Thank you to all the entrants in our second annual Apple Dessert Contest! All entry fees received were matched by White House Fruit Farm. A check in the amount of $400.00 was presented to Second Harvest Food Bank as well as 72 bushels of apples also being donated. We look forward to seeing you all next year for our third annual Apple Dessert Contest!First Place WinnerApple Pecan CheesecakeSubmitted by: Joyce BrooksSalem, OhioIngredients:

•  1 ½ cups graham cracker crumbs· ¼ cup butter (melted)
•  2 tablespoons brown sugar· 4 packages (8 oz. each) cream cheese (softened)
•  1 ½ cups firmly packed brown sugar (divided)
•  1 teaspoon vanilla
•  1 cup sour cream
•  4 eggs
•  4 cups chopped & peeled apples (about 3 medium)
•  ¾ cup chopped pecans
•  1 teaspoon ground cinnamon

Directions:

•  Preheat oven to 325 degrees F
•  Line a 13” x 9” baking pan with foil, making sure that foil extends over the sides of the pan
•  Mix graham cracker crumbs, butter and 2 tablespoons of brown sugar, then press firmly into the bottom of the pan
•  Beat cream cheese, 1 cup of the brown sugar and the vanilla in a large bowl with an electric mixer on medium speed until well blended.
•  Add sour cream, and mix well.
•  Add the eggs one at a time, mixing on low speed after each addition just until blended.
•  Pour this mixture over the crust.
•  Mix the remaining ½ cup of brown sugar, apples, pecans and cinnamon, then spoon evenly over the cheesecake batter
•  Bake for 55 minutes or until the center is almost set, then set aside to cool.
•  Refrigerate for 4 hours, or overnight.
•  Let stand at room temperature for 30 minutes before serving. Lift the cheesecake from the pan using the foil handles. Cut into squares. Store any leftover cheesecake in the refrigerator

Second Place WinnerApple Carmel Walnut PieSubmitted by: Gwen VelaEnon Valley, PennsylvaniaIngredients:

• · ¾ cup sugar· ¼ cup flour
•  1 teaspoon cinnamon
•  Dash of salt
•  1 cup chopped walnuts
•  2 tablespoons butter
•  6 cups peeled & sliced apples
•  1 tablespoon lemon juice
•  Heavy cream
•  Sanding Sugar
•  Carmel sauce (can be homemade or from a jar)
•  Whipped cream

Directions:

•  Preheat oven to 425 degrees F
•  Line a pie pan with pastry
•  Toss lemon juice with apples in a large bowl.
•  Toss apples with flour, sugar, cinnamon and salt.
•  Gently stir in chopped walnuts.
•  Pour apples into a prepared pastry.
•  Dot the apples with butter.
•  Cover with top crust and make a decorative edge or lattice.
•  Cut slits into the crust for steam to escape.
•  Paint cream over the crust and sprinkle with sanding sugar.
•  Cover edges of the crust with foil strips to prevent over browning
•  Bake in the oven for 45 minutes until golden brown.
•  Remove the foil strips during the last 15 minutes of baking time.
•  Set the pie on a wire rack to cool.
•  Next, slice the pie and drizzle pieces with carmel sauce.
•  Top with whipped cream

Third Place WinnerNew England Apple PuddingSubmitted by: Ginny PerkinsColumbiana, OhioIngredients:

•  3 (16 oz.) cans of chunk pineapple (drained)
•  4 apples, peeled, cored & cut into chunks
•  1 ½ cups pecans (coarsely chopped)
•  1 cup brown sugar (packed)
•  4 eggs
•  2 cups sugar
•  2 cups flour
•  1 ½ cups butter (melted)
•  Vanilla ice cream

Directions:

•  Preheat oven to 325 degrees F
•  Mix the pineapple and the apples, and then place into a 12” x 7” pan.
•  Mix the pecans and the brown sugar and spread on top of the fruits.
•  Whip the eggs, and then add the sugar, after that blend.
•  Add the flour and butter to the egg mixture and blend well.
•  Spread the batter over the fruit, concentrating it towards the center of the pan.
•  Bake in the oven for about 25 minutes, or until golden brown
•  Spoon into bowls and serve with vanilla ice cream