More Than A Drink

Mix half cider or juice and half stock together to make a poaching liquid for fish and chicken
Use cider or juice instead of ice water in a pie crust
Use cider or juice to make apple jelly
Combine cider or juice with strawberry preserves; cook down and use as a glaze for fruit tarts and pastries
Add cider or juice to marinades for added sweetness
Use apple juice to replace the liquid in hot cereals and batter breads

Cider Tips

Cider will keep, refrigerated, for about a week. For longer storage, you'll find cider freezes very nicely and when defrosted, it tastes very much like fresh cider.

To freeze cider, simply pour the cider into freezer containers, leaving 2-inches of headspace. Seal and freeze. The cider will last for up to a year.

To can cider, pour into sterilized canning jars, leaving 1/4-inch headspace. Seal and place into a canner filled with enough water to cover the jars. Heat the water to 170°F and hold that temperature for 10 minutes. Remove the jars from the water, cool, check seals, and store.

Good cider apples are Golden Russet, Roxbury Russet, McIntosh, Cortland, Ribston Pippin, and Rome.

Source: Rodale's Garden-Fresh Cooking, Š1987 by Rodale Press, Inc.

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Cooking with Cider and Apple Spirits

Cider has an honorable place in the kitchen. It is the basis of the famed Norman cuisine built on the liberal use of apple spirits, cream, and seafood. In North America, the Québec villages where many of the people are descended from the Normans have developed regional variations of old recipes using cider. Indeed, it is possible to browse through any Montreal bookstore and find several cookbooks devoted entirely to cider cookery. Two of the best are Jehane Benoit's Ma cuisine au cidre, édtions du Jour, Montreal, 1973, and Angčle Landry-Day's Le cidre á boire et á manger, éditions du Pélican, Québec, 1971.

Not only can cider be substituted for white wine in almost any recipe, but it lends an incomparable and unique flavor to dishes. The marriage of cider, cream, fines herbes, and fruits de mer should be celebrated in every cidermaker's kitchen.

Cider is an excellent companion for fish, in poaching liquids or sauces, and also blends superbly with most cheeses and meats. Like wine, cider has a tenderizing effect on the tougher cuts of meat and elderly hens, and picks up the flavor of bland meats such as veal and chicken.

Source: Cider, Making, Using & Enjoying Sweet & Hard Cider, Second Edition, by Annie Proulx & Lew Nichols, Š1997 by Storey Communications, Inc.

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Although health-conscious people are often familiar with the nutritional benefits of apples, cider is under-appreciated for its culinary versatility and ability to enhance both the flavor and health-protective features of vegetables, according to the American Institute for Cancer Research (AICR).

"Cider makes a perfect base for cooking many autumn vegetables," says Melanie Polk, RD, AICR's Director of Nutrition Education. "The rich flavor of cider brings out the natural sweetness of vegetables like squash and sweet potatoes but, surprisingly, it can also smooth out the edge of sharp-tasting vegetables like cabbage, onions and leafy greens."

Apples and Apple Products Offer Important Health Protection

     "Cooking vegetables with cider offers two special health benefits," Polk observes. "First, cider, like apples, contains health-protective substances, including quercetin and other members of the flavonoid group of phytochemicals. They offer a wide array of specialized protection."

     Studies have shown that quercetin stops the growth of prostate cancer cells and appears to slow the growth of tumors. Eating foods rich in quercetin has been linked to lowered risk of stomach, prostate and gynecological cancers like that of the breast and ovaries.

     "All plant-based foods have different types and amounts of phytochemicals," Polk points out. "Studies suggest that the interaction among different phytochemicals boosts their effectiveness. So using cider when preparing vegetables strengthens the healthful benefit all around."

Cider: An Ancient Food with Classic French Culinary Roots

     Cider dates back to antiquity, the word coming from the Greek term for "intoxicating drink." By the twelfth century, cider-making - both the "hard" and non-alcoholic kind - was a well-established industry in the Normandy and Brittany regions of France, where regional ciders are as famous as celebrated wines. Great Britain also has a long history in making many types of ciders. Several hundred varieties of apple are reportedly used in producing the ciders of these two countries.

     As would be expected, cider is a major ingredient in the cooking of Brittany and Normandy. It complements many different types of animal meats, from chicken, veal and turkey to pork, ham and fish. But many vegetables also benefit from the rich flavor of cider.

