SUGARLESS APPLE PIE

6 medium apples peeled, cored and sliced thin
1 6 oz. can frozen, unsweetened apple juice concentrate
3 Tbs. cornstarch, dissolved in a little cold water
1 Tbs. margarine
1 tsp. cinnamon
1 pie shell

Bring apple juice concentrate to a boil; add apples and cook until half soft. Add other ingredients and stir well; bring to a boil. Pour into unbaked pie shell. Cover with top crust. Bake 10 minutes at 425 degrees, then at 350 degrees until crust is browned (about 30-35 minutes).

APPLE CRISP

5-6 apples, cored and sliced
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup melted butter
1/2 tsp. cinnamon

Place apples in 6 x 10 inch baking dish. Mix flour, sugar, baking powder and salt together; add egg and mix with pastry blender or fork. Pour over apple evenly. Pour melted butter over top and sprinkle with cinnamon. Bake at 350 degrees for 30-40 minutes.

APPLE CAKE (also known as moms indestructible apple cake)

Makes a moist, tasty apple cake that carries well to picnics, in packs or for lunch. Called indestructible because it doesn’t get smashed when other things are placed on top of it.

2/3 cup shortening
2 cup sugar
2 eggs
2 tsp vanilla
3 cup flour
2 tsp baking soda
pinch salt
4 cup raw chopped apples
1 cup chopped nuts
4 T flour
8 Tbs brown sugar
8 Tbs butter

Cream shortening and sugar together. Add eggs and vanilla. Mix in flour, baking soda and salt. Finally, add apples and nuts and mix well. Pour into 9" x 13" pan. In a separate bowl mix together 4 Tsp flour, brown sugar and butter. Sprinkle over top of apple mixture. Bake at 350 degrees for 40 minutes.

BAKED APPLES

Wash and core apples. Place a dribble of honey or 1 Tablespoon of brown sugar in hole left by the core. Bake for 30 minutes at 350 degrees. Apples can also be cooked by microwaving on high for 5-10 minutes (depending on strength of microwave).

APPLE DUMPLINGS (serves 8)

Pastry:
1 1/2 cup flour
1/2 tsp salt
1/2 cup shortening
4 1/2 Tbs ice water

Syrup:
1 cup water
1/2 cup brown sugar
1/4 cup butter

8 small Jonathan apples, peeled and cored
8 Tbs sugar
1 tsp cinnamon
4 tsp butter

For pastry: Sift flour and salt, cut in shortening and add water as necessary for pie crust like dough. Roll out as thin as possible in rectangle 16" x 12". Divide into 8 parts.

Place apple on each section of dough. Pull corners together. Into each apple hole put 1 Tsp sugar, pinch of cinnamon, and 1/2 tsp butter. Put in 9" greased round pan.

Heat ingredients for syrup to boiling. Pour over apples. Bake at 400 degrees for 35-45 minutes.

CREAMY PEAR PIE CRUNCH

Filling:
3/4 cup sugar
1 Tbs. corn starch
1/4 tsp. cinnamon
1/8 tsp. nutmeg (optional)
1/8 tsp. salt
1/2 cup cream
1 Tbs. lemon juice
2 1/2 cups pears, cored and sliced

Crust:
1/2 cup butter - melted
1 - 1 1/2 cup brown sugar
1 cup flour
1 cup oatmeal
1/4 tsp. baking powder

Mix sugar, corn starch, cinnamon, nutmeg and salt in medium bowl. Add cream, lemon juice and pears, mixing well. Pour into greased 8" x 8" pan. Mix crust ingredients together and add on top of pear mixture. Bake at 425 degrees for 30-35 minutes.

STUFFED PEARS (serves 8)

8 oz cream cheese
1-2 Tbs Black Raspberry Liqueur
4 large pears
lemon juice
2 Tbs chopped pistachios
mint leaves for garnish

Stir cream cheese and raspberry liqueur together. Slice pears in half lengthwise and hollow out centers. Dip pears in lemon juice to prevent browning. Spoon cream cheese mixture into pears and sprinkle with pistachio nuts. Garnish with mint leaves. Serve chilled.

