Preheat oven to 350\u00b0.
In a large bowl, stir together apples and sugar.
Add dry ingredients; stir well.
In separate bowl, beat eggs, oil and vanilla.
Stir egg mixture into apple mixture, blending until thoroughly moistened.
Stir in pecans.
Pour into greased 13 x 9 x 2-inch pan.
Bake 50 minutes or until cake springs back when lightly pressed.
Serve with warm Apple Dessert Sauce.
Yields 12 to 15 servings.
Combine cake mix, Dutch apple dessert and eggs.
Add diced apples and stir by hand.
Pour into greased and floured 9 x 13-inch pan.
Mix a topping of butterscotch chips, walnuts and sugar and sprinkle on top of cake.
Bake at 350\u00b0 for 35 minutes.
Combine gelatin, diluted apple juice concentrate, cinnamon and nutmeg
Roll 2/3 of pie crust to fit an 8-inch or 9-inch pie pan. Arrange apple slices in crust and sprinkle tapioca on top of apples, then sprinkle Sweet 'N Low and cinnamon on top.
Roll out remaining pie crust, perforating the top and arrange over apples. Crimp edges securely, moistening with a little water, if necessary. Bake at 400\u00b0 for 30 minutes or until apples are tender.
One sixth of pie is 227 calories.
Melt butter; add vanilla, cinnamon, Splenda and pie filling. Pour 1/2 of mixture in baking dish. Cut biscuits in 4 pieces each. Place pointed end up in dish on top of mixture. Pour other half over biscuits. Sprinkle pecans on top. Bake at 350\u00b0 for 35 to 30 minutes or until biscuits are done and brown.
Mix sugar and cinnamon.
Add apple and raisins.
Cover and microwave on high 1 minute.
Stir.
Cover and microwave for 1 1/2 mins til apple is tender.
Trim crusts from bread.
Please 1 tablespoon of apple mix on each slice.
Form into a turnover, and seal edges with fork.
Toast lightly in toaster oven.
Peel and core apple; cut into 1/8-inch
00b0.
Combine 3 tablespoons apple juice concentrate and oats; mix
melt 2 TBS butter; add apple pieces and cinnamon and saute
ry before using.
Mix apple slices with half of lemon
Dissolve cornstarch in a small amount of water.
Add to apple juice and cinnamon.
Cook slowly until sauce is
clear.
Put apples in pie shell and pour apple juice over them.
Dot with butter.
Bake at 400\u00b0 until apple are done.
Combine gelatin, diluted apple juice concentrate, cinnamon and nutmeg in large skillet, stirring well.
Let stand 1 minute. Cook over low heat for 1 minute or until tender.
Stir apples gently and baste with pan juice several times during cooking process.
Add margarine; stir gently until margarine melts. Remove from heat.
Cover and refrigerate until thoroughly chilled.
Spoon mixture into dessert dishes to serve.
Fill pie shell with sliced apples.
Heat apple juice to boiling.
Dissolve cornstarch in water.
Stir into hot juice. Cook until thick.
Add spices to juice mixture and pour over apples.
Dot with butter.
Cover with top crust.
Bake at 425\u00b0 for 45 minutes.
Combine apple juice with cornstarch, cinnamon, nutmeg and butter.
Place sliced apples in unbaked pie crust and pour apple juice mixture over apples.
Add top crust.
Cover with aluminum foil and bake at 425\u00b0 for 30 minutes.
Lower heat to 375\u00b0 for 20 minutes.
Remove foil last 20 minutes.
Fill pie shell with sliced apples.
Heat apple juice to boiling.
Dissolve cornstarch in water and stir into hot juice. Cook until thickened.
Sprinkle cinnamon over apples.
Dot with butter.
Pour juice over all and cover with upper crust.
Prick crust.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake until done, 35 to 45 minutes.
Mix apple juice, cream soda, cornstarch and cinnamon.
Pour over apple slices to coat well.
Pour filling into crust lined pie plate.
Top with remaining crust.
Bake at 425\u00b0 for 45 minutes or until golden brown and apples are tender.
Thaw apple juice.
In a saucepan, combine apple juice and cornstarch and cook until thickened over medium heat, stirring constantly.
Remove from heat and add butter and cinnamon; set aside to cool.
Dissolve cornstarch in apple juice. Combine with apples and spice. Simmer until thick. Pour into unbaked pie shell.
Dot with margarine. Cover with top crust and bake at 375\u00b0 for 45 minutes.
In sauce pan blend apple juice concentrate and cornstarch. Cook and stir until the mixture boils, is clear and thickens. Stir in butter and spices.
Pour thickened mixture over apples. Put filling in unbaked pie shell and top with pie crust.
Bake in a preheated oven at 425\u00b0 for 10 to 15 minutes.
Turn heat down to 350\u00b0 and bake for 30 to 45 minutes more or until crust is brown.
Soak 2 tsp. gelatin in 1/2 cup water. Combine apple juice, lemon juice, and cloves in saucepan and bring to a boil. Simmer gently for 10 minutes. Remove from heat, discard cloves and add gelatin and artificial sweetener equivalent to 3/4 cup sugar. Mix well to dissolve. Add 3 drops food coloring and mix well. Pour carefully into 2 clean, hot 1/3 pint jars. Cover lightly until cooled, then cover tightly and store in refrigerator.