1 3/4 cup applesauce 1 1/4 cup plain non-fat

1 3/4 cup applesauce 1 1/4 cup plain non-fat yogurt 1/2 cup egg substitute 1/3 cup vegetable oil 1 cup raisins In a large bowl, thoroughly combine flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves. Add applesauce, yogurt, egg substitute and oil; blend well using a spoon. Stir in raisins. Pour into bunt pan or 13x9 pan that has been sprayed with non-stick cooking spray. Bake at 325 degrees fro 50 minutes or 35-40 if 13x9 pan is used. Cool 15 minutes before turning out of pan. May want to top with powdered sugar. Herbed Apple Jelly 3 cups apple juice 1 package Pectin 2 four-inch sprigs fresh herbs (basil, rosemary, thyme or mint) 4 1/2 cups sugar Prepare home canning jars and lids according to manufacturer’s instructions. Jars must be covered with water and boiled 10 minutes to sterilize. Combine apple juiie and pectin in a large saucepot. Tie herbs in a cheesecloth bag and add to juice mixture. Bring mixture to a boil over high heat. Add sugar and return to a rolling boil. Boil hard for 1 minutes, stirring constantly. Discard cheesecloth bag. Remove from heat and skim foam, if necessary. Carefully ladle hot jelly into hot sterilized jars, leaving 1/4inch headspace. Place lid on jar. Screw band down evenly and firmly. Process 5 minutes in boilingwater canner. Yield: about four 8-ounce jars. Apple Coleslaw 1 cup mayonnaise or salad dressing

1 tablespoon honey 3 cups shredded green cabbage 2 cups shredded red cabbage 1 1/2 cups chopped apples Mix dressing and honey in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Garnish with coarsely chopped walnuts, if desired. Makes 6 servings. Apple-Raisin Bread 1 medium apple, pared and finely chopped (about 1 cup) 2 tablespoons maple-flavored syrup 3 cups Bisquick baking mix 1/2 cup sugar 1/1/2 teaspoons ground cinnamon