Cinnamon Stewed Apples—will do these more often!

Want to get your fall groove on? This simple dish will do it for you.

Six apples (the recipe calls for Granny Smith, but I used whatever kind was in our most recent farmer’s market pickup) peeled and chopped with some spices, apple juice, and brown sugar simmered on the stove for 45 minutes. That’s all! The result smelled beautiful, looked great, and was a perfect side dish for whatever else I was serving. It accompanies pork, ham, chicken—or even chicken salad. Sounds like an odd combination, that latter item, but chicken salad is what was for dinner over the weekend. The stewed apples were just terrific with it. My bet is that they’d taste as good straight from the fridge as they do warmed on the stove.

Hubby’s query was, “Why don’t we do these more often?” Good question. The recipe can double easily and will keep in the refrigerator about a week. The sauce may appear thin when you remove the dish from the stovetop, but on standing it thickens nicely.

An apple a day (or a serving of these spicy stewed apples) keeps the what’s-for-dinner doldrums away. At least that’s my take on the old apple saw.

Cinnamon Stewed Apples

6 cups chopped peeled Granny Smith apples (about 2 pounds)

1/2 cup packed brown sugar (can use brown-sugar substitute)

1/4 cup apple juice

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender. Stir occasionally. Let stand 5 minutes. Makes about 2 cups. (Source: www.myrecipes.com)

Fun cones piled with healthy apple filling

I’ve had this one in my “Kid Fun Ideas” binder for many a day. Just completing a visit with those “kids” for whom I keep the idea file, I had to put together these Apple Pie Cones for them, especially since I still had numerous apples from my apple bushel basket that I acquired on our recent farm-stand visit.

The idea behind this treat (courtesy www.foodnetwork.com) was to use some fresh apples to bake up an apple filling and then to stuff it into an ice-cream cone. Sugar-free whipped topping went atop the whole assemblage.

I used 8 large baking apples (a combination of Granny Smith and Golden Delicious) that were peeled and chopped, then stirred with cornstarch, vanilla extract, apple-juice concentrate, brown sugar, and raisins. All this cooked in a baking dish in the oven for 40 minutes—the first 20 of that time covered with foil and the last 20 uncovered. By the time 40 minutes have passed, the mixture is the consistency of regular apple-pie filling. At that point it’s ready to fill up the cones. (The website says this recipe is courtesy Wayne Brachman, Retro Desserts, Harper Collins Publishers 2000).

We shared these finished cones with the grandkiddos, but cones bring out the kid in any person, so the big kids—Hubby and I—enjoyed this healthy treat as much as any younger person could.

Apple Pie Cones

8 large baking apples 

2 tablespoons cornstarch

1 tablespoon vanilla extract

3/4 cup apple juice concentrate, thawed

1/4 cup lightly packed dark brown sugar

1/4 cup dark or golden raisins

8 ice-cream cones

whipped topping

Preheat oven to 400 degrees. Peel, core, and cut the apples into 3/4-inch chunks. In a medium bowl whisk together the cornstarch, vanilla extract, apple-juice concentrate, and brown sugar. Add the apples and raisins; toss. Transfer to a 2-quart baking dish. Cover the dish with foil and bake for 20 minutes. Uncover and bake for 20 minutes more. Stir occasionally to ensure even cooking. The mixture is done when the apples are just tender and the filling is clear and thickened. Set aside to cool a bit. Scoop warm filling into the ice-cream cones and serve, topped with whipped topping.

 

Apple Cinnamon Waffles a delight for all ages and appetites

This is a repost of today's blog. A thoughtful reader noted that the cup-and-a-half of chopped apples, although mentioned in the first paragraph, didn't make it into the ingredient list. So here is the addition. You'll love this recipe!

* * * * * * * *

Never have a cup-and-a-half of chopped apples had such a special mission. They went into a batter for some Apple Cinnamon Waffles to be served during the first breakfast of Camp G&G, just after the enrolled camper arrived for his first day on site.

Camp G&G is the activity this week for our 1-year-old grandmunchkin, who’s camped out at our place while his parents are gone for a much-deserved getaway. Hubby and I have set aside the week for his entertainment. Naturally we wanted the inaugural breakfast to go well—and to get things off to a healthy start. Since I’m still hard-charging to help bring on fall by cooking as many apple dishes as possible, a breakfast item containing apples just had to be in order.

