Melt butter in a large skillet over medium-high heat; add apples and remaining ingredients. Saute 15-20 minutes or until apples are tender.

Recipe from the Southern Living 2003 Annual Cookbook

Combine flour, cinnamon, allspice and baking soda together; set aside. Cream butter and sugar in a large mixing bowl; blend in eggs, applesauce and vanilla. Mix in flour mixture; fill lightly greased mini muffin tins 3/4 full. Bake at 350°F for 10-12 minutes or until lightly brown and set.

Makes ~5 dozen mini muffins.

Recipe from the Autumn Gooseberry Patch Cookbook

1/2 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 4 (1-inch thick) pork chops 3 tablespoons butter or margarine, divided 4 Granny Smith apples, thinly sliced. 1 cup raisins (optional) 1 cup firmly packed dark brown sugar 1 cup apple cider

Combine first three ingredients in a heavy-duty zip-top plastic bag; add chops. Seal and shake to coat. Remove chops and set aside.

Melt 2 tablespoons butter in a large skillet; add chops, and cook 5 minutes on each side or until browned.

Grease a 13 x 9" baking dish with remaining 1 tablespoon butter. Place apples in dish; top with raisins, if desired, and sprinkle with brown sugar, and drizzle with cider.

Bake at 350°F for 1 hour, or until pork chops are done.

*If using a thinner chop, decrease the cooking time. Begin to check for doneness after 30 minutes.

Recipe from Southern Living Annual Recipes, 2002.

1/2 cup sugar 1 cup ricotta cheese 1 egg 1/4 cup sliced almonds 1/2 teaspoon cinnamon 1 small apple, peeled, cut into 8 wedges 1 can Pillsbury (or other brand) Grand Refrigerated Buttermilk Biscuits

Heat oven to 375°F. For large Brunch Biscuits, spray 8 jumbo muffin cups or 8 (6oz) custard cups with cooking spray. For medium Brunch Biscuits, spray 12 regular muffin cups with cooking spray. In a small bowl, combine sugar, cheese and eggs; beat at a high speed for 1 minute. In a small bowl, combine almonds and cinnamon; mix well. Separate biscuits.

For large, press each biscuit evenly into bottom and up sides of jumbo muffin cups. Place one apple wedge in the bottom of each cup. Top with 2 rounded tablespoons cheese mixture; sprinkle with almond mixture. Bake for 20-25 min.

For medium cut 6 biscuits in half and press each half evenly into the bottom and up sides of regular muffin cups. Place half an apple wedge, sliced in half again in the bottom of each cup. Top with 1 rounded tablespoon cheese mixture; sprinkle with almond mixture. Bake for 15 min.

Biscuits should be deep golden brown and apples crisp-tender. Remove from muffin cups; cool 15 minutes. Serve warm. Store in refrigerator.

Recipe from www.pillsbury.com

2 medium sweet baking apples, such as Royal Gala or Golden Delicious 1 tablespoon fresh lemon juice 1/2 stick (4 tablespoons) 2 tablespoons light brown sugar 2 tablespoons confectioners' sugar, plus more for dusting 1/4 teaspoon cinnamon 1/2 cup milk 3 large eggs, at room temperature Pinch salt 1/2 cup all purpose flour Vanilla low-fat yogurt (optional)

Preheat oven to 400°F. Peel apples and cut each into 8 sections. Cut sections into bite-sized pieces. Toss apples with lemon juice in a medium bowl.

Melt butter in a 10-inch ovenproof skillet over medium heat. Transfer 2 tablespoons of butter to a cup and set aside. To remaining butter in skillet, add apples, brown sugar, confectioners' sugar and cinnamon. Simmer, stirring occasionally, until apples are tender but still hold their shape, about 6 minutes. Spread apples evenly in skillet. Remove from heat.

Prepare batter. Place milk in a glass measuring cup and microwave 30 seconds to warm. Crack eggs into a small bowl. Put eggs, milk, remaining butter and salt in a blender. Blend briefly to mix. Add flour and blend until incorporated.

