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Newspaper
Country Today
Location
Eau Claire, Wisconsin, United States of America
Date
Oct 06, 1982
Page
26
Apple storage tips cover fresh and cooked uses. Store at 30-32 degrees with 80 to 90 percent humidity to extend shelf life. Refrigerators, wooden barrels with straw, cool damp basements, and careful fruit selection help keep apples through spring and into next year.
A vintage recipe fragment details Cheesy Skillet Apples with butter sugar cornstarch nutmeg and cream, cooking apples until tender then serving with sauce. It also outlines a 2 crust pie with apples pears lemon juice molasses spices and butter baked until golden, plus a marshmallow vanilla lemon cream topping.
A vintage recipe fragment outlines a baked apple nut chess pie with a ginger creme topping. It combines marshmallow creme, vanilla, lemon juice and eggs to create a creamy filling, folded with apples, walnuts and flour, baked in a pastry shell at 425 then 350 degrees for 45 minutes, served with the ginger topping. It also provides a separate apple cheese nut bread batter with shortening sugar eggs and grated apples, baked in a wax-paper lined pan at 350 for 50 minutes.
A vintage recipe item detailing two baked goods: Golden Apple Bran Muffins with cider apples and bran batter processed with bran cereal, buttermilk, eggs, dates, and spices, refrigerated 24 hours, then baked at 400 degrees for 20 to 25 minutes yielding 30 to 36 muffins, plus a cookies recipe with oats, flours, sesame, brown sugar, spices, apples, honey, and oil baked at 375 degrees for 10 to 12 minutes yielding about 36 cookies.
Four Wisconsin food firms received the State Fair Seal of Excellence for five products after a consumer preference survey at the 1982 State Fair. Bancroft Dairy Madison won small curd cottage cheese, Cedar Crest Specialties Cedarburg won vanilla ice cream, Merril Cheese Co Bristol won sharp cheddar with cold pack cheese food, and InoFood Merrill won Rondele spiced with French onion and Rondele spiced with garlic and herb.
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