  6 servings 6 baking apples (See table, p. 4.) ½ cup honey or sugar ½ cup raisins, if desired ½ teaspoon cinnamon ½ teaspoon nutmeg 1 tablespoon butter or margarine 1 cup water Core apples without cutting through the bottom end. Peel about one-third of the way down. Place in baking dish. Mix remaining ingredients except fat and water; fill centers of apples. Dot filling with fat. Pour water into baking dish. Bake at 375° F. (moderate oven) about 45 to 60 minutes or until apples are tender. If apples seem dry, baste frequently with liquid in pan. NOTE: After baking, top each apple with a marshmallow, if desired, and return to oven until marshmallows are lightly browned. Or top with cream cheese softened with cream or milk and beaten until fluffy. VARIATIONPineapple- or cranberry-baked apples.—Omit apple filling. Instead, fill apples with canned, crushed pineapple or whole cranberry sauce. Top each apple with 1 teaspoon sugar and dot with butter or margarine. Apple-cheese dessert6 to 8 servings 6 cups pared apple slices 1 tablespoon lemon juice 1 cup sugar ½ cup unsifted flour ¼ teaspoon salt ¼ teaspoon cinnamon ¼ cup butter or margarine ? cup finely shredded Cheddar cheese Fill a 9- or 10-inch piepan or shallow baking dish with apples; sprinkle with lemon juice and ½ cup of the sugar. Mix remaining sugar, flour, salt, and cinnamon. Mix in fat until mixture is crumbly. Stir in cheese. Spread over apples. Bake at 350° F. (moderate oven) about 45 minutes or until apples are tender. NOTE: Serve warm or cold. Serve with table cream or ice cream, if desired. Applesauce6 servings, about ½ cup each 6 cups apple pieces (cored only, or pared and cored) 1 cup water ¼ to ? cup sugar, as desired Cook apples in the water in a covered saucepan for 10 to 15 minutes or until tender. Add additional water, if needed to prevent sticking. Mash undrained, cooked, pared apples or put unpared ones through a food mill or sieve. Stir in sugar. NOTE: Applesauce will vary in texture, juiciness, and tartness with the variety of apple used. Lemon applesauce, spicy applesauce, raisin applesauce, three tasty variations of an old favorite. VARIATIONSHoney applesauce.—Sweeten the applesauce with honey instead of granulated sugar. Spicy applesauce.—Cook 2 sticks of cinnamon with apples. Remove cinnamon before mashing or sieving cooked apples. Raisin applesauce.—Add ¼ cup raisins to the hot applesauce. Lemon applesauce.—Add a little lemon juice to applesauce if needed for tartness. Garnish with lemon slice and sprig of mint. Applesauce chiffon pie9-inch pie 3 egg yolks, slightly beaten 1½ cups applesauce ? teaspoon ginger ¼ teaspoon cinnamon ½ cup milk 1 tablespoon lemon juice ½ teaspoon grated lemon rind ½ cup sugar 1 tablespoon gelatin ¼ cup cold water 3 egg whites ¼ teaspoon salt 9-inch baked pastry shell, or graham cracker shell Nutmeg, if desired Mix the egg yolks, applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar. Cook over low heat, stirring constantly, until mixture thickens. Sprinkle gelatin on water; let stand a few minutes. Add gelatin to the hot mixture; stir until dissolved. Cool until thick but not set. Beat egg whites until foamy. Add salt and beat until stiff. Add rest of sugar slowly, beating constantly. Blend egg white mixture with thickened gelatin mixture. Pour into the pie shell and sprinkle with nutmeg, if desired. Chill until firm. NOTE: Use only clean, sound-shelled eggs in this recipe. Apple pie9-inch pie Pastry for 9-inch, 2-crust pie 6 cups tart, pared, sliced apples ¾ cup sugar 1 tablespoon cornstarch ½ to 1 teaspoon cinnamon, as desired 2 tablespoons butter or margarine, if desired Fill a pastry-lined piepan with the apple slices. Blend dry ingredients and sprinkle over apples; dot with fat, if desired. Cut a few slits in pastry top for steam to escape. Place it on the pie and seal edges. Bake at 400° F. (hot oven) 45 to 60 minutes or until the apples are tender and the crust is golden brown. VARIATIONSFrench apple pie.—Sprinkle apples with ½ cup raisins. Add 1 tablespoon lemon juice. Frost baked pie, if desired, with a mixture of ½ cup confectioner’s sugar and 2 to 2½ teaspoons water. Cranberry-apple pie.—Use 1 cup fresh cranberries in place of 1 cup of the apples. Increase sugar to 1¼ cups. Tapioca apples6 servings, about ? cup each ? cup sugar 3 tablespoons quick-cooking tapioca ? teaspoon salt 1½ cups water 5 cups tart, pared apple slices Mix sugar, tapioca, salt, and water in a large saucepan. Let stand while preparing apple slices. Then, bring tapioca mixture to a full boil, stirring to prevent sticking. Add apples. Boil gently, covered, until apples are tender, 10 to 15 minutes. Stir occasionally to prevent sticking. NOTE: Sprinkle with nutmeg and serve with plain or whipped cream, if desired. VARIATIONDessert apple slices.—Omit the tapioca. Do not stir apples while cooking. Apple cobbler6 servings 1 recipe tapioca apples (p. 11) ? cup milk 1 cup biscuit mix 2 tablespoons butter or margarine, melted ¼ cup sugar 1 teaspoon cinnamon Pour tapioca apples into a 9-inch square pan. Stir milk into biscuit mix. Roll dough to 6- by 10-inch rectangle. Spread dough with fat and sprinkle with sugar and cinnamon. Roll as for jellyroll, starting from short side. Cut dough into 12 slices ½-inch thick. Arrange on tapioca apples. Bake at 425° F. (hot oven) about 20 minutes or until biscuits are browned. NOTE: Use one 20-ounce can of apple pie filling instead of tapioca apples, if desired. |
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