     In America, cider was a major food product by 1726. Many different styles of cider have developed since then - raft, farmhouse, French- and New England-style, sparkling and hybrids that are closer to soft drinks than classic cider.

     "Cider can be used to braise or simmer vegetables, in place of water or broth," says Polk. "The liquid that remains afterward can then be cooked down to form a glaze or sauce rich enough to eliminate the need for added butter or other fats. Cider can also be used to replace part of the vinegar that is traditionally used in salad dressings."

     Four of the recipes below -- a salad with cider vinaigrette and three vegetable dishes -- were developed by the American Institute for Cancer Research to capitalize on cider's unique culinary features.

AICR

APPLE AND FENNEL SALAD WITH CIDER VINAIGRETTE
This salad recipe uses apples as well as cider. Onion, another ingredient, is also rich in the phytochemical quercetin. The vinaigrette may seem high in fat, but it mostly represents monounsaturated fats with health benefits of their own. Recipe from the AICR.

1/3 cup coarsely chopped pecans, toasted
3Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. apple cider or apple juice
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. honey, or to taste
Salt and freshly ground pepper, to taste
2 Gala apples
1 head dark leafy green or red lettuce,
leaves separated, washed and dried
1/2 small red onion, peeled, halved and thinly sliced (1/8-inch)
1 small fresh fennel bulb, trimmed, thinly sliced

     Toast pecans in a skillet over high heat until they take on a slightly toasted taste, occasionally stirring or gently shaking the pan to avoid burning. Depending on type of skillet and intensity of heat, this takes only a few minutes. As soon as the nuts are toasted, immediately transfer them to a small bowl and set aside. (The nuts can also be toasted on a baking sheet in a preheated 400-degree oven for about 5 minutes, watching nuts carefully to avoid burning.)

     Prepare vinaigrette by combining in a blender, or in a bowl with a whisk, the olive oil, cider vinegar, cider, nutmeg, ginger, honey, salt and pepper.

     Core, seed and cut apples into thin slices. To prevent them from discoloring, place slices into a bowl containing water and a small amount of lemon juice.

     Arrange lettuce leaves on 4 salad plates so stem ends are facing inside center of plates. Drain apple slices and pat dry with paper towels. Alternating slices of apple, onion and fennel, arrange the three ingredients over the lettuce. Sprinkle with pecans. Re-blend vinaigrette and drizzle over salads, or transfer dressing to a cruet or small pitcher to serve with salads. Makes 4 servings.

Per serving: 156 Cal; 12 g Total Fat (1 g Sat Fat); 14 g Carb; 24 mg Sodium; 2 g Protein; 4 g Dietary Fiber. Exchanges: 1/2 Fruit; 2 Veg; 2 Fat.

APPLE COLESLAW
Recipe inspired by Life's Little Apple Cookbook: 101 Apple Recipes, Š2003 by Joan Bestwick, Avery Color Studios.

4 cups (about 1/2 head) red cabbage, shredded
1/2 cup onion, chopped
2 Granny Smith apples, cut into matchsticks (julienne strips)
1/3 cup light (fat-reduced) sour cream
1/3 cup light (fat-reduced) mayonnaise
3 Tbsp apple cider vinegar
1/2 tsp salt
1/2 tsp sugar
1/2 tsp caraway seeds (optional)
1/4 tsp pepper

In a large bowl, combine cabbage, onion and apples; set aside.

In a small bowl, whisk together remaining ingredients until smooth. Pour this mixture over the cabbage mixture and toss to mix well and chill. Makes 8 Servings.

Tip: This slaw will hold up for two days refrigerated.

Per (1-Cup) Serving: 66 Cal; 2 g Total Fat (<1 g Sat Fat); 10 g Carb; 7 mg Cholesterol; 243 mg Sodium; 162 mg Potassium; 1 g Protein; 2 g Dietary Fiber; 8 g Sugars. Exchanges: 2 Veg.

SQUASH WITH CIDER GLAZE
The flavors of cider and squash complement each other, bringing out the unique qualities of both.
Recipe from the AICR.

2 acorn squash, halved and seeded
1 1/2 cups apple cider or apple juice
1 cup water
2 tsp. balsamic vinegar
Salt and freshly ground pepper, to taste

     Preheat oven to 350 degrees.

