Boost Autumn Moots With Crunchy Apples
With its crisp mornings and sun
drenched days, September brings
renewed energy after the muggy
days of August. Cooking is no
longer a chore, but a pleasure.
And with the pleasant tem
perature changes of autumn comes
the apple harvest. Rural cooks
everywhere appreciate the ver
satility and flavor of this abundant
fruit.
Fill your home with the aroma of
a fresh-baked apple pie, apple cake
or baked apples. Or mix apples
with raisins and other crunchy
veggies for a tasty salad. Below
are some recipes to get you started
with your fall apple cooking.
CHEESE APPLE
PUMPKIN CAKE
% cup butter
cups firmly packed brown
sugar
2 eggs
1 cup canned pumpkin
2 cups loosely packed unpeeled
shredded cooking apples, about 2
large
1 cup shredded Cheddar cheese
2 cups all-purpose flour
1 tablespoon baking powder
% teaspoon baking soda
Vi teaspoon salt
% teaspoon nutmeg
Vi teaspoon ginger
Confectioner’s sugar
Unsweetened whipped cream
Preheat oven to 350°F. Cream
butter in large mixer bowl. Add
sugar and beat until light and
fluffy. Beat in eggs, pumpkin,
apple and cheese. Combine dry
ingredients. Gradually stir into
butter mixture. Pour into buttered
and floured 12-cup bundt cake pan.
Bake 55 to 60 minutes or until
wooden pick inserted in center
comes out clean. Let cool in pan 15
minutes before removing. Cool
completely on wire rack. Wrap in
plastic wrap and let rest 24 hours
before serving. Dust cake lightly
with confectioner’s sugar. Serve
with unsweetened whipped cream.
FROSTY APPLE SHAKE
1 quart apple juice (chilled)
1 pint vanilla ice cream (softened)
1 8%-ounce can crushed pineapple
(optional)
Mi teaspoon cinnamon or sprinkle
with nutmeg
Combine all ingredients in
blender or mixer until frothy.
CINNAMON APPLES
Use solid type apples, peel, qore
and cut into Vfe-inch slices. Cook
until tender, then put in the
following syrup:
2 cups sugar
1 cup water
% cup red cinnamon hearts or
candies
Add a few drops of red food
coloring.
Florence Nauman
Manheim
If you have recipes for the topics listed below, please
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ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene, Lancaster
Farming, P.O Box 366, Lititz, PA 17543
September
27-
October
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11-
Dome On The Range
4 cups,pared baking apples (about
4 medium)
% to % cup packed brown sugar
Vz cup all-purpose flour
Vi cup regular oats
% teaspoon ground cinnamon
3 A teaspoon ground nutmeg
% cup margarine or butter, sof
tened
Heat oven to 375°F. Grease
baking pan, BxBx2 inches. Arrange
apples in pan. Mix remaining
ingredients with fork; sprinkle
over apples. Bake until apples are
tender and topping is golden
brown, about 30 minutes. Serve
with cream, ice cream or hard
sauce if desired. Makes 6 servings.
APPLE PORK
CORNBREAD STUFFING
1 pound pork sausage
1 cup chopped celery
% cup chopped onion
2 cloves garlic, crushed
3 cups combread stuffing
2 cups pared, chopped apples
1 cup water
% teaspoon salt
% teaspoon rosemary
Vt teaspoon pepper
In large frying pan, brown
sausage; add celery, onion and
garlic. Cook until tender. Add
combread stuffing, apple, water
and seasonings. Mix well. Makes
about 6 cups.
Stuff a 10 to 12-pound turkey. Do
not pack too tightly. Cover stuffing
with foil to prevent drying out. If
stuffing smaller bird, or if stuffing
is left over, bake extra in separate
casserole, covered with foil to
prevent drying. Uncover during
last 15 minutes to allow browning.
APPLE FRITTERS
2 cups all-purpose flour
IM> cups cake or soy flour
5 teaspoons baking powder
1 cup sugar
1 Mi teaspoons salt
1 cup milk
4 eggs
2 teaspoons vanilla
4 tablespoons melted butter,
margarine or vegetable oil
2 cups chopped apples
Vegetable oil for frying
Syrup or cinnamon-sugar mixture
Combine flours, baking powder,
sugar, salt, milk, eggs, vanilla and
melted fat (or oil) in large bowl.
Beat until well blended. Stir in
apples. Drop batter by spoonfuls
into hot (380°F.) fat, 2 inches deep
at least. Brown on each side. Drain
well on paper towels. Serve hot
with syrup or sprinkle with cin
namon-sugar mixture. Makes
about 2 servings.
Note: you may need to thin
batter with more milk. This
depends on moisture content of
apples.
Recipe Topics
Favorite Soups
October is Pork Month
Hearty Autumn Breakfasts
APPLE CRISP
CHEESY DUTCH APPLE CAKE
Cake:
2 cups all-purpose flour
% cup sugar
1 tablespoon baking powder
1 teaspoon salt
V* cup butter
1% cups (6 ounces) shredded
Cheddar cheese
1 egg, beaten
% cup milk
2 medium-sized cooking apples
Glaze:
% cup sugar
Mi teaspoon cinnamon
Va cup water
V* cup butter
1 tablespoon fresh lemon juice
Preheat oven to 375°F. Combine
flour, sugar, baking powder and
salt in a large mixing bowl. Cut in
butter until mixture resembles
coarse crumbs. Add cheese and
toss lightly to blend. Combine egg
and milk, add to dry ingredients.
