1. In 10-inch heavy oven-proof skillet, melt sugar over medium high heat, shaking skillet occasionally to heat sugar.
2. Reduce heat to low and continue cooking until golden brown syrup forms, about 5 minutes longer.
3. Add butter and apples.
4. Toss gently until apples are coated with caramelized sugar.
5. Cook, uncovered, 8 minutes, or until apples are tender.
6. Roll pastry into 11-inch circle.
7. Carefully place over the hot apples, pressing lightly to edge of the skillet.
8. Cut slits for steam to escape.
9. Bake at 375º for 20 to 25 minutes, or until golden.
10. Cool on rack 10 minutes.
11. Invert onto platter. Cut into wedges.

For caramel sauce:
1. in saucepan, combine sugar, apple juice, cream and butter.
2. Bring to a boil and cook until sauce forms.
3. Stir in brandy.
4. Serve with tarte tatin.
Makes 7 servings.

VARIATION:
Pour caramel into 4-inch tart pans.
Place an apple in each.
Cut pastry into 4 1/2-inch circles.
Place over apple.
Place on cookie sheet.
Bake at 375º 15 to 20 minutes.

1. In small saucepan, combine raspberries, sugar and water.
2. Bring to a boil, boil 10 minutes.
3. Add cornstarch mixture, cook and stir until thickened and clear, about 1 minute longer.
4. Push through a sieve to remove seeds.
5. Add vanilla and brandy. Cover and refrigerate.
6. Place strawberries in dessert dishes.
7. Spoon on raspberry sauce.
8. Top with whipped cream.
Makes 6 servings.

WALNUT UPSIDE DOWN PIE AND APPLE STRUDEL show off tart apples in new and traditional recipe

1. In a bowl, blend flour, 1/4 cup margarine and shortening until mixture forms pea-size crumbles.
2. Gradually add water, mixing until dough forms a ball.
3. Shape into 6-inch disk, wrap in plastic wrap.
4. Refrigerate 1 hour. In a skillet, melt remaining margarine, add brown sugar, stirring until dissolved.
5. Stir in walnuts.
6. Cook until bubbly.
7. Set aside to cool.
8. Divide dough in half, and roll each to 12-inch circle.
9. Grease pie pan including rim with shortening, line with baking parchment to the rim, grease parchment.
10. Spoon in nut mixture, pressing up the sides of pan.
11. Without stretching, place pastry in pan, trim crust to edge of pan.
12. In large bowl, combine apples with sugar, flour, cinnamon and nutmeg.
13. Place in pan. Cover with top crust.
14. Trim crust 1/2-inch beyond edge of plate, fold over lower crust, seal and flute edges.
15. Cut 4 V-shape slashes in top.
16. Place on cookie sheet.
17. Bake at 425º 45 minutes, or until golden brown.
18. Cool, refrigerate several hours, loosen from rim, invert on plate, remove parchment.
19. Cut into wedges.
Makes 9-inch pie.

1. In a bowl, combine egg, oil, water and salt, beat well.
2. Blend in flour, mixing with hands until dough forms.
3. Shape into a ball.
4. Cover and let stand 30 minutes.
5. On a floured cloth, roll as thinly as possible to about 20x16-inch rectangle.
6. In a skillet, melt 2 tablespoons butter, add crumbs and coconut, toast until golden, stirring occasionally.
7. Let cool.
8. Sprinkle over bottom third of dough.
9. Top with apples and raisins, leaving 1-inch margin on bottom and sides, brush rest of dough with melted butter.
10. Combine sugar and cinnamon, sprinkle over apples.
11. With help of towel, roll up from long end, tucking in sides.
12. Place on greased cookie sheet.
13. Bake at 375º 35 minutes or until golden brown and crisp.
14. Dust top with confectioners' sugar.
15. Cut into 1-1/2-inch slices.
Makes about 12 servings.

CLAFOUTI, a simple dessert where fresh fruit baked in a light batter, is especially good with juicy peaches and almonds.

1. In blender or food processor, combine 1/3 cup sugar, eggs, cream, milk and almond flavoring.
2. Blend until smooth.
3. Sift flour over mixture and pulse just to mix.
4. Let batter stand 10 minutes.
5. Arrange peaches in well-buttered and sugared 10-inch shallow baking dish.
6. Pour in batter.
7. Sprinkle with almonds and remaining 2 tablespoons sugar.
8. Bake at 400º 35 to 40 minutes or until puffed and brown.
9. Serve at once with almond whipped cream.
Makes 6 to 8 servings.

Almond Whipped Cream:
In a chilled bowl, beat 1 cup whipping cream until soft peaks form, beat in 1/4 cup confectioners' sugar and 1/2 teaspoon almond flavoring or 1 tablespoon almond liqueur.

