Apple Spice Loaf

3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1-1/2 cups sugar
3 eggs
1/2 cup vegetable oil
1/2 cup sour milk
2 cups apples, peeled and grated
1/2 cup chopped nuts
1 tsp vanilla

In a large mixing bowl, sift the dry ingredients and mix together. Make a well in the center and add eggs, oil, and sour milk; mix well. Blend in apples, nuts, and vanilla. Pour batter into 2 greased 9"x5"x3" loaf pans and bake at 325 for 55-60 minutes. Remove from pans and cool on rack. Servings: 2 loaves. Prep time: 1-1/4 hours.

Lemon Apple Oat Muffins

1 egg
1/2 cup milk
1/4 cup vegetable oil
2 Tbls bottled lemon juice
3/4 cups quick cooking oats
1-14 cups unsifted flour
1/2 cup firmly packed brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup finely chopped baking apple (about 1 medium)

Lemon Icing:
1/2 cup powdered sugar
1 Tbs lemon juice
1 Tbs melted butter or margarine

Preheat oven to 400F. In a medium bowl, beat egg. Stir in milk, oil and then lemon juice. Add oats; mix well. Combine flour, brown sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Add to oats mixture with apples and nuts. Mix only until moistened. (Batter will be very thick.) Spoon into muffin cups that are greased or lined with paper cups. Bake for 20 min. or until golden.

Make frosting by combining powdered sugar, lemon juice, and butter. Spoon over hot muffins. Remove from tins. Makes about 1 dozen.

Refreshing Apple Salad

submitted by Lisa Esplin, Michelle Anderson, and Georgia Anderson

Mix together:
chopped apples
chopped celery
chopped walnuts

Sauce:
whipped cream
1 Tbs orange juice

Toss in Craisins. Chill. Serve. Yummy!

Carmel Apple Crepes

submitted by Mandee VanOrden

CREPES:
3/4 c. flour
1/3 c. milk
1/3 c. water
2 eggs
2 TBS sugar
4 tsp cooking oil

Place all ingredients in blender and mix until smooth. You may need to scrape the sides.
Heat a lightly oiled griddle or frying pan over medium high heat. Remove from heat and pour or scoop the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Place back on burner and cook the crepe for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

SAUCE:
1 c. packed brown sugar
4 tsp cornstarch
1 c. whipping cream
2 TBS apple juice
1 TBS butter
2 c. thinly sliced apples

In large sauce pan mix all ingredients. (You may want to mix cornstarch into whipping cream so it does not clump.) Cook over medium heat until thick and bubbly and cook two minutes more.

Serve crepes with sauce rolled up inside or flat with sauce spooned on top. Optional: top with whip cream or sprinkle with powdered sugar.

Apples, Debbie Dip

8 oz softened cream cheese
1/4 cup brown sugar
1/2 cup chopped salted peanuts
1/4 cup white sugar
1 tsp vanilla

Beat together cream cheese, sugars and vanilla. Stir in peanuts. Use as a dip for fresh apple slices.