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September and October are known to be “Apple Month” but the weather we’ve been having might take the apple season into early November unless we have an early frost. We are so fortunate to have such a variety to choose from.

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COCONUT CRUSTED APPLE DESSERT
5 medium apples for baking
Filling: 1/2 packed brown sugar
1-1/2 t. cinnamon
1/2 t. nutmeg
1 T. cornstarch
1/4 c. orange juice

Topping: 1/2 c. brown sugar
1/4 c. butter or margarine
1/3 c. flour
1/2 c. flaked coconut

Peel core and slice apples about 1/3 inch thick. Put apples into a sprayed 8x8 inch baking pan. Combine next four ingredients. Sprinkle over apples. Drizzle orange juice evenly over all.
For topping combine first three ingredients in a bowl; mix with a pastry blender or fork until crumbly. Stir in coconut. Sprinkle over apples. Cover with foil. Bake at 425 degrees for 20 minutes. Remove foil, bake 15-20 minutes longer or until apples are tender. Makes six to nine servings.

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APPLE CINNAMON BREAD PUDDING
3 medium Rome Beauty apples, peeled, cored and sliced thin
1 T. flour
1-1 lb. loaf cinnamon swirl bread
6 eggs
1-3/4 c. milk
1/2 c. bottled caramel sauce
1/3 c. plus 2 T. sugar, divided
1/4 t. salt
Ice cream-optional

In a medium bowl, toss apple slices with flour. Cut slices of bread diagonally to form triangles. In a sprayed 2-1/2 quart baking dish or 9x9” baking pan. Lay half of bread slices and half of apple slices, overlapping. In a medium bowl, using a hand beater or wire whisk, combine remaining ingredients, except caramel sauce. Pour half of mixture over apples. Repeat layers. Pour remaining egg mixture over top.
Cover dish with plastic wrap or foil. Refrigerate for one hour. Remove plastic wrap; sprinkle with remaining 2 T. sugar. Bake at 375 degrees for 30 minutes or until knife inserted in center comes out clean. Remove from oven and drizzle caramel back and forth over top. Cool on wire rack for 15-20 minutes. Serve with a scoop of ice cream if you wish. Makes nine servings.

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APPLES N’ SPINACH SALAD
Salad:
1-1/2 c. unpeeled apples
8 pitted dates, diced 1/4 inch pieces
1-1/2 oz. pkg. baby spinach leaves
1/2 c. pecans or walnuts, coarsely chopped
Dressing:
3 T. apple cider vinegar
1/3 c. canola or vegetable oil
1/4 t. each, sugar and salt
1/8 t. white pepper

In medium bowl, combine salad ingredients except nuts. Combine dressing ingredients in a jar with a tight fitting lid; shake well. Drizzle over apple mixture over salad, tossing to coat. Just before serving, sprinkle with nuts. Makes six servings.
I’ll have more apple recipes next week.

Thought for the Day: One reason why the bigger apples are on top of the basket is because the smaller apples are holding them up.

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