Serves 6

Ingredients

• 1 1/2 cups of cooked rice
• 1 cup of chopped apples
• 3/4 cup of skim milk
• 1/2 cup of raisins (optional)
• 1/2 cup of brown sugar
• 2 beaten eggs
• 1 teaspoon of vanilla

Preparation time
65 minutes

Preparation
In a large bowl, mix 11/2 cups of cooked rice, 1 cup of chopped apples, 3/4 c skim milk, 1/2 c raisins, 1/2 c brown sugar, 2 beaten eggs, and 1 tsp vanilla.
Pour into a 11/2-qt casserole. Bake at 325 F (160 C) for 1 hour, or until firm and golden brown

Serves 6

Ingredients

• 2 tb Margarine
• 1 c Sugar
• 1 Egg
• 2 c White flour
• 2 1/2 pt Baking powder
• 1 c Skim milk mixed with 1 ts
• 6 Granny Smith apples

Topping

• 1/3 c Brown sugar
• 1/2 ts Cinnamon
• 1/4 ts Freshly ground nutmeg
• 3 tb Margarine, no salt

Glaze

• 1/2 c Apricot jam
• 1 ts Lemon juice
• 1 About 1 tsp water

Preparation time
45 minutes

Preparation
Preheat oven to 350 F (175 C). Spray a 9″ x 12″ baking dish with a nonstick spray Cream margarine with sugar. Beat in egg. Sift together dry ingredients. into egg mixture alternating with milk and vanilla. In food processor, pro egg with sugar until well mixed. Add margarine and process and then milk. dry ingredients into processor and pulse 3 or 4 times, just until mixed. ( wash processor reserve for next step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in food processor or mixe Dot over top of cake. Bake 30 to 40 minutes or until skewer comes out clean Cool completely.

For glaze, heat together apricot jam, lemon juice and water. Strain into s saucepan or glass measuring jug. Heat on top of stove or in microwave unti boiling and slightly reduced. If reduced too much, add a bit more water. onto completely cooled cake with pastry brush.

Serves: 6

Ingredients

• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/3 cup melted butter
• Cinnamon
• 8-10 apples

Preparation time
45 minutes

Preparation

• Fill an 8 or 9 inch pie plate with peeled sliced apples.
• Mix the flour, sugar, baking powder, salt and egg together.
• Place the egg mixture over the apples.
• Pour the melted butter over the flour mixture.
• Sprinkle with cinnamon.
• Cook at 350 F (175 C) degrees for 35 minutes or until apples are soft (Test them with a knife)

Serves: 1 tarte

Ingredients

Apples

• 2 1/2 sticks (20 tablespoons) butter, cut into small pieces
• 1 1/2 cups sugar
• 9 golden delicious apples, peeled, cored and halved

Pastry

• 1 cup flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 tablespoons butter, cut into small pieces

Preparation time
40 minutes

Preparation
For apples, preheat oven to 400° F (200° C). Scatter butter pieces and sprinkle sugar evenly in a 9 to 10-inch copper tartin pan or heavy baking pan. Tightly pack apple halves around inside edge of pan, reserve 4, standing upright, nestled against one another, with round side tilted down. Place 4 remaining halves in similar position in center of pan. (Apples will shrink as they cook and slip round side down into pan.) Bake for about 2 hours. Transfer pan from oven to stove top and cook over medium-high heat until butter and sugar caramelize to a rich brown, 15 to 20 minutes. Remove from heat, and gently ease sticky apples away from side of pan with a knife. Refrigerate overnight so that apples firm up and “confit” further.

For pastry, preheat oven to 350° F (175° C) about 1 hour before serving tart. Sift flour, salt, and sugar into a bowl. Rub butter into flour mixture with your fingers until it resembles coarse crumbs. Sprinkle in 3 tablespoons ice water and work dough until it just holds together. Form into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll out dough on a floured surface into a 12-inch circle. Drape pastry over apples and pan. Roll the rolling pin across of pan to cut off excess pastry and allow pastry to fall over apples against the inside edge of pan. Bake in oven (still at 350) until pastry is flaky and golden, about 20 minutes. Remove from oven, place a flat ovenproof platter on top of tartin pan and invert quickly and carefully. Do not unmold yet. Reduce heat to 300 degrees and return platter and pan to oven for 10 minutes. Remove tartin pan and serve warm.

Ingredients

• 2 cups milk, scalded
• 3/4 cup sugar
• 1/2 cup flour
• 2 eggs
• 4 apricots, pitted, sliced
• 2 bananas, peeled, sliced
• 2 apples, peeled, cored, sliced
• 1 teaspoon vanilla extract

Preparation time
10 minutes

Preparation
Mix sugar, flour, eggs and vanilla extract together. Add gradually the scalded milk and mix well. Put all the fruit in a pudding dish. Pour over them the milk mixture. Set pudding dish in a pan of water. Bake in moderate oven for about 35 minutes.

Serves: 8

Ingredients

• 1 ea Graham cracker pie crust
• 1/4 ts Salt
• 1/4 ts Ground nutmeg
• 5 1/2 c Peeled,sliced cooking apples
• 1/2 c Sugar
• 1/4 c Sugar
• 1/3 c Butter, room temperature
• 1/2 ts Ground cinnamon
• 3/4 c All-purpose flour
• 1 tb Lemon juice
• 1/4 c Light brown sugar,packed
• 3 tb All-purpose flour

Preparation time
30 minutes

Preparation

• Preheat oven at 375 degrees F (190 C).
• Brush bottom and sides of crust evenly with egg yolk
• Bake on baking on baking sheet until light brown (about 5 minutes).
• Remove crust from oven.
• Combine sliced apples, lemon juice, 1/2 cup sugar, 1/4 cup brown sugar, 3 tablespoons flour, salt, cinnamon and nutmeg.
• Mix well and spoon into crust.
• Mix remaining flour, sugar, brown sugar and butter with fork until crumbly.
• Sprinkle topping mixture evenly over apples.
• Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes.
• Cool thoroughly on wire rack.
• Serve at room temperature.