by Diane Sagers

CORRESPONDENT

Harvest time is the ideal time for good eating. Apples are plenteous as are carrots, cabbage and an array of later crops. Apples and carrots lend themselves to a lot of different food presentations. Both have flavors that are reasonably mellow and can be influenced or dominated by other flavors. As a result, they lend themselves to main dishes, side dishes, desserts and salads -- the whole gamut of dishes that make up a meal.

There are a lot of recipes for apple pudding cake that make the most of fresh apple flavor. It is delightful as a hot dessert with ice cream topping, but lemon sauce is a different twist that gives it a bit of zing.

The buttermilk glaze is what sets the Hall of Fame Carrot Cake apart from the crowd. If you don't like walnuts, just leave them out. Almond extract imparts a different flavor than the walnut flavor but is a good substitute.

Pie making seems to be sort of a lost art, largely because people are afraid of making pie crust. One alternative is to purchase a ready-made crust and another is to make the "I-Hate-to-Make-Pie-Crust" Apple Pie. It is reminiscent of an apple crisp, but has the crispy crust on both sides of the filling.

Caramel baked apples are a rich and delightful way to enjoy baked apples. Use your microwave and cut the time to one-fourth that's required for an oven and you have a fast and easy dessert or sweet snack.

Fried apple rings are another way to enjoy the flavor of baked apples in quick time. Cooking them gently on top of the stove hurries the cooking process without the wait.

Carrot salad is a nearly-forgotten salad from years past, but it is just as good and nutritious as it was in the '50s.

Orange carrots come two ways. You can choose the orange flavor with the carrots and a bit of onion, or go for the sweet treat with brown sugar. Either way, they are delicious.

Apple Pudding Cake

1 cup sugar

1/2 cup shortening

1 egg

2 cups chopped apples

1 cup flour

1 teaspoon soda

1/4 teaspoon nutmeg

1/2 teaspoon salt

Cream together sugar and shortening. Add eggs and apples. Stir in sifted dry ingredients. Bake 35 minutes at 350 degrees in a greased 8-inch pan. Serve with lemon sauce. Double recipe for 9x13-inch pan. Freezes well.

Lemon sauce

1/2 tablespoon corn starch

3/4 cup sugars

1/2 cup cold water

1 cup hot water

1/2 lemon sliced

2 tablespoons butter

1 cup hot water

Mix together first three ingredients and mix well. Add hot water and cook 10 minutes. Add lemon slices and 2 tablespoons butter. Serve hot as a topping.

Hall of Fame Carrot Cake

3 cups grated carrots

4 eggs

1 1/2 cups salad oil

2 cups white sugar

2 cups self-rising flour

1 cup chopped walnuts

1 teaspoon vanilla

1/4 teaspoon walnut extract (or almond if preferred)

1 1/4 teaspoon cinnamon

Mix all ingredients together until well blended into a smooth batter. Pour into a greased tube pan with a removable bottom. Bake in a preheated 350 degree oven for 1 1/2 hours. Remove from oven and while cake is still hot, glaze with Buttermilk Glaze.

Buttermilk Glaze

1/2 cup buttermilk

1 cup sugar

1/2 teaspoon soda

1 tablespoon white corn syrup

Blend all ingredients well and pour uncooked glaze on top of hot cake in pan. Let stand 1 hour before removing, so glaze will become firm and cake will cool. Remove cake by running a spatula or thin knife around the cake pan sides and tube. Cake comes from pan easily when you grasp the tube and lift it up. Then using two broad spatulas lift the frosted cake from the metal base to a serving plate.

"Hate-to-make-crust" Apple Pie

Crust

1 cup flour

1/3 cup oil

1/4 cup milk

1/4 cup oats

Filling:

5 cups thin sliced apples

1 package (4 serving size) regular butterscotch pudding and pie filling mix

Topping:

1/3 cup flour

1/3 cup brown sugar

1/4 cup oats

3 tablespoons soft butter or margarine

In a small bowl, combine crust ingredients, stirring until well blended. Press onto bottom and sides of a 9-inch pie pan. Do not press onto rim. Toss apples with pudding mix to coat thoroughly. Pour into crust. For the topping, combine flour, brown sugar and oats. Cut in butter until mixture resembles fine crumbs. Sprinkle over apples. Bake at 375 degrees for 50 to 60 minutes or until apples are tender. Makes one 9-inch pie.

Rich Caramel Baked Apples

4 large apples

1 tablespoon butter or margarine

1 tablespoon flour

1 1/4 cup brown sugar

1 cup boiling water

1 1/2 cups miniature marshmallows

1 teaspoon vanilla

Peal, core and quarter apples. Place in 2-quart baking dish. Melt butter in medium saucepan. Blend in flour. Add sugar and water, stirring until melted. Bring sauce to boil. Pour over apples. Bake at 350 degrees for 25 to 30 minutes, basting with sauce occasionally. Serve warm or cold.

Makes 4 to 6 servings.

Grandma's Traditional Carrot Salad

1 1/2 cups grated carrots

1 cup raisins

1/2 cup finely sliced celery

1/2 cup chopped nuts

1/3 cup mayonnaise

1/4 teaspoon salt

Combine carrots raisins, celery and nuts. Blend mayonnaise and salt. Mix lightly with carrot mixture. Makes 6 to 8 servings.

Fried Apple Rings

3 medium-size Golden Delicious Apples

1/4 cup butter or margarine

1/4 cup brown sugar, firmly packed

1 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon ginger

1/4 teaspoon salt

Wash, core and cut apples in 1/2-inch crosswise slices. Melt butter in a skillet. Stir in brown sugar, spices and salt. Sauté apple rings in butter mixture over low heat turning occasionally until tender. Makes about 12 apple rings.

Orange Carrots

1 pound carrots cut in 1/4-inch slices

1/2 teaspoon salt

3/4 cup water

1/2 teaspoon fresh grated orange peel

1 orange, peeled and cut into bite-sized pieces

2 tablespoons butter or margarine softened

1 tablespoon chopped green onion.

In covered saucepan, cook carrots with salt in water until just tender (10 to 15 minutes). Drain. Add remaining ingredients. Heat, stirring occasionally. Makes 4 servings (about 3 cups).