A tad of cinnamon added to the fairly traditional batter recipe with the apples folded in (recipe courtesy www.southernfood.about.com) gave these waffles on the griddle a wonderful aroma. When they were done, Munchkin dined on baby-sized bites, while Granddaddy’s bites were a bit more sizable. Both gents seemed perfectly pleased with their apple delectables. (A note about the recipe: I didn’t have egg whites from the separated eggs, since we use egg substitute, so I didn’t have the beaten egg whites to fold in but simply used 3/4 cup egg substitute, the equivalent to 3 whole eggs. I didn’t find that this substitution hurt the recipe one bit.)

I confess that I don’t think I’ve ever added apples to a waffle recipe before, but after trying these and enjoying them immensely, I don’t know why I waited so long. This made for a wonderful breakfast; if an apple a day truly keeps the doctor away, we’re destined for a healthy Camp G&G week.

Apple Cinnamon Waffles

2 cups sifted flour

3 teaspoons baking powder

1/8 teaspoon cinnamon

1 tablespoon sugar (or sugar substitute)

1/2 teaspoon salt (or salt substitute)

3 eggs, separated (or 3/4 cup egg substitute)

1 1/2 cups skim milk

5 tablespoons melted shortening

1 1/2 cups chopped apples (I used about 2 rather large Granny Smith apples)

Mix and sift dry ingredients. Combine beaten egg yolks, milk, and melted shortening. Beat until smooth. Stir in chopped apples. Fold in stiffly beaten egg whites. Pour or spoon apple waffle batter into each section of a hot waffle iron. Cook waffles until they are crispy and browned. Makes 6 servings.

Spicy aromas in every corner while these apple muffins bake

Bring-on-Fall Recipe #3—Easy Apple Cinnamon Muffins. Saturday seemed like another baking-with-apples kind of day. I was ready for that autumnal aroma to fill every corner of the house again; Hubby was ready for a special, Saturday-morning breakfast.

Allrecipes.com helped me out with these quick muffins that spiced up our weekend—and, as we just observed, were the prelude for a few actual rain sprinkles this morning (at least our loved ones in East Texas are getting a good bit of moisture).

Easy Apple Cinnamon Muffins are filled with delicious apple chunks and topped with streusel. The prep on this was quick—even more speedy because Hubby helped with the apple chopping. Nothing like a little cheerful teamwork in the kitchen!

The topping helped hold the baked muffins together well after they were removed from their tins. Best yet, although the recipe said it yielded 6 servings, I somehow managed to get 10 muffins out of the mixture—even with filling the pan to the top of the muffin cups as the recipe called for. Easy Apple Cinnamon Muffins may not have brought on fall’s full effects just yet, but they brought on a joyful day and weekend and more hope for fall's arrival.

Easy Apple Cinnamon Muffins

1 1/2 cups all-purpose four

3/4 cup sugar (or sugar substitute)

1/2 teaspoon salt (or salt substitute)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/3 cup vegetable oil

1 egg (or 1/4 cup egg substitute)

1/3 cup skim milk

2 apples—peeled, cored, and chopped (I used Granny Smith)

Topping:

1/2 cup sugar (or sugar substitute)

1/3 cup all-purpose flour

1/2 cup butter, softened and cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees. Grease six muffin cups or line them with paper muffin liners. Stir together 1 1/2 cups flour, 3/4 cup sugar, salt, baking powder, and 1 teaspoon cinnamon. Mix in oil, egg, and milk. Fold in apples. Spoon batter into prepared muffin cups; fill to the top of the cup. In a small bowl stir together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Mix together with fork; sprinkle over unbaked muffins. Bake in a preheated oven for 20 to 25 minutes or until a toothpick inserted into center of a muffin emerges clean. Serves 6-10.

Apple-Butterscotch Brownies--will they hasten fall? Worth a try!

Will preparing desserts that exude fall bring on the autumn season? Certainly can’t hurt to try, especially in heat-furnace-weary Texas. My September 2011 issue of Southern Living which arrived Friday contained page after glorious page of tempting apple recipes (the headline proclaims “No repentance required” because the recipes are light on the calories and high on health). I have made a pact with myself to bake every single dish featured—and quickly, too. Perhaps the aroma of baked apples will usher in cooler climes.

