Alpen Apple Crumble Core, peel and thinly slice apples, spread in a layer in a greased baking dish. Mix sugar, lemon juice and rind, and cinnamon, spread over apples. Thoroughly mix the melted butter and Alpen, spread over the apples. Bake at 350 for 35 minutes. Serve warm with sour cream, vanilla ice cream or whipped topping. bakes 5-6 servings.

When in season have:

  1. Apple Tapioca Pudding
  2. Pie
  3. Fritters
  4. Fried Apples
  5. Apple Dumplings
  6. Apple Butter
  7. Can Applesauce
  8. Apple Seventh Heaven (Yankee Cook Book, pg 180)
A QUICK WAY TO FREEZE APPLES, Especially for pies: Line piepans with plastic wrap, letting enough drape over the sides to completely wrap the apples. Cut apples into lined pan and freeze. That’s all there is to it! No sugar or preservatives. After the apples have frozen solid, lift them from the pans and stack them in freezer; the pans go back into the cupboard. When you are ready to bake, roll out fresh piecrust, unwrap the frozen apples and fit them right into the pan. Add sugar, spices and flour as usual and pop in the oven. Apples will not discolor in the freezer.

NOTE BY JANET: I have done this using aluminum foil (it’s stronger), but I put in the sugar and everything just as if I were making the pie. Then when you take it out to make the pie, it is already mixed and bakes evenly.

Apple Crisp

Beat 2 eggs well, gradually add l cup sugar, beating till light and fluffy. Sift together 2/3 cup flour, ¼ tsp. salt, 2 tsp. baking powder, and add the dry ingredients to the egg mixture. Mix well, fold in l cup chopped apples, l cup chopped walnuts, 2 tsp. Vanilla, ½ c. chopped dates. Pour into a greased glass baking dish, sprinkle top with ½ cup shredded coconut, bake in moderate oven (350) for 30 min. Cut in squares to serve, topped with whipped cream.

Apple Delight

Slice apples, spread about 1½ cups on the bottom of a baking dish. Sprinkle granulated sugar (½ c.) over them and cinnamon. Fill the rest of the baking dish with sliced apples. Then take ½ cup butter and l cup brown sugar, cream together and add ¾ or l cup flour. It will be like meal, very rough. Spread over apples and bake about 325 for 55 min.

Apple Delight
In saucepan combine first six ingredients. Cook over med. heat stirring until mixture comes to a boil; add lemon juice and butter. Remove from heat. Cool l0 min., then stir. Add apples. Serve warm, with cream.

*Mother’s Note: Use fresh apples, cooked a little first, it’s better.

Apple Dumplings

Make pastry as for a two crust pie, this makes six dumplings.

Roll out pastry a little less than 1/8" thick and cut into 7 inch squares. Pare and core a medium sized tart, juicy apple for each dumpling. Then prepare syrup:

Boil together for 3 minutes:

Fill cavities of apples with mixture of:

Dot with 1 tbsp. butter.

Place apple on each square of pastry. Fill core with sugar and cinnamon mixture. Dot with butter. Bring opposite points of pastry up over the apple. Overlay, moisten and seal. Carefully place in baking dish, not touching each other. Pour hot syrup around dumplings-not over. Bake immediately until crust is nicely browned and apples are cooked through. Test with fork. Serve warm with the syrup and cream or whipped cream. Temperature: 425 Time: 50-55 min.

Another suggestion for the dough:

Apple Kuchen
from Yvonne Huggett
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add eggs and milk, stir until dry ingredients are just moistened. Pour into greased 5-inch square pan.


Dip apple slices in melted butter. Combine sugar and cinnamon, dip apple in some of this mixture. Arrange four rows of slices over dough, sprinkle remaining mixture over top. Bake at 400 for 35-50 min.

Apple Nut Dessert
Moist, delicious, apple-rich....makes a real hit with men!

