Preheat oven to 300\u00b0.
Spread peanuts in one layer on a cookie sheet.
Heat slowly for 30 to 45 minutes.
Stir peanuts often while heating.
Check on brownness from time to time by removing the skins from a few nuts.
Mix apples, apple juice concentrate, thickener and spice.
Stir until apples are well coated.
Add lemon juice, if desired, to keep apples light colored.
Pour into pastry-lined pie pan and top with other crust or use pastry strips.
Seal the edges and cut slits in top of crust.
Bake at 425\u00b0 for 40 to 45 minutes until golden brown.
Serve warm or cold.
This recipe is great for people who cannot have sugar.
For diabetics, the exchange is 1 1/2 fruit, 1 bread and 2 fats.
The calorie count is 220.
*Apple juice concentrate is usually frozen. Thaw and use.
Combine margarine, sour cream, apple, eggs, maple flavoring and vanilla; mix well. Add dry ingredients. Drop by tablespoon on baking sheets sprayed with nonstick spray. Bake at 375\u00b0 for 9 minutes or until lightly browned. Makes 30 to 35 soft cookies. Store in airtight container.
In a saucepan, bring to a boil, then simmer, the first 4 ingredients.
Let cool.
Combine next 4 ingredients.
Stir in first mixture and mix well.
Combine eggs and sweetener and put in batter.
Drop by tablespoon onto an ungreased cookie sheet and bake at 350\u00b0 for 10 to 12 minutes.
This is a good recipe for diabetics.
Heat juice with dissolved cornstarch in it.
Add margarine and cinnamon.
If you overheat, it will be too thick. Add apples. Stir carefully, just to coat.
Pour into uncooked pie crust.
Cover with the other pie crust.
Make 4 small slits in top crust.
Put margarine on top and sprinkle top with more cinnamon.
Bake 45 minutes at 300\u00b0 or until golden brown.
Place on baking sheet.
It will bubble over a little. Great for diabetics or dieters (1 starch, 1 fruit, 1 fat).
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
Cover and blend until smooth.
Cover and refrigerate.
Prepare crepes.
Spread 2 T.
cheese over each crepe.
Sprinkle 1 T.
chopped strawberries over cheese.
Fold each crepe in half, then into thirds to form a triangle.
Spoon strawberry sauce over crepes.
Sprinkle with powdered sugar if desired.
Preheat oven to 400\u00b0.
Grease 12 muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened.
Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes or until golden brown.
Let stand in pan or wire rack 5 minutes.
Remove from pan and cool slightly.
Makes 1 dozen.
Mix well in order listed.
Bake at 375\u00b0 in a greased pan for 40 to 45 minutes.
Fold apple juice and water; add raisins and thicken with cornstarch.
Add cinnamon to taste.
f the bottom of each apple so that they sit flat
Preheat oven to 350\u00b0.
Cover bottom of an 8-inch Teflon coated pan with uncooked oatmeal.
Cover oatmeal with mixture of sliced apples, juice, raisins, cinnamon, nutmeg and honey.
Cover tightly with foil and bake for 1 hour.
Remove foil.
Sprinkle cobbler with cereal.
Bake for an additional 15 minutes.
Yields 8 servings.
an, bring two cups of apple cider to a gentle boil
Soak apple pieces in pure apple juice for one hour.
In large
Combine all ingredients. Mix well with an electric mixer. Pour into a Bundt pan or an 8 x 11-inch baking dish that has been sprayed with a nonstick spray.
Bake at 350\u00b0 for 40 to 50 minutes.
o package directions, adding grated apple, walnuts and 2 tsp. cinnamon
nd shallots in 2 batches for 5-6 mins each batch
hallow baking dish.
Roast for 30 mins. Reduce oven to
Heat 1 tbsp butter in a saucepan and saute onion, beets and apple, stirring, for 3-4 mins. Add wine, 2 cups water and crushed bouillon cubes. Simmer for 10-12 mins. Puree until smooth then add 4 tbsp cream and season.
Mix remaining cream, sour cream, milk and horseradish together. Season and set aside.
Spread a little butter over flatbread then toast in a hot pan, turning, for 1-2 mins. Divide soup between 4 bowls and swirl in horseradish cream. Sprinkle with reserved apple and serve with toasted flatbread.
cookie sheet.
Bake for 50 minutes.
Remove from