Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 6 of 9 · from the scan, no model involved
Bushels of apples fill the root cellars, pantries, basements and porches of Rappahannock. enough to keep the doctor away with plentyleft over. Raw, sauced, baked, fried—there’s hundreds of ways to prepare the county's most important export. Here are a few more ideas on what to do with the staymens, yorks, winesaps and red delicious that stay right here at home.
The Virginia Department of Agriculture and Consumer Services offer two great recipes for sweet apple treats. Both are guaranteed to disappear almost as fast as they come out of tlie oven.
Apple Cream Cake
Crust: 1 _• cup butter, room temperature, cup sugar, 1 egg, 1 cup flour.
h illing, 8-ounce package cream cheese, room temper ature, 1 teaspoon vanilla. 1 tablespoon whipping cream. •> cups thinly sliced peeled apples.
Custard, 1 cup minus 1 tablespoon whipping cream, - eggs, '/j cup sugar, '/- teaspooVi cinnamon.
Butter a 9-inch springform pan. In a large mixing bowl with electric mixer cream together butter and sugar. Add egg, then flour. With the back of a metal spoon spread the crust mixture over bottom and up sides of pan. Without wash ing bowl or beater^, beat together cream cheese, vanilla, sugar and cream. Spread this onto bottom of crust. Dump apples onto cream cheese layer. Shake to settle the slices. Again without washing bowl or beaters, combine ingredients for custard and pour over apples in crust.
Bake at 1-550 degrees for 1 hour. Cover top with foil. Bake .50 minutes more. Cool completely before removing sides of pan. Refrigerate and bring to room temperature for serving. Makes 10 servings. (This cake can be frozen.)
Fresh Apple Cake
1 cup butter or margarine
2 cups sugar
2 eggs
2'/- cups flour
1 teaspoon baking soda
48.8%