  1. In a 2-quart bowl mix with a fork l cup Sugar, ¾ c. sifted flour, 2 tsp. baking powder and l tbsp. soft shortening. Stir in ½ cup evaporated milk and l tsp. vanilla until well blended.
  2. Stir in ½ cup broken nuts and 3 cups cut-up peeled apple until coated with batter. Spread evenly in a greased 9-inch square pan.
  3. Mix with a fork until crumbly 2 tbsp. brown sugar, 1/3 cup flour and 2 tbsp. softened butter or margarine. Sprinkle over apple mixture in pan. Bake at 400 for 30 to 35 minutes, or until top is golden brown. Serve warm or cold. Spoon into dishes or cut into 9 squares. If desired, top with ice cream.

Apple Nut Pizza
(Makes two pies)

Place in a large bowl, mixing well:

Mix pastry according to the usual package directions. Divide dough in half. Roll out each piece into an 8-inch circle. Place on baking sheets. Sprinkle pastry circles almost to the edge with 1½ cups shredded sharp cheese. Drain 1 (No. 2) can sliced apples, or use 2 cups sliced, peeled apples. Place apples on cheese, overlapping slices, using 1 cup for each pizza. Combine: ½ cup chopped walnuts, ½ cup firmly packed brown sugar, 2 tbsp. flour, and 1 tsp. cinnamon.

Sprinkle over apples. Dot with butter. Fold outer edge of pastry onto itself to form a slight rim. Bake in hot oven (425) for about 30 min. Serve either warm or cold. (If you like, make the pastry from your own basic recipe, increasing the shortening measurement by ¼ cup.)

Apple Nut Torte

Beat four eggs well, add 1½ cups sugar and beat again, until thick and light, about 5 minutes at high speed on electric beater Sift together 2/3 cup enriched flour, l tsp. baking powder, and ½ tsp. salt. Fold into egg mixture. Then lightly fold in l cup chopped walnuts and 2 cups peeled chopped apple. Pour into a greased 13x9" pan and bake at 350 for 55 min. Cool. Cut in squares and serve with whipped cream.

Apples Chantilly

Choose big red apples, core not quite all the way through. Fill with ½ honey and ½ butter, mixed. Bake in oven dish with 4 inch water around them, gently at 275 until tender, renewing water as needed and basting now and then. They will need 1 hour: Remove apples, step up oven to 450. while you melt l tbsp. butter and 4 cup finely chopped blanched almonds.

Remove from fire and stir in finely crushed macaroon crumbs to make a paste. Sprinkle the top of each apple with a little crystallized ginger, then spread the butter-almond-macaroon paste on top. Brown swiftly in fierce oven. Serve hot-blanked with sauceboat of ice cold Chantilly Cream:

Chill l cup heavy cream, then whip until stiff. Add 4 tbsp. confectioners sugar and few drops almond extract. Whip well to mix and chill again.

Baked Apples

Pare, core and halve six apples, put in baking pan with the rounded side of apples up. Mix 1 small cup sugar, l heaping tbsp. flour and a piece of butter together. To this add a pint of boiling water and pour all over and around the apples. Sprinkle with nutmeg and bake until the apples are nice and tender.

Baked Bananas Caribbean Peel bananas; lightly score lengthwise with tines of fork. Brush bananas with half of lemon juice. Arrange in single layer in lightly-greased shallow baking dish. Drain pineapple chunks, pouring liquid into a small saucepan. Add to liquid the remaining lemon juice, mustard, brown sugar, and cinnamon. Stir over low heat to dissolve sugar. Bring to boil--stirring. Spoon pineapple chucks over bananas, brush with some of the brown sugar mixture. Serve hot along with roast pork or baked ham. Bake uncovered 30 minutes at 375, basting several times with remaining sugar mixture. Serve hot.
Baked Bananas in Cranberry Sauce Place bananas in well-greased baking dish. Brush well with butter; sprinkle with salt. Pour cranberry sauce over bananas. Bake at 375 for 15 minutes. Serve hot with ham, pork, chicken, or turkey. Be sure bananas are not too ripe or they get too soft.
Banana Torte Combine graham cracker crumbs and butter. Reserve 2 tablespoons of crumb mixture. Press remaining crumb mixture evenly over bottom of lightly buttered 8" square baking pan. Combine condensed milk and 1/3 cup of the lemon juice; stir until smooth and thickened. Mix together lightly bananas, remaining lemon juice and sugar until bananas are well coated with the juice. Fold into the condensed milk mixture. Whip heavy cream; fold into mixture. Pour into pan; spread evenly. Sprinkle reserved crumbs on top. Chill until firm, about 12 hours. Cut into squares.
Bananas Baked in Sherry Peel bananas, split lengthwise. Arrange in a shallow baking dish. In saucepan, combine brown sugar, orange juice, nutmeg, cinnamon and sherry. Heat, stirring, just until sugar is dissolved. Pour over bananas. Dot with butter. Bake, uncovered, for 10-15 minutes, basting several times. (375)
Blueberry Dessert
From Judy Marshall

