An Apple a Day.

When memories of sweet peaches and fragrant melons become as distant as thoughts of lazy afternoons by the pool, our taste buds crave a fruit that crisp as an autumn day. Fall is prime time for the apple, America's s most celebrated fruit. Cool September nights coax the enzymes in apple skins to burst into brilliant scarlets, golds, and reds; the rich colors of falling leaves.

Although "as all-American as apple pie" is a patriotic tribute, apples are not native to the United States. Archaeologists have discovered that apples were eaten during the Iron Age and were cultivated in Egypt 4,000 years ago.

Because of their traditional identity as Adam and Eve's temptation in the Garden of Eden, I called Reformed Theological Seminary in Clinton for an opinion from noted Bible historian, Dr. John Currid. The professor thinks Genesis refers to an entirely different fruit: perhaps the true name was lost in translation.

The pilgrims are credited with having brought apple seeds to America in 1620, and the fruit was eventually raised in all thirteen original states. Presidents George Washington and Thomas Jefferson were early enthusiasts. It was John Chapman, the legendary but real "Johnny Appleseed," however, who gave apples their biggest boost. The gently eccentric nurseryman planted trees on 10,000 square miles of frontier land in the mid-western United States.

The wholesome taste and vibrant appearance of apples can create great affection in people. After Baxter Adams, a friend of my husband's, retired 15 years ago, he and his wife Carol bought a ranch near Medina in the Texas Hill Country with the intention of raising sheep. The Agriculture Department at Texas A and M University advised them to try apples instead. Now, they not only raise bountiful crops at their Love Creek Orchard but have opened a mecca for apple lovers called Cider Mill and Country Store and the adjoining Patio Cafe. Every imaginable apple product is sold there including Apple Recipes, a cookbook by Carol. Some of her selections are included in this article.

Although apple pie is the quintessential favorite, I have added a broad spectrum of other desserts, side dishes, and an entree to illustrate the versatility of this autumn delight.

APPLE BREAD PUDDING 

(shown left)

8 slices bread

4 Jonagold or Golden Delicious apples

1/2 cup golden raisins

1 1/3 cups milk

5 large eggs

3/4 cup brown sugar

1/4 cup (1/2 stick) buffer, melted

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

Heat oven to 350 degrees. Lightly grease an 11 3/4 x 7 112-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.

Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple slices between rows of bread.

In large bowl, combine milk, eggs, 1/2 cup brown sugar, butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold. Makes 10 servings.

Washington Apple Commission

Wenatchee, Washington 

COUNTRY-STYLE APPLE CRANBERRY PIE

(shown on opening pages)

FILLING:

1/4 cup plus 1 tablespoon sugar

3 tablespoons all-purpose flour

3 tablespoons chilled butter, cut into small pieces

1/2 teaspoon cinnamon

4 Jonagold apples, peeled, cored, quartered, and each quarter cut crosswise into 4 pieces

2/3 cup fresh or thawed frozen cranberries (or 1/2 cup dried cranberries soaked in water 5 minutes and drained)

PIE PASTRY:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

5 tablespoons chilled butter or margarine

3 to 4 tablespoons cold water

For filling, combine sugar, flour, butter, and cinnamon with fingertips or 2 knives until crumbly; set aside. Preheat oven to 450 degrees.

To make pastry, combine flour and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing to mix. Gather into disk, wrap in waxed paper, chill 1 hour.

Roll out Pie Pastry on lightly floured surface to a 15-inch circle. Fold it gently into quarters and transfer to a large baking sheet. Unfold and arrange apples in center 10 inches of dough; sprinkle with cranberries. Sprinkle with sugar mixture. Bring outer edge of dough 2 1/2 inches over apples, pleating as needed. Gently press the outside edge of dough to the pan.

Bake 30 minutes or until apples are tender. If necessary, cover with foil to prevent crust from becoming too brown. Cool on rack 10 minutes; serve warm. Serves 8.

Wenatchee, Washington

Washington Apple Commission

MAPLE APPLE PIE

1/4 cup finely crushed ginger snaps

1/2 cup sugar

1/2 cup chopped walnuts or pecans

1/2 cup butter or margarine, melted

1 tablespoon all-purpose flour

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

6 to 8 cooking apples, cored, peeled, and thinly sliced

1 9-inch unbaked pie shell

1/3 cup maple syrup or maple-flavored syrup

Preheat oven to 350. Combine crushed ginger snaps, sugar, pecans, melted butter, flour, cinnamon, and salt; set aside. Spread half of apples in the pie shell. Spread half of the gingersnap mixture over apple layer. Repeat layers. Bake for 50 minutes. Heat maple syrup to boiling and pour over pie. Bake 15 minutes more. Makes 8 servings.

Heart and Soul

The Junior League of Memphis, Inc.

Memphis, Tennessee 

APPLE CUSTARD PIE

CRUST:

1 1/2 cups flour

1/2 teaspoon salt

1 stick buffer

FILLING:

3 apples, peeled and sliced

2/3 cup sugar

1 teaspoon cinnamon

For crust, mix flour, salt, and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup sugar and 1 teaspoon cinnamon. Bake at 375 degrees for 20 minutes.

CUSTARD:

l egg

1/2 cup sugar

1 cup evaporated milk

Beat egg, sugar, and milk. Pour over apples and return to oven for 30 minutes.

Carol Adams

Apple Recipes

Medina, Texas 

APPLE CINNAMON YOGURT MUFFINS

3 cups all-purpose flour

1 3/4 cups sugar

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon grated orange zest 

1/4 teaspoon ground nutmeg

1 cup (2 sticks) butter or margarine

1 cup grated Braeburn or Golden Delicious apples

1 container (8-ounce) low fat vanilla yogurt

2 large eggs, beaten

1 teaspoon ground cinnamon

Heat oven to 350 degrees. Grease 24 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 1 cup sugar, baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.

