Fall cooking means plenty of apple recipes

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When Lexie said her day-care class was going to the apple orchard I knew it was apple recipe time once again. After her class went on the trip, they used the fresh picked apples to make a purple room specialty, Apple Crisp.

It is an easy recipe that even the 4-year olds can help with and have a great time doing it. Miss Sue is so good to let the children help in all aspects of this learning experience. I hope you enjoy making this recipe with your own children.

The Purple Room's Apple Crisp

4 cups sliced apples

1/4 cup water

1 teaspoon vanilla

Dash salt

3/4 cup flour

1 cup sugar

6 tablespoons butter, softened

Dash cinnamon

Slice apples into a buttered 8-by-8-inch-baking dish. Sprinkle with water, vanilla and salt. Make the topping of flour, sugar, butter and cinnamon.

Crumble over apples. Bake about 40 minutes at 350 degrees.

The ladies of Altenburg, Mo., have been busy again sending in favorite recipes and have two to share with you today.

Fresh Apple Coffee cake

1/2 cup margarine

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup yogurt

2 cups chopped pecans Topping:

1/2 cup nuts

1/2 cup brown sugar

1 teaspoon cinnamon

2 tablespoons flour

Mix margarine and sugar; add eggs and vanilla. Mix well. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture with yogurt. Fold in chopped apples and smooth in a prepared 9-by-13-inch-baking dish. In separate bowl combine nuts, brown sugar, cinnamon and 2 tablespoons flour. Mix and spread evenly over the batter. Bake at 350 degrees for about 45 minutes, or until tests done.

If you are looking for a rich dessert, then this recipe will fit the bill.

This recipe can be lightened up by using fat-free cream cheese, sugar-free pudding and skim milk.

Cream Puff Cake For the crust:

1 cup water

1 stick margarine

1 cup flour

4 eggs For the filling:

1 (8 ounce) package cream cheese, softened

2 (3 ounce) packages instant pudding mix, your choice of flavor

3 cups cold milk

Bring water and margarine to a boil. Stir in flour until it forms a ball.

Cool. Beat in eggs one at a time. Slightly grease a 9-by-13-inch pan and spread batter in pan. Bake at 450 degrees for 15 minutes; then 350 degrees for 25 to 30 minutes. To prepare the filling beat all of the filling ingredients together until smooth and spread on crust. Top with whipped topping. Drizzle lines of chocolate syrup on top.

Jodi Thompson of Jackson, Mo., has answered the recent request for zucchini jam that was sent in by Laura Liley.

Zucchini Jam

6 cups zucchini, peeled and grated

1/4 cup water

1 package Sure-Jell

5 cups sugar

1 (13 ounce) can crushed pineapple

1 (6 ounce) package apricot gelatin

Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove from heat. Add apricot gelatin. Stir well. Pack in sterilized jars and seal.

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There are still several more chicken recipes to share with you from the Midwest Food and Poultry recipe contest at the SEMO District Fair. Opal Klaproth of Jackson had two entries in the contest and her recipes follow.

Chicken Vegetable Casserole

4 cups cooked, seasoned chicken, chopped

2 cans French style green beans

2 tablespoons chopped red pepper or 1 small jar pimientos

1 can water chestnuts, sliced

1 box Uncle Ben's long grain and wild rice blend, cooked per directions using chicken broth instead of water

1 can cream of celery soup

1 cup mayonnaise

Mix all ingredients together. Place in a 9-by-13-inch-baking pan. Bread cubes may be added on top of casserole. Bake at 350 degrees for 30 to 40 minutes.

Party Puffs with Chicken Filling

1 cup water

1/2 cup butter or margarine

7 tablespoons all-purpose flour

1 tablespoon soy flour

8 tablespoons rye flour

2 teaspoons dried parsley flakes

1/2 teaspoon garlic powder

1/4 teaspoon salt

4 eggs

For the chicken filling:

1 (8 ounce) cream cheese, softened

2 boneless, skinless chicken breasts

1 (16 ounce) French onion dip

1/2 teaspoon ground dry mustard

1/8 teaspoon garlic powder

10 small stuffed olives, chopped

In a saucepan over medium heat bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms.

Remove from heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop the batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Bake at 400 degrees for 18 to 20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Prepare the filling by flattening the chicken breasts, sprinkle with salt and pepper and brown 10 minutes on each side in a non-stick skillet. Chop chicken fine; mix with the rest of the filling ingredients. Split cooled puffs; add filling. Refrigerate until serving.

Dee Kesterson-Booker of Jackson entered a colorful chicken wrap with just a hint of spice to make it interesting.

Chicken Fajita and Rice Wrap-Up

2 boneless, skinless chicken breasts

1 red pepper

1 green pepper

1 small onion

1/8 teaspoon crushed red pepper

2 tablespoons oil

1 cup rice, uncooked

Picante sauce

4 to 6 slices Pepper Jack cheese

4 to 6 flour tortillas

Prepare rice according to package directions substituting 1/2 water with picante sauce. Slice chicken, peppers, and onion into thin strips. Heat oil in skillet. Add chicken and crushed red pepper; stir-fry until nearly done, about 3 to 4 minutes. Add peppers and onions and continue to stir-fry until vegetables are tender. Heat tortillas. Assemble wrap-ups as follows: spoon rice down the center, add stir-fried chicken and vegetables; top with a slice of Pepper Jack cheese. Wrap up burrito style. Garnish with picante sauce and avocado slices, if desired.

This concludes this week's recipe swapping. We have four more chicken recipes from the contest to share with you, and so we will finish that up next week.

In thinking about fall foods, send in some of your favorites to share with other recipe lovers. Have a great week and happy cooking.

Susan McClanahan is administrator at Cape Girardeau Senior Center. Send recipes or questions to her at smcclanahan@semissourian.com or P.O. Box 699; Cape Girardeau, Mo. 63702-0699.