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Sweet beginning to Apple Day celebration

March 07, 2011 12:00AM

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Judges, l-r: Chris Elliott (Family and Consumer Sciences), Dowe Quick (KOAM), Chris Kelly (MC), Tiffany Alaniz (KODE), and Thomas Gregory (SGA).

See the winning recipies below

The campus got an early start on celebrating Apple Day Wednesday with the judging for the Apple Pie and Dessert Contest. Eva Sager, Campus Activities program coordinator, said there were 26 entries for this year's contest.

Judges included television anchors Tiffany Alaniz from KODE and Dowe Quick from KOAM, faculty members Chris Elliott (FCS) and Barb McClaskey (Nursing) and SGA President and Vice President Brandon Mills and Thomas Gregory.

Sager said there was an effort to raise the visibility of the Apple Pie and Dessert Contest this year.

"We're very pleased with the number of entries and the hard work that so many of the bakers put into their entries," Sager said. "It was clear the judges were having a hard time selecting winners out of so many delicious entries."

Winners of the contest will be announced at the Apple Day Convocation at 3 p.m. on Thursday, March 3.

The recipes, without rankings, follow:

Apple Pies

Carmel Apple Crisp Pie (1st Place)

Submitted by Jonna Fearmonti

8cups peeled apples cut in slivers, 1 cup sugar, 1.4 cup flour and 1 1/2 tsp apple pie spice or equal amounts of cinnamon, nutmeg and allspice to equal 1 1/2 tsp. Pecans- optional. Can also se 2 cans apple pie filling if in a rush.

You will need 1 crust for the bottom from classic pie crust recipe or store bought.

Season apples, place in crust. Drizzle caramel sauce over apples. At this time you can add another crust to top for trade. Apple pie to top with crisp mix below.

Crisp Mix Topping: 5tbsp butter

1/4 cup rolled oats

1 1/2 tsp apple pie spice

1/2 tsp butter flavoring

1/2 cup brown sugar

1/2 cup white sugar

1/4 cup wheat flour

Mix all ingredients with softened butter with fork and sprinkle over apples.

Bake 350, 1 hour

Southern Comfort Apple Pie (2nd Place)

Submitted by Katy Burton and Michelle Hubbard

Topping: 1/2 c pecans

1/3 c sugar

3 tbsp brown sugar

1/2 tsp cinnamon

1/4 tsp salt

1/3 c flour

1/3 c unsalted butter

Crust: 1 unbaked pie crust

Filling: 5 Braeburn apples

1/2 c unsalted butter

3 tbsp cinnamon

1 c sugar

3/4c southern comfort liquor

1/2 c half and half

Topping: Preheat oven to 350degrees. Toast pecans 7-9min until golden brown. Chop. In a food processor, process both sugars, cinnamon, salt and flour one minute. Cut butter into small pieces and add to mixture. Pulse until crumbly. Stir in pecans. Cover and put into refridgeator until ready to use. Line a 9'' deep dish pie plate with pie dough. Press into place and crimp edges.

Filling: Increase oven to 375degrees. Peel, core and cut apples into 1/4 '' slices. Melt butter in large skillet over med high heat. When butter starts to foam, add apples and sauté 5-8 min. In a bowl, stir together cinnamon and sugar. Sprinkle apples and stir. Simmer over med low heat one min longer. Remove apples with slotted spoon and transfer to baking sheet in single layer. Pour southern comfort into skillet. Simmer over med 5min. Add half and half; continue cooking 5-10min. Return apples to skillet. Pour filling into pie crust and sprinkle topping over apples. Bake 50-60 min.

Gorilla Apple Pie (3rd Place)

Submitted by Chelsea Fisher

Crust:

2/3 c shortening

2 c flour

1 tsp salt

4T cold water

Filling:

3/4 c sugar

1/4 c flour

1/2 tsp. ground nutmeg

1/2 tsp ground cinnamon

Dash of salt

6 c apples

2T margarine

Shredded Apple Pie

Crust:

1 1/4 c flour

1/2 c shortening

1/4 tsp salt

4 tbsp water

Filling:

4 apples

2tbsp flour

1 c sugar

1/2 pint heavy cream

Sprinkle cinnamon

Peal and grate apples, mix in sugar and flour, place apple shreds in pan, pour cream over apples, sprinkle with cinnamon. Bake for 20 min at 450 then for 2 hours at 300

