Apple Appeal Comes In Many Colors
SOUR CREAM
APPLE SQUARES
Crust;
2 cups flour
2 cups firmly packed brown
sugar
Vi cup butter, softened
Mix together and spoon 2%
cups of crust into 13x9x2-inch
baking pan. Reserve remainder
for topping.
Filling:
1 cup chopped nuts (optional)
1 teaspoon cinnamon
1 teaspoon bilking soda
1 cup sour cream
1 teaspoon vanilla
legg
2 cups chopped apples
Mix together and spread over
crumb mixture. Then top with re
maining crust mixture. Bake at
3SO degrees for 25-35 minutes.
Betsy Derstine
Mansfield
CREAM CHEESE
APPLE MUFFIN
Topping:
'A cup walnuts
'A cup brown sugar
'/4 cup flour
1 teaspoon lemon peel, grated
2 tablespoons melted butter
1 teaspoon cinnamon
Combine ingredients and set
aside.
Muffins:
2 cups flour
V* cup brown sugar
Vi cup sugar
2 teaspoons baking soda
'A teaspoon salt
VA teaspoon cinnamon
'A teaspoon cloves
'/* teaspoon nutmeg
2 cups apples, chopped coarse
ly
'A cup raisins
'A cup walnuts
3 eggs, slightly beaten
'A cup butter, melted
4 ounces cream cheese, cut into
small pieces
'A teaspoon vanilla
Combine flour, sugar, salt,
spices, and baking soda, and set
aside. Combine apples, raisins,
walnuts, eggs, butter, cream
cheese, and vanilla. Add dry in
gredients, a little at a time, to the
apple mixture. Stir until just
combined. Do not over-mix. Por
tion batter into muffin papers;
sprinkle with topping. Bake at
375 degrees for 20-25 minutes.
Makes two dozen muffins.
Miriam Leid
Ephrata
APPLE CRISP
WITH CRUSHED
WHEAT TOPPING
4 to 5 cups baking apples
(peeled and sliced)
'A teaspoon ground cinnamon
2 tablespoons water
'A cup all-purpose flour
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O,
Box 609, Ephrata, PA 17522.
September
6 Grapes, pears, and other fruits
13 End-Of-Summer Produce
20 Make It With Rice
27 National Honey Month
'A cup packed dark brown
sugar
1 teaspoon ground cinnamon
4 tablespoons stick butter,
chilled
1 cup crushed wheat flakes ce
real
Preheat oven to 350 degrees.
Spread apples in an
11x7x2-inch pan coated with
cooking spray. Sprinkle with 'A
teaspoon cinnamon. Add water.
Combine flour, brown sugar,
and 1 teaspoon ground cinna
mon. Cut in butter, using a pas
try blender or 2 forks, until mix
ture resembles coarse meal. Add
cereal; mix and sprinkle over
apples. Bake for 30 minutes. Top
with frozen vanilla yogurt or ice
cream if desired.
Wheat Foods Council
APPLE CINNAMON
SANDWICH
4 tablespoons soft butter
8 slices cinnamon raisin bread
'A cup crunchy peanut butter
4 slices mozzarella cheese
1 Golden Delicious apple
8 slices cheddar cheese
Spread butter on one side of
each slice of bread. On the unbut
tered side of four slices of bread,
spread equal amounts of peanut
butter and top with one slice of
mozzarella cheese. Place apple
slices over the cheese and top
each sandwich with 2 slices of
cheddar cheese. Top with bread,
buttered side out. Preheat a skil
let on medium heat. Cook sand
wiches 2-3 minutes per side until
golden brown and cheese is melt
ed. Makes 4 servings.
Ashly Derr
Lycoming County Dairy Miss
PA DUTCH APPLE PIE
8-10 apples
1 cup sugar
'A cup flour
Cinnamon
2 tablespoons butter
Put 1 tablespoon sugar and 1
tablespoon flour in bottom crust.
Slice an apple and place across
bottom of crust; top with apple
halves; top with sugar and flour
mixture.
Sprinkle with 1 tablespoon
water, dot with butter and sprin
kle with desired amount of cinna
mon. Bake at 400 degrees for 20
minutes; reduce to 375 degrees
for 45 minutes or until apples are
soft. Makes 6-7 servings.
Pie crust:
1 cup flour
'A teaspoon baking powder
V» teaspoon salt
'A cup crisco
4-5 tablespoons water
Blend shortening into dry in
gredients and sprinkle slowly
with 4 to 5 tablespoons water
until dough forms a ball. Roll out
to desired size.
APPLE DUMPLINGS
Biscuit Dough:
2 cups flour
4 teaspoons baking powder
Vi teaspoon salt
4 tablespoons butter
V*. cup milk
Apples
Cinnamon
Butter
Sugar
Vanilla
legg
Make baking powder biscuit
dough with above ingredients by
sifting flour then measure, add
salt, baking powder, and sift
again. Cut in butter gradually,
add milk and make into soft
dough. Roil dough to '/4-inch
thick. Cut into 4-inch squares,
place apple (pared and cored) in
the center of square. Sprinkle
with butter, sugar, and cinna
mon. Draw four comers of dough
together, press edge closely, prick
with fork. Add 1 cup hot water in
baking pan. Bake to medium
brown in 350 degrees for about
35 minutes. Serve hot with sweet
ened milk made by beating 1 egg
in milk, adding sugar to taste and
vanilla or with vanilla ice cream.
