APPLE CRISP

Ingredients

4 cup of Sliced Apples

1/3 cup All-purpose flour

1/2 cup brown sugar

1 cup oatmeal

1 teaspoon cinnamon

1 Tablespoon lemon juice

1/4 cup butter or melted margarine

Salt as necessary

Put the sliced apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350F degrees for at least 30 minutes.

SPICY APPLE CRISP

6 to 8 cooking apples

1 cup flour

1 1/2 cups brown sugar

3/4 cup butter

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 peel of one lemon

1 tablespoon fresh lemon juice

Peel, quarter and core some cooking apples. Cut the apple quarters into thin slices and place them in a bowl. Blend together the nutmeg and cinnamon then sprinkle them over the apples. Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange the slices in a large baking dish. Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills. Bake at 370F degrees for 60 minutes, until browned and apples are tender.

CHOCOLATE APPLE CRISP

3 Apples, unpeeled if desired, chopped

1 1/2 cup flour

1 1/2 cup of uncooked Quick oats

1 cup of brown sugar

1 cup Pecans or walnuts, chopped

3/4 cup Butter

1/2 teaspoon Baking soda

1/4 teaspoon Salt

1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Preheat the oven to 375F degrees.

In a large bowl, combine flour, brown sugar, baking salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Press half of the oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle base. Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares.

APPLE FRITTERS.

4 Eggs

four spoonfuls of fine flour

1/4 pound of sugar

Milk, Nutmeg and Salt as necessary

Take four eggs and beat them very well, put to them four spoonfuls of fine flour, a little milk, about a quarter of a pound of sugar, a little nutmeg and salt, so beat them very well together; you must not make it very thin, if you do it will not stick to the apple; take a middling apple and pare it, cut out the core, and cut the rest in round slices about the thickness of a shilling; (you may take out the core after you have cut it with your thimble) have ready a little lard in a stew-pan, or any other deep pan; then take your apple every slice single, and dip it into your bladder, let your lard be very hot, so drop them in; you must keep them turning whilst enough, and mind that

they be not over brown; as you take them out lay them on a pewter dish before the fire whilst you have done; have a little white wine, butter and sugar for the sauce; grate over them a little loaf sugar, and serve them up. Enjoy!