More sweet apple treats

In last week’s column I mentioned that the Fireside apple would keep until April if properly stored. And what is properly stored? Apple quality can be preserved by storing at temperatures of 32 to 40 degrees in 90 percent humidity. Apples stored at room temperature of 65 to 70 degrees with low humidity will deteriorate 6 to 10 times faster than when properly cooled and stored. Commercially stored apples are kept at 30 to 32 degrees. Most home refrigerator temperatures are at slightly under 40 degrees and are good for storing apples. They should be stored in a plastic bag to prevent apples from “wilting” or developing “off” flavors. One thing I do when storing apples is to put them in the fridge outside of the bag to get them cold. Then I put them in a plastic bag, getting as much air out of the bag as I can, twist-tie the bags and no moisture builds up as the apples are already cold. And of course you know to wash apples before eating them as they are sprayed to keep them for getting buggy. I literally wash them with soap and water, rinse and it’s good to go!

APPLE CRUNCH CAKE
1 egg, beaten
3/4 c. sugar
1/3 c. sugar
1 t. baking powder
1//8 t. cinnamon
1/2 c. peeled, diced apple
1/4 c. chopped walnuts
1 t. vanilla Fat-free ice cream In a mixing bowl, combine first 5 ingredients, beating till smooth. Fold in rest of ingredients. Spoon into a 8” spoon baking pan coated with non-stick cooking spray. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool. Serve with ice cream. Makes 9 servings. Nutritional info for 1 serving with a scoop of ice cream added: calories: 166, saturated fat: trace, cholesterol: 24mg, carbs: 32gm.

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BAKED HAM AND APPLES
1 cooked ham slice,
1 inch thick
2 t. ground mustard
1/2 c. packed brown sugar
3 medium baking apples, cored and cut into 3/4 inch slices
1 T. margarine Pepper to taste Put ham in ungreased 9x13” baking dish. Rub with mustard and sprinkle with brown sugar. Arrange apples in a single layer over ham. Dot with margarine and sprinkle with pepper. Cover and bake at 400 degrees for 15 minutes. Uncover and bake 15 minutes longer or until apples are tender. Makes 6-8 servings.

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APPLE-CRANBERRY SALAD
Salad: 2 c. Red Delicious apples, unpeeled, cored and cut into 1/2” cubes
2 t. fresh lemon juice
1/2 c. each, sweetened dried cranberries, green grapes, halves, chopped walnuts and diced celery
Dressing:
2/3 c. sour cream
1/3 c. mayonnaise
Salad: Toss apples and lemon juice in a large bowl. Add rest of salad ingredients. Fold in dressing to coat well. Cover and chill 1 hour before serving. Refrigerate any leftover. Makes 8 servings.

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CHOCOLATE APPLESAUCE BREAD
1/2 c. butter, softened
1-1/3 c. sugar
1-1/2 c. unsweetened applesauce
1 t. vanilla
3 c. flour
1-3/4 t. baking soda
1/2 t. salt and cinnamon
1/8 t. nutmeg
2/3 c. milk chocolate chips
1/2 c. dry roasted, unsalted peanuts, chopped
In a mixing bowl, beat butter and sugar on low speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Beat in applesauce and vanilla on low speed. In another bowl, using a wire whisk, combine next 6 ingredients until blended. Add to first mixture on low speed until moistened. Stir in chocolate chips and peanuts by hand. Spoon into two, generously greased 8-1/2x4-1/2 inch loaf pans. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pan 15 minutes. Remove from pan; cool completely on a wire rack. Makes two loaves. Note: You may use two 9x5-inch pans but bake them for 55-65 minutes. Also, before removing breads from pans, go around the edges of the bread using a dinner knife, to loosen the bread. A cream cheese spread is very good to serve on the side.

Thought for the Day: Taking joy in living is a women’s best cosmetic.