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Apples, apples, and more apples. I don't know of anyone who doesn't like apples in any way or form, but then I don't know everyone. We know that the "darling among eating apples" are Honey Crisp, Sweet Tango, Zestar and Snow Sweet. The last three are a little hard to find, but you can find lots of other varieties this time of year. Here are 10 longtime varieties that can be used in cooking or eating. Honeycrisp: cooking, eating and salads. Cortland: eating, cooking and salads. (This variety is slow to turn brown.) McIntosh: eating and cooking. Beacon: eating and cooking. Haralson: eating and cooking. Paulared: eating and cooking. Sweet Sixteen: eating (these are very sweet.) Prairie Spy: cooking and eating (this is my favorite eating apple and of course Honeycrisp). Golden Delicious: eating and cooking. Red Delicious: eating only. I'm sure there are more but I guess these are the ones I use throughout the apple season. Note: all of the cooking apples can be used in baking as well. And you know there are varieties that can be used all year around.

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Let's go on with recipes.

CREAMY APPLE SQUARES

1 regular size pkg. yellow cake mix

1/2 c. butter, softened

1/4 c. brown sugar

1/2 t. cinnamon

3 large Paulared or Golden Delicious apples, unpeeled and sliced thin

1 c. sour cream

1 egg

In a bowl, combine cake mix and butter; mix until crumbly. Reserve 2/3 c. for topping; add brown sugar and cinnamon to this topping. Mix well; set aside. Press rest of cake/butter mixture into bottom of ungreased 9x13-inch baking pan. Arrange apple slices over cake mixture. In a small bowl, blend sour cream and egg; spread evenly over apples. Sprinkle rest of topping mixture over all. Bake at 350 degrees for 25-30 minutes or until topping is golden brown and bubbly. Serve cold or warm.

Refrigerate leftovers.

Makes 12-15 squares.

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RED CABBAGE WITH APPLES

1 small head red cabbage, cut in 1/8-inch strips

1 medium apple, peeled, cored and cut in 1/8-inch strips

1/4 c. diced onion

1 T. butter

1/4 c. red wine vinegar (could use cider vinegar)

1 small bay leaf

1-1/2 t. sugar

1/4 t. salt

Cook cabbage, apple and onion in butter in large skillet over medium heat for 5 minutes, stirring often. Add vinegar, bay leaf, sugar and salt. Bring mixture to a boil. Lower heat; cover and simmer for 35 minutes or until cabbage is tender.

Makes 5-6 servings.

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This apple dessert is ready to serve in just 15 minutes.

MICROWAVE APPLE CRISP

1/4 c. butter or margarine

1/2 c. quick or old-fashioned oats

1/4 c. each, packed brown sugar, flour and chopped walnuts

1-21 oz. can apple pie filling

Ice Cream or whipped cream

Microwave butter in medium-size, micro-safe bowl or 4 c. glass measure until melted. Stir in next 4 ingredients. Micro on high 3-4 minutes, stirring often during last 2 minutes, until crisp and toasted. (Watch so it doesn't burn.) Pour filling into 9-inch micro safe pie plate. Micro on high 3-4 minutes, until hot. Sprinkle oat mixture over filling. Serve immediately. Top with ice cream or whipped cream.

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SOUR CREAM APPLE CAKE

2 c. each, flour and packed brown sugar

1/2 c. butter or margarine, softened

1 c. chopped nuts

2 t. cinnamon

1 t. baking soda

1/2 t. salt

1 c. sour cream

1 t. vanilla

1 egg, beaten

2 c. peeled chopped apple

Whipped cream-optional

In a mixing bowl, combine first 3 ingredients, mixing with a pastry blender or a fork until crumbly. Stir in nuts. Press 2-3/4 c. into the bottom of an ungreased 9x13-inch baking pan. To the remaining crumb mixture add next 6 ingredients. Beat until thoroughly combined. Stir in apples. Spoon evenly over bottom layer. Bake at 350 degrees for 34-40 minutes or until cake tests done. Cool on a wire rack. Cut into squares.

Garnish with whipped cream if you wish.

Makes 12-15 servings.

Note: I picked my last cabbage... weight 16 1/2 lbs., and on my 5th gallon of kraut!

TFD: Don't tell your friends about your aches and pains. "How are you" is a greeting, not a question. Unless your friend REALLY wants to know how you are!

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