How do you like these apples?

Apples are one of nature’s most versatile foods. They are “shelf stable” at lower temperatures, they come in their own packaging, there are many varieties, and there are many flavors, though you may be hard pressed to find more than about eight at any given megamart.

The apple is probably the most hybridized of all fruits. There are countless varieties available, although only a few are produced in great quantities. It seems that producers are trying to come up with another type like the Pink Lady that will take the market by storm and become a higher paying crop for the farmers.

Most taste very good when fresh. Take the Red Delicious for example. It has an outstanding flavor when fresh picked, yet the ones you get in the store taste not quite as good.

APPLE UPSIDE DOWN CAKE

Top:

4 tablespoons butter, cut into small pieces

2 pounds tart apples, like Granny Smith, peeled, cored, and sliced into 1/4 inch thick slices

2/3 cup brown sugar

2 teaspoons lemon juice

Cake:

1 cup flour

1 tablespoon cornmeal

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 cup brown sugar

2 eggs

6 tablespoons butter, melted

1/2 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. Over medium heat in a large skillet, melt butter and then place half of the apple slices. Cook until apples begin to brown, stirring occasionally. Add remaining apple, brown sugar, and juice. Cook until sugar is dissolved and coats apples. Pour into baking pan. In a medium bowl, mix together flour, cornmeal, baking powder and salt. Set aside. In another bowl, mix together sugars and egg until thick. Stir into melted butter. Mix in sour cream and vanilla. Pour over apples in baking pan and smooth out as needed. Bake until golden brown, about 30 minutes, or until a toothpick inserted in center comes out clean. Top with caramel sauce, if desired.

APPLE LOAF

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1 cup apples, peeled, cored and shredded

2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan. Mix together flour, baking powder, soda, salt, and nuts. In a large bowl, beat butter, sugar, and 1 egg until smooth. Add second egg, and beat well. Stir in vanilla. Stir in shredded apples. Pour flour mixture into batter. Stir only until moistened. Scrape into pan. Bake for 50 to 60 minutes or until an inserted toothpick comes out clean. Let stand 10 minutes, and then remove from pan. Place on a rack to cool before serving.

APPLE CAKE

5 apple, peeled, cored and sliced

2 cups flour

1/2 teaspoon salt

4 teaspoons ground cinnamon

4 teaspoons baking powder

4 eggs

2 cups sugar

1 cup vegetable oil

2 teaspoons vanilla extract

1 cup chopped walnuts

4 teaspoons sugar

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Lightly grease and flour a 9x13 inch pan. Sift together flour, salt, cinnamon and baking powder. Set aside. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in. Add flour mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into pan. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake. Bake for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean. Let cool before serving.

FRIED APPLES

5 apples, peeled, cored and sliced

1/4 cup butter

1/4 cup maple syrup

1 pinch salt

Melt oil or butter in a cast iron pan over medium heat. Lay the apple slices in the oil or butter. Cook slowly; turning slices as they start to break down. When they are soft on both sides, season with a pinch of salt and the syrup

APPLE BARS

1/2 cup butter

1 cup flour

1 egg

1 cup sugar

1/2 teaspoon baking soda

1 cup apples, peeled, cored and finely diced

1 cup chopped walnuts

1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Grease and flour 8x8-inch pan. In small sauce pan, melt butter over low heat. Pour into mixing bowl and combine with other ingredients, mixing well. Pour batter into pan and bake for approximately 40 minutes. Allow to cool before cutting.

APPLE SALAD

1 tablespoon flour

1/2 cup sugar

2 tablespoons instant tapioca

2 tablespoons cider vinegar

1 (8-ounce) can crushed pineapple, juice reserved

4 apples, cored and chopped

2 cups unsalted peanuts

1 (8-ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill. In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving. Serve cold.