Apple Crisp

• 4 cup sliced Pennsylvania apples (about 4 medium)
• cup packed light brown sugar
• 1/2 cup flour
• 1/2-2/3 cup Quaker Oats
• 1/3 cup softened margarine
• 1 tsp cinnamon
• tsp ground nutmeg

Place sliced apples in a greased 8 x 8 pan. Mix sugar, flour, oats, cinnamon, and nutmeg.

Cut margarine into mixture until crumbly. Pour mixture over apples.

Bake at 375 degrees for 30 minutes, or until apples are tender. Serve warm.

Apple Cobbler

Ingredients for Filling:

• 6 cups Pennsylvania apples, peeled and sliced
• 1/2 cup brown sugar
• 2 Tbsp. cornstarch
• 1/2 tsp. cinnamon
• 1 1/4 cups water
• 1 Tbsp. lemon juice
• 1/2 tsp. grated lemon rind
• 1 Tbsp. butter or margarine

Topping:

• 1 cup flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup butter or margarine
• 1 egg, beaten
• 1/4 cup milk

Filling:

In saucepan, combine brown sugar, cornstarch, cinnamon, water, lemon rind, juice, and butter. Stir in sliced apples and cook until hot, about 10 minutes. Spoon into a 2-quart casserole. Prepare topping for cobbler.

Topping:

Sift together dry ingredients. Cut in butter. Mix egg with milk and add all at once to dry ingredients. Stir only enough to moisten all ingredients. Drop into mounds on hot apple mixture.

Sprinkle top with an additional tablespoon of sugar and 1/4 tsp. cinnamon. Dot with approximately 1 Tbsp. butter.

Bake at 425 degrees for 20-30 minutes. Makes 6-8 servings.

Apple Dumplings

Ingredients:

• 6 medium Pennsylvania baking apples
• 2 cups all-purpose flour
• 2 1/2 tsp. baking powder
• 3/4 cups sugar
• 1/2 tsp. salt
• 2/3 cups shortening
• 1/2 cup milk
• 1 Tbsp. cinnamon

Sauce:

• 2 cups packed brown sugar
• 2 cups water
• 1/4 cup butter
• 1/4 tsp. cinnamon

Pare and core apples, leaving whole.

Combine flour, baking powder and salt. Cut in shortening until particles are about the size of small peas.

Sprinkle milk over mixture and press together lightly, working dough only enough to hold together. Roll dough on floured surface (as for pastry) and cut into 6 squares; place an apple on each.

Fill cavity in apple with sugar and cinnamon. Pat dough around apples, covering completely. Fasten edges securely on top of apple. Place dumplings 1” apart in greased baking pan.

Prepare sauce by combining brown sugar, water and cinnamon. Cook 5 minutes; remove from heat and add butter. Pour over dumplings.

Bake at 375 degrees for 35-40 minutes, basting occasionally.

Serve hot with whole milk, cream or ice cream.

Freedom Apple Pecan Crumb Pie

Filling and Crust:

• 1/4 cup chopped pecans
• 1 deep dish 9-inch unbaked pie shell
• 6 cups Pennsylvania apples peeled and sliced
• 1 cup sugar
• 2 tsp. flour
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 2 Tbsp. margarine

Crumb topping:

• 1/2 cup packed brown sugar
• 1/4 cup margarine
• 1/3 cup flour
• 1/4 tsp. cinnamon
• 1/4 cup chopped pecans

Sprinkle pecans in pie shell.

Mix sugar, flour and spices; toss with apples.

Heap apples into pie shell; dot with margarine. Blend crumb topping ingredients with fork until size of peas; sprinkle over pie.

Bake at 425 degrees F for 40-45 minutes.

Nutrition info per serving: 544 calories; 20g fat, 5.6mg cholesterol, 2.2g fiber, 151mg sodium.

Apple Cake Recipe

Ingredients:

• 1/2 cup (1 stick) of butter
• 2 cups flour
• 2 cups packed light brown sugar
• 2 large eggs
• 2 Pennsylvania apples (peel and coarsely grated) 2 cups
• 2 Pennsylvania apples (peel and chop into 1/4 inch diced pieces) (The more juicy and tasty the apples are the better the flavor of the cake)
• 2 tsp. baking soda
• 1/2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 3/4 tsp. salt

Preheat oven to 350 degrees.

Butter the baking dish and dust dish with flour.

In a large bowl, whisk together butter, sugar and eggs until well blended. Fold in apples.

In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. Add wet ingredients to dry ingredients and mix together.

Bake 35 – 45 minutes.

Icing:

• 2-3oz. packages of softened cream cheese
• 2 tsp. vanilla
• 1/2 cup softened butter
• 2-2 1/2 cups powdered sugar

Beat together cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar. Mix well. Cake should be cool before icing.

Pennsylvania Apple Torte

• 1/2 cup butter
• 1/3 cup sugar
• 1 tsp. grated orange rind
• 1 cup all-purpose flour
Filler:
• 1 pkg. (8 oz.) cream cheese, softened
• 1/3 cup sugar
• 2 eggs
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 tsp. lemon juice
• 1 can (20 oz.) Apple pie filling
Topping:
• 8 oz. container of whipped topping
Garnish:
• Slices of Pennsylvania Apples

Prepare crust by creaming butter, sugar, and orange rind.  Blend in flour.  Spread dough onto bottom and sides of 10" spring form pan.  Prepare filling:  In a large bowl, beat cream cheese and sugar; mix well.  Add eggs, spices, and lemon juice; mix well.  Fold in prepared apple pie filling.  Pour into prepared pastry-lined pan.  Bake at 425 degrees for 10 minutes.  Reduce heat to 375 degrees and bake for 20 to 25 minutes or until golden brown and knife inserted in center comes out clean.  Cool before removing rim of pan.  Garnish with whipped topping around edge of Apple Torte and slices of apples before serving.  Serves 12 to 14 people.

