Recently my sister-in-law’s (Ava) daughter and son-in-law (Dawn & Michael Williams) came to see Ava for an overnight visit.  She cooked dinner and invited me to join them.  For my contribution, I decided to use a recipe from my cookbook titled “A Taste of Home from the Schlabach Family.”  You may recall the recent recipe I featured from the book for “Sour Cream Blueberry Pie.”

I was a bit wary of the recipe because it sounded very different and I wanted their feedback before sharing it with the Record.  It did receive a “thumbs-up” from all of them.  Even Dawn that doesn’t relish cooking requested the recipe.  That must make it a KEEPER.

I did do a couple of things different.  Since I do not care for Granny Apples, I used Fuji apples and because I had cranraisins in my staple supply, I substituted them for the raisins.  If you try it, I hope you too will like it.


2 lb. Granny Apples (I used Fuji apples), peeled and sliced

½ cup raisins (I used cranraisins)

½ tsp. cinnamon

¼ cup lemon juice

¾ cup brown sugar, packed

½ cup flour

1/8 tsp. salt

¼ cup butter, softened

1 cup sharp cheddar cheese, grated

Arrange apples in a well-buttered 1 qt. casserole.  Sprinkle with raisins, cinnamon, and lemon juice.  In a bowl, using a fork stir together the brown sugar, flour, salt, butter, and cheese; sprinkle over the apples.  Bake at 350○ for 30 minutes or until apples are tender.  It took me 25 minutes extra before the apples were soft.

Best served warm topped with vanilla ice cream.