Applesauce Spice Muffins

Presented by Paige Giles at Provident Living Fair

1 cup vegetable oil
2 Tbsp mayonnaise
1 1/2 cup brown sugar
2 eggs
2 cups applesauce
1 1/2 cup whole wheat flour
1 1/2 cup white flour
2 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 cup powdered sugar

Preheat oven to 375 degrees.

In a large bowl, cream oil, mayonnaise, brown sugar, and eggs utnil fluffy.

Add applesauce and mix thoroughly.

In small bowl, sift flours, baking powder, baking soda, salt, and spices.

Add flour to mixture and blend.

Pour batter into lined or greased muffin tins and bake for (20?) minutes.

Sprinkle with powdered sugar and let cool.

Homemade "maple" syrup

Presented by Paige Giles at Provident Living Fair

2 cups water
3 cups white sugar
1 cup brown sugar
Dash of vanilla extract
About a "wooden spoon full" of maple extract

Boil water and sugars until sugar melts down, maybe about 5 minutes. Turn off heat and add vanilla and mapeline extract.

May easily be doubled or tripled.

Blender Wheat Pancakes

Presented by Paige Giles at Provident Living Fair

1 cup milk (can use powdered milk)
3/4 cup + 1 Tbsp uncooked whole wheat

Blend on highest speed for 4-5 minutes or until batter is smooth.

Add and blend on low:
3 eggs (can use powdered eggs)
2 Tbsp baking powder
1 Tbsp honey or sugar
1/4 tsp salt

Bake on hot griddle.

Splenda Dark Chocolate Chip Cookies

Presented by Janet Schlosser at Provident Living Fair

1 box splenda cake mix
1/2 bag of dark chocolate chips
2 eggs
2 Tbsp vegetable oil
2 Tbsp flour

Mix and bake at 350 degrees for 7-9 minutes.

Ratatouille

Submitted by Heather Sheehan

For one recipe:

sliced in rounds-
zuccini
summer squash
roma tomatoes

Arrange overlapping in a small casserole dish. It's customary to create a pattern.

Drizzle with olive oil. Season with salt & pepper and parmesan cheese.

Cover and bake at 375 degrees for 25 minutes. Uncover & allow to brown for 5 more minutes.

Sausage with Apple Sauerkraut

Submitted by JoDee Leahy

With sauteed onions and shredded apples, this sauerkraut is very sweet and tasty.

Ingredients
1 medium sweet onion, sliced
3 Tbsp butter
2 medium apples, peeled and shredded
1 Tbsp lemon juice
1 can (8 oz) sauerkraut, rinsed and well drained
1/2 cup unsweetened apple juice
1 tsp caraway seeds
1/2 tsp fennel seed, crushed
1 package (16 oz) smoked Polish sausage, sliced

In a large skillet, cook the sausage according to package directions. Remove from pan and in the same pan, saute onion in butter for 15 minutes or until lightly browned.

In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage back to pan and cover and simmer for at least another 5 minutes.

Easy Apple Strudel

Submitted by Sarah Terry

INGREDIENTS
1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
1/4 cup milk

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
Bake in preheated oven for 35 to 40 minutes, or until golden brown.