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This is a great recipe for those extra zucchinis you have in the summer, but also for the winter for a change. Be sure to use the young zucchini because the older, larger ones have tough skin and seeds.

Ingredients

1 recipe pastry for a 9 inch double crust pie
2 large zucchini
2 tablespoons lemon juice
1 pinch salt
1 1/4 cups packed brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cream of tartar
1/4 tsp ground nutmeg
1/4tsp ground allspice
3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that’s OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

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Kids love to help out in the kitchen and love to learn how to cook. They also like to climb trees. What better combination than to take them apple picking in the Fall and then going home and cooking some special apple treats.

Here are 3 apple recipes that kids can make.

Apple Cheddar Crescent

Refrigerated pie dough for 1 crust
Vegetable oil spray
Flour
1/4 c All-fruit apple spread
6 Apples (3 Granny Smith and 3 Red Delicious)
1 c Shredded cheddar cheese
2 tb Melted butter

Preheat oven to 400 degrees. Lightly coat a baking sheet with vegetable oil spray. On a lightly floured surface, roll the dough into a 12-inch circle. Melt the apple spread in the microwave (10 – 15 seconds on high). Brush the melted spread onto the pie crust with a pastry brush. Peel the apples if desired and chop them coarsely. Scatter the apple spices over the pie crust and then scatter on the cheese. Using a pizza cutter, cut the pie crust into 8 wedges. Starting form the wide end, roll up each wedge of crust. Place the wedges on the prepared baking sheet and shape into crescents. Brush with melted butter. Bake for about 15 minutes, until browned and bubbly.

Apple Cinnamon Muffins

1 Egg
2 c Bisquick Baking Mix
3/4 c Apple sauce (use the homemade apple recipe from this blog)
1/3 c Sugar
2/3 c Milk
2 T Oil
2 t Cinnamon

Preheat oven to 400 degrees F. Grease bottom only of 12 medium muffin cups. Beat egg slightly, stir in remaining ingredients just till moistened. Divide batter evenly among cups. Bake till golden brown, 15 to 17 minutes.
Makes: 12 muffins

Apple Smiles

This is an apple recipe your kids are sure to love.

1 Red medium apple; cored & sliced about 1/3″ wide, not skinned!
Peanut butter (creamy works best)
Tiny marshmallows.

Cut a red apple into slices. (these are the lips) Have child spread peanut butter or cream cheese on apple slice. Place mini marshmallows (these are the teeth) on top of peanut butter and place another apple slice on top.

This is a great recipe for kids. It really does taste like a taffy apple! If you want your kids to eat apples you have to try this salad.

SERVINGS: 10-12

Ingredients:

• 1 can (20 ounces) crushed pineapple drained with juice reserved
• 1 egg, lightly beaten
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1 and 1/2 tablespoon cider vinegar
• 1 (8 ounce) container frozen whipped topping, thawed
• 4 cups diced unpeeled apples
• 2 cups lightly salted peanuts, coarsely chopped
• 4 cups miniature marshmallows (optional)

Directions:

In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours.

In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool.

Cover and refrigerate.

Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.