| Here are four delicious recipes to use up all of those | | | | 1 1/2 cup flour |
| surplus apples and to cheer youup this winter. | | | | 1 1/2 cup of uncooked Quick oats |
| APPLE CRISP | | | | 1 cup of brown sugar |
| Ingredients | | | | 1 cup Pecans or walnuts, chopped |
| 4 cup of Sliced Apples | | | | 3/4 cup Butter |
| 1/3 cup All-purpose flour | | | | 1/2 teaspoon Baking soda |
| 1/2 cup brown sugar | | | | 1/4 teaspoon Salt |
| 1 cup oatmeal | | | | 1 packet semi-sweet chocolate mini morsels, divided |
| 1 teaspoon cinnamon | | | | (12 oz) |
| 1 Tablespoon lemon juice | | | | Preheat the oven to 375F degrees. |
| 1/4 cup butter or melted margarine | | | | In a large bowl, combine flour, brown sugar, baking salt. |
| Salt as necessary | | | | With 2 knives or pastry blender, cut in butter until |
| Put the sliced apples in a baking pan and Sprinkle with | | | | mixture resembles fine crumbs. Press half of the oat |
| lemon juice. Combine all dry ingredients with butter or | | | | mixture into greased 13x9" baking pan. To remaining |
| melted margarine and mix with a fork until crumbly. | | | | oat mixture, add Toll House semi-sweet chocolate mini |
| Sprinkle all this over apples and bake at 350F degrees | | | | morsels, apples and pecans; stir to combine. Sprinkle |
| for at least 30 minutes. | | | | base. Bake at least 35 minutes until lightly browned. |
| SPICY APPLE CRISP | | | | Cool slightly; cut into squares. |
| 6 to 8 cooking apples | | | | APPLE FRITTERS. |
| 1 cup flour | | | | 4 Eggsfour spoonfuls of fine flour |
| 1 1/2 cups brown sugar | | | | 1/4 pound of sugar |
| 3/4 cup butter | | | | Milk, Nutmeg and Salt as necessary |
| 1/4 teaspoon ground cinnamon | | | | Take four eggs and beat them very well, put to them |
| 1/4 teaspoon ground nutmeg | | | | four spoonfuls of fine flour, a little milk, about a quarter |
| 1 peel of one lemon | | | | of a pound of sugar, a little nutmeg and salt, so beat |
| 1 tablespoon fresh lemon juice | | | | them very well together; you must not make it very |
| Peel, quarter and core some cooking apples. Cut the | | | | thin, if you do it will not stick to the apple; take a |
| apple quarters into thin slices and place them in a bowl. | | | | middling apple and pare it, cut out the core, and cut the |
| Blend together the nutmeg and cinnamon then sprinkle | | | | rest in round slices about the thickness of a shilling; |
| them over the apples. Sprinkle with lemon rind. Add | | | | (you may take out the core after you have cut it with |
| lemon juice and toss to blend. Arrange the slices in a | | | | your thimble) have ready a little lard in a stew-pan, or |
| large baking dish. Make a mixture of sugar, flour and | | | | any other deep pan; then take your apple every slice |
| butter in a mixing bowl then put over apples, smoothing | | | | single, and dip it into your bladder, let your lard be very |
| it over. Place the dish in the oven. If dish is very full, put | | | | hot, so drop them in; you must keep them turning whilst |
| a pan under the dish to catch spills. Bake at 370F | | | | enough, and mind thatthey be not over brown; as you |
| degrees for 60 minutes, until browned and apples are | | | | take them out lay them on a pewter dish before the |
| tender. | | | | fire whilst you have done; have a little white wine, |
| CHOCOLATE APPLE CRISP | | | | butter and sugar for the sauce; grate over them a little |
| 3 Apples, unpeeled if desired, chopped | | | | loaf sugar, and serve them up. Enjoy! |