Pastry for double crust 9-inch pie (see Reduced Fat Pie Pastry)

3 tablespoons cornstarch

7 1/4 teaspoons Equal® for Recipes or 24 packets Equal® sweetener or 1 cup Equal® Spoonful™

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

8 cups sliced, cored, peeled baking apples (about 8 medium)

Makes 8 servings.

Nutrition information per serving:

    246 cal., 2 g pro., 40 g carbo., 10 g fat, 10 mg chol., 193 mg sodium.

Food Exchanges: 1 Fruit, 1-1/2 Bread, 2 Fat. .

Recipe source: The NutraSweet Company.

3 cups all-purpose flour

3 eggs

2 cups white sugar

1 cup vegetable oil

2 cups applesauce

1 cup raisins (optional)

1 tsp. ground cinnamon

1 tsp. baking soda

1/4 tsp. baking powder

1/2 cup sour cream

Preheat over to 350° F (175° C). Grease and flour two 9x5 inch loaf pans. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins. Pour batter into prepared pans. Bake for 80 minutes. Cool on wire racks.

Yield: 24 servings

4 boneless skinless chicken breast halves

1 tablespoon cooking oil 2 medium apples, peeled and thinly sliced

1/2 cup apple cider or juice

1/3 cup chopped onion

1 tsp. dried basil

1/2 tsp. salt

1 cup (8 oz.) sour cream

1 Tbsp. all-purpose flour

Cooked spinach noodles

Paprika

In a large skillet, cook chicken in oil over medium heat until browned and no longer pink inside, about 6-8 minutes per side. Remove from skillet and keep warm. Add apples, juice, onion, basil and salt to the skillet; bring to boil. Reduce heat; cover and simmer until apples tender. Combine sour cream and flour; add to skillet. Stir and cook until sauce is warm (do not boil). Arrange noodles on a serving platter. Top with chicken. Spoon apple sauce over all. Sprinkle with paprika.

Yield: 4 servings

2 cups all-purpose flour

1 cup plus 2 Tbsp. sugar, divided

1 tsp. baking powder

1 tsp. salt

1 cup vegetable oil

1 egg

1 Tbsp. water

1 tsp. ground cinnamon

4 medium tart apples, peeled and thinly sliced

1 cup Apricot preserves

Preheat oven to 350º. Combine the flour, cup of the sugar, baking powder and salt in a large mixing bowl and mix well. Cut in the vegetable oil until crumbly. Whisk the egg and water in a small bowl until blended. Add to flour mixture, stirring until the mixture forms a ball. Pat the dough over the bottom and up the sides of a 14 inch pizza pan. Sprinkle with a mixture of the remaining 2 Tbsp. sugar and cinnamon. Arrange the apple slices in concentric circles over the dough, beginning at the outside edge and overlapping slightly. Fill the center with the remaining slices. Bake for 40 minutes or until the apples are tender and the crust is light golden brown. Remove to a cooling rack. Spoon the preserves into a microwavable safe dish. Microwave on high for 30 to 45 seconds or until melted. Brush the preserves over the warm pizza. Cut into wedges. Serve warm or cool.

3 1/2 cups sliced peaches

pastry for 2-crust 9-inch pie

1/2 cup light brown sugar, packed

2 tablespoons all-purpose flour

dash salt

1/4 cup butter

2 teaspoons lemon juice

Place peaches in pastry-lined 9-inch pie plate. Combine the brown sugar, flour, and salt in a saucepan. Add butter. Cook, stirring constantly, until thick and smooth. Remove from heat; stir in lemon juice then pour over peaches.

Make a lattice-style top, cut dough into 1/2 inch-wide strips. Arrange dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under press to seal. Crimp edges.

3 1/2 cups fresh sliced peaches

1/2 cup orange juice

1 pint vanilla ice cream, softened

1/4 cup sugar

In a blender, combine peaches, orange juice and sugar, stopping once to scrape down the sides. Add ice cream and blend until smooth. Pour into chilled glasses

1-1/2 cups fresh or frozen blueberries

1 cup frozen unsweetened sliced peaches, thawed

1 cup milk

1 cup (8 oz) vanilla yogurt

1/4 cup honey

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Cinnamon sticks, optional

Combine blueberries, peaches and milk in a blender; cover and process on high. Ad yogurt, honey, cinnamon and nutmeg; blend well. Pour into glasses. Garnish with cinnamon sticks if desired. Serve immediately.

Yield: 4 (1 cup) servings

So simple you'll ask "Why didn't I do this before??"

Cut whole fresh peaches in half. Remove the pit, leave the skin on. Place on the grill on medium heat, flesh side down( skin side up). Leaving the flesh side down, rotate occasionally so the peaches grill evenly and do not burn. They are ready in 10-12 minutes--when they feel soft. Serve alone or with Ice Cream...delicious!!

¼ cup sugar

3 Tbsp. cornstarch

1/8 tsp. salt

Grated peel of 1 lime

1 Tbsp. fresh lime juice

2 pints fresh Michigan blueberries, rinsed and well drained

1 pint heavy cream

1 tsp. vanilla

3 Tbsp. sugar

1 baked 9-inch pie crust, cooled (store bought or homemade)

To prepare blueberry pie filling, in a large saucepan, combine ¼ cup sugar, cornstarch, salt, lime peel and juice and 1-1/2 cup blueberries. Cook mixture over medium heat, stirring constantly, until thickened and blueberries are softened, about 4 minutes. Remove from heat and stir in remaining blueberries. Let mixture cool to room temperature. Chill 15 minutes. Whip vanilla and remaining 3 tablespoons sugar until stiff peaks form. Spread about ¾ whipped cream in bottom of pie with spatula. Top with blueberry mixture. Garnish top of pie with piped whipped cream, or serve remaining whipped cream in bowl with pie. Chill pie at least ½ hour.

