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APPLE & SESAME TAHINI

1 Fuji apple peeled and sliced
4-5 tablespoons Sesame Tahini

Dip an apple slice into the room-temperature tahini and enjoy. This is a twist on Dr. Oz's recipe - apple dipped in almond butter. I like both.

APPLE DIP

1 (8 ounce) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract

Stir together the cream cheese, brown sugar, and vanilla extract until the sugar has dissolved, and the mixture is smooth. Dip apple slices, strawberries, or your fruit of choice.

EASY APPLE CRUNCH

1-2 cans pie filling
1 box yellow cake mix
1 c. chopped nuts
2 sticks melted butter or margarine

Layer as listed above. Bake at 375 degrees for 45-60 minutes. Cook until golden brown.

APPLE LOAF - 6 Servings

2 cups biscuit mix
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples

Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and milk. Stir in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes or until done. Serve warm.

APPLE NUT SPREAD

1/2 cup chopped almonds
1 cup unsweetened Applesauce
3/4 cup Small-Curd Cottage Cheese
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar

In a 6- to 8-inch frying pan, stir almonds over medium-high heat until golden, about 4 minutes. Pour from pan. In a food processor or blender, whirl applesauce, cottage cheese, orange peel, cinnamon, and nutmeg until smooth; scrape container sides often. Stir in almonds and sugar to taste. Cover and chill at least 2 hours or up to 3 days.

APPLE SYRUP

Great on pancakes, waffles, French toast, or as filling in a crepe.

4 1/2 tablespoons unsalted butter
4 Red Delicious apples - peeled, cored and diced
3 tablespoons light corn syrup
1 cup brown sugar
3 teaspoons ground cinnamon
2/3 cup chopped pecans, toasted

Melt butter in a saucepan over medium heat. Stir in apples, brown sugar, corn syrup, cinnamon and pecans. When bubbling, reduce heat to low. Simmer until apples are soft and syrup has thickened slightly, 10 to 15 minutes.

HOT APPLE CIDER

6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

APPLE FRITTERS

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, beaten
1/2 cup plus 1 Tbsp. milk
1 1/2 cups apples, peeled and diced (golden delicous is best)

1.Sift dry ingredients together. Beat egg and milk together and pour into dry ingredients and stir until batter is smooth.

2.Peel and dice apples. Add apples to batter and blend well.

3.Drop by spoonfuls and fry in hot fat in heavy skillet. Fry until golden brown on both sides. You can also make apple rings and dip and fry.

APPLE SAUCE

3 pounds apples - peeled, cored and chopped
3 cups water
1 cup white sugar
1 tablespoon lemon juice

Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes. Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.

APPLE POT PIE

6 baking apples
4 cup flour
1 teaspoon cinnamon
1 single water
1/4 lb lard
1/4 teaspoon salt
1/8 lb butter

Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream.

APPLE POT PIE II

1-3/4 c. milk
3 large eggs; separated
1 package (3 oz) vanilla pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
9 inch baked pastry shell
6 tbsp. sugar

In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly.

Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.

APPLE SALAD

4 Granny Smith apples
4 lg. Snicker bars
1 sm. container Cool Whip

Cut apples and Snicker bars into small chunks. Mix with Cool Whip.

APPLE SPICE CAKE

A scrumptious, moist cake recipe made lower in fat by replacing some of the fat with orange juice concentrate. Great for potlucks or family gatherings.

Vegetable oil spray
3 eggs
1 1/2 cups (300g) sugar, white
3 cups (360g) unbleached flour, white
2 tsp (8g) baking powder
1 tsp (4g) baking soda
1 tsp (2g) cinnamon
1/2 tsp (1g) nutmeg
1/2 tsp (1g) allspice
1/2 tsp (3g) salt
1/2 cup (120mL) orange juice, frozen concentrate, thawed
1/2 cup (120mL) vegetable oil
1 tsp (5mL) vanilla extract
3 cups (390g) chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled

Preheat oven to 350 F (175 C). Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.

Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.

Bake for one hour or until a wooden toothpick inserted into the cake's center comes out clean.

Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

Nutrition Facts:
Calories: 267
Total Fat: 8g
% Calories from fat: 27%
Protein: 4g
Carbohydrate: 46g
Cholesterol: 37mg
Sodium: 232mg

CARAMEL APPLES

Recipe Provided by
PETA.org

Easy-to-make caramel apples have many variations: Roll them in chopped nuts, sprinkles, or Oreo crumbles for an extra-special treat.

Ingregients
8 firm red apples
8 chopsticks
1 1/2 Tbsp. vegan margarine
1 1/2 cups light brown sugar
1/4 cup corn syrup
4 Tbsp. water
1/4 tsp. vanilla extract

* Thoroughly wash and dry the apples to remove the wax. (If wax is on the apple, the coating will not stick.) Remove each stem and replace with a chopstick.

* Grease a cookie sheet.

* Melt the margarine in a saucepan. Add the brown sugar, corn syrup, and water. Stir until smooth. Gently bring to a boil and cook for 10 to 15 minutes, or until a little of the caramel forms a firm ball when dropped into a bowl of ice water. Remove from the heat and stir in the vanilla.

