FRUITAPPLE RECIPES

Steps:

• Position racks in the upper and lower third of the oven; preheat to 200 degrees F. Line 2 large baking sheets with parchment paper.
• Combine water and lemon juice in a medium bowl. (The lemon juice helps prevent browning.)
• Using a sharp knife or a mandoline (if you have one), slice 2 large apples as thin as possible, about 1/8 inch thick. (We skip peeling and coring because we like the look of the dried skins and the pretty pattern the core makes in the center.) Soak the slices in the lemon water for 30 minutes. Drain and pat the slices as dry as possible with paper towels (or clean kitchen towels). Place on the prepared baking sheets in a single layer.
• Bake the slices on the upper and lower racks for 1 hour. Remove from the oven and turn each slice over; return the pans to the oven. Bake 1 more hour for soft dried apples or about 2 more hours for crispy apple chips. (Timing depends on your oven, the type of apple and thickness of the slices; check periodically and reduce or increase the total time as needed.) Turn off the oven, crack the door and leave the apples in the oven until the oven cools completely, 1 to 2 hours.

Steps:

• Preheat oven to 350°. Place bread in a large bowl and toss with melted butter, salt, and a few cranks of black pepper. Spread onto a large baking sheet and bake until bread is toasted, about 15 to 20 minutes.  In a medium skillet over medium heat, heat oil. Add onion, celery, and rosemary and cook until vegetables are soft, 5 minutes. Season with salt and pepper.  In a large bowl combine toasted bread, vegetables, apples, cranberries, and almonds. Add broth and toss to coat bread. Transfer mixture to a 9”-x-13” baking pan and cover with foil.  Bake for 30 minutes, then remove foil and bake until top is golden, 30 minutes more.