[Kitchen Witch]

Apple and Pulled Pork BBQ Sandwiches


4 cups cooked shredded pork butt roast
1 cup smoky or mesquite bottled barbeque sauce
1/3 cup apple juice concentrate
1 tablespoon butter
2 medium apples*, cored, sliced
1/2 teaspoon cinnamon-sugar
6 crusty sandwich rolls, split

Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.

Meanwhile, melt butter in medium skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender.

Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.

* Suggested varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.



Apple and Sausage Topped Potato Pancakes

POTATO PANCAKES:
5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed
1-1/2 cups unpeeled shredded apples*
1/2 cup chopped onion
1/2 cup all-purpose flour
2 tablespoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs, slightly beaten
Vegetable oil

APPLE AND SAUSAGE TOPPING:
2 tablespoons butter or margarine
1 tablespoon honey Dijon mustard
8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices
3 small apples, cored, sliced into 12 wedges each

For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm.

For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.

Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.

*Suggested varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.



Apple Cherry Raisin Crisp


TOPPING:
1 cup quick or old-fashioned oats, uncooked
1/2 cup slivered almonds
1/3 cup firmly packed light brown sugar
1/4 cup butter or margarine, melted
1/4 teaspoon ground cinnamon

CRISP:
2 cans (21 ounces EACH) apple pie filling
3/4 cup dried tart cherries
1/2 cup dried raisins
1/2 teaspoon almond extract

Preheat oven to 375F.

For Topping, combine all ingredients; set aside.

For Crisp, combine all ingredients. Lightly sprayed 8 or 9-inch square baking pan. Spoon mixture into prepared pan. Sprinkle evenly with Topping. Bake in preheated oven 30 to 35 minutes or until filling is hot and bubbly at edge and Topping is golden. Serve warm.

Makes 6 to 8 servings



Applesauce Gingerbread

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/3 cup firmly packed brown sugar
1 1/2 cups unsweetened applesauce, divided
2 egg whites
1/2 cup light molasses
1/3 cup boiling water
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 cup cranberry/raspberry juice
Reduced fat frozen whipped topping, thawed, optional
Vegetable cooking spray

Combine flour, salt, baking powder, soda, cinnamon and ginger. Set aside.

In large mixing bowl, beat together brown sugar, 1/2 cup of the applesauce, egg whites and molasses until thoroughly combined. Add dry ingredients alternately with water. Spread evenly in round 9-inch cake pan coated with cooking spray.

Bake in 350o F. oven about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

While gingerbread bakes, prepare sauce. In small saucepan, mix together granulated sugar and cornstarch. Add remaining 1 cup of Applesauce and juice. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue cooking and stirring 3 minutes longer. Remove from heat and cool slightly. To serve, cut warm gingerbread into wedges and serve with warm Applesauce and whipped topping, if desired. Yield: 8 servings.



Caramel Apple Pizza


1 package (8 ounce) cream cheese, softened
1/3 cup Marzetti?s Caramel Apple Dip
1 Boboli Italian pizza crust (14 oz.)
2 large apples*, cored, thinly sliced
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/3 cup coarsely chopped salted cashews
1/4 cup Marzetti?s Caramel Apple Dip

Combine cream cheese and 1/3 cup caramel apple dip until well blended. Place bread shell on baking sheet. Spread mixture evenly to within 1-inch of edge of shell.

Toss apples with sugar and cinnamon until evenly coated. Arrange slices spoke fashion over cream cheese mixture. Sprinkle with nuts. Drizzle remaining 1/4 cup caramel apple dip over apples and nuts.

Bake in preheated 350°F oven for 18 to 20 minutes or until apples are tender. Serve warm.

* Suggested varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.