PSU’s Apple Day Committee has released the names of the winners of the Apple Decorating and the Apple Pie and Dessert competitions, which are held in conjunction with the campus Apple Day celebration.
Apple Pie division
First place - Stephanie Powers, junior.
Second place - Makenzie Gorman. freshman
Third place - Nick Shidler, sophomore
Other Desserts First place - Akram Taghaui-Burris, a faculty member in Graphics and Imaging Technologies
Second Place - Marla Ulbrich, an accountant in Advancement Services Third Place - Lindsey Greve, senior Apple Decorating Contest winners Students First place - Rachel Jordan, senior
Second place - Taylor Ritthaler, senior
Third place - Elisa Saladino, junior
Staff First place - Bryna Broyles, administrative assistant at KRPS Second place - Misty Button, assistant controller, business services Third place - Jennifer Beneke, area coordinator, Crimson Commons
Judges carefully evaluate an entry in the Apple Pie division. L-R: Jon Bartlow, Admissions; Lara Ismert, SGA; Dowe Quick, KOAM TV; Alyssa Marsh, homecoming queen.
Apple Day 2013 – Winning Recipes
Apple Walnut Pie – Stephanie Powers First place
¾ cup ground walnuts
2 Tbsp brown sugar
2 Tbsp beaten egg
1 Tbsp milk
3 Tbsp butter, softened
¼ tsp vanilla extract
1-1/4 tsp lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
¾ cup sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
Additional milk, optional
In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 Tbsp butter, vanilla and ¼ tsp lemon juice. Line a 9-in pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust.
In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter.
Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm. Yield: 6-8 servings.
Apple Pie with Cinnamon Roll crust - Makenzie Gorman Second place
1 cup unsalted butter, melted
1 cup packed light brown sugar
1 cup granulated sugar
2 Tbsp ground cinnamon
2 cups All-purpose flour
¼ cup granulated sugar
3 tsp baking powder
1 tsp salt
3 Tbsps unsalted butter, melted
¾ cup mild
1 large egg, beaten
7-8 Gala apples, peeled, cored and sliced
2 tsp lemon juice
¼ cup All-purpose flour
½ tsp ground nutmeg
Preheat oven to 375° F. Combine butter, brown sugar, sugar and cinnamon for filling of cinnamon rolls, set aside.
Combine flour, sugar baking powder and salt for cinnamon rolls. Add melted butter to flour mixture and mix well. Add milk and egg to flour mixture and mix well to combine. Turn out onto floured surface and roll into a rectangular shape. Spread filling mixture over dough, leaving a 1 inch border on one side. Roll the dough in a tight spiral toward the 1 inch border and use water to stick the dough to itself. Using a sharp serrated knife, cut the log into ½ inch sections. Line the bottom of a pie plate with rolls and flatten them out using hands, once the bottom is covered, line the sides and flatten with hands again. Peel, core and slice the apples. Sprinkle lemon juice over apples and stir. Add flour, sugar, cinnamon and nutmeg to apple mixture and stir well to coat. Add apple mixture to crust. Bake covered with aluminum foil for 20 minutes. Remove aluminum foil and bake another 30 minutes. Remove from oven and let cool at least 15 minutes before serving.
Peanut Butter Crumb Apple Pie – Nick Shidler Third place
1 can (21 ounces) apple pie filling
1 tsp lemon juice
1 pastry shell (9 inches), baked
½ cup All-purpose flour
1/3 cup packed brown sugar
1 to 3 tsps grated lemon peel
½ tsp ground cinnamon
6 Tbsps chunky peanut butter
2 Tbsps cold butter
In a small bowl, combine the pie filling and lemon juice; spoon into pastry shell.
In a large bowl, combine the flour, brown sugar, lemon peel, cinnamon and nutmeg; cut in peanut butter and butter until crumbly. Sprinkle over filling.
Bake at 400° for 20-22 minutes or until topping is lightly browned. Cool on wire rack. Yield: 6-8 servings.
Dutch Apple Crumble Cheesecake - Akram Taghavi-Burris First place (Desserts)
1 package white cake mix divided
½ cup butter, melted
¼ cup packed brown sugar
¾ tsp ground cinnamon
2 tbsp butter, softened
1½ lbs (3-8oz packages) cream cheese, softened
1 cup packed brown sugar
1 cup sour cream
2 tsp vanilla
½ tsp apple pie or pumpkin pie spice
4 medium sliced apples
Preheat oven to 350 degrees. 10-inch springform pan, greased
Reserve 1/3 cup cake mix for topping. Combine remaining cake mix with melted butter. Mix well until soft dough forms. Press evenly over bottom of prepared pan. Bake for 8 to 10 minutes until starting to set but still soft and not golden. Cool in pan on wire rack.
In large mixer bowl, combine cream cheese, brown sugar and sour cream. Beat on medium speed for 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla, cinnamon, and pie spice. Pour filling into prepared crust. Arrange apple slices on top in circular pattern, overlapping slightly as necessary.
In a bowl, combine reserved cake mix brown sugar, cinnamon and butter, mixing until crumbly. Sprinkle topping evenly over the apples.
Bake for 50 to 60 minutes or just until edges are set and the center has a slight jiggle to it. Run knife around edge of pan to loosen cake. Cool completely or a wire rake. Cover and refrigerate overnight before cutting. Store in refrigerator.
Apple Kuchen - Marla Ulbrich Second place (Desserts)
1 box yellow cake mix
½ cup butter
Cut butter into cake mix and lightly press into greased 9’’ x 13’’ pan. Push edges up slightly. Bake at 350° for 10 minutes.
1-16oz. can apple pie filling
½ cup sugar
1 tsp cinnamon
Spread pie filling onto warm cake. Mix sugar and cinnamon and sprinkle over pie filling. Mix egg and sour cream and spoon on top.
Bake at 350° for 30-45 minutes.
Apple Harvest Pound Cake – Lindsey Greve Third Place (Desserts)
2 cups sugar
1 ½ cups vegetable oil
2 tsp vanilla extract
2 medium Granny Smith apples – peeled, cored and chopped
1 cup chopped walnuts
3 cups All-purpose flour
1 tsp baking soda
½ cup butter or margarine
2 tsp milk
½ cup brown sugar
Preheat oven to 350°. Grease 9-inch Bundt pan.
In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into batter just until well blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown of the cake comes out clean. Allow to cool for about 20 minutes and then invert onto a wire rack. Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. If you would like you can place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
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