My first to try was Apple-Butterscotch Brownies—worthy choice! These cakelike critters were absolutely to die for. Fat chunks of apple and toasted pecans make this bar cookie a flavorful yet light treat. Baked in a 13-by-9-inch pan, the recipe makes oodles. I squired some brownies away in an airtight container and froze them for a day when outside actually feels like fall and I can savor these with some hot cinnamon tea as I sit on my outdoor patio and breathe in a crisp, fall morning.

“Good to the core”—Southern Living extols about its apple recipe finds this month. I couldn’t agree more. Now, onto the Apple Brown Betty! Hurry, fall!

Apple-Butterscotch Brownies

1 cup chopped pecans

2 cups firmly packed dark brown sugar (if using brown-sugar substitute, use 1 cup substitute)

1 cup butter, melted

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpoes flour

2 teaspoons baking powder

1/2 teaspoon salt (or salt substitute)

3 cups peeled and diced Granny Smith apples (about 1 1/2 pounds)

Preheat oven to 350 degrees. In a shallow pan bake pecans in a single layer for 8 to 10 minutes or until they are toasted and fragrant. Stir halfway through. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients; add to brown-sugar mixture. Stir until blended. Stir in apples and pecans. Pour mixture into a greased and floured 13-inch-by-9-inch pan; spread batter in an seven layer. Bake at 350 degrees for 35 to 45 minutes or until a wooden pick inserted in center emerges clean. Cool completely (about 1 hour). Cut into bars. Makes about 2 dozen.

As fall wanes, Pumpkin-Apple Butter recipe brings pumpkin season to a delightful close

The major thrust for pumpkin-recipe days are drawing to a close. Wednesday kicks off Christmas month, which means we'll be trading most things orange for reds and greens and the traditional foods of Christmas (plus menu items that can be prepared in a hurry during this frantic time.)

So to give my put-aside pumpkin puree one last hurrah before we switch gears, I had a great longing to make Pumpkin-Apple Butter. This recipe attracted me because I saw it could be stirred up in a hurry without the long and complicated cooking time that's often required of jellies, jams, and preserves. I was eager to try the pumpkin and apple combination. The Pumpkin-Apple Butter recipe from a long-ago Woman's Day magazine suggested this as a terrific gift idea since it could be poured into an attractive canister with a colorful ribbon and a note that says, "This is good on toast, waffles, English muffins, pancakes, and crackers, or use as you would apple butter." The recipe suggests that it can be refrigerated up to two weeks.

I was tickled that from start to finish this entire prep process required about 40 minutes, so it was way beyond easy—so easy that Hubby and I had it on our breakfast toast the very morning I stirred it up. And of course Hubby immediately claimed part of the leftover butter as an addition to one of his famous smoothies.

While dining on this exceptionally yummy topping I was immensely glad I had kept my Pumpkin-Apple Butter recipe all these years and glad I squeezed in this pumpkin delight while November rolled out its last days of a terrific, memorable fall.

Pumpkin-Apple Butter

3 1/2 cups fresh pumpkin puree (or 2 15-ounce cans of canned pumpkin)

2 cups unsweetened applesauce

2/3 cup packed light-brown sugar

1 1/2 tablespoons grated fresh ginger

1 teaspoon each ground cinnamon and nutmeg

Stir all ingredients in a heavy, medium saucepan until all ingredients are blended. Bring to a boil; stir often. Reduce heat to low and simmer uncovered. Stir often to prevent scorching and simmer for 30 minutes, or until mixture is very thick. Cool, spoon into containers, cover, and refrigerate. Makes 5 cups.

Heard of a birthday cake? Try a birthday crumble.

Birthday cakes were on the no-no list. My hubby was headed for his annual physical exam. We had to be pristine pure with our eating agenda until his bloodwork was finished. Only trouble was, his physical exam coincided with my birthday. No birthday cake for me while we worked toward his goal of lowered triglycerides and lowered cholesterol.

But nobody said we couldn't have a Birthday Crumble. A great recipe for Cranberry-Apple Bake was on my fall wish-list. I couldn't imagine a more divine, healthy combination than cranberries and apples. This recipe, which I tore out of a Family Circle magazine a few years back, was touted by its originator as a favorite when she took it to church potluck dinners. "I always return with an empty dish," this cook wrote in the commentary beside her recipe. "My family likes to eat it warm, but I am not above eating some straight from the refrigerator for breakfast." Well, bring some of that on! I can continue to enjoy Birthday Crumble the day after my birthday and even the day after that.

