Cooking with Rod

By Rod Cohenour

This is a guest Cooking Editor
within a guest Cooking Editor column:
Presenting our sweet niece
SeLena May Olgin's appearance again
for our May 2023 "Cooking with Rod" column.

Bon appetit ~!

Cooking with Leo

So now we have the opportunity to rest on our laurels and simply introduce Guest Cooks from time to time. Dear Sweet Italian Fairy Godmother suggests that good cooks run in the family and she cast her eye in SeLena May's direction saying that one has a real touch in the Kitchen. So when asked to help out, Wow! that gal whupped up a tasty dish you can serve hot or cold and set back and listen to the applause. Here's the way she does what it takes to get it on the table.

Here is your recipe for this great treat:

• 6 apples, peeled, cored, and sliced
• 3/4 Cup pure Maple Syrup
• 1/2 Cup flour
• 1/2 Cup rolled Oats
• 1/2 Cup Brown Sugar
• 1/4 Cup softened Butter
• 1/2 Tsp Cinnamon
• 1/8 Tsp Cloves
• 1/2 Cup Pecans, chopped

Here is how to do it:

Mix together Flour, Oats, Brown Sugar, and spices, and half of the pecans; set aside.

Put apples in baking dish first and coat well with Maple Syrup.

Mix butter into dry mixture til crumbly then sprinkle over the apples

Sprinkle remaining pecans on top.

Bake in 350-degree oven 35 minutes or until golden brown and bubbly.

Very good ala mode or served with large glass of milk.
SeLena says it is good hot out of the oven but still good the next day cold.
She has tried different varieties of Apples but prefers the sweeter Red Delicious or Mackintosh. The green Granny Smith or Golden Delicious are more tart and you may want to add more sugar for them.
She suggests around Thanksgiving to add some of the dried cranberries (Craisins) with the apples.

SeLena May Olgin