• Apples
• 1/2 cup of water

Wash apples
Cut into quarters, place in a large pot. Fill to the rim with apples.
Add water
On low heat cook until apples are soft
  note: do not start at high heat as the apples on the bottom will burn and stick to the pot.

Follow the directions on the mixer for running the apples through the strainer. The core, seeds and skin are run out the end of the strainer.
The skin will impart a nice color to the sauce. I have heard of people adding red gelatin for coloring (we don't). If the apples are ripe no sugar is necessary.

Let the sauce cool and then refrigerate or freeze.
Serve warm by itself or with pork. It goes well with Mac & Cheese also. I like to throw in some whole almonds. Of course a dollop of ice cream on warm apple sauce is very tasty.

• Preheat oven to 400 degrees
• 6 cups of thinly sliced apples, pared, cored
• 3/4 cup of sugar - adjust this for your taste and the ripeness of the apples used.
• 2 tablespoons all purpose flour
• 1 teaspoon of ground cinnamon
• Dask of ground nutmeg
• Pastry for 2 crust 9" pie
• 2 tablespoons butter

Combine sugar, flour and spices.
Mix with apples.
Line 9" pie plate with pastry.
Fill with apple mixture, dot with butter.
Adjust top crust, cutting slits for escape of steam, seal.
Bake at 400 degrees for 50 minutes or till done (liquid bubbles).

Serve warm with vanilla ice cream (we like Shaw's Ridge or Shain's) or sharp cheddar cheese.

• Preheat oven to 350 degrees
• 8 cups of sliced apples, pared and cored. (4 pounds)
• 1/2 cup water
• 1 & 1/2 cups of flour
• 1/2 cup of brown sugar
• 3/4 cup of white sugar
• 1 & 1/2 teaspoon of cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup butter

Fill a 9"x13" pan with apple slices.
Pour in 1/2 cup of water.
In a bowl combine flour, brown sugar, sugar and spices.
Cut in butter until it has the texture of cornmeal.
Distribute evenly over the sliced apples.
Bake at 350 degrees for 45 minutes to an hour or until done (liquid bubbles).

Serve warm with vanilla ice cream (we like Shaw's Ridge or Shain's) or whipped cream.

• 4 Tablespoons of Saco Buttermilk Blend®
• 1 Cup of whole wheat flour
• 1 Teaspoon of baking powder
• 1/2 Teaspoon of baking soda
• 1 egg
• 1 Cup of apple cider (or water)
• 1/2 Cup of plain yogurt
• 1/2 Cup of apple sauce

You could also add Maine wild blueberries or apple chunks.
Ground cinnamon and/or nutmeg adds some flavor. Don't overdo it.

Mix the dry ingredients and then add the egg and liquids.
Mix until blended.
Preheat a griddle or pan on medium/low heat.
Spray with Pam®.
I use a ladle to drop the batter on the hot griddle.
Cook until the edges begin to harden and flip.
Makes about 2 dozen 4" pancakes, generally enough for our family of four. Top with butter, pure Maine Maple Syrup, apple sauce or any fruit compote.

You can add sweetener to the batter and/or oil if you wish. This adds calories and if you are going to put Maple Syrup on them you probably don't need the sweetener in the batter anyway.