Award Winning Apple Desserts




Caramel Apple Bread Pudding
Roger Ferguson, Findlay, Ohio

8 cups stale French or Italian bread, cut in pieces
3 1/2 cups milk
6 tablespoons butter or margarine
4 eggs
3/4 cup brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
4 cups OHIO apples, cored and diced
1 small jar caramel ice cream topping
1/2 cup chopped cashews

Preheat oven to 350 degrees. In a small saucepan heat milk. Spray a 9 x 13 inch baking dish with non-stick vegetable spray. Place bread peices into the baking dish and pour over heated milk. Mix until bread absorbs milk; set aside. In a medium mixing bowl, cream butter and sugar. Add eggs, vanilla and cinnamon and beat until fluffy. Stir in apples and add to bread mixture. Bake for 1 hour until golden brown. Pour caramel sauce over baked bread pudding and sprinkle with chopped cashews. Serve warm with ice cream or whipped topping. Serves 10-12.

Chocolate Walnut Apple Cake
Esther McCoy, Dillonvale, Ohio

2 cups flour
1/2 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup vegetable oil
2 eggs
1 1/2 cups sugar
3 cups chopped OHIO Rome Beauty or Yellow Delicious apples, divided
1 cup chopped walnuts

Sift flour, sugar, cocoa, soda salt and cinnamon into a large mixing bowl. In a separate bowl beat together oil, eggs and sugar. Add 1 cup apples. Add dry ingredients and beat 3 minutes at medium speed. Stir in remaining apples and nuts. Pour into greased 9 x 13 inch baking pan. Bake at 350 degrees for 40 minutes or until done. When cool, cover the cake with a a paper doily and sprinkle with powdered sugar to make a lacy design. Makes 12 servings.

Apple Delight Cake
Francine Crist, Canton, Ohio

2 cups sugar
1 cup vegetable oil
3 eggs
3 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
3 cups peeled and chopped OHIO apples
2 cups flaked coconut
1 cup chopped dates
1 cup chopped pecans

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt or tube pan. Beat together sugar and oil. Add eggs and vanilla, beating well. Sift flour, salt, soda and cinnamon together. Add gradually to egg mixture. Blend well.

Stir in apples, coconut, dates and pecans. Pour into prepared pan. Bake 60-70 minutes or until toothpick comes out clean.

Let cool completely. Remove from pan. Pour caramel glaze over top and sides, if desired. Makes 12 servings.

Caramel Glaze:

1 cup firmly packed brown sugar
1/2 cup butter or margarine
1/2 cup milk

Combine all ingredients in saucepan. Boil 20 minutes stirring constantly. Pour over cooled cake.