86-Lancaster Farming, Saturday, October 12, 1996
Apple
While some varieties of apples
are best for eating fresh, others are
best for pies, or sauce or baking.
Most aisles can be eaten fresh or
canned, frozen or dried for later
use. Because so many new variet
ies are being introduced into the
market, it’s difficult to keep track
of what varieties are best for cook
ing or eating fresh. If you have
questions, ask for information
wherever you buy your apples.
Most roadside stands and super
markets have up-to-date
information.
When purchasing apples, look
for bright color, full flavor, firm
ness, and lack of bruises.
Here are some of our readers’
favorite recipes to keep you busy
cooking and eating.
APPLE MUFFINS
A cup sugar
'/< cup shortening
1 teaspoon salt
1 egg
1 cup milk
VA cups flour
3 teaspoons baking powder
VA cups chopped apples
A cup flour
/• cup brown sugar, packed
'A teaspoon cinnamon
Combine sugar, shortening, and
salt Add egg and beat well. Stir in
milk. Mix flour, cinnamon and
baking powder. Stir flour into
other mixture and blend. Batter
will be lumpy. Add apples which
have been coated with 'A cup
flour. Blend carefully. Fill well
greased muffin tins about % full.
Sprinkle with combined brown
sugar and V* teaspoon cinnamon.
Bake 400 degrees for 20-25
minutes until golden brown.
Makes 12.
Baugher’s Apple Orchard
Westminster, Maryland
CHUNKY APPLESAUCE
Peel, core, and slice apples into
thick pieces. Cook with just
enough water or cider to keep from
scorching in a covered saucepan.
Stir occasionally. Slightly mash up
apple pieces. Sweeten to taste
while hot. Add a dash or two of
cinnamon or nutmeg.
Bauer’s
Westminster, Maryland
V
9
Recipe
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.
October-
19- Pizza Recipes
26- Pumpkin Recipes
November-
MMMk
Dishes
APPLE PUDDING
6 cups of apples, peeled and
chopped
about 2 cups flour
'A teaspoon salt
4 teaspoons baking powder
'A teaspoon baking soda
5 tablespoons shortening
V* cup milk or buttermilk
Stir together all ingredients
except flour. Add enough flour to
be able to roll dough. Roll to 'A ”
thick. On rolled dough, spread
melted butter, 'A cup brown sugar
and 'A teaspoon cinnamon. Roll
dough like jelly roll. Slice 3 A ”
thick. Place apples in 9X13 baking
dish. Place rolls on top.
Prepare sauce:
1 tablespoon flour
A teaspoon salt
'A cup sugar
1 cup water
cinnamon to taste
Stir ingredients together over
heat. Boil for 1 minute. Pour over
biscuits and apples. Bake 37S
degrees for 40 minutes.
Susan Weaver
Richfield, Pa.
8 medium apples
V* cup chopped walnuts
I cup flour
% cup firmly packed brown
sugar
'A teaspoon ground cinnamon
8 tablespoons unsalted butter
vanilla ice-cream
Preheat oven to 375 degrees.
Peel, core, and thinly slice apples.
Arrange the slices in a 9X13-inch
ceramic or glass pan that measures
about 2 inches deep. The apples
should come almost to the top of
the pan.
Combine the nuts, flour, sugar,
and cinnamon in a medium bowl.
Use your fingers or a fork to work
in the butter. The ixture should
resemble very coarse crumbs when
you are done.
Sprinkle the toppings evenly
over the apples. Bake until the fill
ing is bubbling and the topping
turns golden brown, about 35
minutes.
Serve warm with vanilla ice
cream.
Amanda, Martin
Lebanon County Dairy Maid
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Topics
Homemade Breads
Breakfast Favorites
I
APPLE CRISP
Apples in breads, rolls, and desserts offer endless possibilities for your dining
pleasure.
AUTUMN APPLE CREAMED
CHEESECAKE
114 cup graham crackers
'A cup chopped walnuts
2 tablespoons brown sugar
14 cup melted butter
Mix above ingredients together
and bake in large springform pan at
3SO degrees for 5 minutes.
2 large Granny Smith apples,
peeled, cored, and thinly sliced
3 tablespoons butter
14 teaspoons cinnamon
14 teaspoon nutmeg
4 8-ounce softened cream
cheese
1 cup sugar
5 large eggs
Yi cup sour cream
V* cup chopped walnuts
Saute apples in butter for S
minutes or until soft Beat cream
cheese, cinnamon, nutmeg, and
sugar. Beat in eggs, then sour
cream. Fold in apples and walnuts.
Pour into prepared pan band bake
350 degrees for 1 hour. Chill 4 at
least four hours.
Serve with warm caramel ice
cream topping.
Pat Gowenc
Amherst, Virginia g
APPLE SALAD |
1 cup sugar [
2 tablespoons flour >
2 cups water I
2 teaspoons vinegar [
1 beaten egg '
1 tablespoon butter I
1 teaspoon vanilla I
Mix all ingredients except butter J
and vanilla. Boil until thick, •
Remove from heat; then add butter >
and vanilla. Refrigerate until cold. [
Then mix the following:
6 large apples, diced (Delicious
prefereed)
‘A cup diced celery
3 large bananas, sliced
V. l cup chopped nuts
'A cup raisins
Serve at once. Yields 8 servings.
Bertha Mae Kauffman
Allensville
APPLE CRUMB CAKE
1 unbaked 9” pie crust
5 cups peeled, sliced apples
V* cup sugar
V> teaspoon cinnamon
Mix above together and fill pie
shell
Crumb Topping
V* cup flour
14 cup brown sugar
6 tablespoons margarine
Blend ingredients together and
pot over apple filling. Bake at 400
degrees for 50 minutes.
Baugher’s
Westminster, Maryland
Featured Recipe
This is the season to enjoy the apple harvest. Although not as plenti
ful this year, apples are beautiful and tasty. Whether using raw or in
cooking, apples have endless possibilities.
Jim and Stella Richards operate J & S Orchard along Pricetown
Road in Berks County. Read the feature story in this section about the
Richards.
Try this recipe, which is one of Stella’s favorites. It’s a great dish to
serve guests.
APPLE STREUSEL COFFEE CAKE
TA cup flour
% cup sugar
V* cup butter
'/> teaspoon baking powder
'A teaspoon baking soda
1 egg, beaten
% cup buttermilk
4 apples, cooked until slightly soft with'/ cup brown sugar and a
sprinkle of cinnamon. Or substitute a 20-ounce can apple pie filling
'A teaspoon grated lemon rind
A teaspoon cinnamon
'A cup raisins
Combine flour and sugar in large bowl. Cut in butter until mixture is
crumbly; set 'A cup of the mixture aside.
To remainder, add the baking powder and baking soda; set aside.
Combine egg and buttermilk. Add to dry ingredients, stirring just
until moistened. Spread two-thirds batter over bottom and part way up
sides of greased 9-inch spring form pan. Combine pie filling, flavor
ings (if desired) and raisins. Spoon over batter. Drop spoonfuls of
remaining butter over the filling. Sprinkle with reserved crumb mix
ture. Bake at 3SO degrees for one hour.
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BAKED CINNAMON APPLES
8 medium apples
l A cup cinnamon bits (red hots)
2 tablespoons butter
2 cups sugar
’/> cup water
red food coloring
Slice apples.
Combine sugar, cinnamon bits
and food coloring in water. Add
apples. Cook until tender. Melt
butter in baking dish. Add apples
and syrup. Bake4oo degrees for 20
minutes.
Pat Gowen
Amherst, Virginia
(Turn to Page B 8)
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