Fall's favorite fruit has to be the apple. This week, we'll share five ways to maximize your apple enjoyment. Today's recipe comes from a very attractive and tempting new cookbook, "The Amish Cook's Baking Book" by Lovina Eicher with Kevin Williams.


3/4 cup shortening, softened

1 1/2 cups packed brown sugar

3 large eggs

1 teaspoon vanilla extract

2 2/3 cups all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1 1/2 cups quick-cooking rolled oats

2 medium McIntosh apples, peeled and chopped

3/4 cup raisins

2/3 cup walnuts


Preheat the oven to 350. Grease baking sheets and set aside.

In a large bowl, cream together the shortening and brown sugar. Then add the eggs and beat the mixture until it's fluffy. Sift together two cups of the flour, the salt, baking powder, baking soda and cinnamon. Add the sifted ingredients and the oats to the creamed mixture. Blend well.

In a separate bowl, stir together the remaining 1/3 cup of the flour, the apples, raisins and walnuts. Fold this mixture in with the rest of the batter. Drop by teaspoon 2 inches apart onto the prepared baking sheets Bake until edges are golden, about 12 minutes. Cool the cookies on a wire rack or plate and them put into sealed containers. They'll stay fresh for up to five days.

Makes 4 dozen.