 1 cup of the marshmallows. Spread hot mixture evenly in shallow

1 1/2-quart oven-proof serving dish. Sprinkle with remaining 1 cup marshmallows and pecans.

3. Bake at 350o F about 15 minutes or until marshmallows are melted and lightly browned. Serve

hot. Yield: 6 servings.

Per serving, 1/2 cup: 250 Calories, 2 g Fat,

0 mg Cholesterol, 57 g Carbohydrates, 135 mg Sodium,

3 g Fiber.

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan,

McIntosh or Rome.

Sausage Apple Omelet Roll

Yield: 6 servings

1 c Salad dressing

2 TB Flour

1/2 tsp Salt

1 c Milk

12 Eggs, separated

1 1/2 c (12 oz) bulk pork sausage,

Cooked, drained

1 c (4 oz.) shredded sharp

Cheddar cheese

3/4 c Chopped apple

Combine 1/2 cup salad dressing,flour,salt;gradually add milk and

beaten egg yolks.Cook,stirring constantly, over low heat until thickened. Remove from heat; cool 15 minutes. Fold in stiffly beaten egg whites. Pour into 15 x 10 x 1" jelly roll pan lined with greased wax paper. Bake @ 425 degrees for 20 minutes. Invert onto towel. Carefully remove wax paper. Cover with combined remaining salad dressing, sausage, 3/4 cup cheese and apple. Roll up omelet, starting at narrow end. Place, seam side down on serving platter. Top with remaining cheese.

Serves 6 to 8.

Apple Chicken Sausages With Chestnuts And Apples

1/2 cup chopped onion

1/2 cup chopped celery

2 T. olive oil

8 apple chicken sausages

2 tart apples, peeled, cored, and cut into chunks

1-1/2 cups chestnuts (cooked and peeled)

1/2 cup chicken stock

2 T dry sherry

Sauté the onions and celery in olive oil till tender. Remove from pan. Prick sausages with a fork and sauté until browned on all sides. Add the apple, chestnuts, onion, celery, and chicken stock to the pan and cook uncovered for 6 to 8 minutes or until the sausages are cooked. Sprinkle with sherry and season to taste with salt and pepper.

APPLE OATMEAL COOKIES

1-1/2 cups quick cooking rolled oats

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/2 cup brown sugar, firmly packed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1-1/2 teaspoons cinnamon

1/2 cup raisins

1 cup finely chopped, peeled apple (such as Granny Smith)

1 egg, slightly beaten

1/2 cup honey

1/2 cup oil

1/3 cup milk

Preheat oven to 375°F. In a medium bowl, combine oats, all purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk.

Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto non greased baking sheets,

using a rounded teaspoon of dough for each cookie, leaving 2 inched between. Dip fingers into water. Press dough down to about 1-1/2 inch diameter. Bake for 10 to 12 minutes, or until lightly brown

CRUMBLY APPLE PIE CRUST:

1 cup all purpose flour

1/2 teaspoon salt

1/3 cup chilled solid vegetable shortening

1/4 cup ice water

FILLING:

7 medium Granny Smith, Golden Delicious or Gravenstein apples, peeled, cored, and very thinly sliced

1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

TOPPING:

3/4 cup firmly packed dark brown sugar

3/4 cup all purpose flour

1/3 cup chilled butter, cut into small pieces

Place oven rack to lowest position. Preheat oven to 400°F. To prepare crust, in a medium bowl,

mix together flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture

until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork,

until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.

On a floured surface, using floured rolling pin, roll dough into a 12-inch circle.

Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust. To prepare topping, in a small bowl,

mix together brown sugar, flour and nutmeg. Cut butter into brown sugar mixture until coarse

crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and

filling is bubbly, 35 minutes. If pie is over browning, cover loosely with aluminum foil.

APPLE RUM BUNDT CAKE

2 eggs

1 cup white sugar

1 cup brown sugar

1-1/4 cups oil

1 teaspoon vanilla extract

1 teaspoon rum extract

3 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup chopped pecans

4 cups chopped apples

1 pint whipping cream

1 teaspoon brown sugar

Preheat oven to 350° F. Beat eggs well. Add white and brown sugars, oil and vanilla and rum

extracts. Beat well for 3 minutes. Add flour, soda, cinnamon, and salt and mix until well blended.

You may have to mix by hand as the batter is very stiff. Add the nuts and the apples.

Pour into a greased bundt pan and bake 1 hour for a soft crust, or 1 hour 15 minutes for a

crispy crust. Top each serving with a dollop of whipping cream mixed with brown sugar. Serves 16.

Home- Dr. Mike Kimberly
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