     Into an oven-proof baking dish that will comfortably hold squash, pour in enough water to reach a depth of about 1 inch. Place squash halves cut-side down in dish. Bake 15 minutes.

     Meanwhile, in a non-stick saucepan, combine cider, 1 cup water and vinegar. Bring to a boil over high heat and, stirring occasionally, allow mixture to reduce to about half, about 12 minutes.

     Remove squash from oven and carefully turn squash cut-side up with tongs or tablespoons. Using a fork, prick the interior all over. With a small brush, coat inside of squash with some of the cider mixture. Lightly sprinkle with salt and pepper. Return squash to oven to continue baking.

     Repeat brushing on cider mixture every 10 to 15 minutes until squash is almost fork tender, about 60-75 minutes, depending on oven and size of squash.

     During the last minutes of baking, cook the cider mixture over high heat until reduced to a thick, glaze-like sauce, about 5 minutes.

     When squash are fork tender, remove from oven. Carefully transfer them to a serving platter or individual plates. Brush squash with glaze, allowing a little to pool in the bottom of each cavity. Serve immediately. Makes 4 servings.

Per serving: 97 Cal; 00 g Total Fat; 25 g Carb; 14 mg Sodium; 1 g protein; 4 g Dietary Fiber. Exchanges: 1 Starch; 1/2 Fruit.

CIDER-GLAZED SWEET POTATOES WITH CRANBERRIES
Most Americans are usually accustomed to sweet potatoes that are heavily sweetened - and calorie-packed - with sugar, syrups, or marshmallows. This cider-flavored version offers plenty of sweetness (without the added calories) that is sharpened by the tang of cranberries. Recipe from AICR.

2 large sweet potatoes, peeled and cut into 1-inch chunks
1 1/2 cups apple cider or apple juice
1/4 cup (packed) golden brown sugar
2 Tbsp. butter
1/2 tsp. nutmeg
1/2 tsp. ground allspice
1/2 cup dried cranberries

Cook sweet potatoes in a large pot of boiling salted water until halfway cooked, (a knife inserted into center will encounter resistance), about 5 minutes. Drain and cool. (This step can be done 1 day ahead if sweet potatoes are covered and refrigerated.)

Combine cider, sugar, butter, nutmeg and allspice in a large non-stick skillet over medium-high heat. Bring to a boil, stirring often. Add potatoes and reduce heat so liquid is simmering. Cook 5 minutes, stirring occasionally. Add cranberries and continue cooking until liquid is reduced to a syrupy glaze and potatoes are tender, about 10 minutes. (If the glaze becomes very thick before potatoes become tender, thin it with a small amount of cider. When potatoes are tender, transfer to a serving bowl with a slotted spoon. Season to taste with salt and pepper. Pour remaining glaze over sweet potatoes and serve. Makes 6 Servings.

Per serving: 190 Cal; 4 g Total Fat (2 g Sat Fat); 38 g Carb; 16 mg Sodium; 1 g Protein; 3 g Dietary Fiber. Exchanges: 2 Starch; 1/2 Fruit; 1 Fat.

CABBAGE BRAISED IN CIDER
The combination of cabbage and onion with apples and cider is an unexpected surprise that produces a mellow, rich flavor.
Recipe from AICR.

2 Tbsp. extra virgin olive oil or canola oil
1 medium mild onion, thinly sliced
1 (2-pound) head red cabbage, quartered, cored, thinly
sliced
2 Fuji apples, peeled, cored and cut into slices
1/2 cup apple cider
1-1/2 to 2 Tbsp. balsamic vinegar, or to taste
Salt and freshly ground pepper, to taste

     Heat oil in a large non-stick skillet over medium-high heat. Add onion and sauté until it begins to soften, about 5 minutes. Add cabbage; sauté until slightly wilted, tossing frequently, about 6 minutes. Mix in apples. Stir in apple cider.

     Reduce heat to low-medium, cover and cook until cabbage is just tender, stirring occasionally, about 6 minutes.

     Remove cover and simmer until almost all the liquid evaporates, about 3 minutes. Stir in vinegar and mix well. Season to taste with salt and pepper and serve. Makes 4 servings.

