Orchard Fresh

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!
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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.
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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!
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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!
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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.
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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