Bacon in the streusel adds a taste sensation of sweet, spiced apples and unexpected salty flavors.

Preheat oven to 350 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking spray.

Prepare streusel by combining the butter, ¾ cup of brown sugar, 1 cup of the flour and ½ tsp. of the apple pie spice in a bowl. Work together with fingertips or pastry blender until mixture resembles coarse meal; add crumbled bacon and walnuts, blending well. Reserve.

Slice each apple into 8 wedges. Place into a large mixing bowl. Combine remaining 1 cup brown sugar, remaining ¼ cup flour, and remaining tsp. apple pie spice; sprinkle over the apples, tossing thoroughly to blend. Add chopped dates, distributing evenly, and place mixture into prepared baking dish. Sprinkle reserved streusel mixture evenly over apple mixture. Bake in preheated oven for about 45 minutes, or until apples are tender and bubbly and streusel is golden brown. Yield: 8 servings.

*Suggested varieties: Golden Delicious, Rome, Ida Red

Recipe, submitted by Janice Elder of Charlotte, North Carolina, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.,

Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray. In a large bowl, toss apples with brown sugar. Spread in a single layer on prepared sheet. Bake for 15-20 minutes until apples begin to brown but are still firm enough to pick up with a fork. Remove and cool.

Meanwhile, in a large bowl, toss greens and green onions together. Chill for 30 minutes. Shake dressing ingredients together in a small jar. Set aside. Just before serving, drizzle salad with dressing. Toss. Divide into four salad bowls. Divide bacon and cheese onto each. Arrange 6 apple slices on each. Serve immediately. Yield: 4 servings.

*Other suggested varieties: Empire, Jonagold, Fuji, Braeburn, Jonamac, McIntosh

Recipe, submitted by Mary Shivers of Ada, Oklahoma, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.

Preheat oven to 350˚.

Prepare pie shell and press into pie plate; sprinkle ½ of Swiss cheese in pie shell and bake 10 minutes on lowest rack of oven; cool.

In medium skillet, sauté apples and shallots in butter until soft (about 8-10 minutes).

Stir in flour, cinnamon and nutmeg.

Spread apple mixture evenly in pie shell; sprinkle with remaining cheese. In separate glass bowl, whisk together eggs, half & half and salt. Place pie plate on lowest rack in oven; pour egg mixture over apples and cheese.

Bake until firm and knife comes out clean (about 60 minutes).

Remove from oven and let stand for 10 minutes.

Serve warm.

*Suggested varieties: Empire, Jonamac, Ida Red

Recipe, submitted by Jennifer Vick of DeWitt, Michigan, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.

These muffins combine nutrient-rich apples and whole grain flour into hearty muffins that make a perfect breakfast on-the-go!

Preheat oven to 375°. Spray muffin pan with vegetable cooking spray or line with baking cups.

In a medium bowl, combine flour, sugar, baking powder and cinnamon; blend well.

In a small bowl, combine apple juice, oil and egg; mix well.

Add apple juice mixture to dry ingredients and stir until moistened. Fold in chopped apples.

Fill muffin cups 2/3 full and sprinkle muffins with cinnamon sugar topping mixture; bake for 20 minutes or until golden brown. Cool 1 to 2 minutes before removing from pan. Makes 12 muffins.

*Suggested varieties: Empire, Gala, Braeburn, Jonathan, McIntosh, Northern Spy, Paula Red or Rome

Preheat oven to 375 degrees.

Mix dry ingredients first. Combine flour mixture and butter with hands or pastry blender until crumbly.

Mix apples, cherries, sugars, flour, butter, lime juice and almond together. Pour fruit mixture into a buttered 10-inch pie plate or a 9x9 baking dish. Sprinkle all of the crumb topping on fruit mixture covering fruit completely. Bake for 30 minutes to 45 minutes or until knife slides easily through center fruit and crisp is light brown and bubbly.

*Suggested varieties: Cortland, Ida Red, Golden Delicious

Recipe created by Linda Hundt, owner, Sweetie-Licious Bakery Café, DeWitt, MI. Voted the number one sweet shop in Michigan by the Detroit News; four times First Place CRISCO NATIONAL PIE CHAMPIONSHIP winner and First Place, 2008 FOOD NETWORK PIE CHALLENGE winner. sweetie-licious.com

What could be better than warm apple cobbler for breakfast? Put the ingredients in your crock pot overnight and wake up to the wonderful smell of cinnamon and apples.

Place apples in a crock pot and stir in honey and cinnamon. Top apple mixture with granola and drizzle with butter or margarine.

Cover and cook on low 7-9 hours or on high 2-3 hours.

Serve warm and top with low-fat milk or vanilla yogurt if desired.

Makes 4 servings.

*Try Cortland, Gala, Ida Red, Jonathan, Northern Spy, Rome, Braeburn, McIntosh or Empire

A quick and easy dinner your whole family will enjoy! Serve with a prepared green salad to complete the meal.

Heat a large nonstick skillet over medium heat. Combine flour, salt and allspice in a resealable plastic bag. Add the chicken; seal and shake bag to coat chicken evenly.

Place oil in pan. Add chicken, and cook 4-5 minutes. Turn chicken over and add apple cider and vinegar to pan; cook 5 minutes or until chicken is done. Remove chicken from pan and drizzle with cider glaze. Makes 4 servings.

Stuffing:

• 1 large Michigan Apple*, cored, and cut into ½–inch pieces 
• ½ cup raisins 
• 1 box whole wheat, chicken stuffing mix

Prepare stuffing mix according to package directions but add apple pieces and raisins to boiling water just before adding stuffing mix. Makes 5 servings.

*Suggested varieties: Cortland, Empire, Ida Red, Gala, Jonagold, Jonathan, Paula Red or Rome

This quick sandwich can be made with a Panini press or George Foreman grill. Equally delicious if you choose to omit the turkey.

Preheat the panini press or grill. Spread the honey mustard evenly over each slice of bread. Layer apple slices, cheese and turkey over 4 slices of the bread. Top each with the remaining bread slices.

Lightly coat the press or grill with vegetable cooking spray. Grill each sandwich for approx. 3 to 5 minutes or until bread is golden brown and cheese has melted. Remove from pan and cut in half.

Serve with a green salad for a quick and healthy lunch or dinner. Makes 4 servings.

1. DICE APPLE AND PEAR AND SLOWLY STEW IN BUTTER (DO NOT BROWN)
2. TOSS WITH DICED POTATO BREAD AND DRIED MICHIGAN CHERRIES.
3. MIX TOGETHER THE EGGS, SUGAR, SALT AND VANILLA UNTIL THOROUGHLY COMBINED.
4. ARRANGE THE BREAD AND APPLE MIXTURE IN A 12 X 20 INCH BAKING PAN.
5. GRADUALLY STIR THE HOT MILK INTO THE EGG MIXTURE THEN POUR OVER THE BREAD AND APPLE MIXTURE.
6. SPRINKLE THE TOP LIGHTLY WITH CINNAMON AND NUTMEG.
7. SET THE PAN IN A LARGER PAN CONTAINING ABOUT AN INCH OF HOT WATER.
8. PLACE IN THE OVEN PREHEATED TO 350 (175 C). BAKE ABOUT 35 TO 40 MINUTES, UNTIL SET.
9. COOL. SERVE WITH WHIPPED CREAM, DUSTED WITH POWDERED SUGAR OR APPLE CARMEL.