Michigan Maple Syrup Pie

2 cups pure Michigan maple syrup
4 eggs
1/4 teaspoon salt

Set oven at 350 degrees. Beat ingredients together. Pour into an unbaked 9-inch pie shell and bake for 30 to 35 minutes. Top with 1 cup chopped nuts, if desired.

Michigan Maple Bars

1/2 cup sugar
1 egg
2/3 cup flour
1 cup rolled oats
1 teaspoon vanilla extract
1/2 cup shortening
1/2 cup pure Michigan maple syrup
1 cup chopped nuts
1/2 teaspoon baking powder
1/2 cup coconut

Set oven at 350 degrees. Mix ingredients thoroughly. Spread in an 8 x 8 inch square greased pan and bake for 30 to 35 minutes. While warm cut into squares.

 Michigan Apple Crumble Bars

1 cup all-purpose flour
1/2 cup whole wheat flour
1-1/2 cups quick cooking rolled oats
1 cup firmly packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup margarine, melted
2 tablespoons light corn syrup
1 can (21 oz.) Michigan Apple pie filling
1/4 cup orange marmalade
1/4 cup chopped maraschino cherries, drained
Vegetable cooking spray

In medium size mixing bowl, combine flours, oats, sugar, soda and cinnamon. Stir in margarine and corn syrup, mixing until thoroughly combined. Remove 1 cup mixture and set aside for topping. Press remaining mixture into bottom of 13 x 9 x 2-inch baking pan coated with cooking spray.

Bake at 350°F about 12 minutes or until light golden brown. Remove from oven.

In medium size bowl, cut Michigan Apple pie filling with pastry blender or knife until Apples are diced. Stir in marmalade and cherries. Spread mixture evenly over hot crust. Sprinkle with reserved topping.

Bake 25 minutes longer or until top is golden brown. Cool completely before serving. Yield: 24 bars

Per serving, 3 x 1-1/2 -inch bar: 160 Calories, 4 g Fat, 0 mg Cholesterol, 29 g Carbohydrates, 75 mg Sodium, 1 g Dietary Fiber

Variations: Substitute 1 can (20 oz.) chopped, sliced Michigan Apples, drained for pie filling. Add 2 tablespoons flour and 1/4 cup firmly packed brown sugar with marmalade and cherries. Continue with above method. OR Substitute 3 cups diced, peeled Michigan Apples for pie filling. Add 2 tablespoons flour and 1/4 cup firmly packed brown sugar with marmalade and cherries. Continue with above method.

Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

Hot Raspberry Cider

8 cups Michigan Apple cider or Michigan Apple juice
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick

Combine all ingredients in 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture starts to simmer. Reduce heat and simmer 10 minutes. Remove from heat. Remove cinnamon stick. Serve hot.
Yield: 8 servings.

Per serving, 1 cup: 200 Calories, 0 g Fat, 0 mg Cholesterol, 51 g Carbohydrates, 32 mg Sodium, 0 g Fiber.

Apple Berry Smoothie

1 can (21 oz.) Michigan Apple pie filling
1 cup sliced fresh strawberries
1/2 cup fresh or frozen blueberries
1 cup fat free plain yogurt
2 tablespoons sugar
2 teaspoons vanilla
1 cup ice cubes

Place 1/2 of first 6 ingredients in electric blender. Blend about 45 seconds or until smooth. Add 1/2 of ice and blend about 15 seconds or until smooth. Pour into glasses. Repeat method with remaining ingredients. Serve immediately. Yield: 5 servings

Per Serving, 1 cup: 180 Calories, 0 g Fat, 0 mg Cholesterol, 90 mg Sodium, 43 g Carbohydrate, 2 g Dietary Fiber, 3 g Protein

Classic Waldorf Salad

4 cups cubed red Michigan Apples
1 cup halved seedless green grapes
2/3 cup sliced celery
1/2 cup broken walnuts, optional
1/2 cup frozen reduced fat whipped topping, thawed
1/4 cup reduced fat mayonnaise

Thoroughly combine all ingredients. Serve or chill for 1 hour.

Yield: 6 servings, 2/3 cup each.

Per serving, 2/3 cup: 100 Calories, 3 g Fat, 0 mg Cholesterol, 20 g Carbohydrates, 29 mg Sodium, 3 g Dietary Fiber

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.