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Before the recipes, however, I’m going to give you something called –– which apples for what. Clip this part of the column and put it in a place where you can refer to it when not sure which kind of apple to use, unless the recipe tells you. I find it very helpful.

FOR BAKING: Honeycrisp, Cortland, Golden Delicious, Granny Smith, Greening (about the same as Viking), Haralson, Braeburn, Fugi

FOR EATING: Honey Crisp, Cortland, Golden Delicious, Red Delicious, Fireside, Gala, McIntosh, Regent

FOR SAUCE: Beacon, Granny Smith (Granny’s take longer to cook.), Honey Crisp, Golden Delicious, Jonathan, McIntosh to name a few.

And, did you know, there are over 7,000 named varieties and as I said –– just to name a few.

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Let’s get to recipes as I have scads of them to share, starting with . . .

COCONUT-CRUSTED

APPLE DESSERT

Filling:

6 large tart apples (Granny’s, Haralson, Cortland or a mixture of all three)

1/2 c. firmly packed brown sugar

1-1/2 t. cinnamon

1/2 t. nutmeg

1 T. cornstarch (can use 2 T. flour)

1/4 c. orange juice

Topping:

1/2 c. brown sugar

1/4 c. margarine

1/3 c. flour

1/2 c. flaked coconut

Peel, core and slice apples about one-third inch thick. Heap apples into a greased 8-inch baking dish, 2-inches deep (can use a casserole dish of this size).

Combine next four ingredients; sprinkle over apples. Pour orange juice over all.

For topping: Blend first three ingredients in a bowl. Mix with a fork or pastry blender until crumbly. Stir in coconut. Spread over apples.

Cover with foil. Bake at 425 degrees for 20 minutes. Remove foil, bake 15-20 minutes longer or until apples are tender.

Makes 6-8 servings.

NOTE: Serve warm with a little half and half or a dollop of whipped cream.

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And, a couple of delicious salads. This one especially good for diabetics and for all of us. Makes a lot of salad.

APPLE PINEAPPLE SALAD

1-20 oz. can pineapple chunks in its own juice, drained (save the liquid)

1/4 c. reduced-fat margarine (not spread)

2 T. lemon juice

1 T. cornstarch

2 T. water

artificial sweetener equivalent to 2 T. sugar

3 c. chopped, unpeeled, eating apples

2 c. green grapes

1-2 t. poppy seeds

Drain pineapple juice into a saucepan; add margarine and lemon juice. Cook over medium heat until margarine melts.

In a small bowl, mix cornstarch and water until smooth; stir into juice mixture. Bring to a boil, stirring constantly for two minutes. Lower heat and stir in sweetener. Cool to room temperature, about 30 minutes.

In a large bowl, combine fruits and poppy seeds. Add dressing; toss to coat. Cover and chill at least one hour. Makes 16 servings.

Nutrition: 1/2 c. serving equals 1 fruit, 1 fat, 105 calories, 34 mg sodium, 0 cholesterol, 14 grams carbs. 1 gram protein and 3 grams saturated fat.

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APPLE AND PECAN SALAD

2 large tart red apples, peeled, cored and chopped

1 t. lemon juice

1/2 c. thinly sliced celery

1 c. coarsely chopped pecans

1/4 c. mayonnaise (lite may be used)

1/8 t. salt

1/2 c. whipping cream, whipped (don’t use whipped topping as it will be too sweet)

Combine all ingredients, except whipped cream, in medium-sized bowl; stir gently to blend. Cover and refrigerate until about one hour before serving. Fold in whipped cream. Return salad to fridge until serving time.

Makes 4 servings. You may garnish salad with fresh mint leaves or sprinkle additional chopped pecans over top.

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APPLE STREUSEL

COFFEE CAKE

2-1/4 c. flour

3/4 c. sugar

3/4 c. butter or margarine

1/2 t. baking soda

1/2 t. baking powder

1 egg, beaten

3/4 c. buttermilk

1-20 oz. can apple pie filling

1/2 t. grated lemon rind or 1/2 t. cinnamon (optional)

1/3 c. raisins

Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly; set aside 1/2 c.

To remainder add baking powder and soda; set aside.

Combine egg and buttermilk; add to dry ingredients; stirring just until moistened.

Spread two-thirds of batter over bottom and part way up sides of greased 9-inch springform pan.

Combine apple filling, lemon rind or cinnamon and raisins. Spoon over batter.

Drop by spoonfuls of remaining batter over filling to cover. Sprinkle with rest of crumb mixture. Bake at 350 degrees for one hour. Cool on wire rack. Release sides of pan.

Makes 8 servings.

NOTE: If you don’t have a springform, you can use a 9-inch round by 2-inch deep baking pan. Don’t put crumb mixture up the side.

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This is a delicious condiment to serve with pork or chicken.

APPLE CHUTNEY

2 lbs. apples (about 6) peeled and diced

2 medium onions, diced

2 lbs. ripe tomatoes (about 6)

1 lb. seedless raisins

4 c. brown sugar, packed

1 qt. vinegar

1 t. ground ginger

3/4 t. ground allspice

2 t. cinnamon

scant 1/2 t. ground cloves

1-1/2 t. salt

Put first three ingredients into large kettle; mix well. Add rest of ingredients. Bring to a boil; lower heat and simmer one hour or until thick, stirring occasionally.

Ladle into clean hot half-pint jars. Seal. Hot water bath 10 minutes.

Makes 4-1/2 pints.

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Thought for today: One reason why the big apples are always at the top of the basket is because a lot of little ones are keeping them up there.

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CORRECTION:

I goofed in the recipe for Spaghetti Squash Bake in last week’s column. The correct preparation should read in the third paragraph:

Add next four ingredients to mixture. Continue to cook and stir for about two minutes or until liquid is absorbed. Turn mixture into an ungreased 1-1/2 qt. casserole; stir in 1/2 c. cheese.

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