TO ENTER:  PLEASE SEND YOUR RECIPE TO 

COUNTRY APPLEFEST INC. P.O. BOX 1011 LEBANON OHIO 45036

 

INCLUDE THE FOLLOWING :

YOUR NAME:
YOUR ADDRESS:
YOUR PHONE NUMBER:
YOUR EMAIL ADDRESS:

 

FOR THE "LATE APPLICANTS"

You are welcome to enter the day of the festival!

 

 

FOR EVERYONE:

 Bring your entry at the Enchanted Village on the corner of Sycamore and Mulberry starting at 12:30pm , judging will begin at 2:00pm 

IF YOU BRING A NON-DISPOSABLE DISH PLEASE STAY AND PICK IT UP AT THE END OF THE JUDGING.  ALL DISHES LEFT BEHIND WILL BE DONATED TO CHARITY!

 

 

 

2012 Applefest Bake Off

 

Category - Apple Crisp

1st Place Winning Recipe Submitted by:
Linda Besecker

 

 

 

 

2011 Applefest Bake Off

Category Apple Cobbler

1st Place Winning Recipe by Diane Klein :

 

Company's Coming Apple Cobbler

Filling:

1/2 cup (1stick) unsalted butter broken into pieces

7 apples - peeled, cored, cut into medium slices

1 1/2 Cups sugar

2 teaspoons fresh orange zest - finely grated

1/2 cup apricot preserves

1/3 Cup Brandy

In a large skillet, heat over moderately high heat until foam subsides.  Next, saute apples with the sugar and zest.  Continue stirring until the apples are softened slightly.

Transfer the apples with a slotted spoon to a buttered, shallow (2 inches ) baking dish.

Stir the preserves and brandy into the remaining apple juices.  Bring to a boil - stirring occaisionally.  Pour the mixture over the apples.

 

For Biscuit topping

3 3/4 Cups self-rising flour

6 Tablespoons sugar

1/4 teaspoon salt

1 Cup (2 sticks) cold unsalted butter cut into bits

1 3/4 Cups plus 2 Tablespoons chilled heavy cream

1 large egg yolk

2 Tablespoons heavy cream - not chilled

1/4 Cup granulated sugar

 Make biscuit topping and bake cobbler @ 375 degrees

 In a food processor, pulse the flour, sugar, and salt just until blended.  Add the butter and pulse just until the mixture resembles coarse meal.  Transfer to a large bowl.  Add chilled cream- stirring gently with a rubber spatula to form a dough.

Knead the dough on a floured surface 4 to 6 times using floured hands.  Take care not ot overwork the dough, which would make the biscuits tough.  Roll out th edough (3/4 inch thick) flour suface as needed.  Use a biscuit cutter to cut out rounds.  Arrange the rounds about 1/2 inch apart on top o hte apples.

Stir together the yolk and unchilled cream.  Brush on the biscuits.  Sprinkle sugar generously over the biscuits.

 Bake for 35 to 45 minutes in the middle of teh oven until the biscuits are golden and cooked through (check by lifting a biscuit to see the underside)

 

 

2010 Applefest Bake Off

Category -  Apple Bread

 

The 2010 Applefest Bake Off was judged at the Warren County Museum and we had 13 very tasty entries of Apple Bread. The top three winners of the contest and the winning recipe are:

 

1st Place - Alli Pratt

2nd Place -Missi Malone

3rd Place - Anna Guzman

 

The 1st place 2010 recipe:

Johnny Appleseed Bread, by Alli Pratt

 

Bread Ingredients:

3/4 cup sugar

3/4 cup brown sugar

2 1/4 cups flour

1/2 tsp baking soda

2 tsp baking powder

1 TBSP cinnamon

1 tsp nutmeg

1 tsp salt

3/4 cup vegetable oil

3 eggs, beaten

2 tsp vanilla

2 1/2 cups tart cooking apples

 

Caramel Topping:

1 stick butter

3/4 cup brown sugar

1 - 3 ounce box vanilla pudding (not instant)

1 tsp cinnamon

 

Combine wet ingredients. Add dry ingredients to wet ingredients. Beat. Fill two greased loaf pans. Bake at 350 degrees for 45 minutes or until toothpick comes out clear.

Let cool. Put caramel topping ingredients in saucepan and stir on medium heat until melted. Let caramel cool for 10 minutes. Put caramel in a Ziploc bag. Cut the corner to drizzle caramel topping on the bread.

 

We would also like to say Thank you and acknowledge our 4 judges: Doyle Burke, Larry Sims, Tommy Morrison, and Tom Ariss. We would also like the say Thank you to the Warren County Historical Society for the use of the Warren County Museum for the contest.