Apple Time At Newtown Senior Center

By Nancy K. Crevier

The sweet smell of autumn was in the air Thursday, September 22, at the Newtown Senior Center on Riverside Road, as senior center staff members (and one lucky reporter who stumbled onto the scene) gathered to judge a delectable display of apple dishes at the annual Senior Center Apple Baking Contest.

Moist apple breads, tender apple cakes, and tart apple crisps spotlighted New England’s finest fall harvest. It was not an easy task to choose the winner from the mouthwatering entries that graced the table. After sampling each entry twice, lots of rating and rerating on the judges’ criteria sheets and much discussion, the judges awarded prizes to the top four winners.

First place went to Peggy Skillings for her apple cake. Second place winner was Bob Sharpe, who entered an apple-raisin crisp. In third place was Marion Newson for her apple bread. Fourth place was awarded to Bea Piskera, whose entry was called Snowflake Apple Cake.

A beautiful autumnal door wreath decorated with apples, pears, and ribbons was awarded to Ms Skillings. Mr Sharpe received an apple-scented simmer vase. Third place winner Ms Newson received an apple-scented lamp ring, while Ms Piskera was awarded a bag of apple potpourri. Each winner also received a candle — apple scented, of course.

What tasty apple dishes not devoured by the judges were soon finished off by hungry center members who had patiently waited for judging to be finished.

For those not fortunate enough to have attended the baking contest, the recipes for the first and second place winners follow. Bon appetite!

Peggy Skillings’ Apple Cake

Preheat oven to 350 degrees.

½ cup butter or margarine

1 cup sugar

2 eggs

2 cup flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup sour cream

1 tsp vanilla

1 Tbs cinnamon

½ cup sugar

Macintosh apples

Cream butter and sugar together on low speed.

   Add eggs one at a time.

Sift flour, powder, soda, and salt together.

Mix sour cream and vanilla.

Add flour mixture to butter mixture, alternating with sour cream. Beat on low, then on high speed for one minute.

Pour batter into a greased

   13 by 9 inch pan.

Peel, core, and slice enough apples to cover the batter

   in one layer, pressing them lightly into the batter.

Mix cinnamon and sugar together and sprinkle

   over the apples.

Bake for 45 to 60 minutes.

Apple-Raisin Crisp from Bob Sharpe

Preheat oven to 350 degrees.

Lightly coat a 2-quart baking dish with nonstick cooking spray. Set aside.

Apple filling:

2/3  cup packed light brown sugar

3 Tbs flour

¼ tsp nutmeg

½ tsp cinnamon

2½ lb Rome apples, peeled, cored, and cubed

1 cup golden raisins

Crisp topping:

¾ cup butter

1¾ cup flour

2/3 cup packed light brown sugar

½ cup rolled oats

¼ tsp cinnamon

½ tsp salt

½ cup chopped walnuts

confectioner’s sugar

Filling: In a large bowl toss together sugar, flour, nutmeg, and cinnamon. Add cubed apples and raisins and toss again. Let stand ten minutes while preparing topping.

Melt butter in a medium bowl. Stir together butter, flour, sugar, walnuts, oats, cinnamon, and salt until mixture is evenly moistened and comes together in clumps.

Transfer apple-raisin mixture to prepared baking dish.

Top with crisp topping, trying not to break up clumps.

Bake at 350 degrees for 45 minutes, until bubbly and apple pieces are tender. If browning too much, cover loosely with foil for last five minutes.

Let cool 15 minutes before serving.