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More choices for apple crop

Lorie Hutson Food editor

There is nothing like warming the kitchen on a cool fall morning with a hot oven.

Apple pies are a given. Here are a couple more recipes for this year’s apple crop, including Dorothy Dean’s recipe for Apple Brown Betty and one of my favorites, Raw Apple Cake with Caramel Sauce.

Apple Brown Betty

From Dorothy Dean Homemakers Service, The Spokesman-Review

1 cup sugar

1/4 cup sifted flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 cups toasted bread cubes

1/4 cup melted butter or margarine

6 cups peeled and sliced apples

1 cup hot water

Sift dry ingredients; stir in bread cubes and butter. Spread half of the apples in bottom of greased 1 1/2 -quart baking dish. Sprinkle with half of the bread cube mixture. Spread on remaining apples; top with remaining bread mixture. Pour hot water over all. Bake at 350 degrees for about 1 hour until apples are tender. Serve warm with cream.

Yield: 8 servings

Approximate nutrition per serving: 314 calories, 12.5 grams fat (7.3 grams saturated, 35 percent fat calories), 2.4 grams protein, 50 grams carbohydrate, 31 milligrams cholesterol, 2 grams dietary fiber, 306 milligrams sodium.

Raw Apple Cake with Caramel Sauce

For the cake:

4 cups grated apple

2 cups granulated sugar

1/2 cup canola oil

2 eggs, beaten

2 cups flour

2 teaspoons soda

1 teaspoon salt

2 teaspoons cinnamon

1 cup chopped walnuts

2 teaspoons vanilla

For the sauce:

1/2 cup butter

1 cup brown sugar

1 teaspoon vanilla

1/2 cup sweetened condensed milk

Mix the cake ingredients and pour into a greased 9-by-13-inch pan. Bake at 350 degrees for about 1 hour, or until done.

To make the caramel sauce: Melt butter together with the brown sugar in a saucepan, stirring with a whisk until it boils. Remove from heat and add one teaspoon vanilla and ½ cup sweetened condensed milk. Serve cake with warm caramel sauce and whipped cream. Or, pour sauce over cake before serving warm.

Yield: 12 servings

Approximate nutrition per serving: 454 calories, 19 grams fat (5.5 grams saturated fat, 39 percent fat calories), 5.6 grams protein, 66 grams carbohydrate, 48 milligrams cholesterol, 1.7 grams fiber, 413 milligrams sodium.