APPLE NUT DESSERT

From Doris Oakley of Danville

INGREDIENTS:

DIRECTIONS: Preheat oven to 350�. Combine egg, sugar and vanilla. Sift together flour, baking powder and salt. Add dry ingredients to egg mixture and blend well. Stir in apples and nuts. Spread in greased 8x8x2-inch pan and bake for 30 minutes or until done. Cut into squares and serve warm with ice cream.

BETH�S OWN APPLE CRISP

From Beth Spence of Disputanta

INGREDIENTS:

DIRECTIONS: Combine the first 5 ingredients and mix with apple slices; stir well. Pour into a long, glass baking dish sprayed with non-stick cooking spray. Mix the last three ingredients together until crumbly. (Taste until it tastes just right � not too floury � not too sugary.) Sprinkle on top of the apples. Bake at 325� until apples are bubbly and done.

MA TAYLOR�S BAKED APPLES

From Linda Eastep of Spring Grove

INGREDIENTS:

DIRECTIONS: Cut apples in half, peel and core. Place halves in baking dish. In a small bowl, mix sugar, cinnamon, bread and melted butter. Place a small spoonful of mixture in the center of each apple half. Bake at 350˚ until apples are tender, about 30 minutes.

APPLE HONEY CRISP

From Ruby Cauthorne of Ruther Glen

INGREDIENTS:

DIRECTIONS: Spread sliced apples in a shallow baking dish; sprinkle with sugar and lemon juice. Pour honey over the mixture. In a bowl, put the next 4 ingredients; work in the butter as for biscuits, making a crumbly mixture. Spread crumbs evenly over the apple mixture and bake at 375� for 30 to 40 minutes. Crust should be brown. Serve warm with plain cream or whipped topping and a dash of cinnamon.

SWISS APPLE PIE

From Jean Shahan of Powhatan

INGREDIENTS:

DIRECTIONS: In a bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir into egg mixture until just moistened. Fold in apples and walnuts. Transfer to a greased 9-inch pie plate. Bake at 350� for 30 minutes or until golden brown and toothpick inserted near center comes out clear. Cool on wire rack. Makes 6-8 servings.

APPLE GINGERBREAD CAKE

From Connie Wilson of Virgilina

INGREDIENTS:

DIRECTIONS: In a large mixing bowl, beat the cake mix, water and egg until combined. Add apple; stir to combine. Pour into a greased 11x7x2-inch baking dish. Combine the pecans and brown sugar; sprinkle over the top. Bake at 350� for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

APPLE CRUMB PIE

From Cindy Clark of Burkeville 

INGREDIENTS:

DIRECTIONS: Combine � cup of  sugar and 2 T of flour. Sprinkle apple slices with lemon juice; add sugar mixture and toss to coat. Fill a pastry-lined 9-inch pie plate with apple mixture. Combine remaining � cup sugar, � cup flour and spices. Cut in the margarine with pastry blender until crumbly; sprinkle on top of apple mixture. Cover edge of pie with foil and bake at 350� for 30 minutes. Remove foil; bake for an additional 40 minutes or until topping is golden brown. Makes 8 servings.

APPLE DUMPLINGS

From Karen Jones of New Castle

INGREDIENTS:

DIRECTIONS: Drain apples and mash with a fork. Spray 9x13-inch baking pan. Flatten each biscuit with a rolling pin. Add one heaping tablespoon of apples to the center of each biscuit. Fold in half and pinch edges closed. Lay in pan, approximately 8 per side. Combine butter, sugars, cinnamon, and water in a saucepan; bring to a boil and pour over biscuits. Bake at 350� uncovered for 35-45 minutes until browned.

SWEET & SALTY CARAMEL APPLES

From Linda Moore of Richmond

INGREDIENTS:

DIRECTIONS: Insert wooden sticks � of the way into the stem end of each apple. Place apples on a cookie sheet covered with lightly greased aluminum foil. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth. Stir in the vanilla. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Place on the aluminum foil. Sprinkle lightly with the coarse salt and chill. Put the chocolate chips in a microwave-safe bowl. Cook in the microwave for 30-second intervals, stirring between each, until melted and smooth. Drizzle over the apples and return them to the refrigerator until ready to serve.