Taste of Central Iowa

More fall favorites

The first two recipes are fairly easy so that will give you time to make the Pumpkin Torte.

Fried Apples

1/4 c. butter

6 tart apples – sliced

1 tsp. lemon juice

1/4 c. brown sugar

1/8 tsp. salt

1 tsp. ground cinnamon

1 dash nutmeg

In a large skillet, melt butter. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

Impossible French Apple Pie

6 cups pared tart apples

3/4 c. milk

2 eggs

1-1/4 tsp. cinnamon

2 Tbsp. soft butter

1 c. sugar

Heat oven to 325 degrees. Grease pie plate. Mix apples and cinnamon. Turn into pie plate. Mix remaining ingredients. until smooth. Pour over apples. Sprinkle streusel over top. Bake until knife inserted in center comes out clean, approximately 55-65 minutes.

Streusel for pie

Mix until crumbly:

1 c. Bisquick

1/2 c. chopped nuts-

1/3 c. packed brown sugar

3 Tbsp. firm butter

Pumpkin Torte

Crust:

1-2/3 c. graham cracker crumbs

1/2 c. butter

1/3 c. sugar

Melt butter and mix with crumbs and sugar. Press into a 9- by13-inch pan.

Filling:

8 oz. pkg. cream cheese

2 eggs

3/4 c. sugar

Beat cream cheese until fluffy. Add eggs and sugar and beat until well blended. Spoon over crust and bake at 350 degrees for 20 minutes.

Cool.

Pumpkin:

1 Tbs. plain gelatin

1/2 c. sugar

1/3 c.. cold water

1/2 C. milk

1can (16 oz.) pumpkin

1 tsp. cinnamon

3 egg yolks

1/2 tsp. salt

3 egg whites

1/4 c sugar

Soften gelatin in cold water. Mix together pumpkin, egg yolks, sugar, milk, cinnamon and salt in heavy saucepan and cook until slightly thickened, stirring constantly. Remove from heat. Add gelatin and stir until dissolved.

Cool.

Beat egg whites until stiff; add 1/4 cup sugar gradually. Fold into pumpkin mixture and pour over cream cheese layer. Chill overnight. Top with whipped topping or whipped cream and garnish with nuts or cherries.