4 cups sliced pared tart apples 1/4 cup orange juice 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 3/4 cup sifted flour 1/2 cup butter dash of salt Mound apples in buttered 9 inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices and salt. Cut in butter till mixture is crumbly. Sprinkle over apples. Bake at 375 for 45 minutes or till apples are tender and topping is crisp. Serve warm. Makes 6 servings. 4 cups sliced apples 1 1/4 cups bread crumbs 1/2 tsp. cinnamon 1/4 tsp. nutmeg dash of cloves 1 tbsp. butter 1 cup brown sugar 1 cup water In 9x9x2 inch baking dish, arrange alternate layers of sliced apples, 1 cup crumbs, sugar and spices mixed together and dots of butter. Pour 1 cup water over all. Sprinkle with remaining 1/4 cup crumbs. Bake 45 minutes at 350. Crust: 1/2 cup margarine 1/3 cup sugar 1/4 tsp. vanilla 1 cup flour Top: 4 cups sliced apples 2 tbsp. sugar 1/2 tsp. cinnamon 1/4 cup slivered almonds Filling: 8 oz. cream cheese 1/4 cup sugar 1 egg 1/2 tsp. Vanilla Spread crumb mixture in greased 9² pan (up sides). Spread filling mix on crust. Top with apples, then sugar and cinnamon, then almonds. Bake at 450F 10 minutes, then 400F for 25 minutes. 5 tart Ontario Apples (Idared or Spy), peeled, cored and chopped Pinch cinnamon 1 3/4 cups (425 ml) all-purpose flour 1 1/2 cups (375 ml) large-flake rolled oats, traditional style 3/4 cup (175 ml) each packed brown sugar and butter 1/3 tsp (2 ml) each salt and baking soda 1 pkg (397 g) vanilla caramels, melted In bowl, toss apples with cinnamon and 1/4 cup (50 ml) of the flour; set aside. In separate bowl, stir together remaining flour, oats and brown sugar; cut in butter until crumbly. Stir in salt and baking soda. Set aside 1 1/2 cups (375 ml) of the mixture. Press remaining crumb mixture firmly into ungreased 13x9 in. (34x22 cm) pan; spread apple mixture on top. Drizzle with melted caramels; sprinkle with reserved crumbs and pat down. Bake in 400F (200C) oven 25 to 30 min. or until golden. Cut into bars and let cool in pan. Remove and store in refrigerator in airtight container, for several days. Makes 32 bars. Preparation time: 15 min. Baking time: 25 min Crust: 2 1/2 cups all purpose flour 1 tsp. salt 1 cup margarine or butter 1 egg yolk 1/2 cup milk Filling: 1 cup crushed corn flakes 4 large apples peeled and sliced 1 cup granulated sugar 1 tsp. cinnamon 1 egg white Glaze: 1 cup icing sugar 1 tbsp. water 1/2 tsp. vanilla Crust: Measure flour, salt and butter into bowl. Cut in butter until crumbly. Using fork, beat yolk with small amount of milk in measuring cup. Add milk to make 1/2 cup. Add to flour mixture. Mix and shape into 2 equal balls. Roll 1 ball into 12x17 inch size. Put into 10x15 inch jellyroll pan pressing up sides. Filling: Scatter corn flake crumbs over crust. Arrange apple slices over crumbs. Cover with sugar and cinnamon. Roll remaining pastry. Moisten bottom crust edges. Cover with pastry seal. Cut slits in top crust. Beat egg white stiff. Brush over crust. Bake in 400F oven for 1/2 hour until apples are tender. Glaze while warm. Glaze: Beat all together, and spread over warm crust. Cuts into 15 pieces. 1/2 cup shortening 2 sugars (1 ounce each) unsweetened chocolate 1 cup sugar 1 cup all purpose flour 1/2 cup applesauce 2 eggs 1 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts Heat oven to 350F. Heat shortening and chocolate over low heat until melted; remove from heat. Stir in remaining ingredients. Spread in greased and floured baking pan, 9x9x2 inches. Bake until top springs back when touched, 35 to 40 minutes. Cut into bars, 2x1 inch, while warm. About 3 dozen. 1/2 cup butter 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 cup flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/8 tsp. all spice 1/8 tsp. cloves 1/8 tsp. salt 1 cup peeled chopped apples 3/4 cup rolled oats 1/2 cup raisins Cream butter with sugar. Add eggs and beat well. Combine flour, baking powder, soda, salt and spices. Blend into creamed mixture. Stir in apples, oats and raisins. Spread evenly in greased 13x9 inch baking pan. Bake at 350F for 25-30 minutes. Makes about 24 bars. 12 apples 3 cups sugar 1/2 tsp. cream of tartar 2/3 cup water 1 tsp. lemon juice 15 whole cloves 1 tsp. red food colouring 12 wooden skewers Combine sugar, cream of tartar, water, lemon juice and cloves in heavy saucepan. Stir over heat until sugar dissolves. Add colouring. Boil without stirring to 300F or hard crack stage. Remove from heat. Skim out cloves. Skewer apples and twist quickly in syrup. Set on greased cookie sheet to cool.