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Fresh, crisp apples are arriving by the bushel at farmers' markets and grocery stores.

Sweet, tart, crisp and crunchy, apples are a healthy treat eaten out of hand and are perfect for fall dishes and desserts.

Here are several recipes from one of our favorite sources, landolakes.com that put apples to good --- and delicious use.

Cinnamon-Apple Coffee Cake

A sweet and fruity delight, this streusel-topped coffee cake is easy to make.

Cake:

1 1/4 cups all-purpose flour

1/2 cup sugar

1/4 cup sour cream

1/4 cup Land O Lakes Cinnamon Sugar Butter Spread

1/3 cup milk

2 eggs, slightly beaten

2 teaspoons baking powder

1/2 teaspoon salt

1 medium (1 cup) tart cooking apple, peeled, cored, chopped

Topping:

1/3 cup all-purpose flour

1/3 cup firmly packed brown sugar

1/4 cup Land O Lakes Cinnamon Sugar Butter Spread

Heat oven to 375 F. Combine all coffee cake ingredients except apple in large bowl; stir just until moistened. Stir in apple.

Spread batter into greased 8- or 9-inch square baking pan.

Combine 1/3 cup flour and brown sugar in medium bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs. Sprinkle over coffee cake batter. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool.

Glazed Apple Bars

Makes 36 bars

Apple pie in a pleasing treat size, perfect for after-school snacks, an easy dessert or munching over coffee with friends.

Pastry:

1 egg, separated, reserve egg white

1/2 cup milk

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter, cut into chunks

Filling:

1 cup crushed corn flakes

8 to 10 medium (8 cups) tart cooking apples, peeled, sliced

1 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 reserved egg white

2 tablespoons sugar

Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Heat oven to 350 F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

Cook's notes: If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time. To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.

Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.

Oatmeal Apple Scone Drops

These hearty scone drops are best served warm. Apples and golden raisins add a subtle sweetness.

Makes 12 scones

1 cup uncooked quick cooking oats

1 1/2 cups all-purpose flour

1/2 cup firmly packed brown sugar

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup cold butter, cut into chunks

3/4 cup buttermilk

1 medium (1 cup) tart red apple, unpeeled, cored, finely chopped

1/2 cup golden raisins

1 egg, slightly beaten

Brown sugar, if desired

Drizzle:

3/4 cup powdered sugar

2 to 3 teaspoons water

Heat oven to 400 F. Combine oats, flour, 1/2 cup brown sugar, baking powder, cinnamon, nutmeg and salt in large bowl; stir until well mixed. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in all remaining scone ingredients until well mixed.

Drop batter by 1/4 cupfuls, 2 inches apart, onto lightly greased baking sheets. Slightly flatten each mound. Sprinkle with brown sugar, if desired.

Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Remove to wire cooling racks.

Meanwhile, combine powdered sugar and enough water for desired drizzling consistency in small bowl; drizzle over warm scones. Serve warm.

Cook's note: No buttermilk? Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup. Let stand 5 minutes.

Baked Sweet

Potatoes and Apples

with Pecan Butter

This sweet potato and apple side dish is a great accompaniment to any main dish.

Makes 6 servings

1/3 cup butter

1/3 cup chopped pecans

2 tablespoons orange juice

1 tablespoon stone-ground mustard

1 tablespoon honey

1 teaspoon freshly grated orange peel

1/4 teaspoon salt

1/8 teaspoon ground red pepper

3 medium (1 1/2 pounds) orange sweet potatoes, peeled, sliced 1/2-inch

3 small tart cooking apples, sliced horizontally 1/2-inch, seeds removed

Heat oven to 375 F. Melt butter in 13x9-inch baking dish in oven (4 to 6 minutes). Stir in all remaining ingredients except sweet potatoes and apples. Place sweet potatoes in butter mixture; toss to coat.

Cover; bake for 25 minutes. Add apples; spoon butter mixture over apples. Cover; continue baking for 15 to 20 minutes or until sweet potatoes and apples are tender.

Cook's note: Although no yams are grown in the United States, some grocery stores label orange sweet potatoes as yams.

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