---

If Johnny Appleseed could see all of the apples that are so plentiful at this time of the year, he would be proud that once upon a time he started the whole thing. Fact or fiction? From what I've read, way back when, he did scatter apple seeds across the land and aren't we lucky that he did.

I have four or five apple recipe books and I came across a bit of information that I'll share with you. Apples like to be kept cool (close to 40 degrees) and they like higher humidity than most other fruits. Where we live, everyone has a storage shed and if I can find room (among Bud's work bench full of stuff) I store our apples in a cardboard box and cover them with a damp turkish towel. Of course I take them in before it gets really cold. By this time I've canned apples for pie and apple crisp, made quite a few pints of applesauce and we eat the rest. Depending on the storage conditions and apple variety, they can keep from harvest until the following spring. Don't set them on the counter in a basket as apples stored at room temperature will ripen more and lose their quality ten times faster than if refrigerated.

It's time for recipes.

SOUR CREAM APPLE SQUARES

2 c. each, flour and brown sugar

1/2 c. butter or margarine, softened

1 c. chopped walnuts

1 t. soda

1/4 t. salt

1 t. cinnamon

1/8 t. nutmeg

1-8 oz. container sour cream (1 c.)

1 egg

1 t. vanilla

2 c. peeled, cored and finely chopped Golden Delicious apples (can also use Honey Crisp or Breaburn)

Combine first three ingredients in a large mixer bowl, cutting in butter with two butter knives or a pastry blender until crumbly. Stir in walnuts. Measure 2-3/4 c. of crumb mixture; press into an ungreased 9x13-inch baking pan.

In the same bowl, stir the remaining crumb mixture with the next seven ingredients until well mixed. Stir in apples. Carefully spoon over crumb crust. Bake at 30-40 minutes or till a pick inserted in center comes out clean. Cool on wire rack slightly before cutting into squares. Store covered in fridge.

Makes 12-15 squares.

+++++

This dessert is not the authentic German kuchen, but it is easy to make and very good.

APPLE KUCHEN

2 c. baking mix (Bisquick)

2/3 c. whole milk

1/4 c. sugar

2 T. vegetable oil

1 egg

Topping:

1-8 oz. pkg. cream cheese, softened

1/4 c. sugar

1 egg

1/2 t. vanilla

1-1/2 c. peeled, cored, thinly sliced apples

3 T. sugar mixed with 1/4 t. cinnamon

In a medium bowl, stir first 5 ingredients until well mixed. Turn into a greased and floured 9x13-inch baking pan.

In a medium bowl, beat cream cheese, 1/4 c. sugar, egg and vanilla until well blended. Spread over batter. Top with sliced apples. Sprinkle with sugar-cinnamon mixture. Bake at 350 degrees for 35-40 minutes. Refrigerate leftovers.

Makes 10 servings.

+++++

MOM'S APPLE MUFFINS

2 c. flour

1/2 c. sugar

1-1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1/8 t. nutmeg

3/4 c. milk

1 large egg

1/4 c. butter, melted and slightly cooled

1 t. vanilla

1/2 c. coarsely chopped walnuts or pecans

2 tart apples, peeled, cored and coarsely chopped, tossed with 2 T. lemon juice

Mix first seven ingredients in a large bowl until blended. In another bowl whisk milk, egg, butter and vanilla; stir into first mixture until moistened. Stir in walnuts and apples; spoon into greased or paper lined muffin pan. Bake at 400 degrees or until toothpick inserted in center comes out clean. Cool 10 minutes, remove to wire rack. Serve warm or cool completely.

Makes 12 muffins.

Note: If you wish, combine 4 oz. cream cheese with about 1/8 t. cinnamon for a delicious light flavored spread.

+++++

Are you having friends for coffee or tea? Skip the cookies and make this refreshing treat

APPLE PEANUT BUTTER DIP

4 apples, cored; (leave skin on) cut into 1/4 inch pieces

1 c. orange juice

Dip:

1 c. sour cream (8 oz.) OR 1-8 oz. pkg. cream cheese (can use less fat cream cheese)

3/4 c. brown sugar

1 t. vanilla

1/2 c. crunchy peanut butter

Put cut apples in a bowl and cover with orange juice; chill 1-2 hours, stirring occasionally so the apples don't get brown. Combine all dip ingredients in a serving bowl. Drain apple slices well; arrange on a serving dish or platter. Serve with dip. Put any leftover dip, covered, in fridge.

Makes 8 servings.

TFD: The greatest oak was once a little nut that held its ground!

---