BIGLEEVILLE No Apple Blossom Festival would be
complete without apple recipes, and at the Adams County
event last weekend, recipes were shared with the public.
All are to be made from Pennsylvania apples, of course,
we are told, and are said to be delicious.
APPLE WALNUT RING CAKE
1 cup butter
2 cups granulated sugar
3egga
3 cups sifted flour
1% teaspoons baking soda
Vz tespoon salt -
1 teaspoon cinnamon
V* teaspoon mace
2 teaspoons vanilla
3 cups chopped Pa. apples
2 cups chopped walnuts
Cream the butter and sugar until fluffy. Add the eggs,
one at a time, beating well after each addition. Mix and
sift flour, baking soda, salt, cinnamon and made; add
gradually. Stir m the vanilla, apples, and walnuts. Batter
will be stiff: Spoon into greased and floured 10 inch tube
pan. Bake at 325 Degree F. for 1% hours. Let cool in pan
for 10 minutes. Remove to rack.
APPLE RAISIN COBBLER
5 cups sliced Pa. apples (about 5 medium)
% cup raisins
% cup granulated sugar
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Apple recipes can brighten your day
606 E. Evergreen Road
' Lebanon. Pa. 17042
Phone 717-272-0441
1 teaspoon cinnamon
% teaspoon nutmeg
dash of salt
Vz cup water
Vh. cups biscuit mix
2 tablespoons granulated sugar
Vz cup milk
Mix the apple and raisins in a 9 inch square pan. Blend
the % cup sugar, spices, salt and water, pour over the
apple mixture. Combine the biscuit mix, two tablespoons
sugar and milk. On a lightly floured board, roll the dough
into 9 inch square; place over the apple mixture. Bake at
400 Degrees F. for 30 minutes or until crust is golden
brown, if desried, serve with ice cream or milk. Makes
eight servings.
OLD FASHIONED APPLE PIE
6toBPa.<apples
pastry for a two crust pie
1 cup granulated sugar
2 teaspoons flour
teaspoon nutmeg
Vz teaspoon cinnamon
2 tablespoons butter
Pare apples, cut into quarters. Remvoe cores, slice thin.
Line 9 inch pie pan with pastry. Mix sugar, flour, and
spices; rub a little sugar mixture into pastry. Arrange the
sliced apples overlapping in pan. Add remaining sugar
mixture. Dot with butter. Cut slits in top crust, moisten
edge of lower crust. Place top crust over apples; press
edges together; trim. Flute edge. Brush with slightly
beaten egg white, if desired. Bake at 425 Degrees F. for 40
to 45 minutes or until apples are tender.
BROWN BETTY CRISP
5 to 6 cups shredded Pa. apples (about 7 medium size)
6 tablespoons bread crumbs
dnnamon
nutmeg .
1 tablespoon lemon juice
butter or margarine
In a baking dish (about 8 by 4 by 4) layer % of the
shredded apples in the bottom of the dish. Sprinkle two
tablespoons of bread crumbs, cinnamon and nutmeg to'
taste. Repeat this for a second and third layer. Sprinkle
lemon juice on top and dot with butter. Grated lemon peel
may also be added. Bake at 350 Degrees F. for 45 minutes
or until top is crisp.
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HONEY BAKED APPLES
6 large Pa. baking apples
6 tablespoons honey
V* cup brown sugar
cinnamon
nutmeg
Core the apples, being careful not to cut all the way
through. Peel about V* of the way down from the stem end.
Combine the honey and brown sugar; pour into center of
apples, sprinkle with cinnamon andnufmeg. Set in baking
dish. Pour a little hot water in the bottom of pan. Bake at
350 degrees F. for 45 to 50 minutes or until apples are
tender.
JOHNNY APPLESEEDBABS
1 cup sifted flour
% teaspoon salt
% teaspoon baking soda
I teaspoon cinnamon
1% cups rolled oats uncooked (quick or old-fashioned)
% cup firmly packed brown sugar
% cup shortening, melted
legg
1 teaspoon vanilla
V* cup coarsely chopped pecans or walnuts
2 cups thinly sliced peeled Pa. apples
Mix and sift flour, salt, baking soda and cinnamon; Add
the nod five ingredients; beat until smooth, about two
minutes. Press half of the dough in the bottom of the
greased 9 inch square baking pan. Sprinkle nuts over
dough. Arrange apple slices over nuts. Roll the remaining
dough between two sheets of waxed paper to form a nine
inch square. Remove top sheet of waxed paper, place
dough over filling. Remove the other sheet of waxed
paper. Press lightly around the edges. Bake at 350 degrees
for 25 to 30 minutes. When cool, sprinkle with con
fectioners’ sugar. Cut into bars. Makes 18 bars.
CRANBERRY WALDORF SALAD
2 cups diced apples
1 cup chopped celery
Vi cup broken walnuts
mayonnaise
1 can (1 pound) jellied cranberry sauce
watercress'
Combine the apples, celery, and walnuts with enough
mayonnaise to hold the ingredients together. Cut the
cranbery sauce into six slices; top each slice with apple
salad mixture. Garnish with water cress. Serve with
additional mayonnaise. Serves six.
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