In medium bowl combine apple, yogurt, and eggs; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.

Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining 1/2 stick butter. In small bowl, combine remaining 3/4 cup sugar and cinnamon. To serve, brush tops of muffins with butter and roll top in cinnamon-sugar mixture. Makes 24 muffins.

Washington Apple Commission Wenatchee, Washington

APPLE YOGURT TRIFLE

1 Granny Smith apple, cored and finely chopped

1 container (8 ounces) low fat cherry yogurt

10 tablespoons Grape-Nuts cereal

Evenly divide half chopped apple pieces among four parfait dishes or tall glasses. Divide yogurt among dishes. Add 2 tablespoons Grape-Nuts to each trifle, then top with layers of remaining yogurt, chopped apple, and a sprinkle of GrapeNuts on top. Refrigerate at least 15-20 minutes before serving to allow cereal to soften slightly. Makes 4 servings.

Washington Apple Commission Wenatchee, Washington

APPLE CAKE II

4 cups peeled, cored, chopped apples

1 cup chopped nuts

2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 eggs

1/2 cup vegetable oil

2 teaspoons vanilla

Preheat oven to 375 degrees. Butter and flour a 9 X 13-inch pan.

Combine apples and nuts in a large bowl. Add sifted dry ingredients over top. Mix eggs, oil, and vanilla together; add to the apple and flour mixture and mix until well blended. Bake in prepared pan for 35-45 minutes; cool. Serve with Cinnamon Sauce.

CINNAMON SAUCE:

1/4 cup butter

1 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup water

Melt butter. Beat in remaining ingredients. Serve over Apple Cake II.

Carol Adams

Apple Recipes

Medina, Texas

CREPES NORMANDY

FOR CREPES:

1 cup all-purpose flour

1/4 teaspoon salt

3 large eggs

1 1/4 cups milk

2 tablespoons buffer, melted

3 tablespoons corn oil 

Sift flour and salt into a large bowl. Combine and beat eggs and milk in a separate bowl. Add egg mixture to dry ingredients. Stir in melted butter and blend well. Heat 1 tablespoon corn oil in a 7 or 8-inch skillet over medium heat until it sizzles. Pour in 3 tablespoons batter. Tilt pan quickly until covered with a thin coating of batter. When edges brown flip crepe over with a spatula. Repeat process, adding oil to skillet when needed. Drain each crepe on a paper towel. You may refrigerate or freeze crepes by placing waxed paper between each, then placing in a plastic bag in stacks of 4-6. Makes 12 crepes.

FOR FILLING:

3 large chicken breasts

1 1/2 tablespoons lemon juice

1/2 cup margarine, divided

1 pound fresh mushrooms (may substitute 2 eight-ounce cans)

1 cup apples, chopped

1/4 teaspoon paprika 

1/4 teaspoon pepper

3/4 teaspoon salt

2 tablespoons Calvados (may substitute apple cider)

1/4 teaspoon nutmeg

4 tablespoons flour

2 envelopes instant chicken broth 

1 1/2 cans chicken broth

Cut chicken into bite-size pieces and sprinkle with lemon juice. Heat 1/4 cup margarine in a heavy skillet over medium heat. Add chicken and cook slowly for 8 to 10 minutes, turning often. Do not brown. Remove with slotted spoon to a mixing bowl.

Wash mushrooms and drain on paper towels. Slice. Melt remaining butter in skillet, add mushrooms and cook until tender. Stir in seasonings and cook one more minute. Remove mushrooms with a slotted spoon and place in bowl with chicken. Stir flour slowly into remaining liquid and continue stirring until smooth. Add instant chicken broth and canned broth slowly, stirring constantly. Add chicken and mushrooms and boil for one minute. Cool. Refrigerate overnight. At serving time, heat mixture in double boiler over rapidly boiling water. Spoon 1/3 cup filling into center of each crepe. Fold over. Place seam side down in lightly greased 13 x 9 x 2-inch baking pan. Bake at 305 degrees for 20 minutes. Yield: 12 crepes.

Mary Leigh Furrh

Jackson

CRUNCHY APPLE WALNUT SALAD

FOR SALAD:

2 Braeburn or Fuji apples, cut into bite-sized pieces

6 cups mixed salad greens

1/4 cup chopped walnuts

2 or 3 tablespoons freshly grated Parmesan cheese

FOR DRESSING:

1/4 cup walnut or olive oil

2 tablespoons apple juice

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt and freshly ground pepper

In large salad bowl, combine apples, salad greens, and walnuts. In small jar with tight-fitting lid, combine dressing ingredients and shake well. Makes about 1/2 cup.

Pour dressing over salad and toss. Sprinkle with Parmesan cheese; toss thoroughly. Makes 6 servings.

Washington Apple Commission Wenatchee, Washington

APPLE SOUP

1 pound dry-fleshed sweet potatoes

1/4 cup walnuts

1 tablespoon margarine, melted

4 cups apple cider

3 tart apples, pared, cored, and quartered

1 stick cinnamon

1/2 teaspoon turmeric 

1 teaspoon salt

Preheat oven to 350 degrees.

Bake the potatoes until tender. Chop the nuts and set them in the oven to brown in 1 tablespoon melted margarine (about 15 minutes). Mash the potato pulp coarsely and set in a large saucepan. Add remaining ingredients to the potato mixture. Bring the mixture to a boil, lower the heat, and simmer the soup for about 30 minutes, uncovered.

Discard the cinnamon. Puree the soup in a blender, and refrigerate for several hours. Serve the soup very cold. Stir it up well! Ladle into bowls and garnish each bowl with toasted nuts. Serves 4-6.

Carol Adams

Apple Recipes

Medina, Texas