September's Recipes

Apple Sauce:

Wash, cut into quarters and core the apples
Place the apples into a saucepan and partly cover with water
Simmer the apples until tender. Put them through a food mill or ricer, or blend skins and all in a food processor
Return the strained apple pulp to the saucepan. Add enough sugar to make it palatable
Cook gently for about 3 minutes
Add the lemon juice and cinnamon to taste
Stir in the butter and extract
Cool and store in refrigerator for service

Wash amd remove the core to 1/2 inch of the bottom of each apple
Combine the brown sugar, cinnamon and lemon rind
Fill the centers of the apples with the brown sugar mixture. Dot the filled cores with butter
Place the apples in a 8 x 8 inch pan with the water and sugar
Bake for about 30 minutes, or until tender but not mushy
Remove from the oven and baste with the pan juices several times
Serve hot or chilled

Do not over cook
Should the pan juices be thin, remove the apples to a serving dish and reduce the pan juices before glazing the apples with it

Pare the tops of the apples
Remove the pulp and discard the cores, leaving a 1/2 inch shell
Chop the pulp and add it to the sauerkraut, along with the pepper, caraway seeds and salt to taste
Fill the apple shells with the sauerkraut mixture and place them in a bakind dish along with the wine
Bake them in a preheated 350°F oven for about 20 minutes, or until they are tender, basting them frequently with the pan juices

Peel the onions and slice crosswise into 1/8 inch slices
Peel and core the apples and slice them the same way as the onions
Toss the bread crumbs with the bacon fat that is left in the cooking pan and reserve
In a greased baking dish arrange the onions, apples and bacon in alternate layers
Combine the water and salt, then pour over the onion, apple, bacon mixture
Bake in a preheated 375°F oven, covered for 30 minutes. Uncover and dot the top with the reserved bread crumbs. Bake for about 15 minutes longer
Serve and garnish

Sift the flour, salt and baking soda together
Add the whole grain flour
In a large mixing bowl cream together the shortening and sugar
Beat in the egg, then add the apple and juice
Add the sifted (dry) ingredients alternately to the fruit mixture with the milk
Stir the batter with a few swift stokes, until just blended
Fold in the nuts and rind
Place the dough in a greased loaf pan. Bake the bread for about 1 1/4 hours in a preheated 350°F oven, letting it cool in the pan
Slice and serve

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