[Kitchen Witch]

SPICY APPLE CRISP

6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice

Peel, quarter and core cooking apples. Cut apple quarters into thin slices and place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in a large baking dish. Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60 minutes, until browned and apples are tender.



CHOCOLATE APPLE CRISP

3 Apples, unpeeled if desired, chopped
1 1/2 cup flour
1 1/2 cup of uncooked Quick oats
1 cup of brown sugar
1 cup Pecans or walnuts, chopped
3/4 cup Butter
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares.



HIGH COUNTRY APPLE CAKE

1 3/4 cups sugar
3 eggs
1 cup oil
2 cups flour
1 teaspoon. salt
1 teaspoon vanilla
1 teaspoon baking powder
1 tbs. cinnamon
2 c. unpeeled, cubed apples
1/2 c. pecans, chopped (optional)

Measure all ingredients, except apples and pecans, into large bowl. Beat together thoroughly with spoon. Fold in apples and pecans. Bake in greased and floured 9" x 13" pan at 350 degrees for 45 to 50 minutes. Cool and remove from pan. Serves 12.



APPLE DELUXE CAKE

2 eggs
1 cup oil
2 cups sugar
1 cup chopped dates
6 ounces butterscotch chips
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup coconut
1 cup chopped pecans
3 1/2 cups shredded apples

Combine eggs, oil and sugar in large bowl; mix well. Coat dates and butterscotch chips with a small amount of flour. Stir into egg mixture. Add remaining flour, salt, soda, cinnamon, vanilla, coconut, pecans and apples, mixing well after each addition. Spoon into greased 9x 13-inch cake pan. Bake at 350 degrees for 45 minutes. Garnish with whipped topping. Yield 12 servings.




DRIED APPLE FRUIT CAKE

3 Cupfuls of dried apples
3 cups of molasses
3 cupfuls of flour
3 eggs
1 cupful of butter
1 teaspoonful soda
1 cupful of seedless raisins - optional
Add spices if necessary

Soak dried apples over night in cold water enough to swell them; chop them in the morning and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of nice seedless raisins (if possible) and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs and a teaspoonful of soda; bake in a steady oven. This will make two good-sized panfuls of splendid cake; the apples will cook like citron and taste deliciously. Raisins may be omitted; also spices to taste may be added.