1. Sprinkle some sugar over large piece of waxed paper.
2. Roll pastry on sugared paper to 12x14-inch rectangle.
3. Sprinkle with sugar.
4. Roll up shorter sides to meet in middle.
5. Brush with egg.
6. Turn over. With sharp knife, cut into 1/4-inch slices.
7. Sprinkle baking sheets with cold water.
8. Place slices well apart on baking sheets, brush again with egg.
9. Refrigerate 15 minutes.
10. Bake at 400º 8 to 12 minutes or until puffed and golden.
11. Cool on rack.
12. Store in airtight container.
Makes about 4 half dozen.

COOKIES AND MILK will appeal to kids of all ages.

1. In a bowl, mix together oil, water, sugar, vanilla, raisins, cherries, pecans and oats.
2. In another bowl, stir together flour, soda and nutmeg, add to oat mixture.
3. Cover and refrigerate 1 hour.
4. Drop dough by scant tablespoonfuls 2 inches apart on greased cookie sheets.
5. Bake at 350º about 10 minutes or until crisp around edges.
6. Let stand briefly to firm slightly before removing to cooling rack.
7. If sticking to cookie sheet, return to oven to soften.
8. To store, place in air-tight container, separating layers with waxed paper.
Makes about 3 dozen cookies.

Perfect Pie Crust    Use part butter or margarine for flavor, and shortening for a flaky texture. Use ice water.     Sprinkle water over the flour-fat mixture a little at a time. Mix lightly with a fork until the mixture holds together when pinched, neither crumbly nor sticky.     Turn dough out on a piece of waxed paper and press together gently. Shape into a flat round. Refrigerate 1 hour or freeze 10 minutes for easy handling.     A pastry cloth or waxed paper helps avoid sticking when rolling dough and makes transferring pastry to the pie pan easier. Use a light touch to roll from the center out, loosening dough with a metal spatula.     To transfer the dough to the pie pan, roll dough onto a rolling pin, lift to the end of the pan, and unroll. Do not stretch dough, but ease loosely over the pan. Pat firmly in place to avoid air pockets, or fold pastry into quarters, and place in pan with point in center. Unfold and gently ease into pan with fingertips.     Greasing the pan helps brown the bottom of the crust and eases removal of cut wedges.     Trim the top crust to extend 1 inch beyond pan rim. Fold it under edge of lower crust and press or pinch edge to flute.     For a partially-baked pie shell, set a piece of aluminum foil on the dough, cover with rice or aluminum beans. Bake at 400º for 8 minutes, remove foil and pie weights, prick sides and bottom of pie shell with a fork, bake 2 to 3 minutes longer, until starting to color. This is good for quiche, pumpkin or custard pie.     For a fully-baked pie crust: Bake 7 to 10 minutes longer than partially baked, or until golden. This is good for cream or chiffon pies.     If the recipe calls for an unbaked shell, which will be filled before baking, do not prick.

1. In electric mixer, cream butter until light.
2. Gradually beat in sugar until light and fluffy.
3. Add eggs, beat well. Beat in vanilla.
4. In a bowl, combine flour and baking powder.
5. Gradually add to creamed mixture, mixing well.
6. Refrigerate if soft. Divide in half.
7. Pat half onto bottom of 10-inch spring form pan.
8. In a bowl, combine apples, sugar, flour and cinnamon.
9. Arrange over dough.
10. Roll out remaining dough into 10-inch circle between two sheets of waxed paper.
11. Place over filling.
12. Place pan on cookie sheet.
13. Bake at 350º 1-1/2 hours or until golden brown.
14. Cool on rack.
15. Remove side of pan.
16. Cut into wedges.
17. Serve with whipped cream.
Makes 10-inch cake.

Note: For an especially attractive top, sprinkle lightly with granulated sugar and sliced almonds.

1. Cover filo with waxed paper and a damp towel to prevent drying.
2. Place a sheet of filo on cookie sheet, brush with butter.
3. Sprinkle with nuts.
4. Fold over.
5. Repeat with another sheet.
6. Place apple in center, fanning out slightly.
7. Sprinkle with 1 teaspoon each sugar and liqueur and a few drops vinegar.
8. Make layers with remaining filo, butter and nuts on wood board.
9. Place over apple.
10. Roll edges to enclose, forming a large turnover.
11. Brush with butter, sprinkle with sugar.
12. Bake at 375º 20 to 30 minutes, or until golden.
Makes 1 serving.