Pour batter into skillet and place in oven. Bake 20-25 minutes until pancake is puffed and golden brown.

Place on a trivet. Dust pancake with confectioners' sugar.

Cut pancake into four wedges, and served topped with vanilla yogurt if desired.

Recipe from CHILD magazine.

Cream sugar, eggs and shortening. Combine all other ingredients and mix well.

Pour in cake pan and top with brown sugar, chocolate chips, and nuts. Bake at 350°F for 35 minutes.

Recipe from Sandra, Wakarusa Valley Ward

Combine apples, white sugar, 1 rounded tablespoon flour, salt and cinnamon. Spoon into greased 9-inch square baking dish.

Combine baking soda, baking powder, oats, flour, brown sugar and melted butter and mix well. Pat over top of apple mixture.

Bake at 375°F for 30-40 minutes.

RC Note: I make this recipe all the time, and have found that it does not need as much sugar as it says. Error on the side of caution and use less sugar. I typically use 1/2 cup (or less) white sugar with the apples and 1/2 cup (or a little less) brown sugar with the topping, especially when using a sweet apple.

Recipe from 'Favorite Recipes from Quilters'

In a large bowl mix apples with sugar, cinnamon and cover with plastic wrap. Let sit 1 hour before pouring into pie shell.

Crust:
2 cups flour
1 teaspoon slat
2/3 cup corn oil
6 tablespoons water

Combine ingredients and mix well. Divide dough in half. Dampen rolling surface and flatten out sheet of wax paper (wetness helps paper stay in place). Place dough ball on paper, place another sheet on top and roll out dough. Repeat with remaining dough ball for top crust.

Place one crust in deep dish 9" or 10" pie plate, form to plate and poke around bottom and sides with fork. Pour apples and juice into raw crust. Dot apples with pinches of butter and lay on top crust. Trim and crimp edges. Cut slits in top for steam to escape. Brush top with 1 tablespoon milk and sprinkle evenly with 1 tablespoon sugar.

Bake on cookie sheet at 350°F for 90 minutes. After 30 minutes, cover with foil to prevent excessive browning.

RC Note: Immediately after baking, take plate off of pan and place a top sheet of foil - Juices run out of pie, pooling around plate during baking. If pie cools on cookie sheet, the juices harden, cementing the pan to plate, making removal a nightmare.

When possible, bake pie 1 day ahead to allow flavors to bloom.

Recipe from LaRee, Tustin, CA

Makes 6 pancakes

2 tablespoons unsalted butter, plus more for tin, and 2 tablespoons melted unsalted butter 5 tablespoons granulated sugar, plus more for tin 2 Granny Smith apples (about 1 pound) 1/4 cup light brown sugar 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon ground cinnamon 2/3 cup all-purpose flour 1/2 teaspoon salt 3 large eggs 3/4 cup milk Confectioners’ sugar, for dusting

Preheat oven to 450°F. Butter inside each muffin cup of a 6-cup nonstick jumbo muffin tin; coat with granulated sugar.

Peel, core, and slice apples into 12 wedges, then cut wedges into 3 pieces. In a medium bowl, toss apples with brown sugar, lemon juice, and cinnamon.

Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat. Add apples and sauté, turning occasionally, until caramelized, 10 to 12 minutes. Remove pan from stove; let cool 5 minutes. Divide caramelized apples among prepared muffin cups. Set aside.

In the bowl of a food processor, combine flour, salt, 5 tablespoons granulated sugar, 2 tablespoons melted butter, eggs, and milk; process for 3 minutes.

Pour batter over apples. Transfer tin to oven; reduce heat to 400°. Bake until pancakes puff up, about 15 minutes.

Remove tin from oven; invert onto a flat work surface. Dust with confectioners’ sugar; serve immediately.

Recipe shown on Martha Stewarts January 16, 2006 TV show, adapted from Martha Stewart Kids, Winter 2005.