Per serving: 189 Cal; 7 g Total Fat (<1 g Sat Fat); 32 g Carb; 20 mg Sodium; 3 g Protein; 7 g Dietary Fiber. Exchanges: 1 Fruit; 3 Veg; 1-1/2 Fat.

CIDER SOUP
An unusual soup, and a great choice for fall dining. From 1,001 low-Fat Soups and Stews, edited by Sue Spitler with Linda Yoakam, R.D., Š2000 by Surrey Books, Inc. www.surreybooks.com

1/2 cup thinly sliced leek, white part only
1/4 cup chopped celery
2 Tbsp chopped green bell pepper
2 Tbsp chopped parsley
2 to 3 tsp margarine
2 Tbsp flour
1/4 tsp dry mustard
1-1/2 cups reduced-sodium, fat-free chicken broth
2 to 3 tsp very low sodium Worcestershire sauce
1 cup (4 ounces) shredded, reduced-fat Cheddar cheese
1 cup apple cider
1/3 cup fat-free half-and-half, OR, fat-free milk
Salt and white pepper, to taste

Sauté leek, celery, bell pepper, and parsley in margarine in medium saucepan until tender, about 5 minutes. Stir in flour and dry mustard; cook 1 minute

Stir in chicken broth and Worcestershire sauce; heat to boiling. Reduce heat and simmer, stirring until slightly thickened, 1 to 2 minutes. Remove pan from heat; add cheese and stir until melted.

Process soup in food processor or blender until smooth; return to saucepan. Stir in cider and half-and-half; cook over medium heat until hot, 3 to 5 minutes. Season to taste with salt and pepper. Makes 6 Servings (about 3/4 cup each).

Per Serving: 123 Cal; 5 g Total Fat (3 g Sat Fat); 11 g Carb; 14 mg Cholesterol; 234 mg Sodium; 9 g Protein. Exchanges: 1 Med Fat Meat; 1/2 Fruit; 1 Fat.

CIDER BASTING FOR TURKEY
"This can be used to baste a whole turkey or a turkey breast when baking ~ Also good for moistening turkey stuffing and adds a wonderful flavor to gravy as well!" says recipe creator Shelly Schierman, Louisburg Cider Mill, Inc., Louisburg, KS. Recipe adapted from Apples, Apples Everywhere, Š1996 by Lee Jackson, Images Unlimited Publishing, Maryville, MO.

1/2 cup reduced fat margarine, such as Fleischmann'sŽ
1 cup hard cider**
1 cup orange juice
1/2 cup lemon juice
1/2 tsp crushed basil

**Fresh cider will turn hard if left unrefrigerated for 2 to 3 days

Melt margarine in a pan. Add 1 cup hard cider, juices and basil. Cook over low heat until well dissolved. Yield: 3 Cups.

Per (2 Tbsp) Serving: 27 Cal; 2 g Total Fat; 2 g Carb; 00 mg Cholesterol; 26 mg Sodium; 1 g Sugars. Exchanges: FREE (2 Tbsp Serving).

PORK CHOPS IN FRUITED CIDER SAUCE
Apricots, golden raisins and apple cider garnish these meaty braised pork chops, topped with sautéed apple rings. Recipe inspired by The Delights of Apple Cookery,
Š1968 by Lila Perl.

2 Tbsp fat-reduced margarine, such as Fleischmann'sŽ
2 large apples**, unpared, cored and sliced in 1/2-inch rings
4 (5-ounce) thick loin pork chops, trimmed of visible fat
Salt, freshly ground black pepper, celery salt and sage to
taste
1/3 cup apple cider
2 Tbsp dried apricots, finely diced
2 Tbsp golden raisins
1 Tbsp brown sugar

In a large deep skillet, melt margarine to sizzling. Add apple rings and sauté lightly on both sides. Remove and set aside.

Add pork chops to drippings and brown well on both sides. As chops brown, sprinkle lightly with salt, pepper, celery salt and sage. Add apple cider and lay apple rings on top of pork chops; sprinkle with apricots, raisins and brown sugar.

Cover skillet and cook at low heat 25 to 30 minutes, or until chops are tender, turning chops once during braising. To serve, arrange pork chops on platter, top with apple rings and spoon fruited sauce over all. Makes 4 Servings.

Per Serving: 306 Cal; 11 g Total Fat (3 g Sat Fat); 19 g Carb; 89 mg Cholesterol; 112 mg Sodium; 30 g Protein; 2 g Dietary Fiber; 16 g Sugars. Exchanges: 1 Fruit; 4 Lean Meat; 2 Fat.

