Apple Juice Jigglers
1 1/2 T unflavored gelatin
3/4 cups water
1 – 6 oz. frozen apple juice concentrate

Coat Loaf pan with non-stick cooking spray. Soften gelatin in water in a saucepan for 5 minutes until gelatin disolves. Add frozen apple juice concentrate, mix well and pour into pan. Cover and refridgerate, will set approx. 2-3 hours. Cut into cubes to serve as a snack. Makes about 45 cubes.

Apple-Peach Smoothie
2 – 8 oz. low fat peach yogurt
1 – 6 oz. frozen apple juice concentrate
1 1/2 t almond extract (optional)
4 ice cubes

Add each ingrdient in order into a blender. Blend until smooth and creamy. Makes 4 – 6 oz. servings.

Homemade Applesauce
4 medium Cooking Apples, Peeled and Cut into fourths
1/2 C water
1/4 C Brown sugar or 3-4 T Granulated Sugar
1/4 t. Cinnamon
1/8 t Nutmeg

Heat apples and water in a 2qt. saucepan over medium heat, stirring occasionally, to boiling. Reduce heat to low and simmer 5-10 minutes, stirring occasionally to breakup apples, until apples are tender. Stir inthe remaining ingredients, heat to boiling. Boil and stir 1 minute. Total approximate cook time: 20 minutes.

Apple Pie
Ready Made Pie Crust
8 Medium Tart Apples, Peeled and Cut up.

Mix the following together in a large bowl:
1/3 – 2/3 C sugar
1/4 C All Purpose Flour
1/2 t Cinnamon
1/2 t nutmeg
Dash of salt

Stir apples into mixture and put into pastry lined pie plate. Dot with 2T stick butter or margarine and cover top with pastry. Slit and seal. Bake at 425 degrees for about 40-50 minutes or until crust is brown and juice bubbles through the slits.

Crumb Pie Topping
Instead of top crust, mix together until crumbly;
1 C All Purpose Flour
1/2 C Brown Sugar
1/2 C Stick Butter or Margarine
Sprinkle mixture over the apples. Bake at 425 degrees for about 40-50 minutes, wathing closely to prevent excessive browning of topping.