COOKING
I
Along With Fall Comes
The Urge To Bake
RUTH SAMUELS
Special to The Jewish. News
s
Party Smart!
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104
FRIDAY, NOVEMBER 30, 1990
uddenly, along with
raking the leaves and
changing the anti-
freeze comes the impulse to
bake. I don't mean just a
batch of cookies; I mean
mammoth baking! Bags of
flour in the economy size,
baskets of apples, and aro-
matic spices with warm
brown colors join the rack.
Methodically, pie crusts are
prepared and refrigerated;
apples and pears are stripped
clean of any color, then tossed
with citrus.
Food-splotched file cards,
articles on seasonal favorites,
and recent baking contest-
winning recipes are magnet-
ized on the refrigerator. The
whirl of the processor, accom-
panied by the hum of beaters
and bubbling apple slices,
round out this kitchen sym-
phony. Indoors, smiling faces
and encouraging words quick-
ly pass cluttered counters,
while outdoors the cold, whis-
tling winds are ignored.
The aroma teases us
through dinner, which is
quickly dispensed with to
reach the reason for being
there. A mountainous pastry
ridge of St. Helena's propor-
tion is centered between two
golden peaks plumped with
boulders of fruit. A slice of
each pie is consumed in less
than 10 minutes, or one-tenth
the preparation time not in-
cluding baking.
This year we have a baking
contest winner! How do we
enter? What makes a winner?
What are the requirements?
Every year thousands of men,
women and children enter
baking contests sponsored by
flour, chocolate, dairy and
kitchen equipment compan-
ies, plus local malls and coun-
ty fairs, just to mention a few.
Prizes range from $25,000 for
the Pillsbury Bake-off to $500
for the Sweet 'n Low
Sweepstakes.
In the past, judging was left
to the political parties in
town. The local mayor, sheriff
or justice of peace was a fa-
vored candidate. Today, we re-
quire an educated palate and
invite cookbook authors, res-
taurant chefs and culinary
educators.
Presentation is the keyhole
view of the person who baked
the goods. Since judges aren't
privy to names, only num-
bers, the first appearance
before tasting sets the tone. A
pretty serving dish is further
embellished by a pitcher of
cold milk and checkered nap-
kin to win first prize for a
plate of Chocolate Chip
Cookies.
What is original? Mainly
accidents, substitutions or a
family secret (from the "Old
Country") recipes. But a
moist, classic carrot cake
flecked with candied orange
peel and orange slices took
another First Prize.
First-time winners usually
don't win first place. However
in the 1989 Willow Grove
Park, Pa., baking contest, the
grand prize winner was a
third-grade teacher, Sharon
Finzimer, who had never be-
fore entered a contest. Men
seem to win in the bread
category while children win
with muffins or cookies.
Below are five prize-win-
ning recipes from local bak-
ing contests. I have tested
them and agree they are win-
ners. I hope to include yours
here next year. Good Luck!
CARAMEL APPLE PIE
Pearl Ward, serves 6 to 8
Preheat oven to 425
degrees F.
Pastry for two crust pie
— 9-inches. Fill
unbaked pie shell
with the following
ingredients; combine:
3 /4 cup sugar
1 /2 teaspoon cinnamon
2 tablespoons flour
dash of salt and nutmeg
Mix and toss with 6 to 8
pared, cored and thinly sliced
tart apples (6 cups). Dot with
3 tablespoons butter over the
apple filling. Cover with top
crust. Bake at 425 degrees for
45 minutes or until crust is
light brown. Remove from
oven.
Mix for the top:
1 /4 cup brown sugar
3 tbsp. Karo (blue label)
1 /4 cup chopped walnuts
2 tablespoons flour
2 tbsp. soft margarine
Spread over the baked pie.
Return to the oven on a cook-
ie sheet for 10 minutes or un-
til topping is bubbly (it may
run off).
MERRY BERRY CAKE
Linda Tucker, serves 8 to
10
Preheat oven to 350
degrees F.
1 /2 pound butter
1 box yellow cake mix
1 can cherry pie filling
1 can crushed pineapple
1 /2 cup chopped walnuts
Grease bottom of 9" by 11"
rectangular pan. Spread pine-