Let’s don our party hats and sing a belated Happy Birthday to John Chapman who turned 238 years old yesterday. You probably know the birthday boy better as Johnny Appleseed. Born near Leominster, Mass., this fellow was an accomplished nursery man by the age of 25 and had planted apple trees in the western portions of New York and Pennsylvania.

In the early 1800s, John set out to explore the fertile lands just south of the Great Lakes and west of the Ohio River that later became the states of Ohio, Michigan, Indiana and Illinois. 

When settlers began to arrive, they found apple trees ready for sale, courtesy of Mr. Chapman. In the years that followed, he became known as the Apple Tree Man or Johnny Appleseed.

John was known to be a deeply religious man with great respect for the land and its inhabitants. Legend has it that he talked to the wild animals as he went about the business of planting apple trees. 

One story tells of how he was stranded in a snow storm and looking for shelter, crawled into the hollow of a fallen tree. Apparently a mama bear and her cubs had all ready staked out a claim for that tree as the perfect winter hide-away. According to the legend, the foursome snoozed together peacefully until the storm abated.

The U.S. is the second leading producer of apples in the world (China is first) and there are over 7,500 known cultivators. 

The apple harvest is in full swing in Maine. So grab a sweater, pack a picnic lunch and enjoy this beautiful fall weather at your favorite orchard.

Baked apple doughnuts

These tiny doughnuts muffins can be frozen without the butter and cinnamon/sugar mixture. Thaw and reheat in a 250 F oven and then roll in butter and cinnamon/sugar.

• 3 cups all-purpose flour
• 3 1/2 tsp. baking powder
• 1 cup sugar
• 1 tsp. salt
• 1 tsp. nutmeg
• 1 cup solid vegetable shortening (like Crisco)
• 2 large eggs, beaten
• 1/2 cup milk
• 1 cup grated apple
• 1/2 cup chopped pecans 
• 1/2 cup unsalted butter, melted
• Cinnamon and sugar mixture for coating

In a large bowl combine flour, baking powder, sugar, salt and nutmeg and whisk to blend. Cut in shortening until mixture is fine. Add eggs, milk, apples and nuts; mix well. Fill mini- muffin pans (well coated with non-stick spray) about two-thirds full. Bake in a preheated 350 F oven for 20-25 minutes or until golden brown. Let cool slightly and then roll doughnuts in melted butter and then in cinnamon-sugar mixture. Yield: about six dozen

Triple fruit waldorf salad

This colorful salad can be made with reduced fat or fat free may and sour cream with good results.

• 2/3 cup dried tart cherries
• 1 cup boiling water
• 1/2 cup mayonnaise
• 3 Tbsp. sour cream
• 2 Tbsp. fresh lemon juice
• 1 tsp. sugar
• 4 Granny Smith apples, cored, cut into 1/2-inch cubes (do not peel)
• 1 1/3 cups very thinly sliced celery
• 1 1/3 cups red seedless grapes, halved
• Salt and freshly ground black pepper 
• Red leaf lettuce leaves

Soak cherries in the boiling water for ten minutes or until soft and plump. Drain water and discard.  

Combine mayonnaise, sour cream, lemon juice and sugar in a large bowl and whisk until smooth. Add apples, celery, grapes and cherries; toss gently to evenly coat. Season with salt and pepper to taste. Arrange lettuce leaves on platter or individual salad plates and top with salad. Yield: four to six servings.

Blue cheese and apple-stuffed chicken breasts

I used Honey Crisp apples (my favorite) when I prepared this dish but Granny Smith would also work well.

• 2 (six ounce) boneless skinless chicken breast halves
• 1/4 cup crumbled blue cheese
• 1/4 cup finely chopped apple
• 1 tsp. PLUS 1 Tbsp. chopped green onions, divided use
• 1 tsp. extra virgin olive oil
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. paprika
• 1/3 cup apple cider or apple juice
• 1/3 cup reduced sodium chicken stock
• 3/4 cup uncooked instant white rice
• 6 thin apple slices, peeled
• 1 Tbsp. chopped pecans, lightly toasted

With sharp knife, cut a 3-inch slit in the thicker side of each chicken breast half to form a pocket. Set aside.

Combine cheese, chopped apple and 1 tsp. chopped green onion in a small bowl and mix well. Spoon half of filling into pocket of each chicken breast and close with a wooden pick. Place in an 8-inch square baking dish and brush top of chicken with the olive oil; sprinkle with salt, pepper and paprika. Pour cider and broth into pan around the chicken and bake in a preheated 350 F oven for 35-40 minutes or until meat thermometer registers 165 F and juices run clear.

Remove from oven and transfer chicken to a platter; cover and keep warm. Add rice and the remaining 1 Tbsp. chopped green onions to juices in baking dish; mix well. Place apple slices over rice and cover pan with foil. Return to oven and bake for 4-5 minutes or until liquid is absorbed and rice is cooked. Serve chicken on top of the rice and sprinkle each serving with chopped pecans. Yield: two servings.

Sour cream apple squares

A perfect fall dessert!

• 2 cups all purpose flour
• 2 cups firmly packed light brown sugar
• 1/2 cup unsalted butter, softened and cut into pieces
• 1 cup chopped walnuts
• 1 1/2 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream
• 1 tsp. vanilla extract
• 1 large egg, lightly beaten
• 2 cups finely chopped, peeled apples
• Caramel sauce (recipe follows)

Combine flour, brown sugar and butter in a large bowl and beat on low speed of electric mixer until crumbly. Stir in walnuts. Press 2 3/4 cups of crumb mixture into an ungreased 13x9x2-inch baking dish. 

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well. Stir in apples and then spoon mixture evenly over base. Bake in a preheated 350 F oven for 30-40 minutes or until tester inserted near center comes out clean. Cut into squares and serve with a drizzle of warm caramel sauce. Yield: 12 servings.

Caramel sauce

• 4 Tbsp. (1/2 stick) unsalted butter
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup light cream
• 1 tsp. vanilla extract
• Dash of salt

Melt butter in a heavy medium sized saucepan set over low heat.  Add brown sugar, granulated sugar, cream, vanilla and salt.  Increase heat and bring to a boil slowly, stirring constantly. Continue cooking and stirring until sauce thickens, about 8 minutes. (Check consistency every 2-3 minutes with saucepan off heat.) Yield:  about 1 1/4 cups sauce.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter and their kitty Mina. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.