RECIPE SWAP: ABUNDANT APPLE CROP IS BASIS FOR ALL KINDS OF DELICIOUS SURPRISES IN KITCHEN

For no more rain than we've had this summer, I'm surprised at the abundance of apples that are on the trees. Right off of the tree the apples are crisp, juicy and sweet.

Last week I had the privilege of going to the orchard with my Ross' kindergarten class and two other kindergarten classes. It was very exciting to go on a field trip with 51 kindergarten children. The bus ride was fun with singing and lots of visiting.

One of the classes taught by Mrs. Sandy Kelley made an apple cake the next day after the trip with the delicious apples we picked from the trees. The children helped to mix the ingredients and get the cake baked properly, then it was enjoyed for their snack.

Other parents can take this recipe and do the same with their children at home. We have a great time together in our kitchen, and I challenge you to do the same.

Just remember, the family that cooks together stays together.

Prize Apple Cake

2 teaspoons cinnamon

2 teaspoons baking soda

1 teaspoon nutmeg

4 cups diced apples

1 teaspoon vanilla

1 cup brown sugar

1/2 cup oil

2 cups flour

pinch salt

2 cups sugar

2 eggs

Cream sugar and eggs. Add oil and vanilla. Mix dry ingredients and add to batter. Mix well. Fold in apples. Sprinkle 1 cup of brown sugar on top. Bake in a greased 9x13-inch pan at 350 degrees for about 45 minutes. It may be drizzled with powdered sugar glaze. Chopped pecans would also be a nice touch, but most kindergarten children don't like nuts, so they have been omitted from her recipe.

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Judith Reed of Jackson is also enjoying the apple crop and has sent in two recipes to share with you. Her candied apples recipe makes a great dessert or a side dish with any meat. She also adds that if your in a hurry, just peel and core apples and slice them in a pan. This method is much quicker and you can probably make them more often. Her recipe for candied apples is very old and was given to her by her mother-in-law.

Candied Apples

8 apples, golden or yellow delicious

1 cup sugar

1 1/2 cups water

2 or more tablespoons red hot candies

red food coloring, if desired

Peel and core apples. In a large skillet or pan, put water, sugar and red hots. When it starts to boil, add whole apples around edges of skillet or pan, basting often with the syrup they are cooking in. Add food coloring, if needed. Continue to simmer and turn the apples until they become soft, but just until they hold together. Remove apples and cook the syrup down until candied. Pour this reduced mixture over apples and let sit for a few minutes before serving.

Judith's other recipe for Fresh Apple Pudding Cake is good served warm or cold with ice cream or whipped topping.

Fresh Apple Pudding Cake

2 cups cubed apples

1 cup sugar

Stir together and let set for 10 minutes. Beat 1 egg and add to above mixture, then add:

1 cup flour

1 cup chopped pecans

1 teaspoon baking soda

1 tablespoon apple pie spice or nutmeg, using more or less according to taste

Stir together. Bake in 8-inch square pan at 325 degrees for 25 to 30 minutes.

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We had a reader from Gordonville request apple recipes because her trees were just full. I think she will be pleased with the response.

Hazel Nielsen's recipe for Mother's Danish Apple Cake recipe is delicious and she would like to share it with you.

Mother's Danish Apple Cake

2 cups fine, very dry bread crumbs

1/2 cup sugar

1/2 cup melted butter

3 cups very thick, sweetened applesauce (cook down if necessary)

1 cup whipping cream, whipped and sweetened

currant jelly, optional

Combine bread and sugar. Melt butter in large skillet. Add crumb mixture. Heat at very low temperature until light golden brown. Stir often.

Butter a deep 1 1/2 quart bowl. Make a layer of 1/2 cup bread crumbs in bottom of bowl. Follow with layer of applesauce. Repeat until crumbs and applesauce are used. End with layer of crumbs. Press the layers together with a small plate. Cover and chill overnight. Unmold on serving plate to serve.

Frost with whipped cream. Slice to serve. Top each serving with jelly, if desired.

Variation: Add 1 teaspoon red cinnamon candies to applesauce. Heat, stirring until candies are dissolved. Yield: 10 to 12 servings.

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Dorris Apt shares her recipe for Apple Kuchen with you and she says it is wonderful served hot or cold.

Apple Kuchen

Basic sweet Dough

1/2 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons soft butter

2 cups peeled and sliced apples

After second rising of dough, divide it in half. Roll each half out on lightly floured board, making a circle a bit larger than a 9-inch round pan. Pat dough into 2 greased pans, with a 3/4-inch ridge around edges of pans. Combine sugar, spices and butter. Arrange apple slices in center of dough. Sprinkle with sugar mixture, saving 1/4 cup. Cover and set in warm place to rise for 30 minutes. Bake at 375 degrees for 35 minutes. Sprinkle remaining sugar mixture on top of cakes as soon as they are taken out of oven.

