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GOLDEN BROWN APPLE RINGS
1 box (8 ounces) biscuit-type mix plus ¼ cup flour (or 2 cups of mix)
2 eggs
1 cup low-fat 1% milk
4 medium apples, cored and peeled
Vegetable spray or oil
Beat together biscuit mix, eggs and milk until smooth. Oil a griddle or frying pan and place on medium-high burner. Slice apples and dip in batter. Place on griddle, pouring a little batter in center of each apple ring. Cook until golden brown, turning once with a pancake turner. Serve warm with syrup, yogurt or sprinkle of cinnamon.
Serves eight.
Nutrition values per serving (without toppings): 222 calories, 6 g fat.
Illinois Cooperative Extension
Apples
By Catherine Edman Daily Herald Staff Writer
This tree-borne fruit that hails originally from Europe and Asia includes hundreds of varieties in the United States alone.
Nutrition: Fat-free, low sodium, low-calorie, excellent source of pectin — a fiber shown to reduce cholesterol, Vitamin C, boron and flavonoids, a phytochemical that acts as an antioxident.
Uses: Eat raw, slice and serve with fresh salads, bake in crisps or bettys, use to make cider, applesauce or apple butter.
Shelf life and storage: Store apples in the refrigerator in plastic bags with small air holes to maintain a high moisture level and delay withering. They will last up to six months if picked fresh. Cooked and frozen they will last for eight months.
If you have any questions about the program, or drop-off requirements, call the Daily Herald Plant A Row hotline at (847) 806-4277, Northern Illinois Food Bank at (630) 443-6910, or e-mail us at Plantarow@dailyherald.com.
The program collecting surplus vegetables for area food pantries and soup kitchens runs through Sept. 30.
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