I
Heaps Of Apple Ideas
Apples have become a national
favorite and a symbol of the
American way of life. The peak of
Pennsylvania’s apple harvest,
which runs from late summer
through October) is the first of
October. That is when the widest
variety of apples are available,
especially-at farm markets.
Look for apples without bruises
or cuts m the skin. Contrary to
popular belief, the flavor of an
apple cannot be judged solely on
color. Striped apples and those
with patches of green are often of
excellent quality, depending on
variety.
The most popular cooking
apples are Golden Delicious,
Rome, Stayman, and York.
Whatever the variety, you bene
fit the most from the vitamins and
minerals in the apples if you eat
them raw, skin and all, and use
them unpeeled in cooked recipes.
All apples are low in calories and
make good between-meal snacks.
But for impressive apple dishes,
try these favorites from our
readers.
APPLE CRISP
Pare and slice enough apples to
cover an 8-inch pan. Add:
2 tablespoons granulated sugar
1 tablespoon flour or whole
wheat flour
'A teaspoon cinnamon
Crumb topping:
V* cup brown sugar
'A cup white or whole wheat
flour
'A teaspoon cinnamon
Crumb topping;
% cup brown sugar
'A cup flour
V* cup quick oatmeal
'A cup butter or margarine
Mix together ingredients with a
fork until mixture becomes
crumbly.
Mix granulated sugar, one
tablespoon flour, and cinnamon.
Sprinkle over apples then cover
with crumb topping.
Bake at 350 degrees for 30 to 40
minutes. May be eaten warm or
cooled. Good topped with ice
cream.
Fern Schlegel
Dalmatia
APPLESCOTCH PIE
5 cups sliced tart apples
1 cup firmly packed brown
sugar
A cup water
1 tablespoon lemon juice
'A cup flour or clear gel
2 tablespoons sugar
V* teaspoon salt
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
September
22- Peppers, Zucchini
29- Seafood
October
Home On The Range
3 tablespoons butter
1 teaspoon vanilla
Crumbs for topping:
V* cup flour
'A cup brown sugar
Vi cup margarine
In a 2-quart saucepan, cook
apples, brown sugar, water, and
lemon juice over low heat. Stir
occasionally. Cook until tender, 7
or 8 minutes. Do not cover! Stir
gently.
In a small bowl, blend flour and
sugar, moistened with enough
water to make a paste. Add to
apples. Cook and stir until syrup
thickens. Remove from heat. Add
vanilla and butter. Pour into
unbaked pie crust and top with
crumbs. Makes 1 pie.
Mrs. Melvin Troyer
Hartly, DE
SAUSAGE AND
APPLE STUFFING
Sprinkle over the bottom of a
3-quart casserole
10 slices bacon, diced
Cover with paper towel. Micro
wave on high 3'/j to 4 'A minutes
until bacon just begins to brown.
Crumble in casserole:
1 pound pork sausage
Microwave for 3 minutes stir
ring twice until pork loses its pink
color. Add:
2 large onions, chopped
2 cups mushrooms, sliced
3 medium-size ribs celery,
chopped
Cover with paper towel and
microwave about 7 minutes or
until onions and mushrooms are
wilted, stirring twice.
Stir in;
1 teaspoon dried sage leaves,
crumbled
3 cups tart apples, cored and
sliced
Cover and microwaup for 2
minutes. Apples will still be crisp.
Meanwhile mix in a large pot or
bowl:
1 loaf day-old while bread,
cubed
1 cup chopped fresh parsley
Toss with above mixture. Stir in
a little at a time until well blended
and stuffing is as moist as desired.
Use as stuffing or return mixture to
the 3-quart casserole. Cover with
lid and microwave on high for 13
to 15 minutes. Let stand 10
minutes.
FRESH APPLE CAKE
'A cup butter
VA cups sugar
8 ounces lowfat plain yogurt
1 egg
Salad Dressings
Hatfield Quality Meats
2 teaspoons vanilla
2'A cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
'A teaspoon salt
'A teaspoon ground nutmeg
3 cups cored and chopped Gol
den Delicious apples
1 cup chopped nuts
Cream butter; gradually add
sugar. Add yogurt and egg; beat
until fluffy. Combine flour, baking
soda, spices and salt; mix well. Stir
dry ingredients into creamed mix
ture. Add apples and nuts; mix
until blended. Pour into greased
and floured 13x9x2-mch cake pan.
Bake at 350 degrees for 50 to 60
minutes or until wooden pick
inserted near center comes out
clean. Makes 24 servings.
Lee England
Washington
THE BIG APPLE
2 cups milk
1 pint vanilla ice cream
1 can (6 ounces) frozen concen
trated apple juice
'A teaspoon cinnamon
'/ teaspoon nutmeg
Place all ingredients in blender
container; cover. Blend until
smooth and frothy. Serve immedi
ately in tall chilled glasses. Serves
2.
