A few apple-delicious facts: Two pounds of apples make an
excellent 9" pie. Apples are fat, sodium and cholesterol free.
It takes an apple three four to five years to produce its first
fruits - no wonder they taste so great!
********************************* A bowl of beautiful red,
yellow, and green apples will enhance your home with color,
aroma and a delicate appearance. Run a pretty fall ribbon
through the bowl or basket that contains your apples or even tie
a pretty raffia ribbon at the base. Apples in bushels outside on
steps, porches, decks, etc. add a nice "atmosphere" of fall to
your decor. Dried apples strung on a tree give a treat to our
fine feathered friends as wel as a festive look to an area.
Intertwine with dried oranges, cranberries, dried berries, and
you have an autumn garland. ******************************
Dippin'apples: 1 (8 oz.) pkg. cream cheese 1 cup brown sugar,
packed 1/2 cup chopped dry roasted peanuts (optional) 1 tsp.
vanilla Cream all ingredients together. Serve with crisp apple
slices. Caramel apples the easy way! *** A great way to grace
your table with apples: Cut top off an apple. Scoop out inside,
leaving 1/4" thick shell. With pointed sharp knife, mark petal
shapes; cut along markings. Brush cut edges with lemon juice to
prevent browning. Fill with a fruit salad, ice ceram, or lettuce
salad, also rice or corn. A very nice addition! *********
Pan-fried apple slices: 2 red cooking apples, cored 2 tbs.
butter, softened 1/2 cup apple jelly Cut apples into 1/2" thick
wedges. In a pan over medium heat, in hot butter, cook apple
wedges about 7-9 mins. or until apples are crisp-tender. With a
pancake turner, turn wedges once during cooking. Stir in apple
jelly; heat through. Serve with baked ham or with pancakes.
***** All-time favorite - a fresh from the oven piece of your
favorite apple pie - with our without that scoop of vanilla ice
cream. Ah! the beauty of life. ENJOY! ©Arleen M. Kaptur 2002
October
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