Mix all ingredients except unpeeled apple, catsup and brown sugar.
Shape in loaf in baking pan.
Insert wedges lengthwise on loaf.
Drizzle catsup over top and sprinkle with brown sugar.
Bake in oven at 350\u00b0 for 50 to 60 minutes.
Baste occasionally with drippings in pan.
Serves 6.
Push the apple, pear and ginger through a juice extractor into a glass.
Serve over ice.
Prepare gelatin following package directions; chill until partially set.
Pour a little gelatin into a 6 1/2-cup ring mold. Cut enough thin apple wedges to fit bottom of mold; lay edges with unpeeled side out around the outside edge of mold.
Chill until almost firm.
Dice remaining apple.
Sprinkle with lemon juice and fold into remaining ingredients.
Spoon atop first layer.
Chill until firm.
Pan size (6 1/4-cup ring mold).
epresents course crumbs. Stir in apple. Sprinkle over batter.
Bake
esembles coarse crumbs. Stir in apple. Sprinkle over batter.
Bake
Dissolve strawberry jello in boiling water.
Stir in whole cranberry sauce and lemon juice.
Chill until partially set.
Fold in chopped, unpeeled apple and celery; chill until firm.
Top with whipping cream mixed with mayonnaise.
Combine the apple cider, raisins, brown sugar, butter,
50 degrees.
Slice the unpeeled apple in very thin slices and
Dissolve jello in boiling water.
Combine juice and water. Add to jello and stir.
Refrigerate until slightly thickened.
Add apple and celery, mix well.
Refrigerate until set.
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
In heavy skillet, saute apple slices in butter briefly just until apples soften. Sprinkle with brown sugar and cut cheese into small pieces over apples.
Let skillet remain over heat just until cheese begins to melt. Serve over whole wheat toast or with toast on the side.
Makes 2 ample servings.
Sprinkle
gelatin
over cold water in a small saucepan; let stand
5
minutes.\tStir
over
low
heat
until liquid is almost boiling
and
gelatin is completely dissolved.
Remove from heat. Stir
in
cranberry
sauce and lemon juice.
Chill until the mixture
mounds when dropped from a spoon.\tFold in apple, celery and
nuts.\tTurn
into a 3 1/2-cup mold.
Chill until firm; unmold and garnish with thinly sliced apples.
Roll out crescent rolls and place in bottom of greased (sprayed) 9 x 12 pyrex baking dish (or aluminum pan). Bake 8-10 minutes at 350\u00b0 until done. Cool crust. Mix cream cheese, confectioners sugar and cool whip together and spread evenly over cooled crust. Sprinkle nuts on top then drizzle with caramel sauce. Refrigerate for 2-4 hours; cut into small pieces placing an apple slice on each piece before serving.
Cream together margarine and sugar.
Add egg and vanilla. Beat. Sift flour, baking powder, soda and salt together. Alternately mix in with sour cream. Stir in diced apple.
Drop by teaspoonfuls on greased cookie sheets.
Bake at 375\u00b0 for 12 to 15 minutes.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
To make the dressing, combine the thick yogurt with the mayonnaise, cider vinegar, lemon juice, and honey. Whisk well to combine. Salt and pepper should be added to taste; whisk again.
Grate the carrots and unpeeled apple.
Combine the grated carrots and apple with the dressing, tossing to mix well. Chill well.
Top servings with a little of the chopped mint.
Combine flakes and juice or milk.
Let set 5 minutes.
Sift dry ingredients together.
Add oil and egg to flakes mixture, then dry ingredients and chopped apple.
Bake 20 to 25 minutes at 350\u00b0.
Cream shortening.
Add sugar and eggs.
Add milk, apple, nuts and raisins.
Sift dry ingredients and add to mixture.
Bake in a greased loaf pan for 45 minutes to an hour at 350\u00b0.
Cool before cutting.
Mix together the pineapple and sugar.
Boil for 3 minutes. Add the lemon jello and the softened cream cheese.
Cool thoroughly.
Add the chopped celery, apple, nuts and Cool Whip. Spread in an 8 x 12-inch baking dish.
Chill overnight.
Heat oven to 350\u00b0.
Mix brown sugar, applesauce, oil and egg in large bowl.
Stir in flour, baking soda, cinnamon and salt. Stir in apple.