No Peel Apple Cake

4 cups chopped unpeeled apples, cut into ½” pieces
½ cup oil
½ cup applesauce
1½ cup sugar
2 eggs
2 cups flour
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda

Combine all ingredients in a large bowl; pour into 9x13 greased pan.

Sprinkle ¼ cup sugar on top and bake at 350ºF for 50 minutes.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1½ cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350ºF for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Overnight Apple French Toast

adapted from Three Sisters' Cafe

1½ cups brown sugar
½ cup butter
2 Tablespoons white corn syrup
3-4 large apples, peeled, seeded, and sliced
6 eggs
1 cup milk
3 teaspoons cinnamon
1 nutmeg
1½ teaspoons vanilla
1 loaf of French bread, sliced thick
more cinnamon and nutmeg for dusting

Melt butter in saucepan and add brown sugar and corn syrup. Heat for 5 minutes, allowing it to boil. Remove from heat and pour into a 9x13 glass pan. Place apples over the caramel in the pan. In a separate bowl mix the eggs, milk, vanilla, cinnamon and nutmeg. Dip the bread into the mixture, coating liberally. Place bread over apples in the pan (you won't need all the bread, just enough to fill the pan). Sprinkle very generously with cinnamon and a bit more nutmeg. Cover and refrigerate overnight so that all the flavors can penetrate. In the morning, heat the oven to 350°F and cook for 45 minutes.