1 Bushel = 42 Pounds
1 Bushel = 16 - 19 Quarts Canned
3 pounds = 8 to 9 medium apples
3 pounds = One 9" pie

For information on canning, freezing and recipes, check out the Michigan State University Extension website!
http://web1.msue.msu.edu/msue/imp/mod01/master01.html

• Keep Them Cool! Store fresh Michigan apples in the refrigerator. Left at room temperature, apples will deteriorate 10 times faster.
• Michigan ranks 3rd in the nation's production of apples.
• The average apple is 90% water, contains 80 calories and is extremely high in bulk. An apple eaten with the skin on contains more soluble fiber than a bowl of oatmeal.
• Adding chopped apples to coleslaw, salads, stuffing and baked squash make a nice addition.
• Cool nights help give apples their color. Sunny warm days help sweeten and ripen apples.
• You can find more apple information on the Michigan apple website : http://www.michiganapples.com

You can enjoy fresh apple cider from your freezer all winter long if you follow some simple rules. Pour off about 1 cup of cider from each gallon jug to allow for expansion in freezing. It is better to freeze cider in plastic jugs. To thaw, leave at room temperature or in the refrigerator until completely thawed. Do not pour out liquid while there is still unmelted ice. Shake well.

• 6 to 8 medium apples, peeled and sliced
• 1/2 cup water
• 1/2 cup sugar

In a two-quart casserole, combine apples and water. Cover and microwave 8 to 10 minutes on high until apples are soft. Stir once during cooking. Stir in sugar. Let stand. Cover and allow to stand a few minutes. Serves six.
Click for Printer-Friendly version.

• 8 oz. cream cheese
• 1/4 cup brown sugar
• 1/4 cup powdered sugar
• 2-teaspoons milk
• 1-teaspoon vanilla

Beat cream cheese until smooth. Add sugars and vanilla. Beat until creamy. Add milk gradually until mixture is dipping consistency. Serve with apple slices. Makes about 2 cups.
Click for Printer-Friendly version.

• 1/2 cup Apple Cider
• 4 boneless, skinless, split chicken breasts, about 1 lb.
• 1/2 cup of water
• 1/2 teaspoon of ginger
• 1 tablespoon lime juice
• 1 tablespoon brown sugar, firmly packed
• 1/2 teaspoon salt, optional
• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 2 cups diced Michigan apples
• 6 cups torn salad greens
• 4 green onions, thinly sliced
• 1/4 cup toasted slivered almonds, optional

In zipper type plastic bag or glass dish, combine apple cider, water, salt, ginger, honey, lime juice and garlic. Wash chicken, drain on paper towels and place in marinade. Seal or cover and refrigerate 1-2 hours. Remove chicken from marinade, reserving marinade. Grill or broil chicken 4 inches from heat, about 4 minutes per side or until browned and juices run clear. Remove to cutting board and cut into 1/4" slices.

While chicken is cooking, prepare apple sauce. Combine cornstarch and sugar in 2-quart saucepan. Add reserved marinade, stirring until smooth. Mix in apples and cook over medium heat, stirring constantly until mixture boils. Continue cooking and stirring 3 minutes longer. Remove from heat. Portion salad greens onto 4 serving plates and sprinkle with green onions. Place one hot sliced chicken breast over each salad and pour warm applesauce over chicken and salad. Sprinkle with almonds and serve immediately. Click for Printer-Friendly version.

• 2 1/2 cups flour, divided
• 1 1/4 cups sugar, divided
• 1/2 tsp. baking powder
• 1 cup butter or margarine
• 2 egg yolks
• 4 cups sliced apples
• 1 tsp. cinnamon
• 1 cup powdered sugar
• 1 1/2 tablespoon milk

Combine 2 cups of the flour, 1/2 cup of sugar, baking powder and salt. Cut in butter until crumbs are the size of peas. Stir in egg yolks. Press half of the mixture into the bottom of a 13x9 pan and reserve the rest. Combine apples, remaining flour, sugar and cinnamon; place apple mixture over crust in pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 40-45 minutes. Cool and drizzle with thin icing of powdered sugar and milk. Makes three-dozen 3" bars.
Click for Printer-Friendly version

• 6 cups sliced apples
• 1 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3/4 cup milk
• 2 tablespoons margarine or butter, softened
• 2 eggs
• 1 cup sugar
• 1/2 cup Bisquick baking mix
• Streusel topping

Heat oven to 325. Grease pie plate. Mix apples and spices; turn into pie plate. Beat remaining ingredients except Streusel until smooth, 15 seconds in blender or 1 minute with mixer. Pour into plate over apples. Sprinkle with Streusel topping. Bake until knife inserted in center comes out clean. 55 to 65 minutes.

Streusel Topping - Mix 1 cup Bisquick baking mix, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 tablespoons firm butter or margarine until crumbly.
Click for Printer-Friendly version.

• 2 cups flour
• 1 cup brown sugar, firmly packed
• 2 teaspoons baking soda
• 1/2 cup butter or margarine
• 1 teaspoon cinnamon
• 2 cups hot applesauce
• 1/2 teaspoon ground allspice
• 1 cup chopped dates
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
• 2 eggs

Sift flour with soda, spices and salt. Add eggs, sugar, butter or margarine and 1 cup of the hot applesauce. Beat until ingredients are combined. Then beat two minutes longer, occasionally scraping sides of bowl. Add remaining applesauce, the dates and walnuts. Beat one minute. Pour batter into greased and lightly floured 9" square pan. Bake in 350-degree oven for 40-50 minutes. Cool in pan 10 minutes. Frost with cream cheese frosting. Makes 9-12 servings.

Cream Cheese Frosting:

• 1 package 3 oz. cream cheese
• 2 cups sifted confectioners sugar
• 1 teaspoon butter or margarine

Combine all ingredients and beat until smooth and fluffy. Spread on cake.
Click for Printer-Friendly version.