GOURMET PEARS (serves 2)

1 egg yolk
3 Tbs sour cream
3 Tbs granulated sugar
1 Tbs rum
1 large pear, cut in half lengthwise and cored
2 Tbs brown sugar

Mix together egg yolk, sour cream and white sugar. Heat in sauce pan until thickened. Add rum. Pour over pears. Sprinkle brown sugar on top. Broil until sauce and brown sugar are "bubbly".

PEACH SMASH

1 (6 ounce) can orange juice, frozen
1/2 cup rum, vodka or gin (optional)
1 large peach, fresh, peeled and pitted, or
5 ounces of frozen sliced peaches
4-5 ice cubes
Mint sprigs dipped in powdered sugar

Place orange juice, rum, peaches and ice into blender and blend until smooth and slushy.

Pour immediately into glasses, garnish with mint sprigs and serve.

(Adapted from West of the Rockies)

FROZEN PEACHES

Wash, peel and slice Ela Family Farms peaches.

Add a dash of lemon juice, fruit fresh or absorbic acid to prevent browning.

If desired, add sugar to suit your taste.

Place in plastic freezer bag and freeze.

When ready to use, allow to partially thaw. They are wonderful on pancakes, waffles or just on their own. Serve over ice cream for a wonderful desert. Mix with yogurt or just have them on their own for a fresh fruit taste in the middle of winter.

UPSIDE DOWN PEACH COBBLER

3 peaches, peeled and chopped
1 cup sugar
1 cup flour
1 t. salt
1 stick margarine
1 t. baking powder
3/4 cup milk
1 t. cinnamon

Mix together fruit and sugar; set aside. Melt butter in 10 inch square baking dish. Mix flour, salt, baking powder and milk, then pour into pan with melted margarine. Pour fruit mixture over top of batter and sprinkle cinnamon on top. Bake at 350 degrees for 40-50 minutes.

PORK LOIN ROAST WITH PEACH SAUCE

1/4 cup sherry
1/4 cup soy sauce
3-6 pound pork loin
3 medium sized peaches, sliced
1/2 cup dark brown sugar
1/3 cup ketchup
1/3 cup white vinegar
2 tablespoons soy sauce
2 large cloves garlic
2 teaspoons ground ginger

Combine sherry and soy sauce. Pour over pork loin and marinate, refrigerated, overnight.

In blender or food processor fitted with steel blade, process remaining ingredients.

Transfer meat to open roasting pan and roast pork for a little over 1/2 hour per pound, at 325 degrees. Baste meat the last 1/2 hour with the peach sauce.

(From "For Goodness Taste", published by the Junior League of Rochester, NY)

PEACH SALSA

2 peaches washed, peeled and diced
1/4 - 1/2 cup chopped cilantro
1/4 cup red onion, chopped
juice of 1/2 a fresh lime
1 jalapeno pepper diced

Mix all ingredients together and let sit, refrigerated, for 1 hour. Serve with hamburgers, other meats, or as a tasty side dish.

EASY PEACH COBBLER

1/4 lb. butter
3/4 cup sugar
1 cup flour
1 1/2 tsp. baking powder
3/4 cup milk
4 cups sliced peaches
1/4 cup sugar on top

Melt butter in 9" x 13" inch baking pan. In separate bowl, mix flour, sugar, baking powder and milk; pour mixture over butter in baking pan. Do not stir. Spread peaches on top. Cover with 1/4 cup sugar. Bake 30-35 minutes in preheated oven at 350 degrees. Serves 6-8.

QUICK PEACH ICE CREAM

3 cups peaches
1 quart vanilla ice cream

Mash peaches with electric mixer in large mixing bowl. Add softened ice cream and mix well with peaches. Freeze, stirring once in a while. May be made with frozen peaches.