Baking Contest: Betty Harrison ˝ Grand Champion ˝ Pumpkin Cake Betty Harrison ˝ 1st Place ˝ Caramel Apple Pie Shirley Peterson ˝ 2nd Place ˝ Apple Cream Pie Carmen Henke ˝ 3rd Place ˝ Parisian Apple Tart Amy Meyer ˝ Honorable Mention - Pumpkin Dutch Apple Pie
Coloring Contest: Ages 8-10 1st place-Breanna Buenger 2nd place- Hailee Mauer 3rd place- Addisyn Jensen Honorable mention ˝ Merrick Harrison, Lane Bateman and James Pingrey Ages 6-7 1st place-Emma Jensen 2nd place-Rianne Anderson 3rd place-Elizabeth Ellis Honorable mention- Savannah Bateman Ages 2-5 1st place-Heidi Ellis 2nd place-Jena Jenness 3rd place-Jonathan Jenness Honorable Mention ˝ AJ Cobb, Goldie Bateman and Dylan Johnson
15 oz. can pumpkin
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp soda
2 tsp cinnamon
1 tsp cloves
1/2 tsp salt
1/2 tsp ginger
1 tsp nutmeg
1 cup butter
1 cup brown sugar
2 tablespoons milk
1 cup powdered sugar
1 tsp vanilla
1 cup chopped pecans
Beat pumpkin, sugar, eggs and oil. Gradually add dry ingredients.
Pour into greased and floured fluted tube pan. Bake at 350 degrees for 55 minutes. Cool 10 minutes before removing from pan.
Glaze: In saucepan, combine butter, brown sugar and milk. Bring to a boil. Remove from heat and add powdered sugar and vanilla. Beat till smooth. Drizzle over cake. Top with pecans.
2 prepared crusts
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp allspice
1/2 cup pecans
5 cups apples, cored, peeled, sliced
1 cup sugar
3 tablespoons flour
Combine apples, sugar, flour and spices. Melt caramels and milk in microwave about 1 minute. Stir twice. Pour melted caramels over applies in pie shell. Place pecans on top. Cover with vented crust. Brush top with beaten egg and sprinkle with sugar. Bake 400 degrees for 15 minutes then reduce heat to 325 degrees for 45 minutes.
4 cups thinly sliced peeled tart apples
2 tablespoons sugar
2 tablespoons lemon juice
1/2 cup butter or margarine
1 package (8 oz.) cream cheese, softened
1 1/2 cups cold milk, divided
1 package (3.4 oz) instant vanilla pudding mix
1 tsp grated lemon peel
1 pastry shell (9 inches) baked
1/2 cup apricot preserves or strawberry jelly, melted
In a large skillet, saut╚ apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk; dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserved. Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
1 sheet puff pastry, cut into fourths
2 Lundquist Cortland apples
Light brown sugar
1 tsp cold butter, cut into 4 pieces
Preheat over to 400 degrees. Line baking sheet with parchment paper. Peel, half, core apples. Cut each apple half into 4 or 6 chunks. Center on the pastry square. Cut a circle around the apple leaving Ω inch rim. Sprinkle with 1-2 tsp brown sugar, dot with bits of butter.
Bake 25 minutes, until the pastry is deeply browned and puffed up around the apple and the apple can be easily pierced with the tip of a knife.
2 medium green apples, peeled, cored, and sliced thinly
1/4 c. sugar
2 tsp. flour
1 tsp. lemon juice
1/4 tsp. cinnamon
1 unbaked pie crust
2 eggs, lightly beaten
1 1/2 c. pumpkin
1 c. evaporated milk
1/2 c. sugar
2 tbs. melted butter or margarine
3/4 tsp. cinnamon
1/8 tsp nutmeg
For Apple Layer: Toss apples with sugar, flour, lemon juice, and cinnamon
in medium bowl; place in pie shell
For Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter,
cinnamon, and nutmeg in medium bowl; pour over apples. Bake in preheated
375* oven for 30 minutes. Remove from oven; sprinkle with crumble
topping. Return to oven; bake for 20 minutes or until custard is set.
Cool on wire rack.
Crumble Topping: Combine 1/2 c. flour, 5 tbs. sugar, 3 tbs. softened
butter and 1/3 c. chopped walnuts in medium bowl with pastry blender until