Apple Appeal
Apples are a great fruit for
building healthy bodies.
Did you know a medium-sized
apple:
• Contains almost no fat and
helps reduce risks of cancer?
• Has t almost no sodium and
helps reduce risk of high blood
pressure?
• Supplies Vitamin A for good
vision, bone, and tooth
development?
• Contains pectin and other fib
ers, helps reduce cholesterol, and
may help prevent colon cancer?
• Contains natural sugars called
fructose?
• Has only 81 calories?
• Contains no cholesterol or
artificial colors?
* Is high in complex carbohy
drates and may lower risk of
cancer, heart disease, and
diabetes?
* Supplies potassium and may
help control high blood pressure?
• Contains the trace mineral
boron, which helps the body use
calcium and keeps brain function
alert?
When it comes to nutrition, the
apple wins high marks. Research
ers are constantly developing new
varieties to give people a greater
assortment of tastes. Some are bet
ter tasting but don’t work well for
baking.
Already more than 2,500 apple
varieties are available and new
varieties are on the tree. Here are a
few common varieties in the state
and their best uses.
• Mclntosh excellent raw, in
salads, and in sauce.
• Golden Delicious—excellent
raw, in salads, and for baking.
• Red Delicious good raw
and in salads.
•Ida Red excellent raw, in
salads, sauces, and for baking.
• Rome Beauty excellent for
baking. Good in salads and sauce.
Fair for eating.
• Stayman excellent for bak
ing. Good raw and in salads.
GERMAN APPLE CAKE
'A cup shortening
Vi cup brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons soda
A teaspoon salt
2 teaspoons cinnamon
2'/«cup flour
1 cup sour milk
2 cups apples, diced
Cream shortening and sugar.
Add eggs. Add dry ingredients
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
24- National Honey Month
October 1- National Pork Month
8- National Chicken Month
15- Seafood Favorites
Borne On The Range
alternately with sour milk. Add
apples. Pour into 9-inch by 13-inch
pan.
Topping:
'A cup brown sugar
'A cup granulated sugar
'A teaspoon cinnamon
'A cup chopped nuts
Mix and sprinkle over top of
batter. Bake at 3SO degrees for 45
minutes.
Anna Mary Wenger
Lititz
GERMAN APPLE CAKE
A cup shortening
1 cup granulated sugar
'A cup light brown sugar
2 eggs
2'A cups flour
V* teaspoon salt
2 teaspoons soda
1 cup sour milk
2 teaspoons cinnamon
2 cups diced raw apples
Put soda in 1 cup sour milk.
Cream shortening and sugars. Add
eggs. Sift together flour, salt, and
cinnamon. Add to egg and sugar
mixture, alternating with milk. Stir
in apples. Bake in 9-inch by
13-inch pan.
Add the following topping:
Combine these ingredients:
'A cup brown sugar
'A cup granulated sugar
'A teaspoon cinnamon
'A cup chopped nuts.
Betty Jane Lichty
GERMAN APPLE CAKE
A cup butter
'A cup brown sugar
1 cup sugar
2 eggs
1 cup buttermilk or sour milk
2'A cups flour
'A teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 cups raw apples, diced or
grated
Cream butter, sugar, and eggs
until light and fluffy. Add dry
ingredients alternately with milk,
mixing until smooth. Add apples.
Pour into oblong cake pan.
Crumb topping:
'A cup brown sugar
'A cup granulated sugar
A cup chopped nuts
A teaspoon cinnamon
Combine topping ingredients.
Sprinkle on top of batter. Bake at
350 degrees for 40-45 minutes.
Mrs. Lapp
Myerstown
These prize-* gapt. - m the York Fair are exam
offer taste, flavor, and nutrition.
APPLE BREAD TART
1 tablespoon butter
3 Granny Smith apples, peeled,
cored, and thinly sliced
'A cup packed brown sugar
2 tablespoons dark com syrup
'A teaspoon cinnamon
8 slices raisin bread
VA cup lowfat (1 percent) milk
1 large egg
2 egg whites
Several hours or a day before
serving: In large skillet, melt butter
over medium heat. Add apple
slices and cook 2 minutes. Stir in
brown sugar, com syrup, and cin
namon. Cook, stirring occasional
ly, 8 minutes or until apples are
tender but retain their shape.
With slotted spoon, transfer
apple slices to a greased 9-inch
cake pan and spread in an even lay
er. Heat juices remaining in pan to
a boil and cook 2 to 3 minutes or
until reduced to a syrup. Pour syr
up over apples.
Cut or tear bread slices into
A inch pieces. Layer these pieces
over apples to cover completely.
Beat together milk, egg. and egg
whites until well-blended and pour
over bread. Cover with plastic
wrap and refrigerate 5 hours or
overnight.
Heat oven to 350 degrees.
Remove plastic wrap from tart and
bake 30 to 35 minutes or until top
is golden and firm. Let cool 10
minutes. Turn pan onto serving
plate; remove pan and serve warm.
Washington Apple
Commission
Wenatchee, Wash.
APPLE SALAD
Peel and dice 8 apples. Place in
slightly salted water. Let set a few
minutes and drain.
Slice 2 bananas and sprinkle
with lemon juice. To the drained
apples and sliced bananas, add the
following:
'A cup raisins
'/> cup celery (chopped).
Mix.
Mix and cook the following
dressing:
1 cup water
1 cup sugar
1 tablespoon vinegar
I'A tablespoon cornstarch
'A tablespoon cream
1 teaspoon vanilla
Cook until slightly thickened.
Cool and pour over apple mixture.
Gladys S. Martin
Ephrata
Featured Recipe
Earn an A+ at mealtime with recipes that kids can’t resist. The lat
est recipe leaflet from the American Dairy Association “Dairy
Favorites For Kids,” features winners like Animal-Shaped Grilled
Cheese, Cheeseburger Babies, Parrot Punch and “Beary”Chocolate
Birthday Cake. To order, send 25 cents plus a self-addressed,
stamped business-size envelope to:
Dairy Favorites For Kids Leaflet
American Dairy Association
P. O. Box 760
Rosemont, Illinois 60018-7760
Here is a recipe from the brochure,
SPICED APPLE CHEESE SPREAD
Yield: 2 cups
1 package (8 ounces) cream cheese, softened
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 cup diced unpeeled apple (1 small apple)
1/3 cup chopped walnuts
2 tablespoons milk
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
In small mixer bowl, beat cream cheese until light and fluffy. Beat in
remaining ingredients until well blended. Refrigerate, covered, 1 to
2 hours to allow flavors to blend. Store in covered container in refrig
erator up to one week. Spread on mini bagels, toast, crackers or waf
fles.
Serving size: 1 tablespoon
Calories per serving; 60
Protein 2 g, fat 5 g, carbohydrate 1 g
Calcium 48 mg, riboflavin (B 2) .04 mg
‘ties tM
le many vi
MICRO-EASY MAPLE
BAKED APPLES
5 red baking apples
5 tablespoons maple syrup
1 cup apple cider
Ground cinnamon
Core apples. With a paring knife
or potato peeler, remove a small
spiral of apple peel on the top to
form a spiral design. Place apples
around die edges of a casserole
dish and pour cider on and around
the apples.
Drizzle 1 tablespoon syrup on
each apple; dust lightly with cinna
mon. Cover with casserole lid and
microwave on high for 10 minutes
or until fork tender. Serve with
dollop of vanilla non-fat yogurt, if
desired.
(Turn to Pag* B 8)