• 4 medium apples, cored and sliced
• 1/2 pt. blackberries or raspberries
• 1/2 c. packed brown sugar
• 1/2 c. oatmeal
• 1/2 c. flour
• 3/4 t. cinnamon
• 1/4 c. margarine, melted

• 3 c. sifted flour
• 2 c. sugar
• 4 eggs
• 3 t. baking powder
• 5 apples, thinly sliced (Liberty/Gold Rush)
• 2 t. cinnamon
• 5 T. sugar
• 1 t. salt
• ¼ c. orange juice
• 1 c. oil
• 1 tsp. Vanilla

Beat all together except apples, cinnamon and sugar in a small bowl. Mix apples, cinnamon and sugar together in a separate bowl. Put ½ of the battered mix into a greased and floured bundt pan. Add ½ of apple mix. Add last of batter mix. Top with the rest of the apple mixture.

Bake in a preheated 350 oven for 1 ½ hours. Allow to cool in the pan, without inverting it while it cools. When cool, remove it to a plate.

• 1 ½ lbs. fruit (apples, Asian pears, and/or peaches)
• 1 medium clove garlic, minced
• 1 T. chopped ginger root
• ½ c. orange juice
• 1 t. cinnamon
• 1 t. cloves
• 1 t. salt
• 1 c. honey (more to taste)
• 1 c. cider vinegar
• Cayenne to taste

The mysterious Indian relish, demystified. It’s only slightly more complicated to make than applesauce. And you can vary it’s sweetness, non-sweetness or relative spiciness according to your own taste. Preparation time should include an hour to simmer and several hours (or even days) to ‘ripen’ (flavors to meld). Chutney will keep, if packaged in a sterile, sealed jar. Otherwise, it needs to be used in about a week or so.

Coarsely chop the apples (you needn’t peel them). Combine everything in a heavy saucepan. Bring to a boil, then lower to a simmer. Simmer, uncovered, stirring occasionally…about 45 min. - 1 hour. Cool before storing in a jar (unless you are canning). Recipe makes about 1 quart.

Making applesauce is easier than you think...and so yummy to eat warm from the stovetop! It's easy to experiment and try different ways of making it.

Just select the apples you want, then peel, core and quarter them. Put them in a saucepan with just a bit of water or cider so that they don't scorch. Simmer until the apples are soft, about 20 to 30 minutes for 6 to 10 apples. You can process them in a blender or food processor, or just mash them with a fork or potato masher! Easy!

Now, the fun part...you can add to the sauce any way you like (if you want to!)...cinnamon perhaps...or honey, or maybe brown sugar or even a bit of ginger. If you make too much, you can freeze the extra. My favorite memories of Mom's sauce was eating it when it was only half-thawed...and enjoying crunching on the icy sauce chunks! Enjoy!        

• 10 apples, peeled and sliced
• ½ c sugar
• 1 T ground cinnamon

Combine ingredients in slow cooker
Cover and cook on low for 8-10 hours

(Yummy over oatmeal or pancakes!)

• 12 oz. Package of fresh cranberries (sort out any bad ones)
• 5 to 6 large apples, unpeeled, cored and sliced
• ¾ c. sugar
• 2 t. cinnamon
• ½ c. flour, divided
• 4 T. packed brown sugar
• 1 ½ c. rolled oats (regular or quick)
• ~1 c. chopped walnuts
• ~6 T. melted margarine

Preheat oven to 375. Combine cranberries, apples, sugar, cinnamon, and 2 T. of the flour. Put into a 9 X 13 pan (greased if it’s glass or ungreased if it is a ‘coated’ pan).

Mix remaining ingredients in the same bowl you used before, and then sprinkle them on top of the apple mixture.

Bake at 375 for 40 min, or until browned

• 3 T vegetable oil
• 2 T cider vinegar
• 1 T soy sauce
• 1/4 t black pepper
• 1 tart apple, cored and chopped
• 1 c sliced mushrooms
• 1 c bean sprouts
• 1 c snow pea pods
• 1/4 c sliced celery
• 1/4 c chopped sweet green pepper

Prepare Soy Dressing: In large bowl, whisk together vegetable oil, cider vinegar, soy sauce, and black pepper.

Add apple, mushrooms, bean sprouts, snow pea pods, celery, and green pepper to dressing mixture and toss well.

Serves 6.