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Food this Time of Year is Both Healthy and Delicious with Apples


Autumn Apple Pork Roast


4-lb. pork loin roast Salt & pepper to taste 6 tart apples, cored & quar- tered


1/4 cup apple juice 3 Tbsp. brown sugar, packed 1 tsp. ground ginger


Rub roast with salt and pep-


Slow-Cooker Baked Apples


8 Jonathan or Granny Smith apples, cored


1/3 cup raisins


1/3 cup chopped nuts 1/3 cup brown sugar, packed 1-1/2 tsp. apple pie spice 2 Tbsp. margarine, sliced 1/2 cup apple cider 1 Tbsp. lemon juice


Remove peel from top 1/3 of apples. Mix raisins, nuts and brown sugar; spoon into apples. Arrange apples in a greased slow cooker. Sprinkle with spice; dot with marga- rine, Mix cider and lemon juice and drizzle over apples. Cover and cook on low setting for 8 hours. YIELD: Serves 8


per. Brown roawst under a broiler to remove excess fat; drain. Place apples in the bottom of a slow cooker. Place roast on top of apples. Mix together remaining ingredients and spoon over roast. Cover and cook on low settng for 8 to 10 hours. YIELD: 6 to 8 servings.


Inside-Out Caramel Apples


1/2 tsp. ground cinnamon 2 Tbsp. sugar 1 egg


1 Tbsp. water


4 medium Granny Smith apples, peeled


1/2 cup prepared caramel sauce 1/2 of a 17.3-ounce package Pep- peridge Farm® Puff Pastry Sheets (1 sheet), thawed Vanilla ice cream


Heat the oven to 400 degrees. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.


Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel sauce into each apple.


Southern Fried Apples 1/4 cup shortening


6 tart apples, cored, peeled and sliced


1 tsp. lemon juice 1/4 cup brown sugar, packed 1/8 tsp. salt Garnish: Apple pie spice


Melt shortening in a skillet over medium heat. Add apples evenly in a single layer. Sprinkle with lemon juice, brown sugar and salt. Cover; cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with spice and serve warm. Serves about 6.


Unfold the pastry sheet on a lightly  into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips. Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip. Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet.


Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream.


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