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Hilda Perey makes an interesting potato and apple salad. It sounds very different and I hope you will give it a try.

Polish Potato and Apple Salad

3 cups cold cooked potatoes

1 small onion, diced

1/2 cup celery, chopped

1 tablespoon parsley, minced

2 teaspoons salt

1/2 teaspoon capers, chopped

1/4 teaspoon dill seed

1/2 teaspoon pepper

1 tablespoon lemon juice

2 eggs, hard cooked

1/2 cup sour cream

1 large unpeeled apple, cored and diced

crisp salad greens

Cube or dice potatoes. Add onion, celery, parsley, salt, capers and dill seed. Toss or stir gently. Add pepper, lemon juice, diced hard cooked eggs, sour cream and apples. Again, mix gently. Cover and refrigerate several hours. Serve on crisp salad greens.

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Very seldom do I share any of my recipes with you, but I can't resist today. Apple harvest and fall brings such good cooking opportunities that I want to share a few of my family's favorites with you. I have taken several of these recipes places and people always ask for the recipes, so here they are. I will also share a few more with you next week.

Taffy Apple Pizza

1 20-ounce tube peanut butter cookie dough

3 tablespoons flour, or a little more

1 (8-ounce) package cream cheese, softened

1/2 cup brown sugar

1/2 teaspoon vanilla

2 Granny Smith apples

1 cup lemon-lime carbonated soda

cinnamon

1/4 cup caramel ice cream topping

1/2 cup peanuts

Preheat oven to 375 degrees. Add flour to cookie dough and kneed in. Press in a 14-inch circle or a 15-inch pizza pan. Bake 15 to 20 minutes or until lightly brown. Let cool 10 minutes. Loosen from pan and cool completely.

Blend cream cheese, brown sugar, cinnamon and vanilla together until smooth. Spread on cooled cookie. Peel, core and slice apples. Dip in soda to prevent browning. Arrange apples on cream cheese. Heat caramel topping slightly and drizzle over apples. Sprinkle with chopped nuts on top.

Apple Dip

2 (8-ounce) packages cream cheese, softened

2 teaspoons vanilla

1/2 cup white sugar

1 1/2 cups brown sugar

1 bag Bit-O-Brickle

Mix well and refrigerate. This is better the second day. Apple and pear slices are my favorite fruits to use with this dip.

My friend Stephanie Cummings of Jackson gave this recipe to me a couple of years ago, and I use it all fall. The topping stays nice and crunchy and the flavor is wonderful.

Apple Crisp

5 Granny Smith apples, peeled, cored and sliced

1/2 cup sugar

1/2 teaspoon cinnamon

Place sliced apples in deep baker. Combine the cinnamon and sugar and sprinkle over the apples. At this point, you may add a handful of raisins, if desired.

Topping:

1/2 stick margarine, melted

1/2 cup quick cook oats

1/2 box Jiffy yellow cake mix

1/4 cup sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans

Combine all topping ingredients. Crumble over apple mixture. Bake at 350 degrees for 30 minutes or until apples are tender. I usually double the topping recipe here and throw in a couple of more apples to take out for a dessert. It makes a large dessert to serve several people.

Caramel Apple Dessert

2 medium Granny Smith apples, peeled, cored and cut into pieces

3 Snicker candy bars, cut into small pieces

1 large can crushed pineapple chunks, well drained

1 cup cocktail peanuts

1 regular size carton whipped topping

Mix all ingredients and chill.Sometimes I leave out the pineapple and we like it just as well.

OK, I'll stop hogging all of the space and save a few for next week.

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Jackie Green of Bloomfield has another recipe for us using the sourdough starter in the bread machine. Irma Ward of Cape had requested recipes and we have shared several for her. Jackie's recipe is quite lengthy so we will save it for next week. You won't want to miss it.

Jackie also shares two other recipes for us to try. She has responded to a request for Ding Dong Cake and wants to share another recipe using the ever-popular Twinkie snack cake.

Ding Dong Cake

1 Swiss chocolate cake mix

1 small box instant chocolate pudding

Follow directions on cake box and add the instant pudding mix. Bake in 2 round cake pans. Cool cake completely and then split with dental floss or a thread making 4 layers.

Filling:

2 cups powdered sugar

approximately 10 ounces whipped topping

Mix together until thick. Spread filling between layers, leaving top alone.

Icing:

1 can dark chocolate icing

Ice top and sides of cake.

Twinkie Delight

1 box Twinkie brand snack cakes

2 boxes instant vanilla pudding

1 can crushed pineapple, drained

2 bananas

1 carton whipped topping

Split Twinkies lengthwise and arrange cut side up in a 9x13-inch cake pan. Prepare pudding according to package directions and pour over the cakes. Layer pineapple, bananas and whipped topping over pudding. Top with chopped nuts, if desired.

That will do it for this week. We have no special requests, but please send in your favorite recipe to share with others.

Have a great week and happy cooking.