We had a great time at Aamodts Apple Farm on Saturday. We broadcast live from Aamodts and had a blast. Here is a quick video with recipes and photos enclosed ( I apologize in advance for recipes omitted or mispellings - I am working with my limited notes:)

Here was the winning recipe by Shirl Chouinard - a apple cake that was dynamite.

Next was the raw apple cake from Ann Valenti that came in a close second place. The picture and the recipe follow (note she served the icing alongside)

Raw Apple Cake

1 cup flour
1 cup sugar
1/2 cup softened butter
1 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla
2 cups apples chopped
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup coconut

Cream butter and sugar. Add egg and vanilla. Beat well. Sift flour,
salt, and baking soda. Add to creamed mixture. Add appples, nuts,
coconut and raisins. Mix well. Pour into greased and floured shallow  8"
x 8" pan. Bakd 45 minutes at 350 degrees.

Icing
2tbs butter - melted
3 tbs milk
1 cup confectioner's sugar
lemon

Mix well. Add lemon juice to tast and add a little grated lemon rind.
Ice while still warm.

Third place was Grandmas Apple Breakfast by Michelle Karlson.

 Hi, This has gotten to be one of our favorites! First it's a crockpot
recipe, next-it cooks overnight so it's ready for breakfast!

Apple Cobbler:
4 apples, pared, cored and sliced
2 cups granola (we use low fat)
2 tablespoons honey
2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
1/2-1 cup walnuts, chopped
1/2 cup raisins or craisins
2 cups skim milk

Combine all but the milk in the slow cooker on low. Cook overnight.
Spoon the mixture into bowls to serve with the milk. For those who don't
like nuts or raisins, they can be served on the side:) Enjoy!! My
grandson had 2 bowls full!

Jeana Fergusen had the Topsy Turvey apple pie, made with a store bought crust that was also really good.

TOPSY-TURVY APPLE PIE -   after baking, it's turned upside down transforming the sticky bottom crust into a sweet, nutty topping!

INGREDIENTS
Glaze and Crust -
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 tablespoon corn syrup
1/2 cup pecan halves
1 box (15 oz) refrigerated pie crusts, softened
Filling-
2/3 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups thinly sliced, peeled apples (4 medium)
Topping-
Whipped cream or ice cream (optional!)

DIRECTIONS
1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan.
2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge.  Cut slits in several places in top crust.
3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream or ice cream.

Shayle Domingueaz made apple crisp

Maria Emmerich made Apple marscapone chimichangas and even made one low carb for me!

Here is Heather Morningstar's Swedish Apple Pie (in covered dish)

 Barb Blank made the Haralson Apple Crunch

Lynn Genter has skinny apple turnovers.

Lyndsey Losey made carrot apple caserole.

It was a super great time! Thanks all.