Orange-Pineapple Upside-Down LOU ANN GOOD Food And Family Features Editor HARRISBURG (Dauphin Co.) “I can’t belive it! I won!” Belinda Myers kissed her blue ribbon and shed a few tears of joy when she captured fijst place for her pineapple upside down cake out of 37 entries. Baked in the shape of a pine apple, the winning entry had lots of pineapple and a touch of grat ed orange rind. Belinda, York, said she had been trying for a first-place win ever since the contest began about five years ago. Her name is well known in Farm Show competitions, where she gamers top prizes every year. She is a previous first place win ner in apple pie and in Herhey’s cocoa cake competition. Her next goal is to take first place in shoof ty pie contest, where she has been a second-place winner. The pineapple upside down cake baking contest was con ducted in the Family Living Cen ter at the Pennsylvania Farm Show. Wet-Bottom Shoofly Pie Captures $5OO Prize LOU ANN GOOD Food And Family Features Editor HARRISBURG (Dauphin Co.) “I never made a shoofly pie until a week before Farm Show,” Debra Ann Gruber, Sla tedale, confessed. “But everyday for the last week, I just about burned the house down making one after another.” Debra said she tried “a little bit of this and a little bit of that to come up with her prize-winning recipe. Ironically, she didn’t taste the pie that won. She said, “It just looked prettier than the others 1 tried.” The appealing pie had a deep wet bottom with a double layer of crumbs dotted with tiny cut-out heart shapes from glazed pie crust. In a competition sponsored by Golden Barrel baking products and hosted by Good Food, Inc., DoYqh ced Chec We ship bulk cheese direct to you at discount prices All natural and delicious Pennsylvania Cheese sold In s or 2.3 lb. blocks Varieties Include: Cheddar, Swiss, Colby, Farmers, Jack, Woodsmokc Cheddar,and others SF Cheese Direct Call {610) 488-7632 for prices Ask about our s* cckh specials! Myers takes home a premium check for $5OO for her efforts. The other winners included sec ond-prize winner Connie Shuff, also of York County, who took home $lOO in premium money; Deb Walker of Adams County in third, who won $5O; June Peters of Erie County in fourth; and Jean Kite of Jefferson County who took fifth. The fourth and fifth place winners did not re ceive a premium, but did get a ribbon for their cakes. The cakes were judged on con sistency, flavor, moisture, texture, aroma, and creativity. The Pineapple upside-down cake contest is unique in that en trants do not have to win at a county fair or any other competi tion. Anyone may enter this con test and join in the fun. Here is the winning recipe: Orange-Pineapple Upside-Down Cake Pan glaze: 6 tablespoons butter 'A cup plus 2 tablespoons brown sugar Shoofly pie is an old-time mo lasses classic, one where the in gredients are cheap, usually on hand, and the pie itself doesn’t need refrigeration. The top three pies received cash prizes from Good Foods, Inc. Third place was awarded $lOO, second $2OO, and first place $5OO. Second place went to Debra Martin, Lancaster County; third to David Dissinger, Dauphin County; fourth to Cindy Thom asson, Lancaster County; and fifth to Kathy Witmer, ..Cumber land County. Here is the winning recipe: Wet Bottom Shoofly Pie Crumbs: 1 cup cake flour 1 cup brown sugar 4 tablespoons shortening Dash cinnamon Filling: 1 egg (beaten) Vi cup “Golden Barrel” molas ses (Blackstrap) V* cup com syrup /i cup table syrup 1 teaspoon baking soda 3 A cup boiling water 1 teaspoon vanilla Topping: 1 cup chopped pecans Glaze: 1 egg white, slightly beat en with 1 tablespoon cold water Sugar Coating: 2 tablespoons granulated sugar mixed with 1 teaspoon brown sugar To make the crumbs: Mix to judges evalu ated 40 pies on overall appear anc e , consis tency, flavor, moist- ness, texture, and aroma. se? 'A cup plus 2 tablespoons gran ulated sugar 6 whole pineapple slices (drained, cut in half) 12 Maraschino Cherries Cake Batter: 'A cup butter 1 egg VA cup plus 2 tablespoons flour Vi teaspoon salt 'A cup pineapple juice 2 teaspoons grated orange rind A cup plus 2 tablespoons sugar 'A teaspoon pineapple extract VA teaspoon baking powder 2 tablespoons milk Rolled fondant tinted green (cut into long leaves) Melt the 6 tablespoons butter in a small bowl. Add brown sugar and granulated sugars. Stir well. Place into the bottom of a 10x7 7 /«x2-inch oval pan. Lay pineapple slices in strips to repre sent a pineapple. Place a cherry in each center of slices. Set aside. In large mixing bowl, beat the butter, 'A cup plus 2 tablespoons sugar, 1 egg, and pineapple ex tract. Beat until light and fluffy. gether the flour and brown sugar and shortening. Add the cinna mon, work into crumbs, and