Fall means lots and lots of apples

Can you believe it! October means lots and lots of apples, found at roadside stands, farmer’s markets, grocery stores, orchards and in your back yard. Our state orchards grow apples for just about every use. When a recipe calls for just apples or cooking apples, you might not know just what apples to use for whatever it is you’re making. I can briefly give you an idea of just which apple to use. Haralson: tart and crisp, very good for pie, cooking, fresh eating (especially if you dip apple slices in a little caramel sauce... m-m-m), Honeygold: sweet, rich flavor, crips and juicy, good for pies, sauces and fresh eating. Golden Delicious: much the same as honeygold. Fireside: slightly sweet, mild flavored good for fresh eating, baking and are very good in salads. (If you store them properly, they should keep until April). Connell Red: pretty much the same as a fireside. Regent: One of the best, all-purpose, crisp and juicy, with a flavor similar to Red Delicious.
Honey Crisp: sweet, crisp and juicy, excellent for salads, fresh eating, pie, sauce and baking. McIntosh: slightly tart and tender, good for fresh eating, salad, pie, sauce and just ok for baking. Buy the McIntosh soon as they are best early in the season, which is now. I hope this will help when you want to know which variety to use for whatever it is you’re making. Get ready for about three weeks of apple recipes. If you’re not an apple lover, clip this column and give it to a friend who is.

APPLES NESTLED IN CREAM
3 medium apples, peeled and sliced - a little thinner than half an inch
1/2 c. sugar
1/4 t. each baking soda and cream of tartar
1/2 c. sour skim milk or 1-2% - not sour cream
1 small egg
Topping:
2 T. sugar
1/4 t. cinnamon
1/8 t. nutmeg
Coat a 9” pie pan with nonstick cooking spray; turn apples into pan; set aside. In a mixing bowl, combine next 6 ingredients; mix well. Pour over apples. Bake at 350 degrees for 25-30 minutes or until pie is lightly browned and apples are tender. (If the pie browns to quickly, put a piece of foil loosely over the top). Invert pie onto a serving plate (so apples are on the top). In a small bowl, combine topping ingredients; sprinkle over apples. (No, you don’t have to return it to the oven). Serve warm. Makes six-eight servings. Note: To sour milk, put 1-1/2 t. white vinegar in a measuring cup; add enough milk to equal 1/2 cup. Let stand 5 minutes. Nutritional info: 1/6 of recipe. Calories: 205, saturated fat: trace, Cholesterol, 18mg, carbs: 47mg. A friend of mine, who is Polish, told me her mom made these pancakes for her as an after-school snack.

POLISH APPLE PANCAKES
1 c. flour
1 T. sugar-optional
1/2 t. salt
1 egg, lightly beaten
1 c. skim or 1 or 2% milk
1 T. vegetable oil
3 medium apples, peeled and thinly sliced Powered sugar-optional In a medium bowl combine first 3 ingredients. In another bowl, combine next 3 ingredients. Add to dry ingredients and stir until smooth (I use a wire whisk). Fold in apples; heat a griddle or large fry pan with nonstick cooking spray. Pour batter, by 1/2 cupfuls, onto hot griddle and spread to form a 5” circle. Turn when bubbles begin to form on top. Cook until second side is golden brown and apples are tender. Don’t have the temperature too high as the cakes will get too brown before the apples are tender. Makes 16 pancakes. Note: You can make the pancakes smaller if you wish. I make them 5 inches wide, roll each cake up and spoon a little applesauce on top, with a sprinkle of powdered sugar on top of that. M-m-m-m, it’s yummy. If the after-school timing doesn’t work, make them for a weekend breakfast. Nutritional info. 2 pancakes: Calories: 143, saturated fat: 1 gm, cholesterol: 27 mg, carbs: 27 gm.

APPLE’N SPINACH SALAD
2 T. unsweetened applesauce
2 T. cider vinegar
1 T. canola or vegetable oil
1/4 t. sugar 1 c. diced, unpeeled apples
1/4 c. each, diced red onion and raisins
2 c. each. Torn fresh spinach and Romaine lettuce In a small bowl, combine first 4 ingredients mix well. Add next 3 ingredients; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and Romaine in a large bowl; add apple mixture and toss. Makes six servings. Nutritional info: 1/6 of recipe: calories: 61, saturated fat: trace, Cholesterol: 0, carbs: 10 mg.

APPLE-TOPPED PORK CHOPS
6 pork loin chops, 3/4” thick, fat trimmed
2 T. olive or canola oil
1 medium onion, cut in 1/4” rings
1 c. raisins, divided
3 medium apples, cut into 1/2” slices
1 c. apple juice
1 T. brown sugar 1-1/2 t. finely snipped fresh basil leaves or 1/2 t. dried basil leaves
1/4 t. nutmeg
1/8 t. cloves In a large skillet, heat oil over medium heat; brown chops on both sides. Place in ungreased 3 qt. baking dish (9x13”). Put onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange apple slices on top and sprinkle with rest of raisins. Combine rest of ingredients and pour over all. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer or till meat is tender. Makes six servings. Nutritional info: serving size 1/6 of recipe. Calories: 240, saturated fat: 2gm, cholesterol: 54 mg, carbs 28gm.

Thought for the Day:
I have always been delighted at the prospect of a new day, a fresh try, one more start, with perhaps a bit of magic waiting somewhere behind the morning.