Apples take a bite out of the culinary spotlight

Apples continue to take the culinary spotlight with their wondrous array of shape, color and taste possibilities tumbling over produce counters at local markets.

There is really no end to their versatility and recipes are legion touting their crunchy gift to cookery; but believe it or not, I have discovered a couple of new — to me anyhow — treasures that are too good to pass by, as well as a classic or two as well. Enjoy!

Hoosier Surprise

Apple ‘Sammies’

(For 4)

4 tablespoons butter, softened

8 slices cinnamon raisin bread

½ cup crunchy peanut butter

4 slices mozzarella cheese

1 Golden Delicious apple, thinly sliced

8 slices Cheddar cheese

Spread butter evenly on one side of each slice of bread. On the unbuttered sides of four slices of bread, spread equal amounts of peanut butter and top with one slice of mozzarella cheese.

Place apple slices evenly over the cheese, and top each sandwich with two slices of Cheddar cheese. Top with remaining slices of bread, buttered sides out.

Preheat a large skillet or griddle over medium heat. Cook sandwiches in batches, if necessary, for 2-3 minutes per side, or until golden and cheeses are melted. Serve immediately, sliced diagonally.

Cabbage Apple slaw

2-3 cups cored, peeled apples, cut into cubes

3 cups shredded green cabbage

½ cup finely chopped dates (or raisins)

½ cup finely chopped walnuts

2 tablespoons lime juice, separated

½ cup mayonnaise

1 teaspoon cane sugar

½ teaspoon ground ginger

Salt, pepper to taste

Prepare apples, toss in a small bowl with 1 tablespoon lime juice to keep from browning. Shred cabbage, place in large salad bowl; toss with the dates and walnuts.

Make dressing: Mix remaining tablespoon of lime juice, mayo, sugar, ginger. Add apples/lime juice to cabbage, tossing to combine ingredients. Pour dressing over salad and mix well; salt to taste. Cover and chill before serving.

Smoked Salmon-Apple

Salad w/Cashews

2 cups chunk smoked salmon, flaked

½ cup thin-sliced green bell pepper

½ cup thinly sliced celery

½ cup diced apples

1 teaspoon lemon juice

¼ cup chopped unsalted cashews

½ cup mayonnaise

2 tablespoons catsup

¼ cup cream, whipped

Lettuce leaf cups

Toss diced apples w/lemon juice, combine with salmon, green pepper, celery and cashews. Blend catsup, mayo and whipped cream and blend into ingredients. Serve in lettuce cups.

Apple Maple

Cream Pie

Crust: Unbaked 9- or 10-inch crusts for two-crust pie

Filling:

6 cups peeled, sliced baking apples

1 cup pure cane sugar

3 tablespoons cornstarch

½ teaspoon salt

¾ cup pure maple syrup

½ cup whipping cream

Heat oven to 400 degrees. For filling, place prepared apples, sugar, cornstarch and salt in large bowl, tossing to thoroughly coat apples. Combine maple syrup and whipping cream in small bowl; pour over apple mixture. Refrigerate until needed.

Prepare bottom crust and place in pie-pan. Spoon filling into shell. Moisten pastry edge with water, place top crust over and trim ½-imch beyond edge of pie-pan. Fold top edge over bottom crust and pinch/flute edges tightly together. Cut slits in top for steam escape. If you wish, you may glaze the top by brushing milk evenly over crust, and sprinkling lightly with sugar.

Bake at 400 for 50-60 minutes, until evenly light golden brown and bubbly.

Apple Oatmeal Cookies

1/3 cup EACH vegetable oil, brown sugar, molasses

1 egg

1 cup white flour

½ teaspoon EACH baking powder, baking soda

¼ teaspoon salt (if desired)

¼ teaspoon EACH nutmeg and cinnamon

¼ cup dry milk

1 cup peeled apples, grated

½ cup raisins or chopped dates

1¼ cups quick rolled oats

Preheat oven to 400 degrees. In large bowl, beat together the oil, sugar, molasses and egg.

In another bowl, sift together the dry ingredients and combine together. Add to the oil mixture. Stir in apples, raisins and oats and mix ingredients well.

Drop by rounded teaspoons about 2 inches apart on lightly oiled baking sheets. Bake 10 minutes or until lightly browned around edges; remove to a rack to cool.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.