3/4 cups semi-sweet

chocolate morsels

1 stick unsalted butter

4 large eggs

1/2 cup sugar

1 tsp. cinnamon

1/4 tsp. salt

1 cup flour

1 cup tart Cherries

TORTE: Heat oven to 350º. Spray with baking spray or butter an 8 inch cake pan. Microwave in large measuring cup, chocolate and butter on high until smooth; check and stir. Use mixer to whisk eggs, sugar, and cinnamon and salt for at least 5 minutes. Add flour and mix on low speed until blended. Stir in melted chocolate mixture. Fold in cherries until all the ingredients are fully incorporated. Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 30 minutes. Cool in the pan for 10 minutes. Set on a plate and flip the torte onto a plate.

1/4 cup semi-sweet

chocolate morsels

1 Tbs. unsalted butter

1 tsp. instant coffee granules

TOPPING: After cake cools make topping by melting chocolate morsels, butter, and instant coffee granules in microwaveable measuring cup and spread over the top of cake. Add chocolate curls for decorative touch.

1 cup butter flavored shortening

1 cup brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. vanilla extract

1 2/3 cups white chocolate, coarsely

chopped or vanilla milk chips

3/4 cup sugar

2 1/4 cups cake flour

2 eggs

Heat oven to 375º. Combine the shortening, sugar and brown sugar in a large mixing bowl, cream until light and fluffy. In the meantime, sift together the cake flour and baking powder and set aside. Add the eggs, 1 at a time to the creamed mixture, then add the vanilla. Increase the speed to medium and mix until throughly incorporated. With the mixer set on low, slowly add the flour mixture to the shortening and combine well. Stir in the white chocolate, cherries, and nuts. Chill the dough. Using a ice cream scoop, fill scoop with dough and place on baking sheet, 6 per sheet (2 inches apart). Bake for 13-15 minutes or until golden brown and puffy, checking the cookies after 8 minutes. Rotate the baking sheet for even browning. Cool slightly before removing from baking sheet, then cool completely and store in an airtight container.

1/2 cup butter

3/4 cup flour

1/2 cup rolled oats

1/2 cup chopped nuts

2 Tbs. sugar

CRUST: Pre-heat oven 400ºF. Melt butter, stir in other four ingredients, mix well, pat into 9 inch pie plate. Bake 12- 15 minutes, or until golden brown. Cool.

1 pkg. (4 oz.) Lemon Gelatin

1/2 cup boiling water

1 pint of Cherry Pie Filling

1/2 cup sour cream

FILLING: Dissolve gelatin in boiling water, stir in cherry pie filling. Chill until thickened, pour into pie crust. Spoon sour cream by tablespoons onto filling, cut through sour cream and lightly fold filling over it making swirls. Chill. Serve with whip cream if desired.

24 Vanilla wafers

3/4 Cup sugar

1 Tablespoon lemon juice

2 (8 oz.) pkgs. cream cheese

2 Eggs

1 Teaspoon vanilla extract

aper or foil-lined muffin cups; set aside. Beat cream cheese and sugar until smooth. Add the eggs, lemon juice and vanilla; beat well. Fill muffin cups three-fourths full. Place on a baking sheet.

Bake at 375 degrees for 15-20 minutes or until top is set. Cool on a wire rack for 20 minutes. Top each cheesecake with 2 teaspoons of the apricot preserves. Refrigerate until serving.

1-1/2 Cups plus 1/2 teaspoon sugar, divided

1/3 Cup quick-cooking tapioca

Pastry for 9 inch double-crust pie

1 Tablespoon butter

6 cups fresh raspberries

1 Teaspoon lime juice

1/4 Teaspoon salt

1 Teaspoon milk

Combine 1 1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. Line a 9 inch pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top crust. Brush with milk; sprinkle with remaining sugar.

Cover edges loosely with foil. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil and bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Remove from oven and cool.

Yield: 6 - 8 servings.

1 Tbl. grated Michigan onion

3/4 cup Michigan sugar

1 tsp. dry mustard

1 tsp. salt

1/3 cup raspberry vinegar

1 cup vegetable oil

1-1/2 tsp. poppy seeds

Combine onion, sugar, mustard, salt and raspberry vinegar. Whirl in blender 15 seconds. Slowly add vegetable oil and poppy seeds. Turn blender on and off to mix. (This dressing is delicious on a salad of spinach, red onion, mandarin oranges and sunflower seeds also).

Combine the following topping and set aside:

1 cup flour

1/2 cup quick oats

1/2 cup margarine

2/3 cup brown sugar

Combine the following and place in greased 9" baking pan::

4 cups sliced plums

1/3 cup sugar

3/4 tsp. cinnamon

2 Tbsp. flour

Sprinkle topping (first mixture) over the plums and bake at 350° for 40 minutes. Serve warm with ice cream or whipped topping.

4 Eggs

2/3 Cup Sugar

1 Cup Cooking Oil

16 Ounce Can Solid Pumpkin

2 Teaspoons Cinnamon

2 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Salt

1 Teaspoon Baking Soda

12 Ounce Chocolate Chips

Beat until fluffy: eggs, sugar, oil, pumpkin and cinnamon. Add and mix flour, baking powder, salt and baking soda. Stir in chocolate chips. Grease pans or use baking cups. Bake at 375° for 20 minutes. Makes 1 1/2 dozen.

If you use large muffin pans, bake for 25 minutes and it makes 1 dozen.