Apple Pie

Crust:

2 c flour

1 tsp salt

2/3 c Crisco

1/4 - 1/3 c water

A little lime

6 Jonathan apples peeled and sliced

Sprinkle with 2/3 c sugar and cinnamon

Place 2nd crust on top and seal edges, sprinkle more sugar on top

Bake at 30 for 45 min

French Apple Pie           

Crust: 1 cup all purpose flour

1/3 cup Crisco

1/4 tsp salt

Combine

1/8 cup water- add then roll out

Filling: 8 cups peeled sliced apples

1 cup sugar

2 tsp cinnamon

Topping: 1/2 cup butter

1 cup flour

2/3 cup brown sugar

Combine and top with apples

Bake 50-60min

All American Apple Pie

6 granny smith apple, peeled, cored and cut into large chunks

2 T lemon juice

1.4 c sugar

1 tsp cinnamon

1/4 tsp all spice

2 T cornstarch

1 handmade pie crust

Preheat oven to 425

In a large bowl, combine apples, lemon juice, sugar, cinnamon, all spice, and corn starch. Toss on a floured board, lightly roll out one piece of dough to 12 in circle and line a 9in pie pan. Fill center with apple mixture. Sprinkle butter crumb topping on top of pie.

Bake 10min on lower rank. Reduce heat to 350degrees and bake another 60-70min. until the juices are budding and top is golden brown. Cool on rack 1 hour

Makes 1 pie

All American Pie Crust

2 1/2 c all purpose flour

2 tsp sugar

1.2tsp salt

1 stick butter, cold, cut in 1.2 in slices

1/4 c shortening, cold, in tablespoon size pieces

6T cold water

In a large mixing bowl, combine flour, sugar, and salt. Add butter and shortening. Combine by pinching with fingers or pastry blender until fat is evenly distributed and broken into hazel nut size pieces. Add water all at once and stir a few times with a wooden spoon. Turn onto plastic wrap, gently knead into a ball and then divide in half. Covering each with plastic, press into a 5in disk. And wrap well Chill 1 hour to 3 days or freeze for later use

Make 3 9-in pie crusts

Crumble Topping

1/3 c brown sugar

1.2 stick butter softened

1.4 tsp cinnamon

Pinch of nutmeg and salt

3/4 c all purpose flour

Cream together sugar, butter, Cinnamon, nutmeg and salt until fluffy. Gently mix in flour until crumbly. Top on pie.

Apple Pie

Crust:

1/2 c sift butter

4 oz cream cheese, softened

1 1/2 c flour

Filling

3 large apples, peeled and slices

4-1/2 tsp cornstarch

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp ground nutmeg

1/4 c orange juice

1/3 c brown sugar

1/2 apricot jam

In bowl, beat butter and cream cheese till smooth and then gradually add flour. Put dough in refrigerator for one hour.

In another bowl, mix together cornstarch, cinnamon, cardamom, nutmeg, orange juice, and brown sugar. Add apples to this mixture.

Roll out dough and transfer to pie dish. Put apple mixture into pie crust. Fold over edges of pie crust.

Bake at 375 degrees for 45min. Spread light coat of jam on top of pie

Apple Desserts

Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting (1st Place)

Submitted by Sara Bueltel and Laura Hernandez

2 cups sugar

2 large eggs

1/2 cup unsalted butter, melted

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp baking soda

1 tsp salt

4 apples, cored, peeled and chopped

Vanilla Bean Cream Cheese Frosting (recipe follows)

Caramel syrup, for garnish

Preheat oven to 350 degrees and line 2 cupcake pans with liners

In a large bowl, using an electric mixer on low, combine the sugar, eggs, butter and vanilla until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Add the flour mixture to the butter mixture and mix on low until blended. Stir in the apples.

Fill the cupcake liners three quarters full and bake until the cupcakes spring back when touched - about 15-20 min. Let cool in the pans for a few minutes and then remove to a wire rack to cool completely.

Vanilla Bean Cream Cheese Frosting:

1 cup unsalted butter, room temperature

1 (8-oz.) bar cream cheese, room temperature

1 tbsp vanilla bean paste

4 cups powdered sugar

1/2 tsp salt.

