Skier's Sausage

By Lucy Malloy

Makes 6 servings

1 lb fresh pork sausage links
6 medium cooking apples, cored and each cut into 8 wedges (2 lbs total)
2 TB brown sugar
1 TB lemon juice
1/4 tsp salt
1/8 tsp pepper

1.  Cook sausage over medium heat in a 12-inch skillet about 10 minutes or until no longer pink. 
2.  Drain and discard juices.  Cut sausage links crosswise in half. 
3.  Return sausage lings to the skillet.  Add apple wedges, then sprinkle with brown sugar, lemon juice, salt and pepper. 
4.  Cover and cook over medium-low heat for 10-15 minutes or until apples are just tender, gently stirring once or twice. 

Martha Washington Pie

by Grandma Edith Malloy

This pie is one of the most often requested for holiday get-togethers. Delicious!

Ingredients:
2 1/2 lbs (about 7 medium large) apples: Rome, Golden Delicious, or others that hold shape
1 cup unsweetened pineapple juice (remove 1 TB to mix with cornstarch)
1 cup sugar
1 TB cornstarch
1 TB butter
1 tsp vanilla
unbaked pie crust for 9" pie
pie dough for lattice top (optional)

Directions:
1. Dissolve sugar in pineapple juice in saucepan. Bring to boil and turn off heat.
2. Pare, core, and cut apples in quarters. (If very large apples, cut in sixths.)
3. Simmer apples in the juice, stirring gently, occasionally, until almost tender.
4. Turn off heat. Carefully remove apples.
5. Mix cornstarch with 1 TB cold juice and add to syrup.
6. Cook and stir until it boils about 1 minute and thickens.
7. Add butter and vanilla.
8. Arrange half the apples in the crust, core side up.
9. Arrange rest core down.
10. Pour syrup over all.
11. Make lattice top and crimp edges.
12. Bake at 450° 10 minutes, then 350° for 35 minutes.

Spicy Apple Pie

by Febrina Picone Malloy

Ingredients:
pastry for 9" pie
3/4 cup sugar
1 tsp cinnamon
1 tsp nutmeg
dash allspice
3-4 TB flour
6-7 cups sliced apples
1 TB lemon juice (unless apples are very tart)
1 TB butter

Directions:
1. Mix sugar, spices, and flour; gently stir sugar mixture and juice into apples.
2. Pour into pastry-lined 9" pie pan. Dot with butter. Top with pastry, crimp, and vent.
3. Bake pie at 450 degrees 10 minutes, then 375 degrees about 50 minutes.
4. Cover edges with foil or brown paper if browning too quickly.

Apple Coffee Cake

by Febrina Picone Malloy

Batter:
1 1/2 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup soft shortening
1/2 cup milk
1 egg
1/4 tsp vanilla

Topping:
approx. 3 medium apples, sliced thick (also good with peaches,but cut amount of spices in half)
pinch allspice
1/8 tsp nutmeg
1/4 tsp cinnamon
cinnamon sugar (1 tsp cinnamon to 1/4 cup sugar)
2 TB light brown sugar, optional

Instructions:
1. Combine batter ingredients in large mixing bowl and beat at low speed 30 seconds.
2. Beat on medium speed, scraping bowl occasionally, 2 minutes.
3. Spread batter in greased 15 X 10 inch pan.
4. Sprinkle spices lightly all over batter.
5. Arrange apple slices, pushing edge slightly into batter.
6. Sprinkle on cinnamon sugar and brown sugar, if used.
7. Dot with butter.
8. Bake at 350° 30-40 minutes.
9. If apples are tart, sprinkle with confectioner’s sugar before serving.

Apple Salad

by Febrina Picone Malloy

Ingredients:
1 1/2 envelopes gelatin
3/4 cup cold water (or 1/2 cup cold water and 1/4 cup pineapple juice from crushed
pineapple)
3/4 cup apple juice
1 1/2 cup apple juice
1 1/4 cup plus 2 TB sugar
1/8 tsp salt
1 tsp lemon juice
2 1/4 cup combined chopped celery and chopped red apple
1/2 cup canned crushed pineapple or tidbits, drained

Directions:
1. Sprinkle gelatin onto 3/4 cup cold water in saucepan. Let soften, then add 3/4 cup apple juice.
2. Heat and stir until dissolved. Add 1 1/2 cup apple juice, sugar, salt, and lemon juice. Stir well and chill to soft set.
3. Fold in chopped celery and apple, and pineapple. Chill until set. Serve plain or with sour cream for dressing.

Apple Cranberry Salad:
Put 1/4 cup sugar on 1 cup halved cranberries and let sit at room temperature while
gelatin softens. Fold in the cranberries with the celery, apple, and pineapple.