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The Taste Of Fall
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Supportive Atmosphere
I Individual Programs
A Small Exercise Classes
A Fast Fat Loss Diet
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Suzy Ran's
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A Large Assortment To Choose From
Rugelach Trays For All Occasions
33 75 Orchard Lake Rd. at Commerce Rd.
West Bloomfield, Michigan 48033
681-8060
Local & Nationwide Delivery Available
80
FRIDAY, NOVEMBER 15, 1991
Test for doneness by pressing
gently.
LI " I \G
S 471-9199
of
so long ago, apples,
and specifically their
peels, came under at-
tack for containing Alar, a
chemical growth regulator,
color enhancer and suspected
carcinogen at high doses.
Alar has since been with-
drawn and all commercial
apples can now enjoy a whole-
some reputation again. The
controversy also cleared up
the organic verses commer-
cial quality issue. The FDA-
approved edible coatings
found on commercial
varieties help seal in
nutrients while organic ones
are actually lower in
nutrients without this
process.
Like any fresh fruit or vege-
table, nothing beats an apple
you've just plucked from the
tree. However, since apple-
picking season is over, check
out the fruit market and have
family members choose their
own favorite variety. Using
recipes to compliment each
one, have your own cook-off
contest to determine the best.
Filled baked apples and ap-
plesauce are great choices for
children.
Most apples can be used for
eating and applesauce; how-
ever, baking choices can vary
greatly. A good rule is to
choose tart apples for cooking
as the overly sweet ones lose
a great deal of flavor and tex-
ture during baking.
BAKED APPLES
4-6 medium baking
apples (Rome, Pippin,
Granny Smith)
3 Tbsp. chopped nuts
1 Tbsp. chopped raisins
or currants
3 /4 tsp. cinnamon
4-6 tsp. honey
margarine
4-6 oz. black cherry soda
or apple juice
Wash the apples but do not
peel. Cut off the tops and
remove the cores. Place in an
ovenproof casserole, close
together. Combine the nuts,
raisins and cinnamon and fill
each apple with this mixture.
Place a tsp. of honey on top of
each filled apple, topped with
a bit of margarine. Pour the
juice around the apples in the
casserole. Bake at 350
degrees for about 30 to 40
minutes, basting after the
first 15 minutes of baking.
Ilene Spector is a food writer
from Pennsylvania.
APPLE-OAT BARS
/4 cup brown sugar
1 /4 cup flour
1 /2 tsp. ground cinnamon
1 /4 tsp. ground nutmeg
1 /2 stick cold butter or
margarine
Cookie base:
11/2 cups quick cooking
rolled oats
1 cup flour
1 /2 tsp. baking powder
Y2 tsp. baking soda
1 /2 tsp. each-ground
cinnamon, nutmeg,
allspice
3
/4 teaspoon ground
cloves
1 /4 tsp. salt
1 stick butter or
margarine, room
temp.
1 cup packed brown
sugar
1 egg
11/2 cups chopped peeled
tart apples
1 cup chopped walnuts
powdered sugar, optional
1
Preheat oven to 375
degrees. Grease a 9- by
13-inch baking pan. For
streusel; In a medium bowl,
combine first 4 ingredients.
Using a pastry blender or 2
knives, cut in butter until
mixture resembles coarse
crumbs; refrigerate. To
prepare cookie base; In a
medium bowl, combine first 9
ingredients; set aside. In a
large mixing bowl, beat but-
ter and brown sugar until
light and fluffy. Beat in egg.
Stir in flour mixture, 1/2 cup at
a time, blending well after
each addition. Stir in apple
and nuts. Spread evenly in
prepared pan. Sprinkle top
evenly with streusel mixture.
Bake 35 to 40 minutes or
until toothpick inserted in
center comes out clean and
cookie begins to pull away
from sides of pan. Cool in pan
on a rack. Cut into about 24
rectangles, and dust with
powdered sugar, if desired.
Makes 2 dozen.
Continued on Page 82
--N
K