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January 26, 1990 - Image 83

Resource type:
Text
Publication:
The Detroit Jewish News, 1990-01-26

Disclaimer: Computer generated plain text may have errors. Read more about this.

COOKING I

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Healthful Apples
Make Tasty Treats

In Harrisburg, Pa., the All-
American Apple Pie Contest
was held at the Farm Show
recently. Second place was a
"Peachy Apple Pie" and first
place was a "Creamy Apple
Pie."
The winning recipes are
printed below.
The Pennsylvania Apple
Marketing Board, sponsor of
the contest, reports that
apples account for nearly 30
percent of gross profit in the
produce department.
The state produces seven
apple varieties: Red
Delicious, Golden Delicious,
Jonathan, Rome, Stayman,
York and McIntosh. Most are
available nine months out of
the year, from fall through
early spring.
Including apples in your
diet may help reduce serum
cholesterol, high blood pres-
sure and the risk of colon
cancer, diverticular disease
and strokes, according to the
International Apple Institute.

Apples also are low in fat
and can play a part in weight
control programs. A medium-
sized apple contains 81 calor-
ies, and the fiber in it gives
the eater a full, satisfied
feeling.
Apples also are fine for
cooking. They can be baked,
stir-fried or used as a garnish
to make other foods more
appealing.
For best culinary results,
it's important to know what
types of apples are best for dif-
ferent cooking uses.
Tart varieties — high or
medium acidity — with a firm
texture are best for cooking.
Less acidic, sweeter varieties
generally are preferred for
eating out of hand or in fruit
cups and salads.
Here are 10 easy tips to
help you become an apple-
cooking connoisseur. -
• For delectable pies, use
Rome Beauties or Newtown
Pippins and a dollop of
vanilla ice cream.
• York Imperial is perfect
for canning and preserving.
• Spoon applesauce made
with York, Stayman or Grav-
enstein apples over waffles or

pancakes for an eye-opening
breakfast.
• Lunch goes beyond ho-
hum if you make a turkey
apple pasta salad with North-
ern Spy apples.
• Apple cider made with
Winesap variety has an un-
beatable aroma and after-
taste.
• The mildly tart Ida Red
apple is particularly tasty in
apple dumplings or brown
Betty.
• Satisfy sweet tooths with
caramel and candy-covered
Jonathan apples or apple
oatmeal cookies.
• Cortland and Golden De-
licious, which resist browning
when sliced, are the perfect
complement to a cheese
platter.
• Strudel or bran muffins
made with Granny Smith ap-
ples are ideal for afternoon
tea.

CREAMY APPLE PIE
c. soft butter
1 /4 c. granulated sugar
1/2 tsp. vanilla
1 8-oz. pkg. cream cheese
1 /4 c. granulated sugar
1 egg
1 /2 tsp. vanilla
4 c. thinly-sliced apples
1 /2 tsp. cinnamon
2-3 c. granulated sugar

Beat first three ingredients
well with mixer. Gradually
add flour until mixture forms
soft dough. Press into bottom
and up sides of deep 9-inch pie
pan.
Beat together cream cheese
and 1/4 cup sugar; add egg and
1 /2 teaspoon vanilla. Beat un-
til smooth. Spread evenly over
crust.
Combine final three ingred-
ients and layer evenly over
cream cheese mixture. Dot
with 1 tablespoon butter and
sprinkle with 1/2 cup chopped
pecans or hickory nuts.
Bake at 400 for 15 minutes;
lower heat to 350 and bake an
additional 30 minutes or un-
til apples are done. If apples
get too brown, cover with foil.
Optional: lb decorate, make
half the dough recipe. Flatten
and leaves. Lay five or six



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HOUSE CALLS BY A
JEWISH DOCTOR

THE DETROIT JEWISH NEWS

83

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