SAUCY APPLE PORK ROAST
Chunky apple wedges sweetened with apple juice roast alongside
an herb-crusted pork loin. For best results, choose firm
red cooking apples such as Braeburn or Winesap. Recipe from
Better Homes and GardensŽ Carb Counter's Diabetic Cookbook, Š2003 by Meredith Corporation.

1 (3.5 to 4-pound) pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 tsp coarse salt or salt
1 tsp dried rosemary, crushed
1/2 tsp coarsely ground black pepper
3 medium apples, cored and cut into wedges
1/4 cup apple cider or apple juice
2 Tbsp brown sugar
2 Tbsp lemon juice
2 tsp dry mustard

Trim fat from meat. Cut small slits (about 1/2-inch wide and 1-inch deep) in meat; insert a slice of garlic in each slit. In a small bowl combine salt, rosemary, and black pepper. Rub rosemary mixture evenly over meat. Place meat on a rack in a shallow roasting pan. Insert a meat thermometer into center of meat. Roast in a 325°F oven about 2 hours or until meat thermometer registers 155°F.

Meanwhile, in a large bowl, combine apples, apple juice, brown sugar, lemon juice and dry mustard. Add apple mixture to roasting pan the last 30 minutes of roasting.

Transfer meat to a serving platter. Cover meat loosely with foil; let stand for 10 minutes (the meat's temperature will rise 4°F during standing).

Remove the rack from roasting pan. Stir the apple wedges into pan juices. Cut the mat into slices. Serve the meat with apple mixture. Makes 10 to 12 Servings.

Per Serving (Based on 12 Servings): 262 Cal; 8 g Total Fat (3 g Sat Fat); 87 mg Cholesterol; 252 mg Sodium; 10 g Carb; 35 g Protein; 1 g Fiber. Exchanges: 1/2 Fruit; 5 Very Lean Meat; 1-1/2 Fat.

APPLE WHIPPED SWEET POTATOES
Recipe from the Michigan Apple Committee.

3 cups sliced, peeled Michigan Apples**
3 cups cubed, peeled fresh sweet potatoes
(about 1 1/4 pounds)
1-1/2 cups Michigan Apple Juice OR Cider
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 tablespoon margarine
1/3 cup firmly packed brown sugar
2 cups miniature marshmallows
1/3 cup chopped pecans, optional

**Suggested apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

Place apples, sweet potatoes and apple juice in 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain.

Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until potatoes are smooth. Stir in 1 cup of the marshmallows. Spread hot mixture evenly in shallow 1 1/2-quart oven-proof serving dish. Sprinkle with remaining 1 cup marshmallows and pecans.

Bake at 350°F about 15 minutes or until marshmallows are melted and lightly browned. Serve hot. Yield: 6 servings.

Per (1/2 Cup) Serving: 250 Calories: 2 g Total Fat; 57 g Carb; 00 mg Cholesterol; 135 mg Sodium; 3 g Fiber. Exchanges: 3 Starch; 1-1/2 Fruit.

FRUITY MULLED CIDER
Recipe from the Michigan Apple Committee.

4 cups Michigan apple cider OR apple juice
1 cup orange juice
1/2 cup pineapple juice
1/4 cup lemon juice
1/4 cup firmly packed brown sugar
1 cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon whole allspice
2 teaspoons crystallized ginger pieces

In 3-quart saucepan, combine apple cider and remaining ingredients. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 15 minutes.

Remove from heat and remove spices. Serve hot. Yield: 6 servings.

Per (1 Cup) Serving: 140 Cal; 00 g Fat; 36 g Carb; 00 mg Cholesterol; 17 mg Sodium; 00 g Fiber. Exchanges: 1 Fruit; 1 Other Carb (Starch).

MARION’S APPLE BUTTER
The ground spices and peelings give this mixture a dark, rich flavor and appearance. Recipe from The Big Book of Preserving The Harvest, Š1997 by Carol W.Costenbader.

10 large tart apples (about 5 pounds)
2 cups apple cider
3 to 5 cups sugar
3/4 tsp ground cloves
1/2 tsp ground allspice
3 tsp ground cinnamon
1/2 tsp ground nutmeg

Wash, core and quarter apples. No need to peel. Cook apples slowly in cider until tender. Blend in a food processor. You should have about 12 to 14 cups of pulp.

