Just Baking

You would think that , there is nothing simpler than THE original fruit, not quiet. “Now pay attention here comes ”the scientific bit”":
Apples are of the Rose family, they store well and still retain taste and nutritional values, contain vitamin C, no cholesterol & fibre, you get about 2 in a pound, average 110 calories. Supermarkets have been keen on storing local food lately to the benefit of a wider variety of apples.

Bramley: Cook to a fluffy, melt in the mouth texture with a tart flavour, great in crumbles and pies, they go well with pork and sausages too.
English Royal Gala: Dessert apple, delicate flavour, keeps well
Egremont Russet: Quite ugly, with a rich nutty flavour, excellent with cheese or in salad.
Spartan: The fairy tale apple, that scared the life out of me when I was a nipper, so that my dad had to drag me out & away from a screening of snow-white while screaming my head off, I bet he was as shiny-bright red as a spartan. But back to the science. the flesh is very white, juicy some say it smells of melon and strawberry.
Cox’s: Orange/yellowy red striky skin, without any doubt Britain’s fav, its flavour is…Cox’s indeed

To know more about apples without trawling through a million sites refering to Apple-Mac click on http://www.orangepippin.com/default.aspx. It contains a mine of information.

• preheat the oven to 190 °C/mark 5
• In a large bowl and it has to be large, cream the margarine, honey, egg, vanilla (if you use).
• Add the flour, baking soda, cinnamon, stir well
• Then goes the oats, raisins and apple, stir equally thoroughly
• on a baking tray (greased) drop by spoonful and flatten a little
• bake for 8 to 10 minutes
• Allow the biscuits to cool on the sheet for 5 minutes before you remove to the wire rack to cool completely.