Apple Crisp

4 large apples, diced
1/2 cup white sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 cup margarine
3/4 cup quick-cooking oats
3/4 cup all-purpose flour

Fill pie tin 1/2 full of diced apples. In a small bowl combine white sugar and cinnamon and mix thoroughly. Cover apples with sugar cinnamon mixture. Mix brown sugar, margarine, oats, and flour. Press mixture onto top of apples to cover. Bake in a preheated 350 degree oven about 30 minutes or until golden brown. Makes 6 servings.

The home economics teacher at Joelton High School in the early 1970's, Mrs. Patsy Partin, provided for her students some great recipes that are practically fool-proof to prepare. As any of my classmates from those days will tell you, if I could prepare a recipe, it had to be extremely easy. Well, this Apple Crisp recipe is one of my favorites from those days in the home ec kitchen because it is both delicious and easy. Serve it heated with ice cream or eat the leftovers right out of the refrigerator. It can be made ahead of time and reheated. This actually allows the flavors to blend and makes it taste even better.

Here's a classic version of the all-time favorite treat for fall festivals!

Caramel Apples

6 wooden skewers
6 medium-sized apples, stems removed
1 cup sugar
3/4 cup white corn syrup
1 (14-ounce) can sweetened condensed milk
1/8 tsp. salt
3/4 cup butter or margarine
1 tsp. vanilla extract

Insert wooden skewer into stem end of each washed and thoroughly dry dried apple; set aside. In heavy saucepan, combine sugar, corn syrup, sweetened condensed milk, and salt; mix well. Cook over mediun heat, stirring gently but constantly to 230 degrees on candy thermometer or until small amount dropped in cold water forms a soft ball (about 30 minutes). Remove from heat; cool slightly. Stir in butter and vanilla. Working quickly, dip apples in caramel to coat well. Place apples stem side up to harden on buttered waxed paper. Makes 6.

--Recipe from Borden Eagle Brand Sweetened Condensed Milk