86-Lancaster Farming, Saturday, September 9, 1995 Apple Appeal Pennsylvania and its surround ing states’ apple season runs from late summer through October and traditionally reaches its peak the first of October, when the widest variety of apples is available from local orchards. Thanks to advanced storage techniques, the most popular apple varieties are available year-round. It’s a good thing that apples are so readily available. An apple is a lot o* - good food for relatively few calories and with no fat or sodium. That snappy crunch reflects an apple s high fiber content (over 4 grams). The insoluble fiber found in apples is important in cancer prevention. The National Cancer Institute recommends people eat 20-30 grams of fiber a day about twice the current average. The soluble fiber in apples, called pectin, is similar to that in oat bran and can be a factor in cholesterol reduction. Apples and apple juice contain Vitamin C and potassmm (impor tant in regulating blood pressure), apples also supply boron*a trace mineral that can help the body otain calcium. With 2,500 varieties grown in 'he U.S. and the variety of ways apples and apple products can be served, “two apples a day,” makes healthy eating a snap. Readers can receive a free bro chure that describes the nutritional benefits of apples and snack’apple ps Send a stamped self addressed business ;ize envelope to huemalional Apple Institute Brochure Offer, P.O. Box 1137, McLean, Va. 22101. APPLESAUCE 6 medium cooking apples, peeled and quartered 'A cup water 'A cup sugar or 1 teaspoon artifi cial sweetener 'A teaspoon ground cinnamon Place apples and water in a A-quart saucepan, and bring to a boil. Reduce heat; cover and sim mer 8 to 10 minutes or until tender. Or heat in a microwave by placing apples and 'A cup water in a 4-quart microwave safe baking dish. Cover and cook on high pow er 6 to 8 minutes or until tender. Crush cooked apples with a potato masher or electric beater. Stir in sugar and cinnamon. Makes about quart. Note: For a smoother apple sauce, mix cooked apples in food irocessor. 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 16- Brown Bag Lunches 23- Rice Month 30- Chicken Month October 7- National Pork Month APPLE-TOPPED OATCAKES l'/j cups hot milk V* cup old-fashioned oats 1 egg, beaten 2 tablespoons vegetable oil 2 tablespoons molasses 1 cup all-purpose flour IVi teaspoon baking powder V* teaspoon cinnamon V* teaspoon ginger A teaspoon baking soda 'A teaspoon salt 3 egg whites Lemon apples: 2 tablespoons butter 5 medium apples, peeled and sliced 1 tablespoon lemon juice 1 teaspoon grated lemon peel, optional Vi cup sugar 1 tablespoon cornstarch 'A teaspoon nutmeg In a large bowl, combine milk and oats; let stand 5 minutes. Stir in egg, oil, and molasses. Combine dry ingredients. Stir into oat mix ture just until moistened. Beat egg whites unui .oft oeaks form; fold gently into batter. Set aside. Heat butter m a skillet until foamy. Add apples, lemon juice, and peel. Cook uncovered for 8-10 minutes, stirring occasionally. Meanwhile, cook oat cakes: Pour batter by A cupfuls onto a hot greased skil let. Cook until bubbles form; turn and cook until browned on other side. For apples combine sugar, cornstarch, and nutmeg: add to apple mixture and cook 2 minutes longer or until tender. Serve warm over oatcakes. This is our breakfast specialty. Darlene Weaver Lebanon CHOCOLATE APPLESAUCE CAKE VA cups flour A cup sugar A cup cocoa 1 teaspoon baking soda 'A teaspoon salt 1 cup applesauce 'A cup cold water '/i cup oil 1 teaspoon vanilla 1 tablespoon vinegar Sift flour once and add all dry ingredients. Sift together again and add remaining ingredients. Blend in bowl until all is moistened. Pour into a greased and floured 8-inch square or round pan. Bake 3S to 40 