We have more great recipes from the Allentown Fair to share in this week’s Recipe Exchange column. Next week we’ll be back to sharing and asking for recipes from our readers. We have some in a recipe box we haven’t shared yet so stayed tuned. Meanwhile, here are more […]
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We have more great recipes from the Allentown Fair to share in this week’s Recipe Exchange column.
Next week we’ll be back to sharing and asking for recipes from our readers. We have some in a recipe box we haven’t shared yet so stayed tuned.
Meanwhile, here are more blue-ribbon winners from the Allentown Fair, which wrapped up its 169th year on Labor Day.
Spray bottom of a 9″ or 10″ cheesecake pan with cooking spray. In a small bowl stir all crust ingredients together. Wrap outside of the pan with foil. Bake for 5 to 7 minutes. Cool. Meanwhile in a large bowl, beat cream cheese and sugar until smooth. Adds one egg at a time then flour and vanilla. In another medium bowl, combine apples with brown sugar, spiced apple wine and cinnamon. Toss until coated. Pour half of the cheesecake filling into the crust and arrange apples on top. Pour the rest of the filling on top. Bake for 40 minutes. Meanwhile in a small bowl, combine topping ingredients. Bake for 20 minutes. Cool. Refrigerate.
Filling: In a large saucepan whisk together sugar, water, cornstarch and lemon juice. Bring to a boil over medium heat, stirring often. Cook until thickened, about two to three minutes. Remove from heat and stir in vanilla and peaches. Cool to room temperature.
In a large mixing bowl, beat together the cream cheese and sugar till smooth. Beat in the egg and vanilla and pour over the base layer. Top with the peach pie filling then top with the reserved 1/2 cup of topping. Bake 38 to 40 minutes or until the top is slightly brown and looks set when given a gentle shake. Cool completely before cutting into 12 bars. Refrigerate leftovers for up to a week.
Crust: Melt peanut butter cups in a microwave for 1 minutes. Stir peanut butter cups until completely melted. Pour crushed Oreos on top and mix together. Place about 1 tbsp. of mixture into each 2X2X2 silicone square mold. (You can also use an 8X8 square pan). Press down mixture in mold or pan to create crust. Set crust in the freezer to chill for about 30 minutes.
Peanut butter mousse: Cream together peanut butter and cream cheese into a bowl. In another bowl, put gelatin and water together and microwave 10 to 15 seconds. Pour into mixing bowl. Beat for one minute. Add confectioner sugar to mixing bowl and beat for another minute.
Chocolate mousse: Using a mixer beat heavy whipping cream until soft peaks form. In a separate bowl, add gelatin and 2 tbsp. of water and microwave 10 to 15 seconds. In another bowl, add chocolate instant pudding, cocoa powder and dark chocolate cocoa powder and mix well. Add powders and gelatin together then fold in the whipped cream.
Peanut butter frosting: Combine 1 cup of milk and 4 tbsp. of flour. Mix well, strain and pour into a small sauce pan. Heat on the stove and cook it till it forms a paste. Let cool. In another bowl, mix 1 cup of sugar, 1 cup butter, 1/2 cup of shortening and 2 tsp. vanilla. Add paste mixture. Add 1 cup of peanut butter, Mix.
Filling: Combine apples through cinnamon in a large bowl. Get out the crust and brush the bottom with egg white, as well as decorations. Add filling and top with small pats of butter. Moisten the edge of the pies with egg white and apple leaf cutouts slightly overlapping each. Sprinkle with turbinado sugar.
