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.
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)
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! Thank you, Michelle
YUM-YUM-YUMMY INGREDIANTS: 2 eggs 2 cups sugar 1/2 cup vegetable oil 1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon nutmeg 4 cups diced peeled apples 1 cup chopped walnuts Cream Cheese Frosting, below
NEXT: Beat eggs until light and fluffy. Gradually add sugar, oil and vanilla. Into a separate bowl, sift together flour, salt, baking soda, cinnamon and nutmeg; stir into first mixture. Stir in apples and walnuts. Put in greased 13x9x2-inch baking pan and bake at 350° for 45 minutes. Let cake cool in pan on a rack for 10 to 15 minutes. Spread apple cake with cream cheese frosting.
Cream Cheese Frosting 1 pkg.(3 ounces) cream cheese, softened 3 tablespoons butter, softened Pinch of salt 1/2 teaspoon vanilla 1 1/2 cups confectioners' sugar Combine all ingredients in a mixing bowl; beat until smooth.
THIS CAKE IS SO YUMMY AND PERFECT FOR APPLE SEASON!! THANKS FOR LETTING ME SHARE MY RECIPE FOR THIS CONTEST ANN WALTERS
This is a gem from The St. Paul Farmers' Market Cookbook from Ken Goff's time at the Dakota Jazz Club and Restaurant.
4 tablespoons unsalted butter 1 cup yellow onion, chopped ¼ cup sliced leeks (white part only) 4 large tart apples (I used Granny Smith), peeled and quartered 2 cups chicken broth 1 sprig fresh rosemary, about 1½ inches long ¼ teaspoon dried thyme 1 small bay leaf 1½ teaspoons salt 3 cups milk 4 small Russet potatoes, peeled and sliced ⅛ inch thick 8 ounces Brie cheese, rind removed, cut into pieces salt and ground pepper to taste
1. In a soup pot with a heavy bottom, melt the butter over medium-high heat until it foams. Add the onion, leek, and apple. Stir to coat them, then reduce heat to medium and cook until onions are softened, about 8 minutes.
2. While onions are cooking, combine the milk and potatoes in a separate heavy-bottomed saucepan. Bring to a simmer over medium heat, reduce to medium-low, and cook slowly, stirring frequently, until the potatoes are tender, about 12 minutes.
3. When onions are softened in the first pot, add the chicken broth, rosemary, thyme, bay leaf, and 1½ teaspoons salt. Bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 15 minutes.
4. When potatoes are tender, add them to the pot with the onions and apples. Puree in batches in a blender (or use an immersion blender in the pot), adding pieces of Brie gradually while blending just long enough to incorporate. Add salt and pepper to taste.
½ cup Crisco Butter flavored all-vegetable shortening, chilled and cut into small pieces
½ cup cold unsalted butter, chilled and cut into small pieces
½ cup cold water
Cooking spray
1 egg yolk and 1 teaspoon water for egg wash
Preheat oven to 425F degrees. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
Drop by drop, add the cold water. Mix in with the finger tips not hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into two pieces and place one piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling.
Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.
Filling:
6 cups apples (Jonathan, Jonagold, Winesap, Pippin, Granny Smith), peeled and sliced
1-2 tablespoon freshly squeezed lemon juice, about ½ a lemon
½ cup light brown sugar, packed well
½ cup white sugar
¼ cup unbleached all-purpose flour
1 teaspoon cinnamon, preferably Chinese Cassia
¼ teaspoon freshly grated nutmeg
¼ teaspoon fine sea salt
1 teaspoon pure vanilla extract or paste
4 tablespoons heavy cream
4 tablespoons unsalted butter
Preheat oven to 450F degrees. In a large mixing bowl, sprinkle apple slices with lemon juice. Set aside. In a medium mixing bowl combine light brown sugar, white sugar, flour, cinnamon, nutmeg, and salt. Mix well and add to apples. Using a spatula, toss gently to blend. Add vanilla and cream.
In a large heavy bottom skillet melt butter. Add apple mixture and cook about 8-10 minutes or until the apples have begun to soften. Remove from heat and gently spoon into prepared pie crust. Set aside and prepare topping.
Topping:
½ cup unbleached all-purpose flour
3 tablespoons white sugar
1 tablespoon unsalted butter
4 ounces of pecan brittle or 2 toffee bars, crushed
Vanilla sugar
In a medium mixing bowl combine flour and sugar. Using a pastry blender or a fork, mix in the butter until crumbly. Stir in the crushed toffee bar or pecan brittle. Sprinkle over pie.
Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie (this will act like a cement bond between the top and bottom crust). Cover pie with top crust and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Crimp decoratively. Brush top of crust with egg wash.
Bake pie at 450F for 15 minutes. Reduce heat to 350F and bake for an additional 45 minutes or until the top is golden brown. Remove from oven and sprinkle with vanilla sugar. Cool on wire rack. Serves 8-10