Add 1/2 to 1/3 cup sugar, to taste, for each cup of apple pulp. Add spices.

Cook in 350şF oven or crockpot for 6-8 hours, stirring often. Test for desired thickness by spooning mixture onto a cold plate. If no liquid oozes around the edges, it is thick enough. Ladle into sterile jars, leaving 1/4-inch headspace. Process in a boiling-water bath canner for 10 minutes. This can also be frozen. Yield: 10 (1/2 Pints); 80 (1 Tbsp) Servings.

Note: The butter will keep up to 2 weeks in refrigerator after opening or after freshly made.

Per (1 Tbsp) Serving: 59 Cal; 0g Fat; 15g Carb; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Other Carb.

SOFT APPLE CIDER COOKIES
A delicious harbinger of autumn! Recipe from Egg BeatersŽ

1 cup firmly packed light brown sugar
1/2 cup Fleischmann’sŽ Move Over Butter Spread,
softened
1/2 cup apple cider
1/2 cup Egg BeatersŽ Healthy Real Egg Substitute
2-1/4 cups all-purpose flour
1-1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
2 medium apples, peeled and diced (about 1-1/2 cups)
3/4 cup chopped almonds
Cider Glaze (see below)

Preheat oven to 375şF. Coat baking sheets with vegetable spray.

In large bowl, beat sugar and butter spread on medium speed of electric mixer until creamy. Beat in cider and egg product. Blend in flour, cinnamon, baking soda and salt. Stir in apples and almonds.

Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Remove from sheets & cool on wire racks. Frost with Cider Glaze. Yield: 48 Cookies.

Per Cookie: 78 Cal; 3g Total Fat; 12 g Carb; 3 mg Cholesterol; 65 mg Sodium. Exchanges: 1 Starch; 1 Fat.

CIDER GLAZE

1 cup Confectioners’ sugar
2 Tbsp apple cider

Blend sugar and cider until smooth. Frost cooled cookies with glaze.

PUMPKIN CIDER BREAD
This spicy bread is packed with flavor, fiber and vitamin A.
Recipe from the Flavorful Seasons Cookbook, by Robyn Webb, Š1996 American Diabetes Association.

2-1/2 cups whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs, beaten
1/2 cup unsweetened applesauce
1/4 cup sugar
1/2 cup apple cider
1/3 cup canned pumpkin (not pumpkin pie filling!)

Preheat oven to 350°F. Lightly spray a 9-inch loaf pan with nonstick cooking spray.

In a medium bowl, combine the whole-wheat flour, baking powder, cinnamon, and nutmeg.

In a large bowl, combine the remaining ingredients. Add the dry ingredients slowly to the large bowl and mix just until blended. Do not overbeat.

Pour the batter into prepared 9-inch loaf pan and bake for 40 minutes until the tester comes out clean. Makes 9 (1-inch slice) Servings.

Per (1-inch) slice: 167 Cal; 2 g Total Fat; 34 g Carb; 47 mg Cholesterol; 98 mg Sodium; 6 g Protein; 4 g Fiber; 9 g Sugars. Exchanges: 2 Starch.

APPLE CIDER CAKE

1 cup soft tub vegetable margarine (suitable for baking)
1 cup brown sugar, packed
1/4 cup frozen egg substitute, thawed
2 cups all-purpose white flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp cloves
1 cup cold apple cider, unsweetened
2 cups unpeeled, diced apples
1/2 cup coarsely chopped walnuts
1 cup raisins

Preheat oven to 350şF. Coat a 9x13-inch baking pan with vegetable spray and set aside.

Combine margarine, brown sugar and egg substitute in large bowl; cream until smooth. Combine flours, soda, baking powder and spices in separate bowl. Add alternately with apple cider to creamed mixture and beat thoroughly. Fold in apples, nuts and raisins; pour into prepared pan.

Bake until cake tests done with wooden pick. Cool on wire rack. Using a paper doily, sprinkle powdered sugar lightly over cake. Lift off doily for a lacy topping. This cake keeps well in the freezer and/or at room temperature. Yield: 24 Servings.