Mix together 11 graham crackers rolled fine, ¼ c. sugar and ¼ c. butter. Press into 9x9" pan. Beat 2 eggs, add ½ c. sugar. Add one 8-oz. pkg. cream cheese, mix until smooth. Pour over crumbs and bake 15 min. at 375. Let cool and top with blueberry pie filling. Chill overnight. Before serving spread with Dream Whip and crumbs.

Cherry Cheese Tarts
From McCalls Magazine
In small bowl of electric mixer beat the cream cheese until fluffy. Peat in the sugar, egg and grated lemon peel, beating just until the mixture is smooth. Spoon some of cheese mixture into each of 8 tart shells. Bake 15 min. at 425 until the shells are lightly browned and filling is set. Let cool in pans for 10 min. Remove from pans; let cool thoroughly. To serve: Spoon Cherry Pie Filling over cheese layer. Garnish with whipped cream.
Cherry Torte Sift flour, measure and sift with salt, baking powder and the 2 tsp. sugar. Cut in shortening and butter with a pastry blender or two knives. Mix egg yolk with the 2 tbsp. water, and stir into mixture to make a very stiff dough. with the back of a teaspoon, spread dough evenly in a 10" pie pan. Cook cherries in ½ c. of water for l0 min. Mix the ½ cup sugar and cornstarch together thoroughly; add to cherries, stirring constantly, and cook until thickened; cool. Pour into torte shell. Bake at 425 for 25 min. Beat egg whites with cream of tartar until stiff. Add the 4 tbsp. sugar gradually, and continue beating until the mixture stands in peaks. Spread over torte as soon as it comes from the oven. Return to 350 oven and bake 15 min. longer to brown. Serves 6.
Cream Cheese Pastry with Apricots Cream the cheese with the shortening, using a spoon or an electric beater at high speed for 1 min. With the beater at low speed, or with a spoon, mix the flour and salt with the cream cheese mixture until well blended. Wrap the dough in wax paper and place in refrigerator 4 or 5 hrs. or overnight. Then roll the dough 1/8" thick on lightly floured board and cut into 2" squares. Place one apricot in center of each square and pinch together the 4 corners of the pastry. Bake in ungreased muffin pans at 400 for 30 min. or until lightly browned. Remove from the pans immediately and sprinkle with powdered sugar. Makes 22 tarts.
Fresh Peach Cobbler

Butter an oblong baking dish 8x10". Place 2 pkg. of frozen peaches in it, break up the blocks slightly, add grated rind and juice of 1 lemon, ¾ tsp. cinnamon, ¾ c. brown sugar, ¼ c. boiling water, 2 tbsp. butter. Set pan in oven, turn control to 400 deg. Make this crust: Sift together 1½ c. sifted flour, ¾ tsp. baking powder, ¼ tsp. salt, 1½ tbsp. sugar. Cut in 3 tbsp. shortening until mixture is like coarse meal. Beat 1 egg yolk with 2 c. milk and stir into dry ingredients to make dough. Wipe board with damp cloth, place a piece of waxed paper on it (the damp surface keeps paper from slipping), sprinkle flour lightly over paper and pat dough out to make an oblong 1" larger than the pan. By this time the peaches should be hot. Take out pan, pick up the dough on the paper and turn dough over peaches. Peel off paper and with a knife blade tuck the dough down around the peaches. Make 6 small gashes in top of dough and put back in the oven. Bake at 400 for 15 min. Lower heat to 350 and bake 20 min. longer. Serve warm with cream.

