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Apple Baking Contest A Sweet Success

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Apple Baking Contest

A Sweet Success

By Nancy K. Crevier

The heady scent of apple pies, muffins, crisps, and cakes filled the air when Newtown Senior Center hosted its Annual Apple Baking Contest on Wednesday, September 20. Talented bakers presented their entries, ranging from classic two-crusted apple pie to the more creative pumpkin custard apple pie and healthy apple crumb dessert, for a post-lunch judging.

While seniors waited anxiously in the main room of the center, a panel five of hungry judges sampled the offerings in the back room. After much deliberation and several retakes on the samples, director Marilyn Place announced the judges’ decisions for 2006, to much applause.

First place was awarded to Bob Sharpe for his apple raisin muffins, with second place going to last year’s first place winner, Peggy Skillings, for her apple nut cake. Marianne Posser placed third with a baked apple crumble recipe.

Senior center members then enjoyed apple desserts and coffee following the contest.

The winning recipe is from the On Your Health series of the National Foundation for Cancer Research website.

Apple-Raisin Muffins

1½ cups finely chopped, peeled apple     1 cup low-fat buttermilk          

2/3  cup raisins                                               1/3  cup 2% low-fat milk

21/3  cups all-purpose flour                         1/3  cup light ricotta cheese

1 cup sugar                                                   3 Tbs vegetable oil

1 Tbs baking powder                                  1 Tbs vanilla extract

2 tsp baking soda                                       2 large egg whites

½ tsp salt                                                      1 large egg

Preheat oven to 400 degrees. Combine dry ingredients in a bowl. Stir in apple and raisins, and make a well in center of mixture. Combine buttermilk, low-fat milk, ricotta cheese, vegetable oil, vanilla, egg whites and egg; stir well with a whisk. Add to dry ingredients, stirring just until moist. Spoon batter into muffin cups.

Bake for approximately 18 minutes. Cool on a wire rack. Makes about 18 muffins.

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