Apple Recipes for Apple Lovers

Combine, crumble thoroughly and sprinkle over first mixture. Bake at 350 degrees about 40 minutes or until apples are done.

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APPLE KUCHEN

1/2 c. margarine
1/2 c. sugar
1 pkg. yellow cake mix
1 t. cinnamon
1/2 c. coconut
1 c. sour cream
1 can (20 oz.) Pre-sliced apples,
2 egg yolks or 1 egg
well drained OR
2-1/2 c. sliced, pared baking apples

Cut margarine into dry cake mix until crumbly. Mix in coconut. Pat lightly into ungreased 9" x 13" pan, building up slightly around edges. Bake 10 minutes at 350 degrees. Arrange apple slices on warm crust. Sprinkle on mixed sugar and cinnamon. Blend sour cream and egg. Drizzle over apples. Bake 30 minutes or until edges are light brown. Do not over bake. Serve warm with or without ice cream. Makes 12 to 15 serving.

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Breakfast

APPLE BRUNCH PANCAKE

(Low Fat & Low Sodium)
4 egg whites
4 c. sliced, peeled apples
1 c. skim milk
1/2 c. maple syrup
1 T. vegetable oil
1 t. powdered sugar
1/8 t. salt
1 c. flour
Vegetable cooking spray

Preheat oven to 425 degrees. Place glass 9" pie plate in oven while preparing batter. Beat together egg whites, milk, oil and salt until thoroughly combined. Add flour, beating until smooth. When oven is hot, carefully remove pie plate and coat with cooking spray. Quickly pour prepared batter into hot pie plate and return to oven. Bake about 25 minutes or until golden brown. While pancake bakes, place apples and syrup in large nonstick fry pan. Cook over medium heat, stirring frequently, until apples are just tender. Sift sugar over hot pancake and cut into wedges. Serve hot apple mixture over wedges. Serves 6.

1/6 pancake, 1 wedge + 1/2 c. apple topping: 240 Calories, 3 g Fat, 1 mg Cholesterol, 129 mg Sodium, 2 g Fiber, 48 g Carbohydrates.

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APPLE PRESERVES / TOPPING

(Low Fat, No Cholesterol, Low Sodium)
1 c. shredded red apples
3-3/4 c. apple juice
3 T. cranberry juice concentrate
1 - 3 oz. liquid pectin
3/4 c. apple juice
2 T. lemon juice

In 2 quart saucepan, combine apple, cranberry juice concentrate, apple juice and sugar. Cook over medium heat, stirring frequently, until mixture starts to simmer and sugar is dissolved. Remove from heat. Combine pectin and lemon juice. Add to hot apple mixture. Stir constantly for 3 minutes. Portion into 1 cup containers. Wipe off top of container and cover. Let stand at room temperature 24 hours. Place in freezer to store. Thaw in refrigerator. Serve on toast or as ice cream topping. Makes 4-1/2 cups.