3. Bake at

350 degrees F about 13 minutes or until lightly browned.

Cool 2 minutes on baking sheet. Remove and cool on wire

racks. Store in airtight container.

Yield 4

dozen cookies, 2 1/2 -inches diameter.

Recipe from

the Michigan Apple Committee

Harvest

Apple Pie

refrigerated pastry pie crust

1 cup

canned pumpkin

1/3 cup

firmly packed brown sugar

1 egg

1/4

teaspoon salt

1 can (21

oz.) apple pie filling

1/4 cup

chopped pecans, optional

tablespoons nonfat caramel ice cream topping

1. Place

pastry in 9-inch glass pie plate according to package

directions for single crust. Set aside.

2. In

mixing bowl, beat together pumpkin, sugar, egg, salt,

spice and milk until smooth. Pour into pie crust. Using

spoon, evenly dot pumpkin filling with apple pie filling.

Sprinkle with pecans and drizzle with topping.

3. Bake on

lowest oven rack at 375 degrees F about 45 minutes or

until filling is set and crust is deep golden brown. Cool

completely before serving. Store in refrigerator.

Yield: 8

servings.

Recipe from

the Michigan Apple Committee

Applesauce

Applesauce

will vary in texture and flavor depending on the variety

of apple used. All-purpose apples such as a Granny Smith,

Rome Beauty, Fuji and Jonagold (as well as many others)

produce good results.

8 large

apples, peeled, cored and cut into thick slices

1/2 cup

water

2 lemon

slices

1/2 cup

sugar

1/8

teaspoon nutmeg

1/4

teaspoon cinnamon

Combine

apples, water and lemon slices in a large saucepan.

Simmer, uncovered for 10 minutes or until apples are part

sauce with some chunks of apple left. Watch closely and

stir often to prevent burning. Applesauce should be

thick; add more water if necessary. Leave sauce chunky or

put apples and lemons through a food mill or coarse

sieve. Stir in sugar to desired sweetness. Add cinnamon

and nutmeg. Serve warm, or chilled. Cover and refrigerate

leftovers for up to one week.

Yield: 5 to

6 cups.

Recipe from

the University of Illinois Extension

Apple

Chicken Salad

1/2 cup

fat-free yogurt

1/4 cup

orange juice

1/2 cup

apple jelly, melted

1/4

teaspoon salt (optional)

Tablespoon lemon juice

3 cups

cooked chicken, diced

2 cups

finely sliced celery

3 apples,

unpeeled and diced

1/2 cup

coarsely chopped pecans

In a large

bowl, mix yogurt, orange juice, melted apple jelly and

lemon juice. Add chicken.

Celery and

apples. Toss gently to coat all pieces. Season with salt

and chill until ready to serve. Sprinkle with pecans and

serve on a bed of romaine lettuce. Yield 8 3/4 cup

servings.

Recipe from

the University of Illinois Extension.

Caramel

Apple Pudding

tablespoons cornstarch

3 cups milk

1/2 package

(14 oz.) Farley's Caramel Apple Caramels (about 25

caramels)

2 eggs

lightly beaten

tablespoon butter or margarine

tablespoons walnuts, chopped (optional)

Combine

cornstarch and milk in medium saucepan; add caramels.

Cook over medium heat until caramels are melted; stir

frequently, about 10 minutes. Remove half of the caramel

mixture and whisk with eggs in small bowl; whisk egg

mixture back into the remaining caramel mixture in

saucepan.

Cook over

medium-high heat, whisking constantly, until ready to

boil, about one minute; remove from heat and stir in

butter. Cover pudding with plastic wrap and cool to room

temperature. Refrigerate until chilled. Spoon pudding

into serving bowls; sprinkle with walnuts.

Serving

suggestions: Although savory alone, caramel apple pudding

is also delicious spooned warm or chilled over pound cake

or warm baked apples.

Yield: 6

servings, about 2/3 cups each.

Double

Dipped Caramel Apples

4 or 5

medium apples

4 or 5

wooden popsicle sticks

1 package

(14 oz.) Farley's Caramel Apple caramels (about 50

caramels)

tablespoons water, divided

1/2 package

(14 oz.) Farley's Chocolate Caramels (about 25 caramels)

Decorations

to choose from: chopped pecans, walnuts, almonds or

peanuts, chocolate sprinkles, mini-chocolate morsels,

cake decorations, toasted coconut, etc.

Wash and

dry apples; insert stick into stem end of each. Microwave

caramel apple caramels and two tablespoons of water in

4-cup glass bowl on high until melted, 2 1/2 to 3

minutes, stirring every minute.

Line plate

with waxed paper and grease lightly. Dip apples into

caramel mixture, turning until coated. Scrape excess

caramel from bottoms of apples; place on wax paper-lined

plate. Refrigerate until firm, about 1 hour.

Microwave

chocolate caramels and remaining 1 tablespoon of water in

4-cup glass bowl on high until melted, 1 1/2 to 2

minutes, stirring every minute. Dip apples halfway into

caramel mixture, turning to coat evenly. Scrape excess

caramel from bottoms of apples. Sprinkle apples with

desired decorations and place on wax paper-lined plate;

refrigerate until ready to serve.

Caramel

Apple Bread Pudding

2 1/2 cups

milk

1/2 package

(14 oz.) Farley's Caramel Apple Caramels. (about 25

caramels)

1/2

teaspoon ground cinnamon

3 eggs,

lightly beaten

6 cups

day-old bread, cubed (3/4-inch cubes)

1/4 cup

raisins

1/4 cup

dried apple, chopped

Heat milk,

caramels and cinnamon in medium saucepan over medium heat

until caramels are melted stirring frequently. Whisk

mixture into eggs in small bowl.

Toss bread

cubes, raisins, and dried apple in two-quart casserole;

pour milk mixture over and toss. Place casserole in

roasting pan on oven rack; pour 1 1/2 inches hot water

into roasting pan. Bake, uncovered, at 350 degrees F

until settled, about 40 to 45 minutes. Serve warm.

Yield: 8

servings

Serving

Suggestions: Top warm pudding with scoops of vanilla ice

cream or dollops of whipped cream.