The first ever Mason Apple Fest was a big success! It was very nice to see so many people out supporting the Mason schools and having a great time.

The 4-H club helped me with a booth where people could try free apple snacks. We made apple smiles, where we covered an apple wedge with peanut butter and used almond slivers to make the teeth. We also made a couple of dips for our apples- the kids all love plain yogurt mixed with kool-aid drink mix, and one that the 4-H kids came up with was the yogurt mixed with the peanut butter, and that was good, too.

Anyway, I thought I’d share a few apple recipes in case you got some apples at the Festival or will be getting some from the Sonlight Apple Orchard. On a side note, did you know if you put apples in the bottom drawer of your fridge they’ll stay good for months on end?

Happy apple season!

Apple Crisp  

4 c. sliced apples

1/2 c. oatmeal

1/3 c. soft margarine or butter

2/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. flour

3/4 tsp. nutmeg

Preheat oven to 375 degrees. Place sliced apples in greased pan. Blend remaining ingredients until mix is crumbly. Spread over apples. Bake 30-35 min. (or until apples are tender) and topping is golden brown. Serve warm with cream, ice cream, or cool whip. Rhubarb, peaches, huckleberries, etc., may be used instead of apples.

Applemallow Bake

6 c. (6 medium) peeled and thinly sliced apples

3 c. miniature marshmallows

1/4 c. cinnamon candies

Preheat oven to 350 degrees. In ungreased 9x5 inch loaf pan or 1 qt. baking dish, mix apples, cinnamon candies, and 2 c. marshmallows. Top with remaining 1 c. marshmallows. Bake, uncovered, for 45-50 min. until apples are tender. Serve hot.

Apple Cake

4 c. fresh apples (diced)

1/2 c. vegetable oil

2 tsp. vanilla

1 tsp. salt

1 c. chopped nuts

2 c. flour

1 tsp. cinnamon

2 c. sugar

2 well-beaten eggs

2 tsp. baking soda

Mix apples and sugar thoroughly. Add vegetable oil, nuts, eggs and vanilla. Mix and add flour, baking soda, salt, and cinnamon. Bake in greased 9x13 pan for 1 hr. or until shrinks from edges of pan. Serve plain, iced, or with cool whip.