IDEAL APPLE CRISP (or any fruit)

Glass baking dish - greased lightly. Sprinkle 1 Tbsp. tapioca on bottom of pan to absorb juice.

Fill dish with peeled, sliced apple. Sprinkle 2 Tbsp. sugar over fruit.

Prepare Topping: Combine 1/2 cup brown sugar, 1/4 cup cooking oil, 1/2 tsp. vanilla

1/2 cup oats, 1/2 cup whole wheat flour, 1/4 tsp. salt, 3/4 tsp. cinnamon, chopped nuts if desired

Spoon topping over fruit.

Bake 350 degrees, 45-50 min. Serve with cream or icecream.

All of these ingredients can be adjusted as desired according to personal taste.

(Topping recipe can be doubled)

YUMMY APPLESAUCE (excellent on French Toast)

Fill large pot with peeled sliced apples (we like half McIntosh, half Cortland)

Pour about 2 cups boiling water into pot of apples, cover pot. Begin cooking on high heat for 5-10 min.

Stir apples, continue cooking, covered, on low heat 10 more min. Stir again. Repeat until whole pot of apples is soft.

Uncover, cook on lowest heat stirring often to prevent scorching. Continue to simmer 2-4 hours until desired thickness.

Add some brown sugar and some white sugar and a little cinnamon to please your taste.

Applesauce stores great in the freezer in plastic containers.


8 X 8 glass baking dish - oven 350

One slice of bread - spread with butter, sprinkle with cinnamon. Cut four one inch squares, set aside.

Core 4 nice Cortland or Paula Red apples - place one square of buttered bread down inside, just to bottom to form plug for filling.

Lightly score the peel with a serrated knife in 4 places to help keep apple from popping open during baking.

In small bowl combine 4 tsp. graham cracker crumbs, 4 tsp. brown sugar, 1 tsp. oil, 1/2 tsp. cinnamon, a few nuts as desired.

Stuff 1/4 of this mixture in each apple. Place the 4 apples in baking dish, pour about 1-1/2 cups boiling water into dish.

Bake about 45-50 min. until tender. Serve with cream.


Rub each pork chop with a little lemon juice, a bit of Bell's seasoning, salt & pepper, some onion powder.

On top of each pork chop place sliced onion and thick slices of peeled apple.

Gently place each chop in crockpot, bake on low all day.

Grammie Ludden's Crabapple Pickles

Syrup - boil together: 1 cup vingar, 2 cups sugar, 1 cup water

Crabapples: Leave stem on, cut out fly (blossom end), insert clove in each

(alternate method-put a couple cloves in each jar before filling...)

Steam crabapples just until skins start to crack open. Pack in hot jars, pour boiling syrup over, seal tight.

5 quarts apples takes 3 mixtures of vinegar.


McIntosh makes excellent apple jelly.

Around midday wash, core, and cut in quarters the apples in recipe (I like to add a bit more), place in pot with water according to recipe.

Cover pot, bring to boil and simmer about 15 min., stirring occasionally. Turn heat off and let sit all afternoon (this allows ALL the beautiful apple skin color to go into the juice). In evening, set up colander over bowl for straining - let the juice strain out through the night. Next morning you have your lovely juice to proceed with your jelly recipe ( I prefer the "SureJell Light" in pink box - less sugar allows a more intense flavor).


Layer slices of potatoe, apple and onion in a lightly greased casserole dish.

Mix in a slice or two of crumbled bacon and a dash of nutmeg.

Bake covered for 50 to 60 minutes at 350 degrees.


POTAGE (better than squash soup)

(the quantities are loose - all can be adjusted according to preference)

In large pot: 1 onion chopped, 1 stalk celery sliced, 2-3 carrots sliced, 1/2 medium squash peeled and cut up, 3 or 4 potatoes peeled and cubed.

Add water 3/4 way up on veggies, cover - bring to boil and simmer about 12 minutes until soft. Mash with potato masher.

Add 1 cup chicken broth or milk, a little lemon juice, salt & pepper to taste, (some onion powder if desired)

(leftover green beans are a nice addition as well)

Blend in blender or in pot with immersion blender until creamy.

Reheat gently. Serve with dollop of sour cream on top and sauted diced ham (if desired).

Best-Ever Applesauce Method

At the end of the afternoon or right after supper, peel apples into a turkey roster pan until filled to rounded-over.

(I peel, and then just slab four sides of apple into pan, no need to slice)

Shake pan a couple of times to settle apples while filling.

Add NO water, add nothing. Cover.

Put into cold oven on rack just below center.

Turn oven on to 340 to 350 degrees and bake for 1 1/2 to 2 hours.

Do NOT open cover. Do NOT open oven. Shut heat off. Go to bed.

Next morning stir and add sugar and cinnamon if desired, to taste.

Spoon into containers and freeze. Wonderful!