Cobblers Green Apple
1 teaspoon butter
3/4 teaspoon granulated sugar, PLUS
1 cup granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cup peeled, cored and thinly sliced Granny Smith apples

***SAUCE OF THE MISSOURI RIVER VALLEY***
1 cup semi-dry wine
1 cup heavy (40 percent) cream
2/3 cup granulated sugar
1 egg, beaten
2 egg yolks, beaten

Prepare sauce; cover and chill.
Preheat oven to 350 degrees. Butter 6 (6-ounce) ramekins or custard cups; dust with 3/4 teaspoon sugar. Set aside. In a medium bowl, combine flour, remaining 1 cup sugar and baking powder. Add milk and eggs; beat just until smooth. Do not over beat. Divide apple slices among ramekins; spoon batter over apples. (Ramekins should be about 3/4 full.) Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve hot cobblers with cold sauce.

SAUCE OF THE MISSOURI RIVER VALLEY
In a small pan over medium heat, simmer wine until reduced to slightly less than 1/4 cup; set aside. Combine cream, sugar, egg and yolks in the top of a double boiler; cook over simmering water, stirring constantly, until mixture thickens and coats the back of a spoon. Stir in reduced wine. Cover and chill. Serve cold sauce with hot cobblers.