Kids in the kitchen: Savor the apple season

Autumn offers many things to love, but at the top of my list is the opportunity to take children to an apple orchard. Whether you pick a peck or bushel yourself, or just pick one out to bring home, it is nothing short of bliss to let your children run among the laden trees on a cool, sunny day, with the sweet sticky smell of ripe apples to sharpen your appetites.

Try to visit an orchard where you can get fresh cider, too, which is nothing like the pale, insipid apple juice at the grocery store. The real thing is assertive, caramel brown, almost chewable, and is worth bringing home by the gallon. Drink some now, and store the rest in the freezer, thawing it out in January for hot cider with cinnamon sticks, served to pink-cheeked children who have been playing in the snow.

We’re so used to having apples all the time that it’s hard to remember that they come into season in the fall; this is the time when they’re freshest, tastiest and at their cheapest, too. Try some of the less common varieties available at various orchards; there are many more apples out there than just Galas, Goldens and Granny Smiths. If your child is the scientific type, stage a taste test of five different types, and see which one is sweeter, crisper, most tart and so on.

Apple pie, apple crisp, apple cake, apple sauce, pork and apples, baked apples, apple muffins, apple fritters, apple salad, apples with peanut butter … Pick a few apple recipes to cook with your children and enjoy the bounty; I’ll go out on an apple tree limb here and suggest that there’s nothing wrong with letting kids eat apple pie for breakfast, lunch and dinner, for one day at least.

Easy Microwave Applesauce

From Washington Apple Commission, www.bestapples.com

8 apples, peeled, cored, and cut into chunks

1/3 cup water

1/4 cup sugar (optional)

Optional flavorings:

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

In 2-quart microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100 percent) 12 to 14 minutes or until apples are tender. (If microwave does not have a carousel, rotate dish every 4 minutes.) Stir in sugar if desired, and choice of flavoring.

Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through strainer.

Yield: 8 servings

Approximate nutrition per serving, with optional sugar: 121 calories, less than 1 gram fat (no saturated fat, 3 percent fat calories), less than 1 gram protein, 31 grams carbohydrate, no cholesterol, 2.4 grams dietary fiber, less than 1 milligram sodium.

Apple Cheddar Panini

From U.S. Apple Association

If you don’t have a panini press, just use a nonstick skillet to make these tasty sandwiches. Just about any cheese can be substituted for Cheddar.

8 slices whole-grain bread

1/4 cup low-fat honey mustard

2 crisp apples, thinly sliced

8 ounces Cheddar cheese, thinly sliced

Cooking spray

Preheat panini press on medium heat. Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread, using about 1/2 apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray. Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted. Remove from pan and allow to cool slightly before serving.

Yield: 4 servings

Approximate nutrition per serving: Unable to calculate.

Apple Pizza

From Washington Apple Commission

1/2 cup low-fat ricotta cheese

2 tablespoons minced onion

1/2 teaspoon dried dill

1 (16-ounce) package pre-cooked pizza crust

1 apple, cored and thinly sliced

1/2 cup thinly sliced sweet red pepper

3/4 cup shredded part-skim mozzarella cheese

Heat oven to 425 degrees. In small bowl, combine ricotta cheese, onion, and dill; mix well. Spread on pizza crust.

Layer apple and red pepper on top of cheese mixture. Sprinkle with mozzarella. Bake 7 to 10 minutes or until cheese melts and pizza is heated through.

Yield: 6 servings

Approximate nutrition per serving: Unable to calculate.

Apple Oatmeal Bars

From Washington Apple Commission

1/2 cup packed brown sugar

1/3 cup butter or margarine, softened

2 large eggs

1/2 cup whole-wheat flour

1/4 cup all-purpose flour

1 teaspoon cinnamon

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 apples, peeled, cored, and diced

1 cup quick-cooking rolled oats

1/2 cup coarsely chopped nuts plus more for garnish, if desired

1 cup prepared vanilla icing (optional)

Heat oven to 375 degrees. Grease a 9-inch square baking pan. In large bowl with electric mixer, beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy.

Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into butter mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

Yield: 20 bars

Approximate nutrition per serving with icing: 160 calories, 8 grams fat (3 grams saturated, 42 percent fat calories), 3 grams protein, 21 grams carbohydrate, 30 milligrams cholesterol, 1 gram dietary fiber, 148 milligrams sodium.

Caramel Apple Fondue

From Washington Apple Commission

1 package (14 ounces) caramels

1/4 cup evaporated milk or half and half

1 tablespoon butter or margarine

3 medium (about 1 pound) apples, cut into bite size pieces

1/2 cup chopped peanuts or pecans

Combine caramels, milk and butter in 1-quart microwave-safe measure or bowl. Cook on high 2 to 3 1/2 minutes, until mixture is melted. Stir to mix. Pour mixture into 1-quart fondue pot. Serve, heated, with cut apples and skewers for dipping apples into fondue then into nuts.

Yield: 8 servings

Approximate nutrition per serving: 295 calories, 10 grams fat (5 grams saturated, 29 percent fat calories), 5 grams protein, 49 grams carbohydrate, 7 milligrams cholesterol, 3 grams dietary fiber, 145 milligrams sodium.