2004 Recipe Contest Winners

Breads / Desserts Category

Apple Scotch Crisp
Mary Ann Stueber, Menomonee Falls
1st Place   

5-6 large apples—peeled & sliced

1/4 cup milk

1/2 cup water

1/2 cup brown sugar

1 Tbs. flour

 Cover bottom of a buttered 9”x9” pan with apple slices.  In bowl combine remaining ingredients and pour over apples.

 Topping:

2/3 cup flour

1/2 cup chopped nuts

1/2 tsp. salt

1 tsp cinnamon

4 oz. dry regular butterscotch pudding

1/2 cup oatmeal

1/4 cup sugar

1/2 cup melted butter

Dash of nutmeg

Combine and sprinkle over apples and bake at 350 degrees until golden and apples are tender.  Serves 4-6 people.

Sinful Cran-Apple Dessert
Onoka Pufahl, Ontario
2nd Place

2/3 cup butter

12 oz. package (5 cups) fresh cranberries

3/4 cup whipping cream

1/1/2 cups brown sugar

3/4 cup orange liqueur

5 cups apples—chopped

Combine butter, sugar, cranberries, apples and liqueur in a heavy saucepan an bring slowly to a boil over medium heat, stirring constantly.  Reduce heat, cover and simmer just until berries pop.  Removed from heat and stir in cream.  Serve warm or at room temperature over plain pound cake or angel food cake.  Store in the refrigerator.

Toffee Bit Apple Pie
Mary Mack, Black River Falls
3rd Place

Pie Crust (makes 4 crusts; I usually freeze the other 3.)

4 cups flour          1 tsp. baking powder

1 Tbs. sugar          2 tsp. salt

Sift together and cut in 1 3/4 cup shortening or lard.  Beat 1 egg in bowl and 1 tsp. cider vinegar and 1/2 cup water.  Mix into flour mixture.

Filling:

6—7 golden delicious apples—chopped

1/3 cup sugar

3/4 cup toffee bits

1 Tbs. cornstarch

Dash of Salt

Mix all ingredients, pour into the prepared pie shell and dot with 2 Tbs. butter.

Topping:

9 Tbs. butter                               1 1/2 cup flour

1/3 cup brown sugar                1/3 cup toffee bits

Mix all the ingredients, form into 2 large balls and place in refrigerator while you roll out the crust and prepare the apples.  Break topping into pieces over apple mixture.  Bake at 400 degrees for 20 minutes.  Loosely cover pie with tent of foil with a quarter size hole in the middle and continue to bake for 50 more minutes.  Serve warm.

Last Modified: October, 2004 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.