In a large bowl using an electric mixer on low, beat the butter, cream cheese and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

Caramel Apple Cheesecake Delight (2nd place)

Submitted by Ashley Conyers

Crust

1 1/2c graham cracker crumbs

3 T sugar

1/2 t cinnamon

5 1/3 T unsalted butter melted

1/2-3/4 c caramel

1 c nuts

Cheesecake

8 oz cream cheese

1/4 c sugar

1 t vanilla

1 egg

1T lemon juice

Apple Filling

5 T unsalted butter

1/2c brown sugar

1/4t salt

1 t cinnamon

5-6 Granny Smith Apples peeled, cored and thinly sliced

Topping

3/4 c heavy cream

3-4T confectioners' sugar

1/4-1/2c caramel chopped nuts

For crust: preheat oven to 375. Line bottom of spring form pan with parchment. In medium bowl combine crumbs, sugar, cinnamon and butter and toss until moistened. Press crumbs evenly in pan. Bake 6-8 min.

Let cool 10 min. Pour caramel in bottom and sprinkle nuts. Refrigerate.

Filling: Melt butter over med heat in large skillet add brown sugar, cinnamon, and salt and cool 1 min. Mix in apples cook until tender about 15-20min. or until most liquid is absorbed. Cool for a few minutes and pour into shell. Set aside. Reduce oven heat to 350.

Cheesecake: Combine cream cheese and sugar and beat with electric mixer about 1 min. Mix in vanilla, egg and lemon juice until smooth about 1-2 min. Spread over apple layer evenly. Bake until knife inserted in the middle comes out clean. About 30 min. Remove from oven cool on wire rack until room temp. Refrigerate 4 hours or overnight.

Topping: Beat cream and sugar with electric mixer until stiff peaks form. Spread over cheesecake layer. Top with caramel and swirl to marble. Sprinkle with nuts

Release sides of pan and serve.

Caramel Apple Sopapilla Cheesecake (3rd Place)

Submitted by Jonna Fearmonti

2 cans crescent rolls

2 8oz pkg cream cheese

1 stick butter

1 1/2c sugar divided

1 t cinnamon or apple pie spice

1 t vanilla

1 can apple pie filling

1 can caramel sauce for drizzling to your liking

Roll out 1 can of rolls into a 9x13pan. Mix cream cheese, 1 c sugar and vanilla and pie filling. Spread on top of dough. Drizzle caramel sauce as you choose over mixture. Roll out second can of rolls, pressing seams together to cover top of mixture. Melt butter, pour over top crust. Mix remaining sugar 1/2 c w cinnamon or apple pie spice and sprinkle over top. Bake at 350 for 35-30min.

Apple Cake

3 eggs

2 c flour

2 c grated green apples

1 c oil

1 t baking soda

2 c sugar

1/2 t salt

1 t vanilla

2 t cinnamon

Beat eggs and oil together until frothy, then add sugar and vanilla and mix well. Sift together flour, baking soda, salt and cinnamon. Add to wet Ingredients. Fold in apples. Bake 45-50min at 350 degrees.

Carmel Apple Cheesecake Bars

2 cups all purpose flour

1/2 c firmly packed brown sugar

1 c butter softened

2 packages cream cheese softened

1/2 c sugar, plus 2T divided

1/2 c caramel topping

2 large eggs

1 t vanilla extract

3 granny smith apples, peeled, cored and finely chopped

1/2 t ground cinnamon

1/4 t ground nutmeg

Preheat oven to 350 degrees

In a medium bowl, combine four and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9x2in pan lined with heavy duty aluminum foil. Bake 15min or until lightly browned.

In a large bowl, beat cream cheese with 1.2 c sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 T sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30min or until filling is set. Drizzle with caramel topping

Streusel Topping

1c firmly packed brown sugar

1 c all purpose flour

1/2 c quick cooking oats

1/2 c butter, softened

In a small bowl combine all ingredients

Caramel Apple Pecan Cheesecake Tarts

2 pkg 8 oz cream cheese

1 c sugar

1 t vanilla

2 eggs

Vanilla wafers

1 jar Smuckers caramel

1 can country apple filling

1 c pecan halves

Make certain cream cheese is softened to room temp. Beat until fluffy. Beat in sugar and vanilla. Add eggs, one at a time, and mix thoroughly between each one. Place one or two vanilla wafers in bottom of muffin tins. Spoon in cream cheese mixture. Bake @ 350 for 20min. Let cool completely. Spoon apple filling on top. Drizzle caramel on top of apple filling. Place pecans on top.

