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It’s more apple recipes today. It will be cakes and crisps.

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Let’s start with cakes . . .

HONEY AND NUT APPLE CAKE

Topping:

2 c. dry toasted oat cereal (like Cheerios)

1/2 c. firmly packed brown sugar

1/4 c. butter or margarine, melted

2 T. flour

1/2 t. cinnamon

Cake:

2 c. sugar

1 c. canola oil or vegetable oil

2 large eggs

1 t. vanilla

2 c. flour

1 t. baking soda

1 t. cinnamon

1/4 t. salt

3 c. peeled and finely chopped apples

1 c. chopped nuts

1 c. raisins

In a medium bowl, combine all topping ingredients; set aside.

For cake ingredients combine first four ingredients in a large mixing bowl; beat on medium-high speed until well mixed.

Add next four ingredients, mix well. Stir in apples, nuts and raisins.

Spread batter into 9x13 baking pan. Sprinkle topping over batter, pressing firmly. Bake at 350 degrees for 45 minutes. Serve warm. Makes 12-15 servings.

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CARAMEL APPLE CAKE

1-1/2 c. baking mix (original Bisquick, not reduced fat)

2/3 c. sugar

1/2 c. milk

2 c. peeled and sliced cooking apples

1 T. lemon juice

3/4 c. brown sugar, firmly packed

1/2 t. cinnamon (can add a little nutmeg if you like)

1 c. boiling water

Mix Bisquick and 2/3 cup sugar in medium bowl. Stir in milk until blended.

Pour into 9x9x2 inch baking pan. Top with apples, sprinkle with lemon juice.

In a small bowl, stir together cinnamon and sugar; sprinkle over apples. Pour boiling water over apples.

Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped topping or ice cream. Makes six servings.

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Chocolate lovers –– you’ll love this cake !

APPLE CHOCOLATE CAKE

1/2 c. margarine

1/2 c. brown sugar, packed

1 c. white sugar

1 c. buttermilk (No buttermilk? Put 2 t. vinegar into a one cup measure and add milk to make one cup. Let sit five minutes before using.)

2 eggs

2-1/4 c. flour

2 t. baking soda

1/2 t. salt

3 T. cocoa

1 t. cinnamon

1/2 t. nutmeg

2 c. peeled, diced apples

Topping:

1/4 c. brown sugar

1/4 c. white sugar

1/2 t. cinnamon

3/4 c. chopped walnuts (can use pecans)

In large bowl, cream together margarine and sugar. Stir in buttermilk and eggs.

Combine, in another bowl, next six ingredients; stir into first mixture. Stir in diced apples.

Turn mixture into lightly greased, or sprayed, 9x13 inch baking pan.

Combine topping ingredients; sprinkle over top of batter. Bake at 350 degrees for 35-40 minutes. Makes 12-15 servings.

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And, a couple of crisps . . .

APPLE-RAISIN CRISP

Apple filling:

2/3 c. brown sugar

3 T. flour

1/4 t. nutmeg

1/2 t. cinnamon

2-1/2 lbs. Rome Beauty apples (about 9 medium) peeled and cubed

1 c. golden raisins (dark raisins may be used, but golden are better)

Crisp topping:

1-1/2 sticks (3/4 c.) butter or margarine, melted

1-3/4 c. flour

2/3 c. brown sugar

1/2 c. each chopped walnuts and quick oats

1/4 t. cinnamon

1/4 t. salt

Lightly coat a 2 qt. baking dish with cooking spray; set aside.

Filling:

In a large bowl, toss together first four ingredients; add apples and raisins. Toss again to coat apples. Let stand 10 minutes while preparing topping.

Topping:

In a medium bowl, combine all ingredients until mixture is evenly moistened and comes together in clumps.

Put apple mixture in baking dish; top with crumb mixture, trying not to break up clumps. Bake at 350 degrees for 45 minutes until bubbly and apples are tender. If browning too much, loosely cover with foil during last five minutes of baking.

Let cool 15 minutes before serving. Top with whipped cream if you wish. Makes 8-10 servings.

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No baking this recipe . . .

CARAMEL APPLE CRISP

4-6 apples, unpeeled, sliced or cut into 3/4-inch chunks

1 c. crushed cookies, such as vanilla wafers, pecan shortbread, peanut butter, oatmeal

3/4 c. (about) snickerdoodles or chocolate chips

Caramel sauce:

1/2 c. whipping cream

1/2 c. butter or margarine

2 T. light-colored corn syrup

1 t. vanilla

In a heavy medium saucepan, combine first four ingredients. Bring to a boil over medium-high heat; boil 5-6 minutes, whisking occasionally. Reduce heat to medium-low. Boil very gently three minutes. Remove from heat and stir in vanilla.

Turn mixture into bowl. Let cool 15-20 minutes.

To serve, put apples into individual serving dishes, drizzle with caramel sauce. Top with crushed cookies. Makes 8 servings.

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Thought for today: The wind is rising and the air is wild with leaves. We have had our summer evenings, now for October eves!

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