Jacy Clugston
Lancaster Co. Dairy Princess
FRUIT DIP
1 8-ounce package cream
cheese, softened
1 7-ounce jar marshmallow
cream
1 tablespoon orange juice
1 teaspoon orange peel, grated
Sliced apples
In a 1 quart bowl, combine all
ingredients except apples and mix
thoroughly. Chill about 1 hour and
serve with apples. To keep apples
from turning brown, dip in real
lemon juice before serving.
Bobbie Jo Gutshall
1989 Cumberland Co. Dairy
Princess
DAIRYLAND APPLE SALAD
1 3-ounce package cherry
flavored gelatin
1 cup boiling water
V* cup apple juice
2 cups apples, pared and
chopped
Dissolve gelatin in boiling
water. Stir in apple juice. Chill
until mixture begins to thicken.
Stir in apples. Pour in 6x 10-inch
pan. Chill until set.
Topping:
1 tablespoon flour
A cup sugar
2 tablespoons apple juice
2 tablespoons apple cider
vinegar
1 egg, beaten
1 tablespoon'butter
/acup whipping cream,
whipped
% cup Cheddar cheese,
shredded
Combine flour, sugar, juice,
vinegar, egg, and butter in sauce
pan. Cook until thick. Cool. Stir in
whipped cream and spread on
gelatin mixture. Top with cheese,
chill. To serve, cut into squares and
serve on lettuce. Serves 6.
“Our Dairy Specialties”
Apples appeal to the nutrition- and taste-conscious
consumer.
SOUR CREAM
APPLE DESSERT
Batten
3 A cup sugar
2 tablespoons flour
'A teaspoon salt
1 cup sour cream
2 eggs, beaten
'A teaspoon vanilla
2A cups apples, finely chopped
Mix first 3 ingredients in bowl.
Add next 3 ingredients and beat
until smooth. Add apples, pour
into shallow VA quart baking dish
and bake in 450 degree oven for 15
minutes. Turn down temperature
to 325 degrees and bake for 30
minutes. Remove from oven.
Sprinkle with the following
topping.
Topping:
'/j cup sugar
1 teaspoon cinnamon
'/ cup flour
'/ cup butter, softened
Combine all together and
sprinkle on top of the apple
dessert Place back in oven and
bake for 25 minutes or until top is
lightly browned. Serves 4 to 6.
“Our Dairy Specialties”
APPLE PIE
6-7 cups peeled, sliced apples
3 A cup to 1 cup sugar
'A teaspoon cinnamon
A teaspoon nutmeg
2 tablespoons butter
Pastry for 2 crust pie
Combine sugar, cinnamon, and
nutmeg. Mix lightly through
apples sliced '/ -inch thick. Heap
in pastry-lined pie pan. Dot with
butter. Adjust top crust, fold under
Featured Recipe
The 34th annual Pennsylvania Dairy Princess Banquet and Corona
tion will be held on September 22, at the Sheraton Harrisburg East, 800
East Park Drive, Harrisburg.
It’s an exciting event, you won’t want to miss. For tickets, contact
the Pa. Dairy Princess Promotion Services, Inc., 214 S. Street, Box
640, Clarion, PA 16214 or call (814) 226-7470.
Lebanon County Dairy Princess Terry Hill is one 40 county princes
ses who will compete for the state title. She enjoys informing consum
ers about the importance of dairy products and the dairy industry. Here
is one of her favorite recipes.
CHOCOLATE CRUNCH ICE CREAM PIE
1 6-ounce package semi-sweet chocolate morsels
V* cup butter
2 cups rice crispy cereal
1 quart ice cream (coffee or vanilla) softened
1 tablespoon light com syrup
Melt morsels and butter over low heat Remove from heat and
reserve 3 tablespoons of the mixture. Add rice crispy cereal; mix until
coated with chocolate. Press into 9-inch pie pan to form crust. Chill.
Add com syrup to reserved mixture. Mix. Scoop ice cream into pie
shell. Drizzle with reserved mixture. Freeze.
Tip: Before serving, set pan on hot wet towel for a few minutes.
bottom crust and seal; cut vents
near center. Brush crust with
cream or milk. Bake in 425 degree
oven for 50 to 60 minutes, or until
crust is browned and apples are
tender.
National Apple Museum
MACAROON TOP APPLE PIE
4 cups sliced apples
'A cup sugar
14 teaspoon cinnamon
Topping:
'A cup sugar
2 tablespoons butter
1 egg
A teaspoon baking powder
/* teaspoon salt
'A cup flour
'A teaspoon vanilla
A cup coconut, optional
Peel apples and slice into but
tered 9- or 10-inch glass pie plate.
Mix I 'A cup sugar and cinnamon;
add apples, stirring enough to coat
the slices with sugar. Bake for 20
minutes in 375 degreen oven while
preparing topping.
Topping: Cream butter and sec
ond half-cup sugar. Add beaten
egg, then sifted dry ingredients,
vanilla and coconut. Spread this
completely over the surface of hot
apples. Bake 30 minutes longer at
375 degrees or until the apples are
tender, and the crust is golden
brown. Cut into wedges. Serve
warm or cold. Whipped cream or
ice cream make a good addition.
Coconut gives the macaroon fla
vor, but dessert is equally good
without it. Cortlands or Mclntosh
are best in this recipe.