Are you offering the diabetes cooking school again this fall?

Yes, I am. To help individuals who have diabetes or have a family or friend with the disease, K-State Research and Extension in Douglas County is offering a four-session cooking school on “Dining with Diabetes” again this year. Through this course, you will have the opportunity to learn how to reduce the effects of diabetes and still enjoy food.

The goals of the program are to:

• increase knowledge about healthy foods
• prepare healthy versions of familiar foods
• demonstrate new cooking techniques
• provide taste testing of new recipes
• provide basic information about diabetes and nutrition
• provide opportunities for people with diabetes to share and learn from one another

The series of four cooking classes will be offered Thursdays, beginning Oct. 28 through Nov. 18. The classes will be from 6 p.m. to 8 p.m. at the K-State Research and Extension-Douglas County office, 2110 Harper St. The cost will be $30 per participant or $50 per couple living in the same household. However, no one will be denied participation due to inability to pay. The registration fee will include course materials, recipes and food tasting.

During one of the sessions, Mary Meck Higgins, assistant professor in human nutrition from K-State Research and Extension-Douglas County, will share information on diabetes awareness and management, in addition to sampling a variety of healthy dishes. During the other three sessions, I will be teaching participants how to modify food intake, plan and enjoy meals using a variety of foods, and eat out in restaurants.

For more information or to enroll in the classes, call me at 843-7058. The deadline for registration is Oct. 22.

I can never remember which apples are best for baking. Can you tell me?

When we used to have just a few apple varieties in our supermarkets, it was simple to go down a short list and tell you which apples are best for baking. But today, with more than 100 commercial varieties, it’s difficult to list them all. Here’s a short list: Gala, Braeburn, Empire, Jonathan, Fuji, Golden Delicious and Granny Smith can be used for cooking and eaten fresh. Rome Beauty apples are better when used for cooking. Red Delicious, McIntosh, and Winesap apples are popular varieties to eat fresh. For more information on apples, you may want to visit the Apple Journal on the Web. You will be able to view every apple variety and get a description of its flavor and uses. The Web site is www.applejournal.com/use.htm.

What’s the best way to store apples?

Apples should be stored in the refrigerator between 32 degrees and 35 degrees. Store in a perforated, plastic bag. Check fruit often for any signs of rotting and discard spoiled apples. As the saying goes, one bad apple spoils the whole bunch. For trivia-lovers, did you realize that the saying was first coined by Chaucer as, “the rotten apple injures its neighbors.”

What is the nutritional value of an apple?

Apples contain small amounts of vitamins A and C, thiamin, iron and calcium.

The pulp and skin provide dietary fiber. A medium, raw apple contains about 80 calories and 22 grams of carbohydrates. Apples also contain healthful phytochemicals and antioxidants.

Can you tell me how much a pound of apples yields?

Due to the many variables such as moisture content, size and variety, it is impossible to give specific recommendations as to quantities to buy. The recommendations below are approximations only:

• 1 pound equals about 3 to 4 medium apples.
• 1 pound equals about 1 1/2 to 2 cups cooked applesauce.
• 1 pound equals 2 3/4 cups diced apples.
• 2 pounds or 6-8 apples equals a 9-inch pie.

Here’s a colorful apple salad that you may want to try during the abundant apple season:

Apple Salad

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3 medium apples (unpeeled), cut into chunks

1/2 cups crushed pineapple, drained

1/4 cup celery, diced

2 tablespoons raisins

3 tablespoons plain yogurt

2 teaspoons mayonnaise

1 tablespoon pineapple juice

1/8 teaspoon cinnamon

Combine apples, pineapple, celery and raisins. Mix yogurt, mayonnaise, pineapple juice and cinnamon together and blend into other ingredients. Yield: Eight one-half cup servings. Calories: 60 per serving.