Prize-Winning
(Continued from Pago B 2)
Wolff; Lisa Tressler, Department
of Agriculture, and Robert Brown
Jr., owner of Brown’s Catering in
Danville chose the winning entry
for its wonderful crust and rich
taste.
Julie and her husband Rick, a
beekeeper, have 12 apple trees,
t Generally she uses yellow transpa
rent apples for her pies, but that
variety does not keep well over the
winter. For her entry, Dunn’s Fruit
Farm in New Ringold donated
Mutsie apples, which Julie found
Peggy Wolff said judging the apple pie contest is harder
than she expected. “There is a great diversity of flavors and
tastes, and wonderful crusts,” she said.
First prize was $lOO.
Second prize and $6O was
earned by Lois Knott of Alexandri
a for her Pennsylvania Dptch
Apple Pie. She used an old
fashioned Smokehouse apple that
she homecanned for the event.
“Smokehouse apples do not
change color, get soft, or change
texture,” she said.
“You must use real butter,
nothing else will do,” Lois said of
the importance of using top quality
ingredients.
This was the first entry for Lois
who used the recipe handed down
from her grandmother. “My
mother is in her 80s and I can’t
wait to jo home and tell her,” Lois
said.
Lois and her husband Richard,
who are both retired, grow many
vegetables and fruits on their
4-acre lot They have 20 apple
trees of several varieties.
Third place went to Hilda
Steigerwalt of the Schnecksville
Community Fair. She was not
available for an interview.
Here is the recipe for the first
nlace win.
How hard can my job be? asks Secretary of Agriculture
Boyd Wolff who gourged himself with pies, cakes, and
cookies while he served as announcer for the contests. On
the left is Lois Knott, second-place winner in the pie con
test; on the right is Julie Freeman, first-place winner.
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Lancaster Farming, Saturday, January 15, 1994-B3
HONEY CARAMEL APPLE
PIE
Pie crust and cover:
l'/i cup flour
Vi cup butter
Pinch salt
3 tablespoons ice water
Combine flour, butter, and salt
with pastry blender until the size of
small peas. Add water and mix
thoroughly until dough forms a
ball. Roll out dough on floured
board and place in 9-inch pie shell.
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With remaining dough, cut out
apple shapes to be placed on top of
pie.
Filling:
10-12 apples, peeled and sliced
14 cup flour
1 teaspoon cinnamon
14 cup brown sugar
1 cup honey caramel sauce
Toss ingredients together and
pour into unbaked 9-inch pie shell.
Bake at 400 degrees for 1 hour or
until apples are tender.
HONEY CARAMEL SAUCE
114 cups honey
14 cup heavy cream
1 tablespoon butter
1 teaspoon vanilla
Vi teaspoon salt
Combine honey and cream in
heavy saucepan; cook and stir over
medium high heat until mixture
reaches 238 degrees. Stir in butter,
vanilla, and salt. Makes 114 cups.
Chocolate
Cake
(Continued from Page B 2)
Score bars.”
Third place and $35 went to Kay
Kelso of Carlisle. Her Italian Cho
colate Cream Cake is a recipe that
she recendy attained, but she cre
dits her baking expertise to her
growing up years.
“When I was growing up on the
farm, it was my responsibility to
cook while the others milked
cows,” she said.
Kay often enters items at the
Fair and is usually a winner,
although this was the first time in
the chocolate cake competition.
Here is the first-place recipe.
HERSHEY CHOCOLATE
ALMOND CAKE
2 cups Wondra flour
2 cups sugar
2 teaspoons baking soda
leup cocoa
1 teaspoon salt
2 eggs
1 cup milk
, A cup oil
1 cup hot cappuccino coffee
Preheat oven to 350 degrees.
Use two greased and waxed 8- or
9-inch round cake pans. Combine
dry ingredients. Add eggs, milk,
and oil, and mix well. Add cappuc
cino slowly, mixing thoroughly.
Bake 40 minutes and lest for
doneness.
Filling; Combine 5 tablespoons
Wondra flour and 1 cup milk.
Cook, stirring constandy, undl
mixture is a thick and smooth
paste. Cool. Beat 'A pound butter,
1 cup sugar, and 1 teaspoon vanilla
until creamy. Add paste mixture
and beat well. Add 'A cup ground
almonds and beat until blended.
Icing:
'/< pound butter, softened
14 cup shortening
1 pound confectioners’ sugar
'A cup Hershey’s cocoa
1 teaspoon vanilla
Beat together icing ingredients
by adding milk slowly as needed to
attain proper consistency. Top iced
cake with slivered almonds.
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