Oat-Raisin Applesauce Cookies

(Low fat, No Cholesterol, Low Sodium)

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

2 egg whites

1 cup unsweetened applesauce

1 teaspoon vanilla

3 cups raw, old fashioned rolled oats

1/2 cup raisins

Vegetable cooking spray

1. Stir together flour, salt, soda and cinnamon. Set aside.

2. In large mixer bowl, beat together margarine and sugar on medium speed until combined. Add egg whites, applesauce and vanilla. Beat well. Add flour mixture, mixing on low speed until thoroughly combined. Stir in rolled oats and raisins. Drop by slightly rounded measuring tablespoon onto baking sheets coated with cooking spray.

3. Bake at 350 degrees F about 13 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove and cool on wire racks. Store in airtight container.

Yield 4 dozen cookies, 2 1/2 -inches diameter.

Recipe from the Michigan Apple Committee

Harvest Apple Pie

1 refrigerated pastry pie crust

1 cup canned pumpkin

1/3 cup firmly packed brown sugar

1 egg

1/4 teaspoon salt

1 can (21 oz.) apple pie filling

1/4 cup chopped pecans, optional

2 tablespoons nonfat caramel ice cream topping

1. Place pastry in 9-inch glass pie plate according to package directions for single crust. Set aside.

2. In mixing bowl, beat together pumpkin, sugar, egg, salt, spice and milk until smooth. Pour into pie crust. Using spoon, evenly dot pumpkin filling with apple pie filling. Sprinkle with pecans and drizzle with topping.

3. Bake on lowest oven rack at 375 degrees F about 45 minutes or until filling is set and crust is deep golden brown. Cool completely before serving. Store in refrigerator.

Yield: 8 servings.

Recipe from the Michigan Apple Committee

Applesauce

Applesauce will vary in texture and flavor depending on the variety of apple used. All-purpose apples such as a Granny Smith, Rome Beauty, Fuji and Jonagold (as well as many others) produce good results.

8 large apples, peeled, cored and cut into thick slices

1/2 cup water

2 lemon slices

1/2 cup sugar

1/8 teaspoon nutmeg

1/4 teaspoon cinnamon

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm, or chilled. Cover and refrigerate leftovers for up to one week.

Yield: 5 to 6 cups.

Recipe from the University of Illinois Extension

Apple Chicken Salad

1/2 cup fat-free yogurt

1/4 cup orange juice

1/2 cup apple jelly, melted

1/4 teaspoon salt (optional)

1 Tablespoon lemon juice

3 cups cooked chicken, diced

2 cups finely sliced celery

3 apples, unpeeled and diced

1/2 cup coarsely chopped pecans

In a large bowl, mix yogurt, orange juice, melted apple jelly and lemon juice. Add chicken.

Celery and apples. Toss gently to coat all pieces. Season with salt and chill until ready to serve. Sprinkle with pecans and serve on a bed of romaine lettuce. Yield 8 3/4 cup servings.

Recipe from the University of Illinois Extension.

Caramel Apple Pudding

3 tablespoons cornstarch

3 cups milk

1/2 package (14 oz.) Farley's Caramel Apple Caramels (about 25 caramels)

2 eggs lightly beaten

1 tablespoon butter or margarine

6 tablespoons walnuts, chopped (optional)

Combine cornstarch and milk in medium saucepan; add caramels. Cook over medium heat until caramels are melted; stir frequently, about 10 minutes. Remove half of the caramel mixture and whisk with eggs in small bowl; whisk egg mixture back into the remaining caramel mixture in saucepan.

Cook over medium-high heat, whisking constantly, until ready to boil, about one minute; remove from heat and stir in butter. Cover pudding with plastic wrap and cool to room temperature. Refrigerate until chilled. Spoon pudding into serving bowls; sprinkle with walnuts.

Serving suggestions: Although savory alone, caramel apple pudding is also delicious spooned warm or chilled over pound cake or warm baked apples.

Yield: 6 servings, about 2/3 cups each.

Double Dipped Caramel Apples

4 or 5 medium apples

4 or 5 wooden popsicle sticks

1 package (14 oz.) Farley's Caramel Apple caramels (about 50 caramels)

3 tablespoons water, divided

1/2 package (14 oz.) Farley's Chocolate Caramels (about 25 caramels)

Decorations to choose from: chopped pecans, walnuts, almonds or peanuts, chocolate sprinkles, mini-chocolate morsels, cake decorations, toasted coconut, etc.

Wash and dry apples; insert stick into stem end of each. Microwave caramel apple caramels and two tablespoons of water in 4-cup glass bowl on high until melted, 2 1/2 to 3 minutes, stirring every minute.

Line plate with waxed paper and grease lightly. Dip apples into caramel mixture, turning until coated. Scrape excess caramel from bottoms of apples; place on wax paper-lined plate. Refrigerate until firm, about 1 hour.

Microwave chocolate caramels and remaining 1 tablespoon of water in 4-cup glass bowl on high until melted, 1 1/2 to 2 minutes, stirring every minute. Dip apples halfway into caramel mixture, turning to coat evenly. Scrape excess caramel from bottoms of apples. Sprinkle apples with desired decorations and place on wax paper-lined plate; refrigerate until ready to serve.

Caramel Apple Bread Pudding

2 1/2 cups milk

1/2 package (14 oz.) Farley's Caramel Apple Caramels. (about 25 caramels)

1/2 teaspoon ground cinnamon

3 eggs, lightly beaten

6 cups day-old bread, cubed (3/4-inch cubes)

1/4 cup raisins

1/4 cup dried apple, chopped

Heat milk, caramels and cinnamon in medium saucepan over medium heat until caramels are melted stirring frequently. Whisk mixture into eggs in small bowl.

Toss bread cubes, raisins, and dried apple in two-quart casserole; pour milk mixture over and toss. Place casserole in roasting pan on oven rack; pour 1 1/2 inches hot water into roasting pan. Bake, uncovered, at 350 degrees F until settled, about 40 to 45 minutes. Serve warm.

Yield: 8 servings

Serving Suggestions: Top warm pudding with scoops of vanilla ice cream or dollops of whipped cream.

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