12 oz. Fresh Cranberries
1/2 Cup Water
4 Tablespoons Sugar
3 Gala or Rome Apples, peeled and chopped coarsely
2 Pears, peeled and chopped coarsely
1 Tablespoon + 1 Teaspoon Cinnamon

Combine all ingredients in a saucepan. Cover and simmer, stirring occasionally, until cranberries pop, 25-30 minutes.

Cool to room temperature or chill. Makes 2 cups.

6 Rome Apples, peeled and thinly sliced
2 Med. Sweet Potatoes, peeled, halved, thinly sliced
1 Cup Oatmeal
1/2 Cup Packed Brown Sugar
1/4 Teaspoon each Cinnamon, Ginger, Nutmeg
1/2 Cup Maple Syrup
2 Tablespoons Butter or Margarine, melted

In a greased 3-quart shallow baking dish, combine apples and sweet potatoes. Combine remaining ingredients. Sprinkle over apple mixture. Cover and bake at 350° F for 40 minutes. Uncover and bake 15-20 minutes longer. Makes 6-8 servings.

4 Cups Apples, chopped
2 Eggs
1/2 Cup Vegetable Oil
2 Teaspoons Vanilla
2 Cups Sugar
2 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1 Teaspoon Salt
1 Cup Chopped Nuts

Combine apples and sugar, set aside. Combine eggs, oil and vanilla and beat lightly. Sift all dry ingredients together. Stir into egg mixture, alternating with apples. Stir in nuts.

Bake in a greased Bunt pan only. Bake for one hour at 350° F. Cool 5 minutes and remove from pan.

1 Pkg Yellow Cake Mix
1 Pkg Vanilla Instant Pudding
4 Eggs
1 Cup Dairy Sour Cream
1/2 Cup Vegetable Oil
1/2 Cup Walnuts, chopped
1/2 Cup Sugar
2 Teaspoons Cinnamon
3 Large Apples, pared and sliced

Combine cake mix, pudding mix, eggs, sour cream and vegetable oil. Beat 5 minutes. Pour half of batter into a greased 10" tube pan. Arrange half of the apple slices on top; sprinkle with half of a combined mixture of the walnuts, sugar and cinnamon. Cover with remaining batter, apples and top with remaining sugar mixture. Bake at 350° F for one hour. Cool in the pan for 30 minutes.