set aside. To make the flliing: Dissolve baking soda- into the boiling water. Add the molasses, vanilla, beaten egg, com syrup, and table syrup. Reserve 1 cup of the crumbs for the top of the pie. Stir remain ing crumbs with the liquid mix ture. Bake at 375 degrees for 20 minutes and top with chopped pecans. Next, put reserved crum bs on top of pecans (so pecans don’t bum). Brush glaze on edge of crust and sprinkle sugar coat ing on top of glazed crust. Bake again at 350 for 35 minutes, or until done. Remove from oven and top with additional batch of crumb mixture. Brush egg white and place glaze, sugar, and edible sugar on edge. Pie Crust: 3 cups flour I'/j cups shortening 1 teaspoon salt 1 beaten egg 2 tablespoons water 2 tablespoons vinegar Makes 3 crusts. Use 8-inch pie tins. For decora- tions: Cut hearts out of rolled dough, put on greas- ed cookie sheet, brush with egg white glaze and sug- ared mixture. Bake at 375 degrees for 8 minutes. y / —-j CLOSED SUNDAYS, NEW YEAR, J EASTER MONDAY, ASCENSION DAY, WHIT MONDAY, OCT. 11, THANKSGIVING, FiaaimE Christmas & December 2bth FISHER’S FURNITURE, INC. NEW AND USED FURNITURE USED COAL & WOOD HEATERS COUNTRY FURNITURE S ANTIQUES BUS. HRS. BOX 57 MON.-THURS. 8-5 1129 GEORGETOWN RD. FRI., 8-8, SAT. 8-12 BART,PA 17503 Energy Supplement For More Energy and Weight Loss Use “MOMENTUM” • Lose weight now • Helps control sugar cravings • Helps preserve lean body mass while you lose fat • All natural capsule formula • Excellent for migraine headache One bottle for $25 95, 2 hollies tor $5O 00 or 6 Bottles for $135 00 hrce shipping OMAR FISHER 434 NEWPORT RD. Cake Impresses Judges Measure out flour, baking pow der, and salt. Add dry ingredients alternatively to creamed mixture with milk and pineapple juice. Mix until smooth. Fold in rind. Pour mixture gently over pre- Best Apple Pie Winners (Continued from Page B 2) that only a two-point difference separated the first and second placings. Vicki Becker’s Topsy Turvy Apple Pie placed third. A Reinhold’s resident, Vicki placed first at New Holland Farmers Fair to qualify for the state com petition. “It’s an upside-down pie,” Vicki said. It is baked with the crust on top, flipped upside down when finished, resulting in a layer of pecans and glaze cover ing the finished pie. Barbara Noye, Altoona, en tered Southern Ambrosia Apple Pie, which had placed first at Hollidaysburg Community Farm Show and fourth place at state. The mixture of cream cheese, pecan, sugar, and apples boiled over in the oven, so Barbara didn’t think she had a chance at winning. But the flavor im pressed the judges. Unfortunate ly, Barbara is diabetic, and said she can’t even sample the pies she makes. Cindy Bruce, West Chester, placed fifth in the apple pie com petition and, later that afternoon, third in the Greatest Chocolate Cake contest. Five judges analyzed each entry and scored them on texture, flavor, appearance, and other ele ments. Judging takes three hours. During the wait, participants often compare techniques. An drea Witmer, Mifflinburg, said that she uses five different apple varieties in her pies. It was the first state Farm Show that Pam John, Berwick, attended. She took first place in her three pie entries at the Bloomsburg Fair. 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Sharon Kurtz’s Blue Ribbon recipe is listed below: Mix flour, salt, and Crisco with mixer. Add beaten egg mixed with water, flavors, and vinegar. Divide dough into 3 pieces. Using a rolling pin, roll dough out on a floured board into a 12-inch cir cle. Fit dough circle into a 9-inch pie dish. Trim excess and flute edge. This recipe makes 3 pie shells. Pie Filling: 7-9 apples 9 tablespoons sugar 1 teaspoon cinnamon 3 tablespoons flour 2 tablespoons margarine Mix flour and 3 tablespoons sugar in bottom of a pie shell. Ar range finely sliced apples in shell. Sprinkle with remaining sugar and cinnamon. Dot with marga rine. Top with crumbs and bake at 375 degrees for 1 hour or until apples are soft. Remove from oven and top pie with Vi cup chopped pecans. When pie has cooled, drizzle Vi cup caramel apple dip over pie. Crumb Topping: ‘/i cup flour '/«cup sugar 1 tablespoon butter-flavored Crisco Dash of salt Combine above ingredients with mixer to make crumb top ping. A* EfyUichX Setu&e*. Tft Alt ScArt, SleeJtl Standard Models Burn Wood, Coal Multi-Fuel Models Burn Wood, Coal, Oil, Propane, Gas or Waste Oil “Adapts To All Existing Systems” www. mahomngoutdoorfurnace. com 800-692-5200 Sharon’s Apple Pie Crust 3 cups flour Vh cups butter-flavored Crisco 5 tablespoons water '/i teaspoon apple flavor 1 tablespoon apple cider vine gar legg l'/i teaspoons salt Vi teaspoon vanilla
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