Caramel Apple Cranberry Crisp

Filling:

2 large granny smith apples

2 large gala apples

Need enough apples to fill baking dish 3/4 full

1 T lemon juice

1 t ground cinnamon

1/4 t ground nutmeg

Topping:

1/2 C all purpose flour

3/4 c oatmeal (uncooked

1/2 C brown sugar (packed)

1 teaspoon cinnamon

1.2 C butter (cold and cut into tiny pieces)

3/4 c dried cranberries

16 Caramels (unwrapped and cut into 4 pieces)

Preheat oven to 350 & coat 9"baking dish with non-stick cooking spray.

Peel and core apples. Slice Granny Smiths very thin, and slice Gala's a little larger. Place in larger mixing dish.

In separate bowl mix lemon juice, cinnamon, and nutmeg. Toss mixture thoroughly with apples. Make sure all apples are covered. Set aside with a towel over to prevent browning.

In separate bowl mix flour, oatmeal, sugar, cinnamon, after these ingredients are mixed cut in butter pieces until mixture becomes crumbly.

Place apples flat in baking dish. Sprinkle topping evenly over apples. Put half dried cranberries on topping, then sprinkle all caramels evenly. Finish with remaining cranberries.

Bake 45-50min or until top is golden brown and apples are tender. Top with whipped cream or ice cream

Apple Crisp

4 lbs of granny smith apples

1 c Splenda

1 t cinnamon

1 T corn starch

1.4 c lemon juice

Streusel Topping

2/3-3/4 c packed brown sugar

1/2 c flour

1.5 t cinnamon

1/3 T soft butter

1/2 c while oats

Preheat oven to 375. Grease a 9x9 in pan.  Slice apples into salted water to prevent browning. Drain apples and rinse with clear water. Toss with lemon juice. Combine Splenda, 1t cinnamon, and cornstarch. Stir into apples. Cook in microwave 6 min, until apples are tender. Combine streusel ingredients with pastry blender. Spread over apples and bake 35 min. or until brown.

Apple Cobbler

3c sliced apples

1T lemon juice

1c flour

1c sugar

1/2t salt

1 beaten egg

6T butter (melted)

Place apples ion bottom of 8x8 in. square pan. Sprinkle with lemon juice. Sift together dry ingredients. Add egg, tossing with a fork until crumbly. Sprinkle over apples. Drizzle with butter. Bake 375 for 35-40 min., Top with ice cream if desired.

Apple Cheesecake Crumb Bites

Make crust by mixing 1/2 C butter, 1/4 C brown sugar, and 1 C flour. Press into tins and bake at 350 for 9-11 min. Make filling by mixing 1 pkg Cream Cheese, 1/4C sugar, 1 egg, and 1t vanilla. Pour over cooked crust. Make apple layer by mixing 1 1/2t nutmeg. Add on top of cheesecake filling. Make crumb topping by mixing 1/2 c brown sugar, 1/2 c flour, 1/4 c instant oatmeal, and 1/4 c butter. Place on top. Bake for approx 15 min.

Apple Harvest Cake

2 1/4 c flour

3/4 c brown sugar

2 t baking powder

1/2 t baking soda

1 t vanilla

2 c chopped and peeled apples

1 c granulated sugar

1 T cinnamon

1 t salt

3/4C cooking oil

3 eggs

Lightly spoon flour in measuring cup, level off, in large mixing bowl, blend all ingredients (except apple) until moistened. By hand, stir in apples. Pour into greased 9x13 pans. Bake at 325 degrees for 50-65 min. or until toothpick inserted in center comes out clean. Cool in pan Frost and serve

(Frosting: powered sugar, vanilla, and milk)

Fresh Apple Crisp

1/2 cup quick oats

dash of salt

1/2 tsp. cinnamon

6 medium apples

1/2 cup brown sugar

1/4 cup all-purpose flour

1/4 cup butter

2 Tbsp granulated sugar

Combine oats, brown sugar, salt, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

Peel, core and slice apples. Place apples in a 9x9 baking dish or pie plate. Sprinkle with granulated sugar. Sprinkle crumb mixture over all. Bake at 350 degrees for 40-45 minutes. Serves six.