Heavenly Surprise Dessert Beat egg whites until foamy in large bowl; add salt and cream of tartar, beat 5 min., or until mixture forms soft peaks. Beat in sugar, a tablespoon at a time, beating well after each addition to dissolve sugar completely before adding more. (Beating should take about 30 minutes.) Line a large cookie sheet with brown paper. Spoon meringue into 2 mounds on paper, then spread into 2 squares 8x8". Bake at 250 for 1 hour. Turn heat off, but let meringues remain in oven with door closed at least 8 hours or overnight, or until completely dry. Peel brown paper from meringues, then put them back on cookie sheet. Beat cream until stiff in large bowl; spread generously over meringues. Chill 6 to 8 hours, or overnight. (The longer the better, as moisture from cream softens and mellows them.) Put squares together, layer-cake fashion, with strawberries between and on top. Cut into squares with a sharp knife.
Individual Soft Meringue with Fresh Peaches In a medium saucepan, gradually stir the milk into the corn starch blending until smooth. Cook and stir constantly over medium heat until mixture is smooth and thickened and comes just to a boil. Remove from heat. Stir in sugar, salt and coconut. Cool slightly. Beat egg whites and cream of tartar until they hold stiff straight peaks when beater is slowly raised. Fold in cooled sauce. Turn into 8 ungreased 6-ounce custard cups filling to about ¼" from top. Place in a pan of hot water. Bake at 325 until puffed and lightly browned-about 40 min. Cool; chill. Run a small spatula around edges and turn out; do not try to unmold the meringues until after chilling. Serve with sweetened sliced fresh peaches. Makes 8 servings.
Jellied Apples Mix the water and Sugar together in a large shallow saucepan with a tight fitting lid. Stir in the food coloring, cover and heat. Wash and pare the apples, but do not core or stem. As each is ready, add it to the hot syrup. When all the apples are in the pan, simmer, covered, for 10 minutes. Then uncover and cook, just below the simmering point, for about 2 hours. NEVER ALLOW THE SYRUP TO COME TO A BOIL. Turn the apples from time to time. After about 45 minutes, add the flavorings and continue cooking. Cool in the syrup and serve warm or cold, as a dessert or a relish. Makes 8 servings.

Mix together like pie crust. Use sweet cream and milk instead of water.

Meringue Chantilly Torte
  1. Grease the bottoms of 2 8" layer cake pans; dust with flour.
  2. Sift flour, baking powder, and salt onto piece of waxed paper.
  3. Cream butter or margarine until soft in medium-size bowl; add ½ c. sugar gradually, creaming after each addition until light and fluffy; add egg yolks, one at a time, beating well after each addition.
  4. Add vanilla and milk; blend in dry ingredients; spread batter in prepared pans
  5. Beat egg whites with almond extract until foamy in large bowl; add ¾ c. sugar, 1 tbsp. at a time, beating well after each addition, until meringue stands in stiff peaks; spread 1/3 evenly over batter in one pan, 2/3 over batter in second can, swirling to a peak; sprinkle both with almonds.
  6. Bake at 350 for 30 min., or until meringue is delicately browned and cake is done.
  7. Cool layers in pans on wire racks 5 min.; loosen around edges with knife; turn out onto palm of one hand; place on wire racks, meringue sides up; cool completely.
  8. Beat cream until stiff in medium-size bowl; fold in confectioners’ sugar; place cake layer with thinner meringue topping on serving plate; spoon on whipped cream; cover with second layer, meringue side up; cut into 8 wedges. It’s rich!