May I digress to say how thankful I am for another year of life and for the year that is just behind me? The year that just past brought the arrival of two beautiful baby grandsons (as well as continued enjoyment of our grandgirl), the publication of two new books, and the creation of a sewing/crafts studio as an amazing addition to my home. I'm more in love with my husband than ever; I'm so thankful for Hubby and that God gave him to me all those years ago (even if I have to forego cake on my birthday because of him!) Even beyond those blessings, the year just past has been one of improved physical health and overall wellness and an increased awareness of God's love for me and His everpresent help in times of trouble. I can't count all the times between birthdays #61 and #62 that God has shown up. He continues to demonstrate to me how He likes to interpose Himself in clever ways into situations that look as though they have no solutions—His creativity knows no bounds. As the psalmist wrote, His praise will always be on my lips (Ps. 34:1).

The Birthday Crumble? That scrumptious topping of oats, brown sugar, flour, and chopped pecans, laced together with melted butter, plunked atop the apple and cranberry mixture, beat any sicky-sweet cake I could have bought or made. It was health personified—a terrific way to kick off year 62!

Cranberry-Apple Bake

3 Granny Smith apples, cored, unpeeled, and cut into 1-inch pieces (about 4 cups)

2 cups whole fresh cranberries

2/3 cup sugar (or sugar substitute)

1 1/2 cups old-fashioned oats (not quick-cook)

1/2 cup packed light-brown sugar (if using brown-sugar substitute, use 1/4 cup)

1/3 cup all-purpose flour

1/2 cup chopped pecans

1/2 cup (1 stick) unsalted butter, melted

Heat oven to 350 degrees. Grease a 2-quart baking dish. In a large bowl mix together the apples (unpeeled), cranberries, and sugar. Spoon into prepared baking dish. In the same bowl mix together the oats, brown sugar, flour, and pecans. Stir in the melted butter. Sprinkle the oatmeal mixture evenly over the top of the apples. Bake at 350 degrees for 45 minutes until bubbly and apples are tender. Serve warm or cold with a scoop of ice cream or fat-free whipped topping, if desired.

Jettison the strawberries and still have a wonderful apple salsa dish with cinnamon chips

If my hubby gets within the same room as a strawberry, we pay for it for days on end.

At some point in his adult life he developed a terrible reaction to strawberry seeds--not raspberry or even tomato seeds, mind you--but strawberry seeds. They give him violent, doubled-over stomach cramps, as the berry seeds wedge their way into various nooks and crannies (doctors call these diverticulii) of the digestive tract. Pain and misery ensue for the next 48 hours and beyond.

No, no, no, he says to any thought of strawberries anywhere near his food. (Our granddaughter likes to tease him by calling him "Mr. Strawberry Man" and bringing around plastic strawberries from her play food to "tempt" him.) That means delicacies of the summer such as strawberry shortcake and strawberry homemade ice cream are off-limits. If I'm at a party at which strawberries appear on a fruit tray, I'll quietly take one onto my plate and sneak off into some corner to get my strawberry fix, but rarely do I bring them home from the grocery. Can't run the risk that a stray seed might crosspollinate in the fridge.

So when I was lured by the recipe for Apple Salsa with Cinnamon Chips to use some of those gorgeous fall apples in my refrigerator, I had to stop short when I saw that a cup of chopped strawberries was among the ingredients. Bummer, I thought, that sounded good. Then I reneged and decided to make two versions--a non-strawberry one for Hubby and the recommended version for me (and for the photo to go with this blog). This worked well, although I stored each version in absolutely airtight, separate containers so a random seed wouldn't migrate over to the non-strawberry bowl.

This is a simple, wonderful dish (source: Chickasaw Nation Nutrition Services) that is enhanced by the inventive cinnamon chips, made from your average wheat tortilla. When we ate up all the chips in using it for an appetizer/snack, the leftover salsa transitioned to a fruity side dish with an entree. We also envisioned it as a topping for ice cream. Mr. Strawberry Man was happy and I was beyond so, since I wasn't left to wonder the outcome of this intriguing recipe.

