Years later, there’s still much to do with apples

For each of the last 14 years that I have written Daily Bread, I have done an annual apple column and this year is no exception. I sometimes think I’m going to reconsider the practice, but then I find a great recipe or two and all of a sudden I’m thinking of new apple facts to share with you.

There are many reasons to make apples a staple in your diet. Did you know that apples contribute to heart health? According to 101 Foods That Could Save Your Life by David Grotto, RD, LDN “eating two apples a day may keep heart disease at bay. Researchers found that for every ten grams of fiber added to the diet, there is a fourteen percent reduction in heart disease. A medium apple contains five grams of fiber. The flavonoids and antioxidants in the apple skin peel may contribute to a decreased risk of developing heart disease.”

Be sure to eat every part of that apple but the core. According to Grotto, “Almost half of the vitamin C content is just underneath the skin. Over two-thirds of the fiber and almost all of the antioxidants are found in the peel.”

Gregg and I are both members of the apple-a-day club. He packs one in his lunch and I usually slice one up in the late afternoon for a pre-supper snack. We do eat the peel to get the most benefit out of this tasty fruit.

I also like cooking with apples and I’m always looking for new ways to serve them. I recently was stopped by friend Judy Ilten who said she had recently had sampled a great new apple dessert in the form of a lasagna. Since I had never heard of apple lasagna my interest was piqued and I asked if she could get me the recipe and she said she would try.

Judy works at Arbor Manor and every few weeks the Arbor Manor Recruiting and Retention Committee meets for a luncheon. Several weeks ago, they planned a thematic luncheon and asked that staff bring an apple dish to share. It sounded like a takeoff on the Iron Chef competition and a lot of fun.

Judy said that the Apple Lasagna contributed by Deb Helgenberger who is the Dietary Manager at Arbor Manor was a staff favorite and she was willing to share her recipe. I’m a big fan of apple pie served with Cheddar cheese and the way this recipe incorporated that favorite ingredient made me want to try it immediately.

This dish uses apple pie filling which you can buy but there it is also an easy way to make your own filling in the microwave oven. I offer both recipes for your culinary experimentation!

Apple Lasagna

2 cups shredded Cheddar cheese

1 cup ricotta cheese

1 egg

1/4 cup white sugar

1 teaspoon almond extract

2 cans (21 ounces each) apple pie filling

8 lasagna noodles, cooked and drained

6 tablespoons flour

6 tablespoons packed brown sugar

1/4 cup quick cooking oats

1/2 teaspoon ground cinnamon

1 pinch ground nutmeg

3 tablespoons butter

1 cup sour cream

1/3 cup packed brown sugar

Preheat oven to 350 degrees. Combine Cheddar cheese, ricotta cheese, egg, white sugar and almond extract in a medium bowl. Blend well. Spread one can apple pie filling over the bottom of a greased 9-inch-by-13-inch-by-2-inch pan. Layer with half of the noodles and then the cheese mixture. Layer again with remaining noodles and the second can of pie filling. Combine the flour, 6 tablespoons brown sugar, oats, cinnamon and nutmeg in a small bowl. Cut in butter until crumbly. Sprinkle over the top. Bake in a preheated oven for 45 minutes. Cool for 15 minutes. Meanwhile, prepare garnish by blending sour cream and one-third cup brown sugar in small bowl until smooth. Cover and refrigerate. Serve warm apple lasagna with sour cream garnish.

Make It Yourself Apple Pie Filling

4 cups apples, pared, cored and sliced

3/4 to 1 cup granulated sugar

4 tablespoons cornstarch

1 1/2 cups water

2 tablespoons lemon juice

1 teaspoon cinnamon

Mix all ingredients in a microwave-safe cooking dish. Microwave apples, covered with plastic wrap, on high, for 5 to 6 minutes stirring every 2 minutes. Apples should be tender and juices thick. This makes 4 cups or the equivalent of 2 cans of apple pie filling. Recipe Note: Apples have widely varying need for additional sugar. For example, Granny Smiths are very tart and may need more than 1 cup sugar but other varieties may need less than three-fourths cup to taste sweet. Trust your taste buds.

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For a wonderful fall treat that is a great side dish to any roasted meat try the following recipe for fried apples. This recipe is also delicious on top of French toast, pancakes or waffles.

Fried Apples

8 medium apples, cored and chopped

1/4 cup butter

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon freshly ground nutmeg

Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté for 15 to 20 minutes or until apples are tender.