Tasty and Easy Recipes

Ingredients:
1/4 cup water
1/4 cup light brown sugar, packed
1 tablespoon walnuts, chopped
1/2 teaspoon cinnamon
4 large baking apples
1 tablespoon reduced-calorie margarine
2 tablespoons maple syrup
Cinnamon sticks, to garnish

Method:
Preheat oven to 375°F; place water in an 8″ square, baking dish.
In a small bowl, mix brown sugar, walnuts, and cinnamon.
With a small knife, core the apples, but do not cut all the way through the bottoms; peel about 1/2″ of skin from the tops of the apples. Place apples in the baking dish.
Fill each apple with the brown-sugar mixture; dot with the margarine, then drizzle with the maple syrup.
Bake, basting the apples occasionally with the pan juices, until just tender, about 40 minutes.
With a slotted spoon, transfer the apples to dessert plates. Pour the pan juices over the apples. If you like, garnish each apple with a cinnamon stick.

Ingredients:
1 cup cottage cheese
1 cup apples, coarsely grated
1/4 teaspoon salt
3/4 cup matzo meal
1 tablespoon honey
1 teaspoon lemon juice
1 tablespoon almonds, chopped
1/2 teaspoon cinnamon
4 eggs, separated

Method:
Mix all ingredients except egg whites.
Beat whites until stiff and fold in.
Spray a griddle or skillet with cooking spray. Heat and drop batter to form pancakes. Turn when bottom is browned.

Ingredients:
1 cup flour
2/3 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
2 tablespoons unsweetened apple sauce
1 teaspoon vanilla extract
2/3 cup brown sugar
1/4 cup cocoa
1-3/4 cups hot water

Method:
Mix first 5 ingredients. Add next three. Mix just until moistened.
Put into an 8″ square pan, which has been sprayed with pan spray.
Mix cocoa and brown sugar. Sprinkle evenly over batter in pan. Pour hot water evenly over all. Bake at 350°F for 40-45 minutes.

Do not freeze. Best eaten within 24 hours. This forms a cake layer on the top and a pudding layer on the bottom. If served warm, the pudding layer is more like a fudge sauce.

Serves 4
Ingredients:
Dressing:
1/4 cup vinegar, red wine
1 1/2 tbsp olive oil
1 tbsp apple juice concentrate, frozen, thawed
1 1/2 tsp thyme, dried
1/2 tsp salt
1/4 tsp pepper

Salad:
8 oz pasta, fusilli, uncooked
3 apples, mcintosh, cored and diced
2 tbsp lemon juice
1/2 lb fennel, trimmed and thinly sliced
1 small lettuce head, boston

Method:
Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in fennel and toss well.Combine pasta and apple fennel mixture in a medium serving bowl. Add dressing and toss well.
Serve on a bed of lettuce.