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It’s more apple recipes today. You can’t get a ripe, juicy tomato, fresh from the garden type for nine months of the year and fresh bing cherries are only around for a short time, but apples are another story. The secret to year-round harvest-crisp apples is technology called controlled atmosphere (CA) storage, a non-chemical process that stores harvested apples in large airtight rooms where the oxygen level is lowered, the temperature is a constant 32-36 degrees, humidity is 95 percent and carbon dioxide levels are watched very carefully. The result––the fruit’s ripening is slowed so apples stay fresh and crisp. And, that’s why we have crisp apples all year-round.

It’s really amazing what technology can do, isn’t it? We have a storage room that is not heated and the temperature never gets below freezing, but about the temperature of a refrigerator. I have kept apples from our trees in large boxes, covered with a damp turkish towel and have had crisp apples through January. Could this be called controlled atmosphere storage?

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On to recipes. Let’s start with a refreshing salad.

PINE-APPLE CHEESE SALAD

3 c. unpeeled, diced apples (Cortland, Golden Delicious, Honeycrisp, Red Delicious)

1-1/2 c. celery, sliced 1/4-inch thick

1-8 oz. can pineapple tidbits, drained

3/4 c. cheddar or sharp cheddar cheese, cubed

2/3 to 3/4 c. mayonnaise

Combine all ingredients in large bowl, gently folding in mayo. Serve in a lettuce-lined bowl. Serves 6.

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We all know about pineapple upside-down cake, right? Let’s use apples instead.

APPLE UPSIDE-DOWN CAKE

3 c. peeled, sliced apples (Cortland, Golden Delicious, Haralson, Paula Red, Jonathan)

1/2-2/3 c. sugar (depending on sweetness of apple)

1 T. margarine or butter

1/2 t. cinnamon

1/8 t. nutmeg

2 c. flour

2-1/2 t. baking powder

1/4 t. salt

1/2 c. shortening

scant 1 c. sugar

1 whole egg

2 egg whites

1 c. 1% milk

1 t. vanilla

Combine first four ingredients in a saucepan. Cook until tender, stirring often, about 3-4 minutes, depending on type of apple used. Pour into well-greased 9-inch baking pan.

Combine flour, baking powder and salt; set aside.

Cream shortening with sugar; blend in eggs, beating well. Combine milk and vanilla and add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.

Spoon over apples in pan. Bake at 350 degrees for 35-40 minutes or until center of cake tests done. Remove from oven and turn cake upside down onto serving plate. Let stand about three minutes. Lift off pan.

NOTE: a 9-inch round pan may also be used. Makes 9 servings.

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One of our sons enlightened me about this apple muffin recipe. He says they’re good and easy to make. He’s a good cook so I’ll take his word for it.

EASY APPLE MUFFINS

1/2 c. sugar

1/4 c. shortening

1 t. salt

1 egg, slightly beaten

1 c. milk

1-1/2 c. flour

1/4 t. cinnamon

1 T. baking powder

1-1/2 c. (about 3 medium) peeled, diced apples (Cortland, McIntosh, Haralson)

1/2 c. flour

1/4 c. packed brown sugar, mixed with scant 1/4 t. cinnamon (optional)

Combine first three ingredients, add egg and beat well. Stir in milk; set aside.

Combine next three ingredients in large bowl; add egg mixture, blending just until flour is moistened. (Don’t over-beat or you’ll have a peaked top and the muffin will have holes in it.) Batter will be lumpy. Fold in apples (which have been coated with the 1/2 c. flour).

Fill well-greased or paper-lined muffin tins about two-thirds full. Sprinkle with sugar-cinnamon mixture. Bake at 400 degrees, 20-25 minutes or until top springs back when lightly touched. Makes 12 muffins.

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A quick snack to serve when friends or family drop in is fresh apple slices with a caramel dip. I prefer to buy a ready-made dip and then “dress it up” like this:

SASSY CARAMEL APPLE DIP

1-18 oz. container caramel apple dip*

1/2 c. vanilla-flavored yogurt

1/8 t. cinnamon

1/3 c. finely chopped pecans, toasted**

Mix first three ingredients in a medium bowl; chill a couple of hours. Just before serving, stir in pecans. Serve with sliced apples. Refrigerate any leftover dip. Will keep at least two weeks if it’s not gone before then. Makes about 2-1/4 c.

*Regular and fat-free caramel dip is available. I’ve used both and I don’t find a taste difference in the fat-free variety compared to the regular.

**To toast pecans: place in shallow pan, one layer deep, and bake at 350 degrees about 10 minutes, stirring often. Cool.

Also, if you want to do the slices a little ahead of time, combine a T. of lemon or pineapple juice with 3 T. water, dip the slices, drain in colander and they won’t turn brown.

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Low in fat, calories, carbs and cholesterol––you’ll like this apple bar.

APPLE COCONUT OAT BARS

3/4 c. flour

1 t. baking powder

1 t. cinnamon

1/2 t. baking soda

1/2 t. salt

1/4 c. (half a stick) unsalted butter, at room temperature*

1/4 c. vegetable shortening

1 c. packed brown sugar

1 egg

1 t. vanilla

1 small apple, peeled, cored and chopped

1/2 c. flaked coconut

3/4 c. quick-cooking oats

powdered sugar (optional)

Mix first five ingredients in a bowl; set aside.

In a large bowl, beat next three ingredients until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture, apples, coconut and oats.

Spread in 9x9-inch baking pan, sprayed with cooking spray. Bake at 375 degrees for 25-30 minutes or until toothpick inserted in center comes out clean.

Cool on rack. When cool, sift powdered sugar over top. Makes nine large or 16 smaller bars.

*Can substitute regular butter but leave out the salt.

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Thought for the day: The old saying goes . . . an apple a day keeps the doctor away, but an onion a day keeps everyone away!

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