Apple columns typically revolve around cakes and sauces. We get so busy planning and prepping for the start of school, raking those leaves and putting up storm windows that we don’t take the time to think outside the recipe box to consider other fun ways to utilize apples. This column aims to change that.

While there are hundreds of different varieties of apples available, there are some that are better suited for baking. For cooking or baking the most popular varieties to use are Baldwin, pippin, Golden Delicious, Granny Smith, Cortland, Northern Spy, Rome Beauty, Winesap, Mutsu and York Imperial.

Cashew Baked Apples

4 Granny Smith apples

1/2 cup brown sugar

4 tablespoons margarine or butter, softened

1/2 cup chopped cashews

1 teaspoon cinnamon

1/3 cup water

2 teaspoons lemon juice

Preheat oven to 350 degrees. Cut the top off the apples to make a flat surface. Cut a strip of peel around the apple right next to the cut surface. Cut the core out of the apples, making sure to leave the skin at the bottom intact. In small bowl combine remaining ingredients except water and lemon juice. Stuff apples with this mixture. Mound any remaining mixture on top of the apples. Place in shallow baking dish and pour 1/3 cup water and lemon juice around apples. Bake, uncovered for 30 to 40 minutes until apples are tender. Let cool 15 minutes before serving. Serves 4.

Golden Spice Baked Apples

1/2 cup sugar

2 tablespoons flour

1 1/2 teaspoons ground cinnamon

6 Gala or Golden Delicious apples

2 tablespoons melted margarine or butter

1/3 cup chopped walnuts or pecans

Preheat oven to 350 degrees. In pie plate or shallow dish, combine sugar, flour and cinnamon; mix well. Peel and partially core apples, leaving bottom end of apple cores in place. Dip apples in melted margarine, then roll in sugar mixture. Place coated apples in shallow baking dish. Combine walnuts, remaining margarine and remaining sugar mixture; spoon into centers of apples. Add water to just cover bottom of baking dish. Bake 45 minutes or until apples are tender. Serves 6.

Microwave version: Coat and fill apples as directed above; place in microwave-safe baking dish. (Omit adding water to dish.) Microwave, uncovered, on high (100 percent) 11 to 12 minutes or until apples are tender. (If microwave does not have carousel, rotate dish one-quarter turn every 3 minutes.)

Baked Breakfast Apples

2 medium apples, cubed

2 tablespoons dates, chopped

1/2 teaspoon cinnamon

1/2 cup apple juice

2 tablespoons raspberry preserves

1/4 cup granola

Preheat oven to 350 degrees. In two individual casseroles or one baking dish combine the apples and dates. Sprinkle with cinnamon. Pour apple juice over apple mixture. Bake, covered for 20 to 25 minutes or until apples are slightly tender. Meanwhile, in a small saucepan, heat preserves until melted. Drizzle preserves over apple mixture and sprinkle with granola. Serve warm. Serves 2.