First Place

Carol Sudzina
Campbell, Ohio

Apple Bars
2 cups flour
½ cup sugar
½ tsp baking powder
½ tsp salt
1 cup margarine
2 beaten egg yolks (save the whites0
6 baking apples, peeled, cored and sliced thin
¾ cup sugar
¼ cup flour
1 tsp cinnamon
2 lightly beaten egg whites just till foamy
Powdered sugar for sprinkling

Combine the 2 cups of flour, ½ cup sugar, baking powder, and salt.  Cut in the margarine as for pie crust.  Stir in egg yolks.  Mixture will be crumbly.  Divide mixture.  Press half into the bottom only of a 9×13x2 inch pan.  Set aside.  Combine apples, the remaining sugar, flour, and cinnamon.  Arrange apples over bottom crust.  Crumble remaining dough over top of apples.  Drizzle egg whites over top of crumbs.  Bake @350 degrees for 50 minutes.  Cool.  Run a knife around the outer edges then cut into 24 bars.  Sprinkle powdered sugar over top.  Place in cupcake liners or picnics or parties.

Second Place

Barbara Sannes
Salem, Ohio

Sour Cream-Apple Pie

1 Pillsbury refrigerated pie crust from 15 oz box), softened as directed on box
Filling
1 ¼ cups sour cream
¾ cup granulated sugar
¼ cup all purpose flour
¼ tsp salt
2 tsp vanilla
1 egg
6 cups ¼ inch slices peeled baking apples

Topping
½ cup all purpose flour
½ cup chopped walnuts
¼ cup packed light brown sugar
½ tsp ground cinnamon
Dash salt
3 tablespoons cold butter or margarine

Heat oven to 400F.  Unroll pie crust in 9” glass pie plate as directed on box for one crust filled pie.  In large bowl beat sour cream, granulated sugar, flour, salt, vanilla, and egg with wire whisk until well blended.  Stir in apples.  Pour into crust lined pie plate.
Bake 15 minutes.  Reduce oven temperature to 350 F and bake 30 minutes longer.
Meanwhile, in medium bowl, mix all topping ingredients except butter.  With pastry blender or fork cut in butter until mixture looks like coarse crumbs.  Refrigerate until ready to use.
Sprinkle topping over pie.  Bake 20 to 25 minutes longer or until topping is golden brown.  Cool completely on cooling rack, about 2 hours.  Cover and refrigerate any remaining pie.

Third Place

Rochelle Masteller
Killeen, Texas

Caramel Apple Ice Cream Treats

1 ½ cups half & half
6 egg yolks
¾ cup white sugar
½ tsp vanilla
¾ tsp cinnamon
1 ½ cups heavy cream
1 ½ to 2 cups applesauce** see below

Applesauce
5 Gala apples, peeled, quartered, and cored
½ cup water
½ cup white sugar
2 Tbs. brown sugar
1 Tbs cinnamon
1/8 tsp nutmeg

Heat apples and water to boiling with lid on.  Cook 5-10 minutes until soft.  Add rest of ingredients and return to boil.  Cook 3-5 minutes and mash to desired consistency.  Makes 1 ½ - 2 cups applesauce, depending on size of apples.

To make Ice Cream
Scald half & half in saucepan.  (Do not boil).  In separate bowl, whisk egg yolks, sugar, and vanilla.  Gradually whisk in scalded cream, slowly to yolks don’t scramble.  Add spice and return to saucepan.  Heat and continue to stir until thick. (10 minutes)  Do not boil.  Remove from heat and whisk in heavy cream and applesauce.  Refrigerate until chilled.  Once chilled, add mixture to freezer bowl and stir for 15-20 minutes.  Place in freezer.
When frozen, scoop ice cream and roll in crushed walnuts.  Top with caramel ice cream topping.