'No Sugar' Muffins
3/4 cup dates steamed and cooled
2 mashed bananas
2 apples
1 orange with some peel
2 eggs
3/4 cup canola oil
3 cups flour
1 cup apple and orange juice
2 tsp soda
2 tsp baking powder
2 tsp salt

Blend apples, bananas and oranges in blender

Stir all ingredients until moistened and spoon into lined muffin tins.
Bake at 375 degrees for 20 minutes.
Makes 24 mufins
Olive Le Blanc
Apple Cake
1 cup flour
1 tsp baking powder
1/4 tsp salt
2 tbsp sugar
3 tbsp butter
1 egg and sufficent milk to make 1/2 cup liqiud
1/2 tsp vanilla
3-4 cups peeled, sliced apples
1 cup brown sugar, packed
2 tsp cinnamon
3 tbsp melted butter

Blend flour, baking powder, salt, sugar, and butter together.
Mix in egg, milk and vanilla to form a stiff dough. pat dough into square 9x9 inch pan. Overlap apple slices in rows over the dough. sprinkle with a mixture of sugar, cinnamon and melted butter. Bake at 425 F for 25-30 mionutes. Serves six.
The Daily Gleaner
Apple Cider Pie
1 1/2 cups apple cider
1 cup sugar
12 peeled and quartered apples
2 tbsp butter or margarine

1 cup flour
1/2 tsp salt
1/3 cup shortening
2-3 tbsp of ice water

In large saucepan, combine cider and sugar and bring to a boil, stirring occasionally to dissolve sugar. When at boiling point add apples and lemon juice and return to the boil, stirring occasionally. Lower heat and simmer until apples are partly cooked.
With slotted spoon, remove apples from cider mixture and place into a 9x9x2 baking dish.

Bring syrup to boil, uncover until reduced to 2/3 cup. Pour syrup over apples add pats of butter and cool slightly. Prepare dough.

To prepare dough: measure flour and shortening and place in mixing bowl. Blend flour and shortening until pea size. Adding water gradually, mix with fork then form into ball. Place douogh onto lightly floured surface and roll to slightly larger then the shell dimensions. Place over fruit mixture, turm edges and seal.
Cut slits in crust, lightly sprinkle with water and sprinkle generously with sugar. Bake at 400 F for 30-40 minutes or until crusts are lightly brown and apples are tender. Serves eight.
Margaret Demersom
Apple Crisp
4 cups sliced and peeled apples
1 cup blackberries
1/4 cup splenda
2 tbsp cornstarch
1 tsp cinnamon

1 cup oatmeal
1/2 cup bran
2 tbsp sugar free maple syrup
1/2 cup apple juice

Mix together apples, black berries, splenda, cornstarch and cinnamon and put in pan.
Mix oatmeal, bran, maple syrup and apple juice together and sprinkle on top.
Bake at 350 F for 25 minutes.
3rd place Queens County Fair
Apple Pie
2 cups flour
1 tsp salt
2/3 cup lard
4-5 tbsp of cold water

5-6 medium apples, pared, cored, and thinly sliced
3/4 cup sugar
1/4 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
dash of salt
2 tbsp butter

Sift together flour and salt. Cut in lard with two knives or a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over mixture, one tablespoon at a time, tossing gently with a fork after each addition of water.

When all flour is moistened and dough almost cleans side of bowl, gather dough into a ball. Divide dough in half. Roll one crust out and fit into pie plate.

Prepare filling: toss apple slices with a mixture of sugar, flour, cinnamon, nutmeg and salt. Spoon into pastry-lined pie plate. Dot with butter.

Rool out top crust. Place over filling and cut slits do dteam can escape. Trim and flute pastry, brush with milk and sugar.

Bake at 450 F for 12 to 15 minutes then lower heat to 350 F and continue cooking for 25-30 minutes until apples are tender. insert toothpick into apples to check tenderness. Serve warm. Serves 8.
Margaret Demerson
Apple Raisin Squares
2 cups all-purpose flour
1/4 cup white sugar
1/4 tsp. salt
1/2 cup butter or margarine
3 tbsp. butter
2 lbs. apples; peeled and cored
1/3 cup light brown sugar
1/2 tsp cinnamon
1 tbsp cornstarch
2 tbsp lemon juice
3/4 cup all-purpose flour
3/4 cup pecans, chopped
1/3 cup light brown sugar
6 tbsp butter, softened
2 tsp vanilla extract
3/4 cinnamon

Preheat oven to 375 degreesF/180 degrees C.

Blend flour, sugar and salt in a large bowl. with pastry blender or two knives, cut in 1/2 cup of butter intil mixture resembles fine crumbs; press evenly onto bottom of a lightly greased 9x13 inch/3.5-litre baking pan. Bake crust for 15 to 20 minutes until golden. Crust may crack slightly. Remove to rack from oven.

Melt 3 Tbsp of butter in a large frying pan over medium heat. Cut apples into 1/2 inch pieces and add to melted butter along with raisons, brown sugar and cinnamon. Cook 15 minutes, stirring occasionally, until apples are tender. Do not mush apple pieces. Mix cornnstarch and lemon juice in a cup; stir into apple mixture until thick (this happens immediately); remove from heat. Spoon apple mixture over crust.

