"Apple pie without cheese is like a kiss without a squeeze"  Article and Recipe courtesy of The Compleat Cook, Willow Park Village

September seems to have arrived quickly this year and it's apple season. Although you'll typically see about a dozen varieties within most grocery stores, did you know that there are some 10,000 known varieties? You might be a fan of Golden Delicious and Granny Smith or be fortunate enough to have a Norland or September Ruby in your back yard. Whether you're a fan of pie or eating straight out of hand, The Compleat Cook can set you on the path to enjoy an apples greatest potential. Check our store for apple slicers, peelers, graters, corers, pie pans and any number of other treasures!

Dessert Apple Rings (serves 4-6)

1 large egg white
1 cup water
1 tbsp Vanilla
1 cup Flour
1/4 tsp Salt
6 large apples, peeled (Granny Smith work well)
Oil for frying
Cinnamon sugar or finely grated parmesan for garnishing
    
Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.

Slice peeled apples into 1/2 inch thick slices (you will get about 4 slices per apple). Using varying sized round cookie or biscuit cutters, cut 'rings' out of apple slices, discarding smallest circle containing the core.

Heat oil to 360 degrees. (Caution: Don't let oil get too hot - your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)

Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with either cinnamon sugar or parmesan. Serve immediately.

If you like your apple rings sweet, try Cinnamon Cream Syrup for dipping. Combine 1 cup sugar, 1/2 cup corn syrup and 1/2 tsp cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in 1/2 cup evaporated milk. Serve warm.