Ida’s
Notebook
Ida Risser
Our gardens are growing
rapidly this year. But, so are the
weeds that sprout under the
melons and squash. Wh6n I hoe
the garden on the farm, our
seven-year-old grandson often
helps me. He will hold up the
vines while I hoe under them.
Actually, it does not seem so long
ago that his father did the same
thing for me.
Bradley, the seven-year-old,
is a good helper and can hoe a
row faster than I can. Although,
I can stick to the job longer.
Usually I reward the grandchil
dren’s help with a little candy.
They do look forward to my get
ting in the car to go home as that
is when they can expect the
candy.
This year I’ve been giving
away quite a few vegetables.
Our neighbors from the nearby
development, who walk the road
everyday, are often stopped and
asked if they could use a big
head of Chinese cabbage or zuc
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chini. Of course, they would
sooner have a bag of green beans
or a dozen ears of sweet corn.
Groundhogs have gotten into
two of our gardens. So, we will
not have cauliflower or broccoli.
They did leave a few peanut
plants but cotton, which was
started in the basement, has
been completely wiped out.
Recently, a farmer told me that
he caught some 90 groundhogs
on his farm in the last year.
Our farm family have
returned from a ten-day vaca
tion in Nova Scotia. They trav
eled with a pop-up trailer and
covered some 3,000 miles. I’m
thinking that the three children,
ages seven and two, will not
remember the trip very much.
However, I do remember when I
was eight and my grandparents
took me on a three-day trip to
Watkins Glen in New York. We
used an open touring car and
when it rained we got wet. Some
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ing the cows at the Harpers farm,
Sheila began baking the “Hoosier
Apple Pie” recipe, which includes
peeled, tart apples, cinnamon, and
brown sugar.
After baking, she left the pie
cool and placed it in a container,
then brought it to the Lebanon
Fair. There a panel of judges taste
tested samples from half a dozen
pies entered in the baking contest
Sheila said she has entered other
championships before, but this
was a first at the Lebanon Area
Fair.
“I bake apple pies for all of the
family at home,” she said. “They
just like this pie.”
Son John, 9, said the pie was his
favorite, which he enjoys just like
it is. He said he likes her apple
crisp and cherry crisp, too. Katie,
6, said her mom uses apples in a lot
of different pastries.
• Sheila said she also used a coo
kie cutter to create the “heart”
effect in the pie crust
According to Letie Schadler,
Lebanon extension agent and a
coordinator of the contest judges
appreciated the “good flavor and
good crust” of the champion.
Second-place winner was Joan
Martin, Lebanon, and third went to
Connie Knauss, Myerstown.
Judges for the apple pie contest
were Sam Hayes, state secretary of
agriculture; Rep. Peter Zug; and
Brian Peffley, pastry arts instruc
tor at the Lebanon Career and
Technology Center and formerly
head pastry chef at the Hershey
Hotel.
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Cider Keys Recipe
Pie Contest
In Lebanon
(Continued from Page B 6)
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“bobcat
Apple cider was key ingre
dient to this first-place apple
pie.
Following are the award
winning recipes:
First Place;
HOOSIER
APPLE PIE
9-inch double crust
'/ teaspoon cinnamon
'/> cup packed brown sugar
2 tablespoons flour
1 tablespoon butter flavor
Crisco
6 cups peeled tart apples
3 tablespoons apple cider or
juice
Glaze
Milk
Granulated sugar
Heat oven to 325 degrees. For
filling, combine brown sugar and
granulated sugar, flour, and cinna
mon. Cut in crisco with fork until
crumbs form. Toss apples with
crumbs. Pour into unbaked pie
shell. Sprinkle cider over apples.
Glaze top with milk and sprinkle
with sugar. Bake at 325 degrees for
45-55 minutes.
Lancaster Farming, Saturday, August 1, 1998-B9
Second Place:
CRANBERRY APPLE PIE
Filling:
'/« cup cornstarch
2 cups sugar
'/• teaspoon nutmeg
'/a teaspoon cinnamon
/• teaspoon salt
'A teaspoon orange juice
1 teaspoon lemon juice
S cups sliced tart apples
(Mclntosh)
2 cups cranberries (fresh or
frozen)
2 tablespoons butter
Pastry for double-crust pie (9
inches)
Preheat oven to 425 degrees. In
large bowl, combine the first seven
ingredients. Pare and slice apples.
Add apples and cranberries to
mixture (toss gently). Pour into a
9-inch pie shell. Dot with butter.
Add pastry. Top-pierce with
fork. Flute the edges. Bake at 425
degrees for 10 minutes. Reduce
heat to 350 degrees. Bake 35
minutes or until crust is golden
brown.
Third Place:
CANDY APPLE PIE
6 cups thinly sliced peeled bak
ing apples
2 tablespoon lime juice
3 /« cup sugar
'/«cup all-purpose flour
'A teaspoon ground cinnamon or
nutmeg
'/« teaspoon salt
Pastry for double-crust pie (9
inches)
2 tablespoons butter
Topping:
'/< cup butter
'A cup packed brown sugar
2 tablespoons heavy cream
'A cup chopped pecans
In a large bowl, toss apples with
lime juice. Combine dry ingre
dients; add to the apples and toss
lightly. Place bottom pastry in a
9-inch pie plate, and fill with apple
mixture. Dot with butter. Cover
with top crust Flute edges high,
cut steam vents. Bake at 400
degrees for 40-45 minutes or until
golden brown and apples arc len
der. Meanwhile, for topping, melt
butter in a small saucepan. Stir in
brown sugar and cream. Bring to a
boil, stirring constantly. Remove
from the heat and stir in pecans.
Pour over top crust. Return to the
oven for 3-4 minutes or until bubb
ly. Serve warm. Yields 8 servings.