Thanks to everyone who submitted apple dessert recipes for this month's Racine County's Recipe Box feature. Some of those recipes are featured below. Other recipes can be found on our online recipe database at: http://www.journaltimes.com/food

Next month our theme is recipes for that Thanksgiving delight: stuffing.

We'll feature some of the submitted recipes in a cover story for the Food section in November; all submitted recipes will be available for readers in our online recipe database.

How to submit your recipe

Go to: http://www.journaltimes.com/food and click on the link to add a recipe. Or simply click here. Fill in the fields. (Important: be sure to check the box to indicate this is a Recipe Box recipe).

Attach a photo of yourself and of the finished recipe, if you'd like.

You may also submit your recipe by mailing it (and a photo of yourself) to: Racine County's Recipe Box, The Journal Times, 212 Fourth St., Racine, WI 53403.

Please include a phone number where we may contact you if we have questions. If you'd like your photo to be returned, please include a self-addressed, stamped envelope.

Questions? Contact Features Editor Ann Walter at awalter@journaltimes.com or (262) 631-1727.

Here are this month's featured recipes for apple desserts:

Aunt Ev's sour apple pie

Apple pie with a twist.

Cook time: approximately 50 min.

Ingredients

1 cup sour cream

1 egg

1 tbsp flour

1 cup sugar

apples (number of apples depends on size of apples and pie pan)

MIX TOGETHER:

Sour cream, egg, flour, and sugar.

CHOP:

Apples into small chunks

FILL:

Pie crust 2/3 full of apples

POUR:

Mixture over apples, and sprinkle cinnamon on top

BAKE:

10 minutes at 450 degrees then turn down to 350 degrees for 30 to 40 minutes.

Submitted by: Katie Jonsson

Rocky Mountain Apple Pie

An excellent open-faced apple pie recipe from my grandmother. The egg yolk and cream give this pie a custard-like flavor.

No. of servings: 8

Prep time: Approximately 20 minutes

Cook time: 45 minutes

Ingredients

1 unbaked pastry shell

1 cup sugar

2 Tbs. flour

1 tsp cinnamon

6 medium apples, peeled and sliced

2 Tbs. butter

¼ cup heavy cream (no substitutes)

1 egg yolk

Directions

Combine sugar, flour, and cinnamon in a large bowl and mix well. Add apple slices, tossing until evenly coated. Spoon into pastry shell mounding in the middle to create the "Rocky Mountain". Dot with butter. Bake at 400 F for 30 minutes. Remove from oven and lower temperature to 350 F. Beat cream and egg together with small whisk or in mini-food processor until well blended. Drizzle evenly over the surface of apples pressing lightly with fork so the mixture oozes down into filling. Return pie to oven. Bake 15 minutes longer or until crust is golden and filling is bubbly. Cool to room temperature before cutting.

Submitted by: Shirley Reynolds

Apple Cake

No. of servings: 12

Prep time: 30-40 min.

Cook time: 1 hour

Ingredients

Crust: ½ c. Oatmeal (quick oats)

2 c. Flour

¾ c. Brown Sugar

¾ c. Crisco shortening

Filling: 6 lg. apples (peeled & sliced) (prefer Paula Red Apples)

1 c. water

1 c. sugar

1 tsp. vanilla

6 tbsp. corn starch

Directions

Crust: Combine oatmeal, flour, and brown sugar in medium size mixing bowl. Melt Crisco shortening and add to above ingredients. Mix with fork until crumbly. Reserve 1 cup for topping. Press mixture into 9-by-13 inch baking dish to form crust.

Filling: In small bowl mix sugar and cornstarch, add water and vanilla. Combine mixture with apples in medium saucepan. Cook until it begins to boil and starts to thicken (should resemble a pie filling consistency). Pour into baking dish on top of crust. Sprinkle remaining crust over top.

Bake at 350 degrees for 1 hour or until golden brown.

Submitted by: Eileen Matelski

Aunt Grace's Apple Raisin Cookies

Drop Cookies made with dried apples

No. of servings: 72

Prep time: Approximately half an hour

Cook time: 12 to 15 minutes

Ingredients

1 c. dried apples

1 c. raisins

1 c. apple juice

1 tsp baking soda

1 c. (2 sticks) butter, softened

¾ c. packed brown sugar

¾ c. granulated sugar

3 eggs

2 c. flour

½ tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

½ tsp. salt

3 c. old fashioned rolled oats

1 c. chopped nuts, walnuts, pecans or peanuts

Directions: In a bowl, place the dried apple pieces, the raisins, the apple juice, and the baking soda, and stir to combine. Let sit for at least 15 minutes to rehydrate.

Meanwhile, in a large bowl, cream the butter with the brown and granulated sugars until smooth. In a small bowl, beat together the eggs, then add them to the butter mixture, stirring well.

In another bowl, combine the flour, the spices, and the salt. Add the rehydrated fruit mixture, including the liquid, and stir to coat all the fruit pieces thoroughly. Stir in the t rolled oats. Add the fruit-oat mixture to the butter-egg mixture and combine the dough thoroughly. Stir in the nuts. let the dough stand, loosely covered at room temperature for 15 minutes. While the dough rests, preheat the oven to 350 degrees F. Grease a cookie sheet.

Drop the dough by the tablespoon on the prepared cookie sheet, leaving 2 inches between to allow the cookies to expand. Bake the cookies for 12 to 15 minutes, or until they are firm to the touch and just starting to brown. Let cool on a rack.

Submitted by: Barbara Suetholz