* Swirl the apples in the caramel syrup until coated. Place on the cookie sheet and refrigerate for at least 1 to 2 hours.

Makes 8 servings

Variations:
For nutty caramel apples, let the caramel harden a bit, then roll the apple in chopped nuts. Sprinkles and crumbled Oreos can also be used.

For "tuxedo" caramel apples, let the caramel harden, then dip the apples into melted dark chocolate, leaving a little caramel showing at the top. Let the chocolate harden a bit. Pour melted vegan white chocolate chips into a sandwich bag. Cut a corner off the bag and squeeze white chocolate swirls onto the apples. Let dry.

APPLE WALNUT CRISP - Microwave

3 lb. cooking apples
1 tbsp. lemon juice
1/2 c. chopped walnuts
1/2 c. flour
1/3 c. packed dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
4 tbsp. butter, cut into 1/4 inchpieces

Peel, core and cut apples into 1/2 inch thick slices. Place slices into 1 1/2 qt. baking dish. Toss with lemon juice to coat. In bowl, mix walnuts and next 5 ingredients. Add butter; blend with fingertips until mixture resembles coarse crumbs. Sprinkle over apples. Cook on high 14 to 16 minutes until apples are tender and topping is crispy. Best served warm.

CASSEROLE APPLE DISH

1 1/2 c. Bisquick
1/2 cube margarine
1 c. cold water *see in recipe later
3 to 4 cups peeled and sliced apples
1 1/2 c. sugar
Cinnamon
Nutmeg

Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with crumbly mix.

*Add water after all is put in a 2 quart casserole, or bigger, bake at 350 degrees for 50 minutes. Use pastry blender to make crumbly mix.

CRAN-APPLES CRISP

The tartness of the cranberries contrasts wonderfully with the sweetness of the apples. Easy to prepare. Enjoy it with a scoop of frozen lowfat vanilla yogurt or ice cream.

Ingredients:
3 cups (525g) cranberries, fresh or frozen, coarsley chopped
3 cups (400g) apples, unpeeled, cored & thinly sliced
1/2 cup (100g) sugar, white
1 tsp (2g) cinnamon
1 Tbsp (15mL) lemon juice
1 Tbsp (8g) flour
3 Tbsp (30g) brown sugar, packed
3 Tbsp (25g) flour, unbleached
3/4 cup (65g) rolled oats, regular or quick
3 Tbsp (40g) margarine, melted

Directions:
Preheat oven to 375F (190C). In a large bowl, combine cranberries, apples, sugar, cinnamon, lemon juice and 1 Tbsp (8g) flour. Transfer mixture to 9-inch (20cm) square or oval baking dish that has been sprayed with vegetable oil spray.

In a small bowl, combine topping ingredients. Mix throughly with a fork. Sprinkle over fruit mixture. Bake 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.

Nutrition Facts:
Calories: 256
Total Fat: 7g
% Calories from fat: 22%
Protein: 3g
Carbohydrate: 49g
Cholesterol: 0mg
Sodium: 71mg

CROCKPOT APPLE PIE

8 tart apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Toss apples in large bowl with cinnamon, allspice and nutmeg. Place in lightly greased crockpot. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup Bisquick. Spoon over apples. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly. Sprinkle this mixture over top of apple mixture. Cover and cook on low 6 to 7 hours or until apples are soft.

MAPLE APPLE CRUMBLE PIE

5 apples - peeled, cored and sliced
2/3 cup maple syrup
1/2 cup butter
1/2 cup brown sugar
3/4 cup all-purpose flour
1 pinch salt
3/4 cup rolled oats

Preheat oven to 375 degrees F (190 degrees C).
Place the apples in an 8x8 inch baking dish. Pour the maple syrup over the apples.
In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.

MAPLE APPLE CRISP

Served warm with scoops of rum raisin or vanilla ice cream.

5 apples - peeled, cored, and sliced
3/4 cup maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened

Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

SAUTEED APPLES

Sweet, sauteed apples are great for any meal. The syrup from the apples is delicious on homemade pancakes or waffles.

1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

SOUR CREAM APPLE PIE

One 9" pie crust
1/3 cup flour
Apples to fill it heaping full
2/3 cup cream -any kind- I use sour cream
I cup dark brown sugar
3/4 tsp. cinnamon
3 Tbsp. Butter
2 to 3 tsp. Cider vinegar to taste


Mix butter, sugar, flour into crumbs. Sprinkle 1/4 into bottom of shell. Put in apples and heap them in the pie. Sprinkle apples with cider vinegar. Mi x 1/2 remaining crumbs with cream and pour mixture over apples. Finally, mix the remaining 1/4 crumbs with cinnamon and sprinkle on top. Bake in a 425' oven for 10 min. until the crust browns slightly and then reduce to 350' for another 30 min. Serve with ice cream or old nippy cheese.

ASTROLOGY COOKBOOKS

Lobster for Leos, Cookies for Capricorns: An Astrology Lover's Cookbook

Cooking with Astrology by Sydney Omarr and Chef Mike Roy

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