Golden Apple Meringues

• 2 (3/4 lbs.) Pennsylvania cooking apples, pared and halved
• 2 cups apple juice or water
• 1/2 cup orange marmalade
• 2 egg whites
• 2 Tbsp. sugar
• 2 Tbsp. almonds, chopped, toasted

Poach apples in apple juice about 5 to 7 minutes or until barely tender; drain.  Spoon 2 Tbsp. marmalade into center of each half.  Beat egg whites to soft peaks.  Add sugar gradually; beat until stiff.  Fold in almonds.  Cover tops of apple halves to edges with meringue.  Bake at 350 degrees 7 to 10 minutes or until lightly browned.  Makes 4 servings.

Nutritional Analysis Per Serving:  Calories, 271; Fat, 3 g; Cholesterol, 0 mg; Fiber 3 g; Sodium, 35 mg; percent calories from fat, 9%.

Apple Ice

• 5 cups tart Pennsylvania apples, sliced
• 1 cup water
• 3/4 cup sugar
• 1/2 tsp. finely grated lemon peel

In saucepan, combine apples, water, and sugar.  Heat to boil, simmer 6 to 8 minutes or until tender.  Puree apple mixture in blender or food processor fitted with chopping blade; stir in lemon peel.  Pour mixture into 8 or 9 inch metal pan and freeze until almost hard.  Return to blender or food processor and puree until chunks break up and mixture is fluffy.  Pack in freezer-proof container and store in freezer until ready to serve.  Makes 8 servings.

Nutritional Analysis Per Serving:  Carloies, 110; Fat, 0 g; Cholesterol, 0 mg; Fiber, 1 g; Sodium, 0 mg; percent calories from fat, 2%.

PA Farm Show 2008 Blue Ribbon, Caramel Apple Crumb Pie

RoseAnn Scheurer of Nazareth Pennsylvania

Crust:
• 3 cups flour
• 1 1/2 cups butter shortening
• 1/2 tsp. salt
• 1 egg
• 5 Tbsp. cold water
• 1 Tbsp. apple juice
Apple Pie filling for one pie:
• 1/2 cup apple juice
• 1/2 cup sugar
• 1/2 cup butter
• 6 Pennsylvania Golden Delicious apples, peeled, cored, and sliced
• 2 Tbsp. cornstarch
• 1 tsp. cinnamon
Crumbs:
• 1 cup brown sugar
• 1/2 cup flour
• 1/2 cup quick-cooking oats
• 1/2 cup butter
• 1/2 cup chopped pecans
• 1/4 cup caramel sundae syrup

Crust:  Using a pastry cutter, mix flour, butter shortening, and salt until crumbly.  Add beaten egg to water and apple juice.  Mix piecrust and divide dough into 3 discs.  Refrigerate 1/2 hour.  Roll out on a floured surface.  Makes 3 pie shells.

Apple Pie Filling for one pie: Combine apple juice, 1/2 cup sugar, and butter in a saucepan and heat until melted.  Add apples and cook until fruit is tender.  Combine 1/2 cup sugar with cornstarch and cinnamon.  Stir into fruit mixture and then cook until thickened.  Remove from heat and let mixture cool down to a warm temperature and then pour mixture into pie shell.

Crumbs:  Combine brown sugar, flour, and oats; cut in butter until crumbly.  Add more flour if crumbs are too wet.  Preheat oven to 400 degrees F.  Cover edges of pie with foil.  Bake pie on a foil lined pan for 15 minutes (foil lined pan is to catch any drippings while pie is baking).  Reduce heat to 350 degrees F. and bake for 10 more minutes.  Remove pie from the oven and sprinkle crumbs on top.  Put pie back in the oven for 25 minutes or until topping is light brown.  Remove pie from the oven and let cool for a few minutes.  Sprinkle with chopped pecans (optional).  Drizzle apple pie with caramel sundae syrup.

Apple Brownie

Wilma Shatzer, Shatzers Fruit Market, Chambersburg, PA

Ingredients:
• 1/2 cup shortening
• 1 cup sugar
• 1/2 tsp. vanilla
• 2 eggs, beaten
• 1 cup flour, sifted
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 1/2 cups finely grated Pennsylvania apples
• 1 cup chopped nuts (optional)



Melt shortening and beat in sugar and vanilla; stir in eggs; sift dry ingredients and mix with egg mixture.  Stir in apples and nuts.  Spread in greased 9-inch square pan.  Bake at 350 degrees for about 30 minutes.  Cut into 2 inch squares while brownies are still warm.  Yeilds about 16 brownies.

Apple Walnut Cake

Stephanie Pomraning, Strites Orchard, Harrisburg, PA

Ingredients:
• 3 eggs beaten
• 2 cups sugar
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 4 cups unpeeled diced Pennsylvania apples
• 1 cup chopped walnuts

Cream Cheese Frosting:
• 6 oz. cream cheese, softened
• 1/4 cup butter
• 1 1/2 cups confectioner sugar
• 1/2 tsp vanilla extract

Beat together eggs, sugar, oil, and vanilla.  Combine flour, baking soda, cinnamon, nutmeg, and salt; mix into batter.  Fold in apples and nuts.  Spread in a 13x9x2 pan.  Bake at 325 degrees for 50-60 minutes.  Cool.  Combine all ingredients for the frosting and whip until smooth.  Spread over cake when cake cooled.