Persimmon Date Bars Cream butter; beat in sugar. Add eggs, one at a time, beating well after each addition. Stir soda into persimmon pulp; add to creamed mixture. Combine flour, spices and salt; stir into creamed mixture. Blend in lemon rind, dates and nuts. Turn into well-greased 9" square baking pan. Bake at 350 for 25 to 30 min. or until done. Turn out on rack to cool.

If desired, frost with BROWNED BUTTER FROSTING: In saucepan brown ¼ cup butter until light amber color. Turn into small mixer bowl; beat in 2 cups sifted powdered sugar, ½ tsp. vanilla, 1/8 tsp. salt and 2 to 3 tbsp. light cream; blend thoroughly. Spread frosting over cooled cookies. Decorate with candied red and green cherries. Cut into 20 or 25 bars when frosting is set. Freeze, if desired.

Pinwheel Peach Cobbler Drain peaches; save syrup. Place peaches in 6x10" baking dish. Mix sugar, cornstarch, peach syrup. Pour over peaches. Sift flour; measure and sift again with baking powder and salt. Cut in shortening with pastry blender. Stir in milk. Melt butter or margarine. Turn dough onto lightly floured board. Roll into 6x9" rectangle. Spread with melted butter; sprinkle with sugar and cinnamon. Roll up like jelly roll. Cut into 6 1" slices. Place over peaches. Bake 35-40 min. at 400. Serve warn to 6.
Rosy Baked Apples
From Lil Gunderson
Heat oven to 350. Wash and core apples. Starting at the stem end, pare apples 1/3 of the way down. Arrange apples in shallow baking pan with pared side Up. Fill centers with nuts. Combine sugar, water, nutmeg and cinnamon candies in a saucepan. Bring to a boil over medium heat; cook 10 min. Pour mixture over apples. Bake about 55 min. or until apples are soft. Spoon syrup from pan over apples frequently.
Rosy Strawberry Ring Dissolve gelatin in boiling water; add berries and stir until thawed. Add pineapple, bananas and lemon juice. Four into mold, chill until firm.

An excellent variation: Cream one 8 oz. pkg. of cream cheese with 2 tbsp. powdered sugar; add ½ cup sour cream. Beat until smooth. Pour half of gelatin into large mold and refrigerate until set. Keep remaining half of gelatin at room temperature. When gelatin has set, spread with cream cheese mixture; then gently spoon over this the remaining gelatin mixture. Chill until set. Serves 10.

Strawberry Chapeau STRAWBERRY FILLING: Blend margarine and extract. Add cereal crumbs and sugar. Stir until uniform. Line bottom of 8" spring mold with waxed paper. Put half of crumb mixture in bottom of mold. Save remaining crumbs for topping.

Filling: Mash strawberries. Sprinkle with 1/3 c. sugar. Soften gelatin in cold water. In top of double boiler, beat egg yolks with 1/3 c. sugar. Add milk. Mix thoroughly. Cook and stir over hot, not boiling water. When mixture coats the spoon, about 20 min., remove from heat. Add softened gelatin. Cool custard, stirring often, until it starts to thicken. Stir in strawberries and vanilla. Continue cooling until custard is thick as mayonnaise. Beat egg whites and salt until foamy. Add sugar gradually. Beat just until stiff. Fold custard, a little at a time, into meringue. Spoon into mold. Top with remaining crumbs. Chill overnight. Unmold and garnish with whipped cream and fresh berries.

Strawberry Creampuffs Prepare cream puffs: In medium saucepan heat butter and water until butter melts and water boils. Reduce heat. Add salt and flour all at once, stirring vigorously until mixture leaves the sides of pan and forms a ball. Remove from heat. Quickly add 1 egg at a time, beating until smooth after each addition. Drop by heaping tablespoons 3" apart on greased baking sheets. Bake at 400 40 min. until puffed and golden brown; cut off tops and cool. Makes 8.

