OCR Text |
Show 'Apple of my eye' recipes to please By DONETA GATHERUM Apples are probably the most universally used and liked fruits available to us. The fall season is the time to enjoy en-joy apples of all varieties to their fullest. Local markets and fruit farmers far-mers have good supplies of fresh apples at a reasonable price. They store well for many weeks if they are kept in a cool, dry location that is free from frost. Everyone has a favorite apple . variety. The red delicious is among the most popular although golden delicious, winesap, granny smith, Gravenstein and Roman Beauties are favorites of many. For jellies and applesauce, nothing is better than the rosy Jonathans. Good apples are firm and fully colored. Watch for bruises and brown spots just under the skin that will cause spoilage. Jonathans have a tendency to turn brown Mix dry ingredients. Add milk and well-beaten egg. Mix well. Pare and core apples. Cut in sections. sec-tions. Dip each piece of apple in the batter and fry in deep hot fat until golden brown. Drain on absorbant paper. Sprinkle with powdered sugar. DEEP DISH APPLE PIE 1 pastry recipe for one-crust pie 6 cups sliced tart apples cup sugar ' cup flour 1 tsp. cinnamon ' tsp. nutmeg V tsp. cloves 2 Tbsp. water 2 Tbsp. butter Cinnamon sugar Toss together apples, sugar, flour, cinnamon, nutmeg and cloves. In place of the spices listed you may use tsp. apple pie spice. Put in buttered l'j quart shallow baking dish. Sprinkle with water and dot with butter. Roll pastry pas-try to 'i-inch thickness. Place on top of baking dish. Trim, leaving j-inch overhang. Fold the overhang over-hang back and under and flute edges. Cut two or three steam vents in top of pastry. Sprinkle top with cinnamon sugar. Bake in 425 oven 15 minutes. Reduce temperature tempera-ture to 350 degrees and bake 30 additional minutes or until the top is nicely browned. Serve warm or cold with cream or ice cream. APPLE PIE Pastry for 9-inch pie shell 1 cup light brown sugar, packed Vi cup flour 1 tsp. cinnamon tsp. allspice ' tsp. cloves ' tsp. nutmeg Vi tsp. lemon peel Vi cup butter 6 medium-size sliced apples Line pie plate with pastry. Mix sugar, flour, spices and butter with pastry blender until crumbly. Spread one-third of mixture over bottom of unbaked pastry. Place sliced apples in crust. Spoon remaining re-maining sugar and spice mixture over apples. Bake at 400 degrees for 50 to 55 minutes. APPLE MUFFINS 1 & two-thirds cup flour 2 tsp. sugar 2V4 tsp. baking powder Vi tsp. salt 1 tsp. cinnamon V tsp. nutmeg 1 egg, lightly beaten ' cup melted shortening 1 cup minced apples Sift dry ingredients. Combine egg, milk and shortening in bowl; mix well. Add to dry ingredients. Blend until just mixed. Fold in apples. ap-ples. Fill lined muffin cups two-thirds two-thirds full. Bake in 400 degree oven for 20 to 25 minutes. more quickly than the other varieties. Eating apples fresh is a daily habit most pursue. Applesauce is easy to make and a stand-by ingredient ingre-dient for cookies and cakes. Baked apples are delicious and the smell of them cooking in the oven fills and warms the entire house on a chilly autumn day. BAKED APPLES Select apples of a uniform size. Wash and remove cores. Fill the center of each with 1 Tbsp. brown sugar. Put in baking dish. Add enough boiling water to cover the bottom of the dish. Bake in 350 degree oven basting frequently with dish liquid until tender, about 20 to 40 minutes, depending on size and variety of apple. A little lemon juice or cinnamon may be added to the water. Alternatives to brown sugar as a filling are many including strips of bananas, marmalade, jelly, preserves, honey, lemon juice, berries, hard cinnamon candy, chopped orange or orange peel, chopped pineapple, peach, nuts. Baked apples are usually served with cream. . FRIED APPLES Wash apples. Slice Vi inch thick. Remove cores. Saute in melted butter until soft, turning occasionally occasion-ally to brown evenly. DEEP FRIED APPLE RINGS Wash and core tart apple. Slice crosswise V inch thick. Fry in deep, hot fat until brown, about 2 to 3 minutes. Drain on absorbant paper. Sprinkle with sugar. This is a good garnish for pork dishes. APPLE FRITTERS 1 cup flour 1 Vi tsp. baking powder 2 Tbsp. sugar Vi tsp. salt Vi cup milk 1 egg 5 or 6 tart apples |