1. Bake yams at 350º 40 minutes, until tender.
2. Peel and set aside.
3. In small saucepan, cook sugar with 1 cup water over high heat, until amber.
4. Quickly pour half into a 1 1/2-quart (8-inch square) baking pan, tilt to coat bottom and sides.
5. Reserve remainder.
6. Beat eggs until thickened, add spices, condensed milk, cream, then half and half.
7. Mash yams and add, mixing well.
8. Push through a sieve into baking dish.
9. Place baking dish in larger pan.
10. Add hot water halfway up side of baking dish.
11. Bake at 325º 1 hour or until knife inserted near center comes out clean.
12. Cool, then refrigerate several hours or overnight.
13. Loosen with spatula, unmold onto rimmed serving dish.
14. To reserved caramel, add remaining 3/4 cup water.
15. Bring to a boil, boil 1 minute.
16. Serve with flan.
Makes 9 servings.

1. In a small bowl, whisk together egg yolks and half the granulated sugar.
2. In small heavy saucepan, bring cream and remaining sugar to a simmer.
3. Reduce heat to low.
4. Add chocolate, whisk until smooth.
5. Gradually whisk hot chocolate mixture into yolk mixture.
6. Stir in vanilla. 7. Ladle into six 6-ounce custard cups.
8. Place cups in large baking pan, add hot water to come halfway up sides of cups.
9. Bake at 300º about 1 hour or until custard is just set.
10. Cover and refrigerate until well chilled.
11. To serve, sift brown sugar over each.
12. Set custard cups in pan filled with ice and water, broil a few seconds just until sugar caramelizes, watching carefully to prevent burning.
13. Serve at once.
Makes 6 servings.

1. In small saucepan, combine sugar and water.
2. Bring to a boil, stirring until sugar dissolves.
3. Boil 5 minutes.
4. In electric mixer, beat cream until peaks form.
5. Remove and set aside.
6. In another bowl, beat egg yolks, gradually beat in hot syrup, beating until thickened and cool, about 10 minutes.
7. Fold in whipped cream and liqueur.
8. Spoon into six 6-ounce soufflé dishes.
9. Cover, freeze overnight or until firm.
Makes 6 servings.

1. Coat inside of six 6-ounce ramekins with butter, then sugar.
2. In double boiler, melt chocolate and 2 tablespoons butter over hot, not boiling water.
3. Remove from heat. Stir in vanilla and rum.
4. In small saucepan, combine 3 tablespoons sugar and water.
5. Bring to a boil, then simmer until sugar dissolves.
6. In electric mixer bowl, beat egg yolks slightly, gradually beat in hot syrup, beating until mixture triples in volume, about 3 minutes.
7. Fold into chocolate mixture.
8. In another bowl, beat egg whites until frothy, add salt and cream of tartar.
9. Beat until soft peaks form, add confectioners' sugar, beat to firm peaks.
10. Stir 1/4 of whites into chocolate mixture to loosen.
11. Gently fold in remaining whites.
12. Fill each ramekin almost to rim.
13. Cover and freeze at least 3 hours or until firm.
14. Place on cookie sheet.
15. Bake at 400º 20 minutes or until puffed.
16. Serve at once with whipped cream.
Makes 6 servings.

1. In electric mixer, beat eggs on high speed 3 minutes.
2. Add flour, sugar and vanilla, beat on high speed 3 minutes.
3. Add butter, continue beating on high speed 3 minutes longer.
4. Stir in walnuts and half the chocolate chips.
5. Spoon into pie shell, smoothing top.
6. Sprinkle with remaining chocolate chips.
7. Bake at 325º 50 to 60 minutes, until tester inserted in center comes out clean.
8. Cool on rack to room temperature.
9. Wrap in plastic wrap, store at room temperature or refrigerate.
10. Cut into wedges.
11. To serve, place a wedge on microwave-proof plate, warm in microwave oven 10 to 20 seconds.
12. Serve with ice cream and chocolate sauce.
Makes 7 servings.

For crust:
1. In mixing bowl, combine flour, sugar and salt.
2. Rub in butter until flaky.
3. Blend in egg and vanilla with a fork.
4. Gather into a ball, knead until well blended, 1 to 2 minutes.
5. Wrap in plastic wrap, chill until firm.
6. Roll into 12-inch round between sheets of waxed paper.
7. Press into greased 8-inch flan ring.
8. Line with aluminum foil and beans.
9. Place on cookie sheet, bake at 375º 5 to 6 minutes.
10. Remove foil and beans, prick well with fork.
11. Bake 8 minutes longer until golden brown.
12. Cool.

For filling:
1. In a bowl, beat eggs lightly and whisk in sugar until well blended.
2. Add melted butter, then citrus juice and peel.
3. Whisk just until blended.
4. Place cooled pastry on cookie sheet.
5. Place in oven, carefully pour in pie filling, baking any extra in custard cup.
6. Bake at 325º 25 minutes or until filling is set.
7. Chill.
8. Serve cut in small wedges with whipped cream.
Makes 8-inch tart.