Per Serving: 212 Cal; 9 g Total Fat; 30 g Carb; Trace Cholesterol; 2 g Fiber; 233mg Sodium. Exchanges: 1-1/2 Starch; 1/2 Fruit; 2 Fat.

CIDER PUDDING
Recipe from the LeLong Orchard of Eagleville, MO, published in Apples, Apples Everywhere, Š1996 by Leona Novy Jackson, Images Unlimited Publishing.

2 cups cider
4 Tbsp cornstarch
2 Tbsp sugar
2 Tbsp red hot cinnamon candy

Measure ingredients and bring to boil ** in quart size saucepan, stirring all the while to keep smooth and free from lumps. Makes 4 Servings.

**Ed. Note: For best results, combine cornstarch with 1 cup of cold cider to make a smooth paste. Gradually add to the rest of the ingredients in saucepan. Continue as recipe directs.

Per Serving: 157 Cal; Trace of Fat; 28 g Carb; 00 mg Cholesterol; 6 mg Sodium; 15 g Sugars. Exchanges: 1 Fruit; 1 Starch.

CIDER VINEGAR PIE
This old-time recipe will satisfy modern tastes ~ Try it with raspberry vinegar for a change of pace. Recipe from 1,001
Delicious Desserts for People with Diabetes, by Sue Spitler with Linda Eugene, RD, CDE, and Linda R. Yoakam, RD, MS,
Š2002 by Surrey Books, Inc. www.surreybooks.com

Basic Pie Crust (Cake Flour) below

Filling:
1-1/4 cups SplendaŽ sweetener, divided
1/3 cup cornstarch
Dash salt
1-1/4 cups water
2 egg yolks
1/3 cup apple cider vinegar
2 egg whites
1/4 tsp cream of tartar

Bake Basic Pie Crust according to recipe (below), using 8-inch pie pan.

Combine 1 cup SplendaŽ, cornstarch, and salt in medium saucepan; stir in water. Heat to boiling, stirring constantly; boil 1 minute, stirring, until thick. Whisk 1/2 cup hot mixture into egg yolks, whisk yolk mixture back into saucepan. Cook over medium heat, stirring constantly, 1 minute. Stir in vinegar. Pour into crust.

Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, adding remaining 1/4 cup plendaŽ gradually. Spread meringue over hot filling, sealing well to edge of crust.

Bake at 375°F until lightly browned, about 10 minutes. Makes 8 Servings.

Per Serving: 189 Cal; 7 g Total Fat (2 g Sat Fat); 27 g Carb; 53 mg Cholesterol; 159 mg Sodium; 4 g Protein. Exchanges: 2 Starch; 1 Fat.

Variation: Spiced Raisin Vinegar Pie. Make pie as above, adding 1 teaspoon ground cinnamon, 1/4 tsp EACH: ground cloves and nutmeg when making custard. Add 1/2 cup fat-free sour cream and 1/2 cup raisins after adding vinegar. Complete recipes as above.

BASIC PIE CRUST (CAKE FLOUR)
This pastry also contains a minimum of margarine but uses cake flour, which is lower in calories than all-purpose flour.

1-1/4 cups cake flour
1 Tbsp sugar or SplendaŽ, OR 1-1/2 packets EqualŽ sweetener
1/4 tsp salt
4 to 5 Tbsp cold margarine
3 to 5 Tbsp ice water

Combine cake flour, sugar, and salt in medium bowl. With pastry blender or 2 knives, cut in margarine until mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.

Roll dough on lightly floured surface into a circle 2 inches larger in diameter than pie pan. Wrap pastry around rolling pin and unroll into 8- or 9-inch pie or tart pan, easing it into bottom and side of pan. Trim edges, fold under, and flute. Bake as pie recipe directs. Makes 8 Servings (one 8- or 9-inch crust).

Tip: To bake pie crust before filling, line bottom of pastry with aluminum foil and fill with a single layer of pie weights or dried beans. Bake at 425°F until browned, about 15 minutes, removing weights and foil 5 minutes before end of baking time. If not using weights or dried beans, piercing the bottom of the pastry with the tines of a fork will help crust remain flat.

Per Serving: 119 Cal; 6 g Total Fat (1 g Sat Fat); 15 g Carb; 00 mg Cholesterol; 140 mg Sodium; 2 g Protein. Exchanges: 1 Starch; 1 Fat.