Apple Salsa with Cinnamon Chips

Salsa:

2 medium tart apples, chopped

1 cup chopped strawberries

2 medium kiwifruit, peeled and chopped

1 small orange

2 tablespoons brown sugar (I subbed with 1 tablespoon brown-sugar substitute)

2 tablespoons sugar-free apple jelly, melted

Chips:

8 whole wheat tortillas

1 tablespoon water

1/4 cup sugar (I used sugar substitute)

2 teaspoons cinnamon

In a bowl combine apples, strawberries, and kiwi. Grate zest from entire orange. Squeeze juice from orange. Add zest and juice to apple mixture (don't add orange itself). Stir in brown sugar and jelly. For the chips, cut each tortilla into 8 wedges. Use a pastry brush to brush tortilla wedges lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Place in a single layer on ungreased baking sheet. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool and serve with salsa. Makes 8 servings.

Apples give winter squash extra ooomph in this fall veggie combination

Hubby commented that our neighborhood grocery had winter squash on sale.

Winter squash? Much as I loved preparing all varieties of garden-grown veggies--and winter squash definitely would help me segue into a new season--winter squash was not among my repertoire. The rippledy, tough skin always seemed too challenging to peel. Furthermore, my source for unusual recipes, Celebrating a Healthy Harvest, was silent where winter squash was concerned.

I didn't peruse far enough. Under the "apples" category in the aforementioned booklet, lo and behold was a combination of roasted apples and winter squash that cooked both in the oven and made provision for the squash's tough outside (cut it in chunks and boil it briefly so the skin peels right off). The honey drizzled over it before cooking combines with the apples' natural sweetness to rub off on the squash.

What a great side dish using a veggie I don't normally cook! What made the dish even better was drizzling the tiniest amount of honey over the warm vegetable mixture! Now I'm headed down the fall road (since Wednesday's the first official day of autumn) for sure!

Roasted Apples & Winter Squash

3 firm apples

1 pound winter squash

1 teaspoon lemon juice

2 tablespoons olive oil

1/2 teaspoon salt (I used salt substitute)

1 teaspoon honey

Preheat oven to 400 degrees; lightly grease a baking sheet. Peel squash and remove the seeds. Cut into 1-inch chunks. (You may need to cut squash into chunks and boil for about five minutes to enable the skin to be peeled more easily.) In a bowl drizzle oil over squash and mix to spread oil evenly. Sprinkle with salt. Pour onto prepared baking sheet. Cut apples into quarters and remove stem and core. In a bowl sprinkle apple slices with lemon juice; stir to spread lemon juice evenly. Pour onto baking sheet as you combine the apples with the squash. Bake for 60 minutes; stir every 20 minutes (may cut cooking time to 45 minutes if squash already is tender. Squash is done when a fork can be easily inserted into it.) Makes 4-5 servings.

Quick apple-sausage skillet meal brings on healthy flavors of the autumn harvest

Let's get those apple recipes in high gear. More and more days have a fall tinge to them. Sure, the temps here in Texas continue to be in the summer category, but the rain has broken the drought. After last night's rain shower, as we stepped outside Hubby remarked, "A fall evening almost." And the dinner in our skillet was a perfect accompaniment.

Prevention magazine named them this month's "superfood" and notes that from September through November apples are at their flavor- and nutrition-packed peak. It tells us that apples pack a wallop of vitamin C and cancer-fighting antioxidants as well as more fiber than a bowl of bran cereal--for less than 100 calories each.

Pair apples (today's featured recipe recommends Granny Smith or Idared for their tartness) with sausage and maple syrup and you have a meal that's great for breakfast, lunch, or dinner.

When Hubby and I dined on this "breakfast for dinner" meal, we accompanied it with toast and Peach Preserves (made from our orchard's peach trees and mentioned in an earlier blog this summer.)

And talk about quick! Apple-Sausage Saute was on the table in the blink of an eye. Love it, love it, love it!

No wonder Hubby sensed fall in the air. We can live with a few more weeks of those steamy Texas high temps as long as we cling to that promise; Apple-Sausage Saute helps a bunch.

Apple-Sausage Saute

4 teaspoons olive oil

1 pound precooked turkey sausages, cut into 1/2-inch diagonal slices

4 medium tart apples (such as Granny Smith or Idared), peeled, quartered, and cut into 1/2-inch wedges

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

2 tablespoons sugar-free maple syrup

Heat 2 teaspoons of the oil in large nonstick frying pan over medium heat. Add sausage and cook, turning often, until lightly browned, about 6 minutes. Remove from pan. Add remaining 2 teaspoons oil to pan. Put in apple, pepper, and thyme and drizzle with syrup. Cook, tossing often, until tender, 12 to 14 minutes. Return sausage to pan and toss with apple to heat through. Makes 4 servings.

