By Sharon Merkel Prudhomme
Fall and winter often kick off the baking season. If you’re like me, who wants to crank up the oven when it’s 80 degrees outside? This simple recipe is a tasty treat enjoyed by all ages. They make great little gifts in a cute cookie tin. Any kind of apple works well, so grab a basket at the store or farmers market and bake ‘em off. If you don’t have a Mandolin for cutting fruits and veggies, I highly recommend picking one up. Readily available where ever cooking supplies are sold. Beware! Extremely sharp-USE the hand guard! Using the blade for thin slicing, you can start a few slices by hand, turn apple over and run a few more slices so that there are now two flat sides. Now use the hand guard for the rest slicing over a large bowl.
Ingredients: Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Apples
 Cinnamon *(can use nutmeg or pumpkin pie spice mix)                                       Â
Splenda sugar substitute
Parchment paper
Directions:
Place sheet of parchment paper over cookie sheet pan.
Spread sliced apples onto parchment paper and sprinkle with cinnamon and Splenda.
Turn slices over and repeat. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
Bake at 250-275 until crisp. 45 min give or take.
When all are dry and crisp remove from oven and allow to cool. Store in zip lock bag or airtight cookie tin. Enjoy!