Nothing Beats Biting Into A
High Country Apple

The High Country Counties of Ashe, Avery and Watauga are among those areas in the state known for producing quality apples. Said to be good for your teeth, stomach, skin and complexion, your nerves, your smile and overall good health, the old adage of “one a day” may just help to keep the doctor away.

Without a doubt America’s favorite fruit, the apple is one of the most versatile food items available today. Experts estimate anywhere between 5,000 to 20,000 varieties exist – with Red Delicious, Golden Delicious, Rome, and Stayman among the most popular, especially here in the mountains.

A bit of trivia rests in ancient Greek folklore that tossing an apple to a girl was a proposal of marriage; catching it was acceptance.

Whether you toss, catch or just enjoy the fresh crisp autumn favorite as a mid-day snack, you shouldn’t have a hard time finding them falling off the trees around these parts.

Fruit Salad

6 bananas, sliced
6 apples, diced
2 cups seedless grapes, cut in ½
2 small cans mandarin oranges
1 small can pineapple tidbits
1 small jar maraschino cherries, halved, with juice
½ cup walnuts, chopped
1 pt. sour cream

Mix ingredients together and refrigerate. Add fresh seasonal fruits if desired.

Honey of a Crisp

4 ½ cups peeled, cored and sliced Granny Smith or Golden Delicious apples
2 tsp. lemon juice
2 Tbsp. water
½ cup honey
1 tsp. ground cinnamon
¾ cup brown sugar
¾ cup all-purpose flour
¾ cup rolled oats
4 Tbsp. butter

Prepare baking dish with butter, margarine or butter-flavored spray. Evenly spread apples in dish. In a small bowl, mix lemon juice and water, pour over apples. Drizzle apples with honey, and sprinkle with cinnamon.

In a bowl, mix the brown sugar, flour, oats, and butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake 25 minutes in preheated 350-degree oven until apples are tender and topping is lightly browned.

Candy Apple Pizza

Sugar cookie dough
3 Tbs. flour
1 pkg. (8oz.) cream cheese, softened
¼ cup creamy peanut butter
½ cup brown sugar
½ tsp. vanilla
2 medium Granny Smith apples
1 cup Sprite or 7-Up
Cinnamon
¼ cup caramel ice cream topping
½ cup chopped peanuts

Spread cookie dough evenly on cookie sheet or pizza pan, bake until lightly browned; cool.

Blend cream cheese, peanut butter, brown sugar and vanilla together until smooth. Spread on cooled cookie. Peel, core and slice apples. Dip apple slices in lemon-lime soda to prevent browning. Arrange apple slices on cream cheese mixture.

Sprinkle lightly with cinnamon. Heat caramel topping slightly and drizzle over apples. Sprinkle chopped nuts over pizza. Cut and serve.

Frosted Apple Bars

1 cup sifted all-purpose flour
½ cup granulated sugar
¼ tsp. salt
1 Tbs. finely grated lemon peel
2/3 cup shortening
1 egg, slightly beaten
4 tart apples, (about 2 cups) peeled, cored, and sliced
¾ cup granulated sugar
1 tsp. cinnamon
1 Tbs. milk

Combine flour, ½ cup sugar, salt, and lemon peel. Cut in shortening until mixture is crumbly. Pat half of the crumb mixture into a buttered 9-inch square baking pan. Cover with apple slices, granulated sugar, and sprinkle with cinnamon. Stir milk into remaining crumb mixture and spoon or sprinkle over apples. Bake at 375° for 45 minutes, until apples are tender.

Vanilla Glaze

1 cup powdered sugar
2 Tbs. milk
½ tsp. vanilla

Combine sugar with milk and vanilla. Add a few drops of milk if necessary to thin. Frost bars when warm.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.