Harvest "softies" bring harvest of blessings on warm July 4 weekend

A recipe with the title of "Harvest Softies" sounds as though it should accompany turkey and dressing and pecan pie.

But smack in the middle of July, these delightful frosted cookies were perfect for the summer taste buds as well. They ushered in a harvest of blessings as they lined trays at my book-signing on Saturday during the July 4th weekend.

The Generator coffee shop in Historic Downtown Garland on the Square was the setting for the Garland launch for Way Back in the Country Garden (the Delta County launch is set for July 10 in Cooper, TX). A more perfect spot than this trendy Internet coffee shop could not have been selected.

My mother, one of the Three Red-Haired Miller Girls who are the main characters in my new cookbook, had so grieved over the formerly sad status of The Generator's site before it recently was restored. A Garlandite since 1941, my mother remembered the Square in its former glory days when it was the center of the universe in our hometown. As the years went by, shopkeepers retired, stores closed, and people sped to the malls to do their shopping, so often the stores stood vacant. My mother would wring her hands until some new ownership could be found in each and business was revitalized in those spots that held such memories.

This particular location on the Square's west side took an especially long and agonizing time to become regentrified. At last the spot at which The Generator now stands was purchased by Robert Smith, the son of a respected "old-Garland" family who was the ideal person to add proper credence to an earnest and accurate re-do of the once beautiful building.

Now The Generator--stunningly restored on both inside and out--is the Square's happenin' place. The proprietor, Tammy Long, makes a special effort to meet today's healthy eating requisites, with nonfat, gluten-free, and vegan offerings on the menu as well as regular fare. Tammy really outdid herself for my signing and prepared several Way Back in the Country featured recipes to offer to customers on Saturday. In baking cupcakes from Aunt Frances' Strawberry Cake recipe, Tammy served up one cupcake batch that was made gluten-free as well as stirring up another batch the traditional way. Being an Internet cafe, The Generator has Wi-Fi available, so customers with laptops dotted tables in the cafe's cheerful setting. A jazz band ensemble with a singer belted out upbeat tunes as customers poured in.

My book-signing table saw friends and loved ones pop in as a tremendous show of loving support. They included several "anchors" from my growing-up days at First Baptist Church of Garland; family members and neighbors who made special efforts to stop by on a busy weekend; civic and community contacts; some new friends who visited so they could share about their own backyard gardens; and even Garland's Mayor Pro Tem--city councilwoman Laura Perkins "Perky" Cox, who lent her perkiness to my table display and helped "arrange" my location for maximum exposure (as only a true politico knows how.)

Visitors to my table were invited to sample one of the Harvest Softies (the recipe, that features grated fresh apple, appears below) as well as Texas Pecan Pie Mini-Muffins (recipe on page 140 of Way Back in the Country Garden. These concerned nuts from our pecan trees.) Both items were a hit with guests and in some cases spurred them to take home a copy of the cookbook so they could stir up their own batch of the pastries.

I hope that on Saturday, God granted my mother a spot at the balustrade of heaven so she could peek down on the convivial setting in a venerable Garland building she once thought was beyond the pale. I think the lively scene that symbolized a bright future for the old downtown Garland Square would have made this little Red-Haired Miller Girl very happy.

Harvest Softies

Cookies:

1 cooking apple (such as MacIntosh), peeled and cored

1/2 cup apple juice

1/2 cup (1 stick) butter, softened

1 cup brown sugar

1 egg (we used egg substitute)

1/4 teaspoon cinnamon

2 1/2 cups self-rising flour

Icing:

1 (16-ounce) box powdered sugar (about 4 cups)

1/3 cup apple juice

Line 2 large baking sheets with foil. Lightly spray foil so cookies won't stick. Grate apple into a bowl; add apple juice. In a separate large bowl with a mixer beat butter, sugar, egg, and cinnamon until the mixture is fluffy (about 2 minutes). With a spoon stir in half the flour, the apple mixture, then the remaining flour. Drop batter by tablespoons onto the prepared sheets, with cookies spaced 3-inches apart. Bake cookies at 350 degrees for 17 minutes until cookies are lightly browned. Remove to a rack; cool completely. Repeat. For icing in medium-sized bowl blend sifted powdered sugar and apple juice until smooth and firm enough so icing won't run. Spread icing on top of cookie; leave about 1/4-inch of cookie showing around edge. When icing is firm, store cookies in refrigerator until time to serve.