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It is apple season.  Can you tell by looking at the apple if it’s the best in the bunch? The most perfect-looking apple is rarely the tastiest. Think about these tips when you are buying apples. Each apple variety has its own size. Brown webbing on the skin isn’t a bad sign. Called russeting, this discoloration on the skin of certain varieties is caused by pre-harvesting conditions such as cool and/or wet climate. It doesn’t affect the taste. Shiny doesn’t mean fresh. Apples straight from the commercially grown trees have a natural dusty gray or white waxy bloom, which seals in moisture. The apples that make their trip to the grocery stores are usually machine washed and brushed, which removes this protective coating making the apples shinier, not tastier. Apple pickers often coat washed apples with an edible wax to make more appealing and add to their shelf life. Our home-grown apples in our orchards do not go through this process. What you see is what you get, right off the trees. Hooray for our homegrown apples!

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APPLE TOPPED CHOPS
6 pork rib or loin chops (3/4 top to one inch thick)
1 T. olive or canola oil
1 medium onion, thinly sliced
1/2 c. raisins, divided
3 medium apples, peeled, cut into 1/2 inch slices
1 c. apple juice
1 T. brown sugar
3/4 t. salt
1/2 t. dried basil, crushed
1/4 t. nutmeg
1/8 t. cloves

In a large skillet, brown chops in oil over medium heat. Put in an ungreased three quart baking dish, or 9x13 inch baking dish. Put onion rings over the chops. Sprinkle with 2/3 of the raisins. Arrange apple slices on top and sprinkle with rest of raisins. Combine remaining ingredients in a small bowl; pour over all. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until meat is tender. Makes six servings.

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CINNAMON APPLE CAKE
2 c. flour
2 t. cinnamon
1-1/2 t. baking soda
1 t. salt
3/4 c. canola or vegetable oil
2 eggs
1 t. vanilla
3 c. peeled, finely chopped baking apples (Haralson, Honeycrisp, Rome Beauty)
2 c. sugar

Topping:
2 T. butter or margarine, softened
1/3 c. each sugar and packed brown sugar
1/2 t. cinnamon
1/2 c. flaked coconut
1/3 c. chopped walnuts

In a mixing bowl, combine first four ingredients. Add next three ingredients; mix well (batter will be thick). Toss apples with sugar, fold into batter. Spread into a greased and floured (or use Pam cooking spray with flour) 9x13 inch baking pan. For topping, beat butter, sugars and cinnamon in a small mixing bowl. Stir in coconut and walnuts; mix well. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until cake tests done. Makes 16-20 servings.

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ICEBOX APPLE PIE
4-1/2 c. peeled, sliced baking apples (Haralson, Honeycrisp, Granny Smith, Rome Beauty)
1-1/2 c. water
1 T. butter or margarine
1/4 t. each, cinnamon and nutmeg
1-3 oz. peach flavored gelatin
1-3 oz. pkg. cook and serve vanilla pudding mix
1-9 inch pastry shell, baked and cooled

Topping:
1/4 c. graham cracker crumbs
1 T. butter or margarine, melted
1-1/2 t. sugar

In a large saucepan, combine first five ingredients bring to a boil. Reduce heat, simmer, uncovered, for five minutes or until apples are tender. Gradually stir in gelatin and pudding mix; bring to a boil, stirring constantly. Remove from the heat; let stand five minutes. Pour into baked pie shell. In a small bowl, combine topping ingredients; sprinkle over filling. Chill 3-4 hours or until firm. Makes six to eight servings.

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APPLE BUTTER MUFFINS
1-3/4 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. cinnamon
1/4 t. each, salt and nutmeg
1/8 t. each allspice and ginger
1 egg, lightly beaten
3/4 c. milk
1/4 c. canola or vegetable oil
1/2 c. thick apple butter (commercially prepared)

Topping:
1/2 c. chopped pecans
3 T. sugar

In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil and stir into dry ingredients just until moistened. (Do not beat!) Fill greased or paper-lined muffin cups with a rounded tablespoon of batter. Top each with a rounded teaspoon of apple butter and batter on each muffin. Combine topping ingredients; sprinkle over muffins. Cool in pan 10 minutes before removing to a wire rack to cool. Makes about 12 standard sized muffins. Note: Be sure to use a measuring tablespoon, heaped.

Thought for the Day: One reason why the big apples are at the top of the basket is because a lot of the little apples are keeping them up there.

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