RECIPES TRY ONE OF THESE DELICIOUS RECIPES WITH YOUR SEASONAL APPLES THIS FALL.


APPLE STREUSEL COFFEE CAKE Submitted by Lucy Mohlman, Crete, Neb.


– 2 large Granny Smith apples, peeled, coarsely chopped


– 2½ cups flour, divided – ½ cup firmly packed brown sugar – 1 tsp. ground cinnamon – ¼ cup (½ stick) cold butter – 1 cup Planters chopped pecans – 1 tsp. Calumet baking powder – ½ tsp. baking soda – ½ cup (1 stick) butter, softened – 1 cup granulated sugar – 2 eggs


– 2 tsp. vanilla – 1 cup Breakstone’s or Knudsen sour cream


Preheat oven to 350°F. Place apples in microwaveable bowl. Microwave on high 1 minute or until crisp- tender. Drain apples; set aside to cool. Meanwhile, combine ½ cup of the flour, the brown sugar and cinnamon in medium bowl. Cut in ¼ cup cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans; set aside.


Mix remaining 2 cups flour, the baking powder and baking soda; set aside. Beat ½ cup softened butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour mixture alternately with the sour cream, beating until well blended after each addition. Stir in apples. Pour into greased and floured 10-inch tube pan. Sprinkle with the pecan mixture.


Bake 1 hour or until toothpick inserted near center comes out clean.


APPLE BUTTERSCOTCH CRISP – 4 cups sliced baking apples – 2


/ cup brown sugar 3


– ½ cup flour – ½ cup oatmeal


– 3½ oz. package of instant butterscotch pudding mix – 1 teaspoon cinnamon – ¼ cup cold margarine


Place apples in crock pot. Combine remaining ingredients and cut in butter until mixture is crumbly. Sprinkle over apples. Cook on low for 5 to 6 hours. It’s wonderful with ice cream!


30 WorkSaver Fall 2010


APPLE AND CHEDDAR EMPANADAS – Empanada dough


– 3 Granny Smith apples, peeled, cored and finely chopped


– 1 cup Kraft shredded cheddar cheese – ¼ cup firmly packed brown sugar – 2 tsp. ground cinnamon, divided – ¼ cup granulated sugar


– 1 cup thawed Cool Whip whipped topping


Prepare empanada dough as directed. Mix apples, cheese, brown sugar and 1 teaspoon of the cinnamon in small bowl.


Preheat oven to 400°F. Shape dough into 24 balls, using about 1 tablespoon of the dough for each ball. Press each ball into 4-inch round. Spoon about 2 tablespoons of the apple mixture onto center of each round. Fold right edge over the filling on an angle; repeat with left edge. Take bottom edge and fold up to join in the center forming a triangle. Place triangles, seam sides down, on a parchment paper-covered baking sheet. Lightly brush empanadas with water.


Combine remaining 1 teaspoon cinnamon and granulated sugar; sprinkle evenly over empanadas. Bake 18 minutes or until golden brown. Serve warm or cooled, topped with whipped topping.


Apple Butterscotch Crisp and Apple and Cheddar Empanadas recipes are courtesy of Kraft Foods.


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