Mix together flour, pecans, brown sugar, butter, vanilla and cinnamon in a bowl. Spread pecan mixture over apple mixture, and bake a further 30 minutes or until topping is browned. Cool completely in a pan on a wire rack. When cold, cut into three strips lengthwise, then cut each strip into 12 pieces.

Makes 36 squares or cut smaller for more delicate strips.
Brenda's kitchen
Apple Roll
Prepare biscuit dough:
2 cups flour
1/3 cups sugar
3 1/2 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk

peeled apples

Stir together to make soft dough roll out into a long rectangle shape (oblong).

Spread with enough cinnamon and sugar to cover dough. Cover with peeled sliced apples. Roll up and place in loaf pan - open end down. Over this pour 1 cup white sugar over and boiling water half way up the loaf. Bake at 350 F for 20-30 minutes.
2nd prize Queens County Fair
Apple Sable Pie
2 1/3 cups flour
1/2 cup sugar
1/2 cup olive oil(scant)
pinch of salt
ice water

Filling: 12 apples
1/2 cup sugar
2 tbsp cinnamon

Place flour in a large bowl, make a well in the centre and add sugar, salt and oil. Knead quickly and add cold water, 2 tablespoons at a time, until the dough makes a ball. Cover and let rest in cool place for at least 30 minutes.

When ready, divide in half and roll each half out on a floured surface to fit a 9 inch pie plate.

Line plate with the pastry, then peel apples and cut into thin slices in a bowl. Add sugar and cinnamon, mix well and place on pastry in pie plate.

Cover with to crust, or make lattice top crust by cutting strips to fit pie plate and criss-crossing to lattice work on top. Brush sides with water before adding lattice to ensure it will adhere.

Place pie in the refridgerater for half an hour to chill dough. Then remove from refrigerator, brush top with olive oil and place in 400 F oven for 45 minutes. Serves 8.
Margaret Demerson
Blueberry Apple Muffins
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 egg
1 cup milk
1/2 cup butter, melted
1/2 cup fresh or frozen blueberries
1/2 cup diced, unpeeled apples

Preheat oven 425 F

Mix flour, sugar, baking powder, salt and cinnamon in large mixing bowl. Set aside.
Beat egg, add milk and butter.
Add egg mixture to dry ingredients. Stir until just mixed. Stir in blueberries and apples. Fill muffin tins 2/3 full.
Bake for 20 minutes or until golden brown.
Judy Fanjoy
Caramel Apples
Firm apples, medium size 8-10
wooden sticks 8-10

Evaporated milk 1 1/3cups 325mL
Light corn syrup 1/2cups 125mL
Granulated sugar 2cups 500mL

Butter or Margarine 1 tbsp 15mL
Vanilla 1 tsp 5mL

Wash dry and polish apples. Remove stems and insert wooden sticks. Remove blossoms.

Put milk, syrup and sugar into heavy sauce pan. Heat and stir to dissolve sugar. Boil, stirring continually, until thermometer reaches soft ball stage 240 F(115C), or until a bit dropped into ice water forms a soft ball that will flatten very easily. Remove from heat.

Stir in butter and vanilla. Dip apples to coat, holding over saucepan to drain. Place saucepan over heat to think as needed. Place apples, stick side up on greased pan tray. makes 8-10.
Brenda's Kitchen
Dad's Quick 'N' Easy Applesauce
To make 2 liters of sauce:
350 ml fresh apple cider
2.25 kg (5 lbs) apples

Wash apples. Cut apples into 1/4's. place in pot add fresh apple cider. Boil until soft and fluffy approx. 8 min for McIntosh. put cooked apples through a fruit press or sieve sweeten to taste.(some varieties require little or no sugar.

Cool, serve and enjoy.

Top it with applesauce for more nutrition! Top your morning toast, cereal or pancakes.Top your ice cream. Substitute fats, oils and shortening in baking with applesauce for tasty, moist results.
our kitchen
Dutch Apple Cake
1 1/4 cup sifted flour
3/4 tsp baking powder
1/2 tsp salt
1 tsp white sugar
1/2 cup butter
1 egg yolk beaten
3 tbsp milk
3 cups apple wedges

3/4 cup sugar
1 1/2 tbsp flour
1/4 tsp cinnamon
2 tbsp butter

Mix and sift together flour, baking powder, salt and white sugar. Cream butter, add to sifted dry ingredients and blend. Combine yolk and milk. Add to butter mixture and mix. Press mixture into bottom and 1 inch up sides of a greased 11x7 inch pan.

Topping: mix together sugar, flour and cinnamon and cut in butter until mixture is coarse crumbs.

Press apple wedges into dough and sprinkle with toppings.

Bake at 425 F for 25-30 minutes.
1st place Queens County Fair
Oatmeal Apple Raisin Muffins
1 egg
3/4 cup milk
1 cup raisins
1 finely chopped apple
1/2 cup oil
1 cup flour
1 cup quick oatmeal
1/3 cup sugar
3 tsp baking powder
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon

Beat egg; stir in remaining ingredients mixing to moisten.

Pour into 12 greased muffin cups to 3/4 full. Bake to 400 F for 20 minutes.
Brenda's kitchen