YOUR PRODUCE MAN'S
Blue Ribbon Apple Sauce

Ingredients

6 Apples
1/2 cup Apple Cider (or Juice)
1/4 cup Sugar (granulated)
to taste Cinnamon, Nutmeg, Cloves, Allspice
Instructions
· Peel and core apples. Cut into chunks.
· Put into a 3-qt. saucepan with apple cider (or juice).
· Bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
· Stir in sugar and other spices as you want. Cook 2 minutes longer.
· Mash in the pot (or cool, then puree in a food processor)
· Cool, then store in clean jars. Refrigerate up to 2 weeks.
· Makes 4 cups

(YPM Hint: Just for fun, do what my Aunt Aleta from Lawrence, KS does. When the apples are simmering, add a few "Red Hot" cinnamon candies. Gives the applesauce a rosy color.)

NOTE: The best Applesauce apple is the Gravenstein. However, here are a few other good apples: Cortland, Elstar, Empire, Granny Smith and McIntosh. Don't be afraid to mix a few varieties to vary the flavor.

YOUR PRODUCE MAN’S
Gravenstein Apple Cake
By Larry & Cathy Olson

Ingredients
4 cups Gravenstein Apples (peeled and diced)
2 ea Eggs
2 cup Sugar
½ cup Oil
2 tsp Cinnamon
2 tsp Baking Soda
½ tsp Salt
2 cup Flour
2 cup Walnuts (chopped)
1 ½ cup Rainsins

Instructions
· Pre-heat oven to 350 degrees
· Mix together the apples, eggs, sugar and oil
· Add the remaining ingredients
· Pour into an 8 ½ x 11 pan that has been sprayed with cooking oil
· Bake for 55 – 60 minutes or until knife inserted in the middle, comes out clean.
· You can also bake in a convection oven at 300 degrees for 40 – 50 minutes.

NOTE: Cathy says that the Gravenstein is the best apple for this cake, however, if you really think you must, you can substitute with a Granny Smith or Pippin, although you may need to adjust the sugar.

YOUR PRODUCE MAN'S
Apple-Potato Pancakes

Ingredients
5 ea Yukon Gold potatoes (peeled)
1 ea Fuji or Granny Smith apple (peeled and cored)
1 ea Onion (finely chopped)
2 ½ TBS Extra-virgin olive oil
1 TBS Sage (finely chopped)
1 TBS Chives (minced)
to taste Horseradish Cream
to taste Kosher salt
to taste Freshly ground pepper

Instructions
· Preheat the oven to 400 degrees. Coarsely grate 4 of the potatoes into a colander. Toss with 1 tablespoon of kosher salt and let drain for 5 minutes. Using your hands, squeeze out as much liquid as possible from the potatoes and transfer to a bowl. Grate the apple and add to the potatoes. Add the onion, 1 tablespoon of the olive oil and the sage and toss well. Season with pepper.
· Using a sharp knife or a mandolin, slice the remaining potato 1/4 inch thick. In a 10-inch nonstick ovenproof skillet, heat 1 tablespoon of the olive oil. Arrange the potato slices in the skillet in concentric circles. Season with salt and pepper and cook over moderate heat, pressing down on the potatoes with a spatula a few times, until the slices brown around the edges, about 5 minutes.
· Spoon the grated potato mixture into the skillet, pressing firmly to make a neat cake. Transfer the skillet to the oven and bake for about 35 minutes, or until browned and crisp on the bottom. Invert the cake onto a flat plate. Add the remaining 1/2 tablespoon of olive oil to the skillet. Slide the potato cake back into the skillet and cook over moderately low heat until nicely browned on the bottom, about 5 minutes. Slide the cake onto a cutting board and garnish with the chives. Cut into 4 wedges and serve on plates with the Horseradish Cream.