September 2017 - Apples Apple Cake Cheryl R. Hoover, Denver Cake: 2 cups sugar ½ teaspoon salt 2 teaspoons soda 1 / 17
2 teaspoons cinnamon ½ cup oil 2 eggs 1 teaspoon vanilla 3½ cups shredded apples 2 cups flour nuts, if desired Glaze: 1 cup brown sugar ¼ cup milk 1 stick butter Mix all cake ingredients together. Pour into greased 9 x13 pan. Bake at 350 F for 35 to 40 minutes. 2 / 17
Boil glaze ingredients for 3 minutes and pour over hot cake. Punch holes in cake with toothpick of fork. Easy Apple Salad Pauline Seibel, Lititz 4 apples, diced (peeled or unpeeled) 1 cup raisins 2 stalks celery, chopped ½ cup peanut butter (creamy or chunky) ¼ to ½ cup peanuts if peanut butter is creamy ½ cup milk Thin peanut butter with milk (combines easier if warm). Mix all ingredients together. All ingredients are approximate. Serves 4 to 6. 3 / 17
Fresh Apple Cake Pauline Seibel, Lititz 4 to 5 cups apples, diced but not too fine 1½ cups sugar ½ cup oil 2 eggs, well beaten 1 cup nuts ½ cup raisins 2 teaspoons vanilla 2 cups flour 4 / 17
2 teaspoons cinnamon 2 teaspoons soda 1 teaspoon salt Combine apples and sugar. Mix thoroughly. Add oil, eggs, nuts, raisins and vanilla. Combine dry ingredients and add to the apple mixture. Bake in an ungreased 8 x10 pan at 350 F for 45 minutes or until cake shrinks from the pan. Apple Yam Casserole Gloria Dougherty, Akron 1¼ lb. yams ½ cup water 1 lb. apples, peeled and cut into ½ slices (Macintosh or Granny Smith) 1 cup apple juice 5 / 17
2 tablespoons cornstarch 3 tablespoons water ¼ cup honey 1/3 cup wheat germ Preheat oven to 350 F. In a large pot with tight-fitting lid over medium-high heat, steam yams in water for 15 to 20 minutes or until tender. Peel and slice yams into ½ thick pieces In an 8 square dish, layer yams on bottom. Lay apple slices on top of yams in dish. In a small pan over medium-high heat, bring apple juice to a boil. Add cornstarch and water to juice. Cook until sauce is clear and thickened. Add honey. Spoon sauce over apples and sprinkle with wheat germ. Bake 30 to 60 minutes or until apples are tender. Macaroon Apple Pie Gloria Dougherty, Akron Crust: 6 / 17
1½ cups all purpose flour ½ teaspoon salt ½ cup shortening 2 to 3 tablespoons cold water Filling: 4 cups sliced and peeled tart apples ½ cup sugar ¼ teaspoon ground cinnamon Topping: ½ cup all purpose flour ½ cup sugar ½ teaspoon baking powder 7 / 17
¼ teaspoon salt 1 egg 2 tablespoons butter, melted ½ teaspoon vanilla extract ¼ cup flaked coconut In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9 pie plate; flute edges. Toss apples with sugar and cinnamon. Pour into crust. Bake at 375 F for 20 minutes. Meanwhile, combine first four topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover. Bake 30 minutes longer or until apples are tender. Yield: 6 to 8 servings. Apple Torte Gloria Dougherty, Akron 8 / 17
3 tablespoons butter, softened 1 cup sugar egg substitute equivalent to one egg 1 cup flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg (optional) ½ teaspoon salt 3 cups diced peeled apples 3 tablespoons chopped walnuts 1 teaspoon vanilla 9 / 17
light whipped topping and apple slices (optional) In a mixing bowl, cream butter, sugar and egg substitute (Egg Beaters). Stir together dry ingredients; add to creamed mixture. Batter will be thick. Stir in the apples, nuts and vanilla. Spread into an 8 square baking pan coated with cooking spray. Bake at 350 F for 35 to 40 minutes. Serve warm or cold. Garnish with topping if desired. Caramel Apple Cheesecake Bars Emily Martin, Denver Crust: 1¾ cups flour ½ cup brown sugar ½ cup butter, softened Cheesecake Filling: 10 / 17
8 oz. package cream cheese, softened 1/3 cup sugar 1 large egg ½ teaspoon vanilla Apples: may also substitute 3 cups apple pie filling in place of this mixture 3 apples, peeled, cored and finely chopped 2 tablespoons sugar ½ teaspoon cinnamon ¼ teaspoon nutmeg Streusel Topping: 1 cup brown sugar ¾ cup flour 11 / 17
¾ cup quick oats 6 tablespoons butter, softened caramel ice cream topping Preheat oven to 350 F. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press evenly into a greased 9 x13 baking pan. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with sugar until smooth. Add egg and vanilla; mix. Pour over warm crust. In a small bowl, stir together apples, sugar, cinnamon and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle with streusel topping. Bake 30 minutes or until filling is set. Drizzle with caramel topping and return to oven for approximately 5 minutes. Serve cold. Apple Pie Filling Susan Zimmerman, Ephrata 12 / 17
Apples, peeled and sliced For each quart of apples, add: ½ cup white sugar ½ cup brown sugar ½ teaspoon cinnamon 1 heaping tablespoon Clear Jel (cook type) Mix dry ingredients thoroughly. Add to apples and let stand overnight. Put in jars. Process for 20 minutes. Apple Dip Ruth Ann Zimmerman, Ephrata 8 oz. cream cheese ½ cup confectioners sugar 13 / 17
1 teaspoon vanilla ¾ cup brown sugar ½ cup peanut butter milk Beat first five ingredients thoroughly. Add milk until right thickness for dipping. Sour Cream Apple Pie Dawn Oswald, Ephrata 1 cup sour cream 1 egg ¾ cup sugar 14 / 17
2 tablespoons flour ¼ teaspoon salt 1 teaspoon vanilla 2½ cups peeled, diced apples 1 unbaked 9-inch pie shell Crumb topping: ½ cup brown sugar 1/3 cup flour ¼ cup butter 1 teaspoon cinnamon Beat sour cream and egg together; add sugar, flour, salt and vanilla. Mix until smooth. Stir in apples. Bake at 400 F for 25 minutes. Remove pie from oven. Top with crumbly topping mixture. Bake for 20 minutes more. 15 / 17
Apple Cake Dawn Oswald, Ephrata 2 eggs 2 cups sugar ½ cup vegetable oil 1 teaspoon vanilla 5 cups peeled, diced apples 2 cups flour ½ teaspoon salt 1 teaspoon baking soda 16 / 17
2 teaspoons cinnamon Beat eggs until light and fluffy. Add sugar, oil and vanilla. Stir together. Add remaining ingredients and stir until well mixed. Spread in greased 9 x13 cake pan. Bake at 350 F for 45 minutes. Cool. Serve with whipped topping. Note: May add raisins or walnuts to the batter. 17 / 17