---

Apples have always been America's favorite fruit. Thomas Jefferson was hardly ever without one, and was called the noblest of fruits. Today, the tradition continues. The average American eats about 18 lbs. of apples each year. The oldest apple core ever found, in a Swiss Stone Age Village, was estimated to be 300,000 years old. You know what? How can that be determined? You would think it would have disintegrated after one hundred years or even 10 years ago. You can't believe everything you hear and only half or what you see...right? And as the apple-picking season is here, there are scads of different recipes to try to please the palate. There are so many varieties of apples that it would take up at least half of this column. So today, I won't name any of them!

+++++

It's apple recipes of course, but first I'm going to share a couple of apple snacks with you.

Spread crunchy or plain peanut butter on apple wedges for a quick and healthy snack. Top a toasted English muffin with a little chunky or smooth applesauce and top with shredded Cheddar cheese. Make mini carameled apples by dipping chunks of apples on toothpicks into melted caramels, or you can make the apple dip at the end of this column.

FRESH APPLE SALAD

4 c. chopped, tart red apples, unpeeled

1-8 oz. can pineapple tidbits, drained, save the juice

1 c. green grapes

1/2 t. poppy seeds - optional

3/4 coarsely chopped pecans

Dressing:

Pineapple juice from canned pineapple

2 T. each, butter and sugar

1-1/2 t. lemon juice

1 T. each, cornstarch and water

1/2 c. mayonnaise OR 1/4 c. "lite" mayo and 1/4 c. plain yogurt, mixed together

Combine fruits and poppy seeds in a large bowl, preferably a glass bowl, set aside.

Make dressing by combining the first four ingredients in a small saucepan. Heat to a boil. Combine cornstarch and water in a cup to make a smooth paste; add to the hot mixture, stirring quickly so it doesn't get lumpy, cooking till thick and smooth. Chill completely before stirring in mayo or mayo/yogurt mixture. Add chilled dressing to fruit and refrigerate until time to serve. Stir in pecans just before serving.

Makes 8 servings.

You really should try this recipe. It is great to serve for a dessert or a snack.

+++++

SPICED APPLE TWISTS

1/4 c. orange juice or water (orange juice is better)

1 can crescent rolls

2 large tart, firm apples, peeled and cored

2 T. butter, melted

1/2 t. cinnamon

1/3 c. sugar

In a small bowl, combine cinnamon and sugar; set aside.

Pour O.J. in bottom of buttered 9-inch square baking pan. Unroll crescent roll dough; separate into 8 triangles. Cut each lengthwise to make 16 triangles. Cut each apple into 8 pieces. Put an apple slice at wide end of each strip; roll up. Arrange in pan, tip underneath. Drizzle butter over tops. Then sprinkle with combined cinnamon and sugar. Bake at 400 degrees for 30-35 minutes or until golden in color.

Serve warm or cold. They are yummy!

Makes 16 twists.

+++++

APPLE CRUMB PIE

1-15 oz. pkg. refrigerated piecrust, divided

1 c. plus 2 T. divided

1/2 c. packed brown sugar

1/2 c. white sugar

1 t. cinnamon

1/2 t. salt - optional

1/2 c. butter, softened

3/4 c. chopped almonds, toasted

3 lb. Granny Smith apples, cored, peeled and thinly sliced

Fit one piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Set aside. Stir together 1 c. flour, brown sugar, white sugar, cinnamon and salt in a large bowl; cut in butter with pastry blender or 2 knives until crumbly. Stir in almonds. Toss together 1 cup of the flour mixture, apples and remaining 2 T. flour; spoon into piecrust. Top with remaining flour mixture; cover loosely with foil.

Place on lower oven rack and bake 15 minutes. Lower heat to 350 degrees; bake uncovered 35-40 minutes. Serve warm or cold. Top with cinnamon or vanilla ice cream.

Makes 8 servings.

Note: If edges if pie crust are getting too brown, cover edges with strips of foil about half way through baking time.

+++++

"LITE" FALL APPLE DIP

1-8 oz. pkg. lite cream cheese

1-6 oz. carton vanilla yogurt

1/3 c. brown sugar

1/2 t. vanilla

1-1/2 c. unsalted peanuts, chopped

Granny Smith apples, peeled and sliced into wedges

Orange, pineapple or lemon juice

In a medium bowl blend together all ingredients except last two. Dip in orange juice (or other juices) to keep apples from getting brown. Drain. Transfer to a bowl. Sprinkle additional chopped peanuts on top of dip. Serve apples arranged on a serving plate in a circle with a bowl of dip in center. Use small plates for each person, to put a dollop on their plate.

Makes about 3 c. of dip.

TFD: Have you noticed that folks are generally about as happy as they have made up their minds to be.

---