Stir only until blended. Divide
batter evenly between 2 buttered 8-
inch round baking pans. Pare,
quarter and core apples, cut into
V4-inch thick slices. Press apple
slices diagonally into dough with
rounded edges up. Bake 20
minutes.
Meanwhile, for glaze, combine
sugar and cinnamon in a small
saucepan. Stir in water, butter and,
lemon juice. Bring to boiling,
stirring constantly. Remove from
heat and allow to cool slightly.
Remove cakes from oven; pour
glaze over cakes, loosening edges
to let glaze run down between cake
and sides of pan. Return to oven,
bake 10 to 15 minutes or until a
wooden pick inserted in center
comes out clean. Serve warm.
FANCIFUL APPLE SALADS
3 cups chopped apples
Va cup orange juice
1 cup miniature marshmallows
1 cup celery slices
Va cup raisins
Mayonnaise
Lettuce
Apple, cut into crosswise slices
Toss apples with orange juice.
Add marshmallows, celery, raisins
and enough mayonnaise to
moisten; mix lightly. Serve on
lettuce-lined plates. Top each
salad with apple slices, spread
with mayonnaise. Decorate as
follows:
Funny Face Salads: Use ad
ditional apple pieces, raisins and
celery slices to make faces and
shredded carrot or cheese for hair.
Kitty Cat Salads: Use additional
apple pieces, raisins and celery
slices to make faces. Cut
triangular-shaped apple pieces to
make ears and thin strips of celery
for whiskers.
Makes 6 servings.
APPLE BANANA BREAD
4 apples
3 large bananas
% cup butter or margarine
2 cups sugar
2 large eggs
Vk teaspoons baking powder
IMi teaspoons baking soda
3 cups flour
teaspoon salt
Cut and pare apples; chop fine.
Sprinkle with a little lemon juice.
Mash bananas and add to chopped
apples; mix well. Cream butter.
Add sugar and eggs while beating.
Stir in apple-banana mixture. Sift
dry ingredients. Stir into first
mixture. Spoon into 2 greased and
floured Bxsx3-inch loaf pans. Bake
at 325°F. for 1 hour or until done.
Shredded Cheddar cheese and fresh, unpared apples make
this pumpkin cake special.
APPLE WALNUT SYRUP
3 tablespoons butter
V* cup chopped walnuts
2 cups apples, sliced and peeled
Vi teaspoon cinnamon
Dash of salt
1 cup com syrup
Melt butter, add nuts to brown
slightly. Remove nuts and add
remaining ingredients. Cover and
simmer about 10 minutes. Remove
cover and simmer 3 more minutes.
Remove from heat and add nuts.
Serve on waffles, ice cream,
pancakes, custard, etc.
LEMONY APPLE BRAN SALAD
Vz cup lemon lowfat yogurt
1 tablespoon finely snipped fresh
parsley
2 cups cubed, unpared red apples
(about Vz pound, 1 to 2 medium
size)
% cup thinly sliced celery
Vz cup red grapes, halved and
seeded
Vfe cup bran cereal
6 lettuce leaves
Stir together yogurt, parsley,
apples, celery and grapes. Cover
and chill thoroughly. At serving
time, stir in cereal. Serve on let
tuce leaves.
Every season has its harbingers and apple pie is one of fall’s.
When the apples start pouring into local produce stands, or
ripening on the backyard tree, it’s time to get out sweaters, foot
balls, fair entries and the apple pie recipe.
If you don’t already have a favorite recipe for apple pie, try this
one from the Pennsylvania Apple Marketing Board. You’ll be glad
you did.
Old Fashioned Apple Pie
6 to 8 large Pennsylvania apples
Pastry for 2-crust pie
1 cup sugar
2 teaspoons flour
*4 teaspoon nutmeg
1 2 teaspoon cinnamon
2 tablespoons butter or margarine
Pare apples, cut in quarters. Remove cores; slice thin. Line St
inch pie pan with pastry. Mix sugar, flour and spices; rub a little
sugar mixture into pastry. Arrange sliced apples overlapping in
pan. Add remaining sugar mixture. Dot with butter or margarine.
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°F. for 40 to 45
minutes or until apples are tender.
APPLE PANDOWDY
1 quart sliced apples
1 cup brown sugar
Vt cup flour
Vi teaspoon salt
1 tablespoon vinegar
1 tablespoon butter
Vi cup water
1 teaspoon vanilla
Topping
1 cup flour
Vi teaspoon salt
2 teaspoons baking powder
2% tablespoons shortening
% cup milk
Pare and slice apples. Place in
the bottom of a large flat baking
dish. To make syrup, combine
sugar, flour, salt, vinegar, and
water. Bring to a boil and cook for
2 minutes. Remove from heat and
add butter and vanilla. Cool. Pour
cooled syrup over apples. Make
topping by cutting shortening into
sifted dry ingredients. Add milk
and stir only until mixture is wet
Drop topping by spoonfuls over
apple mixture. Bake at 400°F. for
35 minutes. Serve with rich milk or
cream. Makes 6 to 8 servings.
Featured Recipe
Rosalie Miller
PortTrevorton
(Turn to Page B 8)