AppleTime

This week, American Profile presents two recipes perfect for newly ripened apples.

Cooks always have enjoyed using fresh apples, and during the fall the best varieties for baking—Rome, Jonagold, Granny Smith, Pippin, Gala, Braeburn, Northern Spy, Gravenstein, Rhode Island Greening, York Imperial, Cortland and Winesap—are available at produce stands and U-pick orchards. This week, American Profile presents two recipes perfect for newly ripened apples.

Darlene Reinoehl of Klingerstown, Pa., sent us her recipe for Fresh Apple Cake with Cream Cheese Frosting, which combines the wonderful flavors of apples and cinnamon. “My aunt, who was a wonderful old-time cook, gave me this recipe,” Reinoehl says.

The recipe for Apple Crunch is another old-fashioned dessert that calls for the fall’s best, firmest fruit. “This recipe was given to me by my mother-in-law in 1949,” says Pat Gore of Grain Valley, Mo. “I have used it so much the card is soiled, and I have taped it together in several places. I want to keep the original card for my children.”

As always, American Profile looks forward to receiving your recipes and sharing them with our millions of readers across the nation. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

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