Cristin Crile
Washington County Dairy
Princess
GERMAN APPLE CAKE
3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
'/z teaspoon salt
4 cups chopped peeled tart
apples
Va cup chopped pecans
Frosting:
1 package (8-ounce) cream
cheese, softened
2 teaspoons butter, softened
2 cups confectioners’ sugar
In a large mixing bowl, beat
the eggs, sugar, oil, and vanilla.
Combine the flour, cinnamon,
baking soda and salt; add to egg
mixture and mix well. Fold in
apples and nuts. Pour into a
greased 13x9x2-inch baking dish.
Bake at 350 degrees for 50-60
minutes or until a toothpick in
serted near the center comes out
clean. Cool on a wire rack.
In a small mixing bowl, beat
cream cheese and butter. Add
confectioners’ sugar, beating
until smooth. Spread over cake.
Refrigerate leftovers. Makes
12-16 servings.
Bethany Smucker
Narvon
COUNTRY APPLE
COBBLER
1 V> cups sugar, divided
V* cup water
2 tablespoons quick-cooking
tapioca
'A teaspoon ground cinnamon
6 cups thinly sliced peeled tart
apples (about 5 medium)
1 cup all-purpose flour
1 teaspoon baking powder
'A teaspoon salt
'A cup butter, melted
‘A cup milk
VA cups (6 ounces) shredded
Cheddar cheese
Vi cup chopped walnuts
Whipped topping, optional
In a large saucepan, combine 1
cup sugar, water, tapioca, and
cinnamon. Bring to a boil over
medium heat, stirring occasional
ly. Remove from the heat; stir in
the apples until coated. Pour into
a greased 8-inch baking dish; set
aside.
In a small bowl, combine the
flour, baking powder, salt, and
Red, yellow, or green. Tart, tangy or sweet. Apples
come In all varieties to fit every taste.
Featured Recipe
Apples rise to the top of the class when it comes to functional
benefits. Recent studies show apples help reduce the risks of
heart disease and certain cancers, as well as improve lung func
tion and lower cholesterol.
Apples are also fat free, with no cholesterol or sodium. But
keep the peel on two thirds of an apple’s fiber, as well as
many antioxidants are found in the peel.
Apples help consumers create one-of-a-kind, yet comforting
meals at home. Here is a tasty dessert from Ella Zimmerman. It
appears in the “Recipes from the Heart of Union County.” The
cookbook benefits children’s special needs. More about this
cookbook compile by horse and buggy Mennonites will appear
in an upcoming issue of Lancaster Farming.
To order a copy of the cookbook, send a check for $9 plus $3
for tax and shipping to Warren and Lena Burkholder, 1100 Bea
ver Run Rd., Mifflinburg, PA 17844.
Crust:
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8-10 tablespoons cold water
Filling:
7 cups finely chopped, peeled apples
2 cups sugar
‘A cup all-purpose flour
2 teaspoons cinnamon
Dash nutmeg
Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 tablespoon lemon juice
Combine flour, salt, and baking powder. Cut in shortening.
Whisk egg yolks, lemon juice, and water together and gradually
add to flour mixture, tossing with a fork until dough forms a
ball.
Divide in half and chill 30 minutes. Roll out one portion of
dough to fit 15xl0xl-inch baking pan. Press pastry onto bottom
and up sides of pan. Trim even with top edge. In a bowl, toss
apples, sugar, flour, cinnamon, and nutmeg: spread over crust.
Roll out remaining pastry to fit top of pan and place over filling.
Slit top. Bake at 375 degrees for 45-50 minutes or until browned.
Cool. Combine glaze ingredients and drizzle over bars.
remaining sugar. Stir in butter
and milk just until moistened.
Fold in cheese and walnuts.
Sprinkle over apple mixture.
Bake at 375 degrees for 30-35
minutes or until filling is bubbly.
Serve with whipped topping if
desired. Makes 6-8 servings.
Bethany Smacker
MINI APPLE TURNOVERS
1 package (8-ounce) cream
cheese, softened
3 A cup butter, softened
1 egg, separated
3 tablespoons cold water, di
vided
2 cups all-purpose flour
7 cups thinly sliced peeled tart
apples (about 6 medium)
'A cup sugar
VA teaspoons ground cinna
mon
Additional sugar, optional
Vanilla ice cream, optional
In a mixing bowl, beat cream
APPLE PIE BARS
cheese and butler until smooth.
Refrigerate the egg white. Beat
egg yolk and 2 tablespoons water
into cream cheese mixture. Grad
ually beat in flour until well
blended. Shape pastry into a ball.
Cover and refrigerate for 1 hour.
Meanwhile, in a large skillet,
toss apples with sugar and cinna
mon. Bring to a boil. Reduce
heat; cover and simmer for 8-10
minutes or until apples are ten
der. Remove from the heat.
Narvon
Turn the pastry onto a lightly
floured surface. Roll to '/8-inch
thickness; cut into 4-inch circles.
Top each circle with apple mix
ture. Brush edges of pastry with
water; fold pastry over filling and
seal edges well. In a small bowl,
whisk egg white and remaining
water; brush over pastry. Sprin
kle with additional sugar if de
sired.
Place on greased baking sheets.
(Turn to Page B 8)