Irresistible eromes
fill
the
The saying goes “An apple a day
keeps the doctor away.” If you
adhere to this timeless adage,
there is no need to confine yourself
to eating a plain, raw apple every
day.
Readily available year-round,
apples are at their freshest best
this time of year, when they can be
picked right off the tree. While
apples are delicious this way, they
taste great in pies, cakes, salads,
and main dishes, too.
When you come home from
picking a big basket of the red,
juicy fruit, select a few of the
recipes below and start cooking.
Before long, an irresistible aroma
will fill the kitchen and everyone
will be stopping by to see just what
it is that smells so good.
FAVORITE APPLE CRISP
4 cups sliced, pared, cored, baking
apples (6 medium)
% cup brown sugar, packed
x h cup flour
Vz cup rolled oats
% teaspoon cinnamon
% teaspoon nutmeg
% cup soft butter
Heat oven to 375°F. Place sliced
apples in a 10x6x1 Va-inch baking
dish. Blend remaining ingredients
until mixture is crumbly. Spread
over apples. Bake 30 to 35 minutes
or until apples are tender and
topping is golden brown. Serves 6.
Note: An BxBx2-inch pan may also
be used.
Barbara Elliot
Lancaster
JEWISH APPLE CAKE
3 eggs
13/«l 3 /« cups sugar
1 cup oil
2 cups flour
l x k teaspoons cinnamon
1 teaspoon baking soda
*6 teaspoon salt
l/ 2 cup chopped nuts
5 apples, cut into bite-sized pieces
Beat eggs and sugar. Add oil,
flour, salt, baking soda and cin
namon. Mix together. Add nuts and
apples. Pour into greased tube
pan. Bake at 350°F. for 55 minutes.
Serves 8.
Ann Marie Klusaritz
Slatington
CINNAMON APPLES
2 cus water
1 cup sugar
Vz cup candy cinnamon hearts
2 quarts apples
Make a syrup of water and
sugar. Add cinnamon candy for
color and flavor. Add raw apple to
syrup and let cook to desired
tenderness. Do not overcook.
If you have recipes for the topics listed below, please
share them with us You can send your recipes to Sue
Keene at Lancaster Farming, P 0 Box 366, Lititz, PA
17543.
September
22
29
October
6
Home On The Range
kitchen when
cook with apples
you
GINGERY APPLE RINGS
4 tablespoons butter or margarine
4 tablespoons honey
Vi teaspoon ground ginger
V 4 teaspoon cinnamon
2 tablespoons lemon juice, freshly
squeezed
4 medium apples, unpeeled
In medium saucepan, melt
butter. Add honey, ginger and
cinnamon and lemon juice. Cook
for 3 to 5 minutes.
Wash, core and slice apples into
Vz-inch rings. Put apples slices in
honey butter mixture and cook 4 to
5 minutes, turning twice. Cool.
Yield: 16 rings.
APPLE KUCHEN
1 package dry yeast
cup warm water
2 teaspoons sugar
Dissolve yeast. Let rise,
cup butter
v 3 cup sugar
1 cup milk, heated
2 eggs, beaten
3 cups flour
Vz teaspoon salt
1 teaspoon vanilla
Apple slices (2 large)
Topping:
1 cup sugar
IVz teaspoon cinnamon
2 tablespoons softened butter
Dissolve sugar, butter and salt in
milk. Add half flour, then yeast
and eggs, vanilla and rest of flour.
Beat well. I use a bundt pan. Put
dough in layers with apples and
topping. Let rise to double. Bake
for 35 minutes at 350°F.
2 cups flour
Little salt
2 teaspoons baking powder
2 tablespoons shortening
Crumbs for topping:
1 cup sugar
1 cup flour
2 tablespoons butter
Mix with hand and moisten with
milk. Roll out a little thicker than
pie crust. Spread with butter. Lay
in an oblong pan. Sprinkle with
sugar and cover with thin sliced
apples. Add more butter and sugar
and sprinkle with cinnamon Roll
up like a jelly roll.
To make crumbs, rub butter mto
flour and sugar. Sprinkle on top
and sides. Pour boiling water on
sides. Use apple, cherries or any
kind of fruit. Bake for 30 to 35
minutes at 350°F. Serves Bto 10.