Prepare Strawberry Cream: Combine strawberries, orange peel and juice; chill. dip cream with granulated sugar and cinnamon until stiff; fold in strawberries. Fill puffs with Strawberry Cream; replace tops. Sift confect. sugar over tops.

Strawberry Dumplings
Thaw frozen berries. Combine all ingredients for sauce in the order given in heavy skillet or large saucepan. Bring mixture to boiling. Reduce heat and simmer gently, about 5 min. Meanwhile, prepare Dumplings. Sift together flour, baking powder, salt and sugar. Cut or rub in butter or margarine until mixture is crumbly. Add vanilla to milk. Add milk to flour mixture and stir only enough to moisten flour. Drop by spoonsful onto boiling sauce. Cook uncovered 5 min. Cover and steam gently 15 min. Serve dumplings warn with sauce. Makes 4 servings.

Strawberry Meringue Glace Beat egg whites until frothy, add salt and continue to beat with a rotary beater or electric mixer until the mixture stands in soft peaks. Add sugar, a tablespoon at a time, alternately with the vinegar, beating thoroughly after each addition. Continue to beat after all has been added until very stiff and dry. Add vanilla and blend. File meringue on a lightly-greased baking sheet in six or eight piles, making an indentation in the top of each with the rounded side of a large spoon. Bake at 275 for one hour to 1¼ hours, or until crisp-crusted, but not browned. Remove from baking sheet and cool. (Meringues should be soft inside.) To serve, pile ice cream in the center of cooled meringues and top with sweetened strawberries.
Strawberry Roll Early in day: Let eggs stand at room temperature 1 hour. Then start heating oven to 400. Line bottom of 15x10" jelly-roll pan with waxed paper cut ½" smaller than pan. Sift together flour, baking powder and salt. In bowl, with mixer at high speed, beat eggs until foamy. Beat in ¾ cup granulated sugar slowly; continue beating until very thick and light-colored. With rubber spatula or spoon, fold in flour and vanilla. Turn into jelly-roll pan, spreading batter evenly. Bake 13 min. or until light brown. Lightly dust clean dish towel with confectioners’ sugar. When cake is done, loosen it from sides of pan with spatula; invert onto towel. Lift off pan; carefully peel off paper. With very sharp knife, cut crisp edges, if any, from cake. Then, starting at narrow end of cake, roll it up very gently, rolling up towel in it (this prevents cake from sticking). Let cool.

About 1¼ hours before serving: Unroll cake, and lay it flat on towel. Then spread it with whipped cream and sprinkle cream with sliced strawberries. Now start rolling up cake from narrow end by folding edge of cake over, then tucking it under. Continue rolling cake, then tucking it under, lifting towel higher and higher with one hand as you guide roll with other hand. Finish with open end of cake on underside. Place on serving plate; refrigerate about 1 hr. Just before serving: Sprinkle top of cake with more powdered sugar. Cut into 1" crosswise slices. Garnish with whole strawberries; makes 6 to 8 servings.

Sugar-Crusty Peach Cobbler

Drain 1 #2½ can sliced peaches, reserving syrup. Combine in a saucepan:

Add reserved peach syrup. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Stir in:

Turn into a 2-qt. casserole. Sift, then measure:

Add: 1/3 cup shortening
Cut shortening into flour to the consistency of coarse cornmeal. Combine:

Add to sifted dry ingredients. Stir to blend. Spoon onto peaches. Sprinkle with sugar. Bake at 400 for about 30-35 min., until brown.

Viennese Torte Cream shortening and sugar thoroughly. Add egg yolks one at a time and beat well after each addition. Sift flour, measure and sift again with baking powder and salt. Add alternately with milk. Stir in flavoring. Spread in two greased 10" layer cake pans, having batter slightly higher around the edges than in the middle. Sprinkle raspberries evenly over the batter. Beat egg whites with cream of tartar and salt until stiff, gradually add sugar, and beat until mixture stands in peaks. Spread evenly over raspberries. Bake at 325 for 25 min., then increase heat to 350 for 20 min. longer Cool. Cut in wedges, and serve with whipped cream. Serves 12.