• 1 1/2 C all-purpose flour
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp ground nutmeg
• 2 eggs
• 1 C plus 2 Tbs sugar
• 1/3 C vegetable oil
• 2 C diced peeled apples
• 1 1/2 C chopped walnuts
• 3/4 C flaked coconut

In a large bowl, combine the flour, baking soda, salt and nutmeg.

In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened.

Fill 18 greased muffin cups three-fourths full.

Bake at 350° for 25-30 minutes. Cool in pan 10 minutes before removing to a wire rack.

Yield: 1 1/2 dozen.

• 1 C packed brown sugar
• 1/2 C butter or margarine
• 2 Tbs light corn syrup
• 2 large tart apples,
  peeled and sliced 1/4 inch thick
• 3 eggs
• 1 C milk
• 1 tsp vanilla extract
• 9 slices day-old French bread
  (3/4 inch thick)

• 1 C applesauce
• 1 jar (10 oz) apple jelly
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes.
Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan; arrange apples on top.

In a mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples
Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 35-40 minutes.

Combine syrup ingredients in a medium saucepan; cook and stir until hot.
Serve over French toast.

Yield: 9 servings.

• 2 C all purpose flour
• 1 1/2 C sugar
• 1 1/2 tsp each , ground cinnamon,
  nutmeg, allspice, and cloves
• 1 tsp salt
• 1/2 C shortening
• 2 C applesauce
• 2 eggs, lightly beaten
• 1/2 C semisweet chocolate chips
• 1/2 C chopped walnuts
• 1 C raisins

• 1/2 C semisweet chocolate chips
• 1/2 C chopped walnuts
• 2 Tbs brown sugar

In a mixing bowl, combine dry ingredients. Add shortening, applesauce and eggs: beat until well mixed, stir in chocolate chips, walnuts and raisins.
Pour into a greased 13-in x 9-in x 2 in baking pan.

Combine topping ingredients and sprinkle over batter.

Bake at 350o for 30-35 minutes or until cake tests done.

Yield: 20-24 servings.