Betty Biehl
Mertztown
Recipe Topics
Soups & Stews
Breads
Chicken
Donna Ayars
Bridgeton, N. J.
Leonore Aaron
New Providence
APPLE ROLL
Betty Biehl
Mertztown
These simple, but tasty apple rings taste good with syrup, jelly or confectioner’s sugar.
APPLE PIZZA
1 pie crust
About 7 cups unpared apple slices
IV2 tablespoons lemon juice
% cup sugar
1 teaspoon cinnamon
* 4 teaspoon nutmeg
% cup sifted flour
*/2 cup butter
M> cup sugar '
1 M> cups shredded cheese
Prepare pastry, place on pizza
pan or cookie sheet. Overlay apple
slices in circle, covering the crust.
Sprinkle with lemon juice. Mix %
cup sugar, cinnamon and nutmeg
and sprinkle over apples. Combine
flour, M; cup sugar. Cut in butter
and sprinkle over apple slices.
Bake at 450°F. for 25 minutes.
Remove from oven and sprinkle
with cheese.
Sara Jane Fulmer
West Newton
CRUNCH
2 cups fresh cranberries
3 cups chopped, peeled, tart apples
1 cup granulated sugar
Vfc cup firmly packed brown sugar
V* cup flour
Vi cup butter, softened
1 cup uncooked regular oats
1 cup pecans, chopped
Combine cranberries, apples
and granulated sugar in a lightly
greased, shallow IVi-quart
casserole. Combine brown sugar
and flour, cut in butter until
mixture resembles coarse crumbs.
Stir in oats and mts. Sprinkle
mixture over fruits. Bake at 375°F.
for 1 hour or until golden brown.
Serves 5-6.
Barbara Elliott
Lancaster
' /
, APPLE DUMPLINGS
Mi cup milk
2 tablespoons vegetable oil
1 egg yolk
2 cups Bisquick baking mix
4 baking apples (about 3 inches in
diameter), cored
2 tablespoons raisins
2 tablespoons chopped nuts
2 cups packed brown sugar
IM> cups natural apple juice
Heat oven to 400°F. Beat milk,
oil and egg yolk slightly; stir in
baking mix until dough forms.
Turn onto cloth-covered board
generously dusted with baking
mix. Knead until smooth, about 10
times.
Roll dough into 14-mch square
with cloth-covered rolling pin
Featured Recipe
Stella Hess, cafeteria manager at Rohrerstown Elementary
School in the Hempfield School District, and a 4-H leader with the
Mountville Community 4-H Club, provides the featured recipe this
week. This peanut butter fudge recipe is a favorite when it is served
in the cafeteria, and is often requested by parents or groups
familiar with the cafeteria. It requires no cooking, and not only
tastes good but is nutritious. The recipe offered makes 150 servings,
but if you are not feeding the neighborhood it can easily be cut down
to size.
To learn more about Stella and lunch treats, read this week’s
Homestead Notes.
Peanut Butter Fudge
1 #lO can (3 quarts) peanut butter
1 pound butter
4 pounds confectioners sugar
V 4 cup vanilla.
Mix together thoroughly and roll flat in a tray, 16Vfex25 inches.
This can be done by covering the mixture with waxed paper and
using a rolling pin. Warm about two cups of candy coating
chocolate to a spreading consistency and spread over the peanut
butter mixture. Sprinkle with chopped peanuts. Serves 150.
} t
'*% :/
Sf'
Jfjt
dusted with baking mix; cut into 4
squares. Place apple on each
square. Mix raisins and nuts; fill
center of each apple. Moisten
corners of square; bring 2 opposite
corners up over apple and press
corners together. Fold insides of
remaining comers; bring comers
up over apple and press together.
Place dumplings in ungreased
rectangular baking dish, 13x9x2
inches. Heat brown sugar and
apple juice to boiling; carefully
pour around dumplings. Bake until
crust is brown and apple is tender,
about 40 minutes. Spoon syrup over
apples 2 or 3 times during baking.
Makes 4 dumplings.
(Turn to Page B 8)
#