Apple Monkey Bread

4 packages refrigerated biscuits

14 oz. apple pie filling

2 Tbsp. cinnamon

1 1/2 cup sugar

1 1/2 sticks of butter

3 Tbsp. apple juice

2 oz. bag pecan chips

Mix plain sugar and cinnamon together. Add pecan chips to bundt pan. Flatten biscuits with hands. Chop up apple filling and put a tablespoon of apple in each biscuit. Roll each biscuit-apple ball in sugar mix. Put balls in bundt pan. Boil apple juice, butter & brown sugar and pour the mixture over the balls in the bundt pan. Bake at 350 degrees 1 hour.

Fresh Apple Cake

1/2 cup butter, melted

1/2 cup oil

2 cups sugar

2 eggs

2 tsp. vanilla

3 1/2 cups apples, peeled & chopped

2 1/4 cups flour

1 tsp baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp cardamom

Preheat oven to 350 degrees. Sift dry ingredients together & set aside. Combine melted butter, oil and sugar. Add eggs & vanilla and mix well. Add the dry ingredients to the egg and bu8tter mixture, then add the chopped apples. Mix until the dry ingredients are moistened. Divide the batter evenly between two greased loaf pans and bake for 60 min. or until a toothpick inserted comes out clean.

Spiced Apple Cupcakes with Salted Caramel Icing

1 1/2 cups biscuit mix

1/2 cup sugar

1 tsp apple pie spice

1/2 cup apple cider or juice

2 Tbsp. shortening or butter

1 tsp. vanilla

1 1/4 cups of peeled/shredded gala apples

Preheat oven to 375 degrees. In a bowl, mix all of the ingredients except the apples for 30 seconds and scrape down the sides of the bowl. Beat on medium for 4 minutes and then fold in the apples. Fill the cupcake cups about 3/4 full and bake 17-22 min. Cool before frosting.

Frosting: Mix 3/4 of a tub of vanilla frosting with 1/4 cup of caramel topping. Sprinkle coarse sea salt or Kosher salt on top of the frosted cupcakes.

Apple Orchard Brownies

2 cans Apple Pie Filling

2 sticks margarine

1/4 cup shortening

3/4 cup cocoa

2 tsp. vanilla

4 eggs

2 cups sugar

1 1/2 cups flour

In a medium sauce pan, heat the first 3 ingredients until just melted. Remove from heat and add remaining ingredients. Spray a 9 x 13 in. pan with non-stick spray. Add pie filling. Pour brownie mixture over apples and bake at 350 degrees for 30-35 minutes or until done. Cool for 10 min. before inverting the brownies onto a serving dish.

Gus's Apple Crisp

4 cups apples

2/3 cup brown sugar

1/2 cup all-purpose flour

1/2 cup oats

3/4 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/3 cup margarine or butter, softened

Preheat oven to 375 degrees. Arrange sliced apples in a greased 8x8 in. pan. Mix remaining ingredients and crumble over apples. Bake until topping is golden brown and apples are tender - about 30 min.

Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting

2 cups sugar

2 large eggs

1/2 cup unsalted butter, melted

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp baking soda

1 tsp salt

4 apples, cored, peeled and chopped

Vanilla Bean Cream Cheese Frosting (recipe follows)

Caramel syrup, for garnish

Preheat oven to 350 degrees and line 2 cupcake pans with liners

In a large bowl, using an electric mixer on low, combine the sugar, eggs, butter and vanilla until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Add the flour mixture to the butter mixture and mix on low until blended. Stir in the apples.

Fill the cupcake liners three quarters full and bake until the cupcakes spring back when touched - about 15-20 min. Let cool in the pans for a few minutes and then remove to a wire rack to cool completely.

Vanilla Bean Cream Cheese Frosting:

1 cup unsalted butter, room temperature

1 (8-oz.) bar cream cheese, room temperature

1 tbsp vanilla bean paste

4 cups powdered sugar

1/2 tsp salt.

In a large bowl using an electric mixer on low, beat the butter, cream cheese and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

©2011 Pittsburg State University