minutes at 3SO degrees. Cake is moist enough to eat unfrosted but may top with your favorite frosting. ' A */ * p. * Making apple pie Is becoming easier and easier. a new prod, next to the apples In the produce department of the supermarket, is added to 4 cups of sliced apples and placed in a ready-to-bake pie crust. DEBBIE BOONE’S APPLESAUCE CAKE 2 cups all-purpose flour 214 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon ground doves 1 teaspoon ground nutmeg 14 teaspoon salt 1 cup walnuts, chopped fine 1 cup unsweetened applesauce 14 cup lightly-salted margarine, room temperature I'A cups granulated sugar 3 large eggs 8 ounces pitted dates, snipped in small pieces Whipped cream (optional) Grease and flour a 9-inch tube pan. Mix together flour, baking soda, cinnamon, cloves, nutmeg, and salt. In a large bowl of an electric mixer, beat butter until creamy. Add sugar about 'A cup at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition. Add flour mixture about A cup at a time, alternately with applesauce. Stir in dates and nuts. Scrape into pre pared tube pan. Bake at 350 degrees for 1 hour 10 minutes or until it tests done. Remove from oven. Place on a wire rack to cool for 15 minutes. Remove from pan. Let cool com pletely Serve plain or with whipped cream. Mrs. Anthony Hathaway Pittstown, NJ. PAN FRIED APPLES 6 tart apples, peeled and sliced 1 tablespoon butter '/i cup brown sugar 'A cup maple syrup Cinnamon and nutmeg to taste Melt butter in skillet and add sliced apples. Sprinkle with sugar, syrup and spices. Cover and sautee until tender. ' MICROWAVED APPLES Peel and coarsely chop 2 medium apples into a glass dowl. Sprinkle with 1 tablespoon honey and cinnamon and nutmeg to taste. Microwave at high power for 4 minutes. Serve warm. 2 servings. APPLE CRISP 4 cups sliced, pared tart apples Vj cup brown sugar 'A cup flour 'A cup uncooked ({hick oats 3 A teaspoon cinnamon V* teaspoon nutmeg 'A cup butter, softened Heat oven to 375 degrees. Grease square pan. Place apple slices in pan. Mix remaining ingre dients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream. The Seven Sweets & Seven Sours Festival held at Kitchen Kettle Village in Intercourse on September 14-16, is a tribute to Pennsylvania Dutch cuisine. The making of chow chow, pickled watermelon rind, com relish, pepper relish, onion relish and pickled beets will be demonstrated. For kids, there will be pumpkin painting, cookie decorating, a com shucking contest, free balloons, a petting zoo, local artists making scarecrows, and end-of-the garden critters to make cveryones smile. The festival is free. Kitchen Kettle Village is located on Rt. 340 in the village of Intercourse, 10 miles east of Lancaster city. For more information, call (800) 732-3538. Enjoy this dish at the festival or make it yourself. 3 eggs 2 slices ham 2 slices Swiss cheese 2 tablespoons com relish Beat eggs completely and pour into hot, non-stick omelet pan. Cook eggs evenly on both sides and add ham. cheese, and com relish so one half of the omelet shell is covered. Fold other half of omelet on top and serve immediately. &/ 7 Featured Recipe KLING HOUSE OMELET APPLE CRANBERRY PIE l A cup sugar 2 tablespoons flour 'A teaspoon cinnamon 'A teaspoon salt 1 teaspoon giaied orange peel Pastry for 2-crust pie 'A cup honey 1 tablespoon butter 3 cups fresh cranberries 2 cups diced peeled apples Combine sugar, flour, cinna mon, salt, orange peel, honey and butter. Cook 2 minutes, stirring until sugar dissolvees. add cran berries and apples; boil S minutes or until cranberries burst Cool. Pour into pastry-lined 9-ich pie pan. Arrange strip sof pastry lattice fashion over filling. Trim edges; flute. Bake at 425 degrees for 35 to 40 minutes. (Turn to Page B 8)
Significant historical Pennsylvania newspapers