Nappanee Advance-News, Volume 121, Number 40, Nappanee, Elkhart County, 7 October 1998 — Page 8

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WINS QUILT—Mary Borgaard, Elkhart, pictured second from left, was the winner of this year's Nappanee Apple Festival Quilt, which was awarded at the conclusion of the threeday festival. From left, Don Guckenberger, quilt committee chairman, Penny Bluffer,

Dedicate relocated barn

Neighbors and descendants of Union Township pioneer families arc invited to an open house and dedication ceremony of the Mishlcr Barn. Saturday. October 10. The barn is located on the Daniel Stump Homestead, CRSO and CRIS. in Union Township, Elkhart County, near the Union Grove Brethren In Christ Church. Activities will begin at 10a.m.. Saturday, with a tour of the facilities. games, and stories for the kids. Following the program, they will be able to pick their own free pumpkin in the field. At 1:30p.m.. a round table is scheduled for genealogists and persons interested in local history and Union Township pioneer families. General tours will begin at 2p.m. The dedication service, beginning at 4p.m.. will include a brief history of the relocation of the barn, and introduction of key participants. and remarks by Amos Sheets, county commissioner; David Hess, county administrator, and several local community leaders. A carry-in dinner will follow at sp.m. Activities will be concluded at 6:15p.m., by a sunset hymn sing and campfire. Relocated from west of Nappanee n 1997. the Mishler Barn is a 40 x 66-foot structure, originally built more than 100 years ago. Its new appearance is a combination of original hand-

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Apple Festival Chair and Kent Borgaard, husband of the winner, who helps to hold up the prize. Proceeds from quilt raffle tickets help to defray the cost of the quilt for next year's festival. (Photo provided)

hewn poplar posts and beams and new poplar siding, harvested just miles from its original site. An oldfashioned barn raising was held last August, to launch reconstruction of the building. The centerpiece of the Stump Homestead is the two-story house, originally built in the early 1840s, as a log cabin. It is still on its original stone foundation. The house, an apple butter house and a shed are being restored to their original

Awards presented for antique displays

The Nappanee Apple Festival Antique Tractor and Engine Show committee has announced the following winners in the recent event, held at Borkholdcr Dutch Village. The show included displays ol antique tractors, engines and equipment, which attracted a number of visitors. Also included were demonstrations ol threshing and haling, provided hy Carl and Richard Sheets. 1 Visitors to the show were given the opportunity to vote lor ■People's Choice" (favorite display). Winners of ribbons and cash prizes: first —Stan Holderman, Warsaw, with the economy hit and miss engine; second —Bill and Bobbie Ketlchut, Berrien Springs,

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appearance. The Daniel Stump family migrated to Union Township from Canada in 1840. In addition to his agricultural pursuits, Daniel Stump founded the nearby Union Grove Brethren In Christ Church, and served as its founding bishop for many years. Helen Mishler, current owner of the property, is a descendant of the Daniel Stump family.

with John Deere BO Lindeman Crawler; third—Larry Galloway. Leesburg, with Wheel Horse and Galloway engine. Mike McGowen. Wyatt, earned honors for having the oldest engine on display —a 1910 hit and miss engine. The award for oldest tractor went to Jake Jackson, Nappanee, with Jus J 935 John Deere Model B. t • "

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Share winning recipes *

The. following persons were winners in the recent Nappanee Apple Festival “Apple Bake-off Contest.” In the Cake category, Betty Mast, Nappanee, finished first with her Apple-Beet Cake, while Gina Chupp, Nappmee was second with her Chopped Apple Cake, and Sue Tener placed third with her Apple Nut Cake, Dorothy Overmyer, Argos, finished first in the Pie category, with her Apple Pie with Dried Cranberries. Finishing second was Linda Chupp. Nappanee, with her Dutch Apple Pie, while Lynn Grotz, Syracuse was third with her Berry Good Apple Pie. In the Dumpling category, Linda Chupp was the first-place winner, with Mom’s Apple Dumplings. In Bars and Cookies, Marla Miller, Nappanee, placed first with her Apple Bars, while Gina Chupp was second with Carmel Apple Bars, and Star Watkins, Nappanee, third, with Butterscotch Boy Bait. In the miscellaneous category, Gina Chupp was first with her Little Cheese Cakes, Lynnaie Anglemyer. Nappanee, placed second with her Apple Muffins, and Vickie Miller, Syracuse, finished third with her Apple Delight. Recipes for the first-place winners follow. APPLE BEET CAKE—3 eggs, 2 cups sugar. 1-1/2 cups oil, 2 teaspoons vanilla, 2-1/2 cups flour, 11/2 cups cottage cheese, 1-1/2 cups diced beets, 1 cup drained, crushed pineapple. I cup chopped nuts. 2 teaspoons cinnamon, 1/2 cup coconut. 2 teaspoons baking soda, I teaspoon salt and 1/2 cup diced apples. Cream eggs, sugar, oil and vanilla. Mix Hour, cinnamon, salt and soda. Add to creamed mixture. Add in order: cottage cheese, beets, apples, pineapple, coconut and nuts. Mix after each addition. Beat one minute, and pour into greased hundt pan. Bake at 350 degrees for one hour and 15 minutes. For frosting: mix eight ounces cream cheese and one stick margarine. Add one box confectioners sugar and one teaspoon vanilla. Beat. Frost cake when cooled. APPLE PIE WITH DRIED CRANBERRIES—DOUGH: 21/2 cups flour, 3/4 teaspoon salt, 1/2 cup solid vegetable shortening.

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7 tablespoons cold stick butter, 5-7 tablespoons ice water. FILLING: 3/4 cup sugar, 1/2 cup dried cranberries, 2 tablespoons flour (I used Clear Jell), 1 teaspoon ground cinnamon, 1 tablespoon lemon juice, 2-1/2 lbs. apples (I used 2 lg. Granny Smith. 1 lg. Golden Delicious), 2 tablespoons butter or margarine, 1 teaspoon milk, 1 tablespoon sugar. Food processor dough—pulse flour, salt, shortening and butter until course crumbs form. Sprinkle water over crumbs; pulse just until mixture clumps together. Divide dough in half. Shape each half into 1” thick disc. Wrap and refrigerate at least one hour, or up to 2 days. Heat oven to 400 degrees. Roll out pie crust disc to fit 9” pan. Mix sugar, cranberries, flour, cinnamon and lemon juice in a large bowl. Add apples (peeled and sliced) and toss gently to mix arid coat. Spread in crust-lined pan; dot with butter. Roll out other crust and cover apples. Cut out some vents. Bake at 400 degrees for 10 minutes, and reduce heat to 350 degrees and bake another 45-50 minutes, until golden brown and apples are done. You can also mix pie crust by hand, as any other crust recipe. MOM’S - APPLE DUMPLINGS—SAUCE: 1-1/2 cups sugar, 1-1/2 cups water, 1/4 cup red cinnamon candies, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg. DUMPLINGS: 2 cups all-pur-pose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2/3 cup shortening, 1/2 to 2/3 cups cold milk, 6 small (2-1/2” diameter) baking apples (cored and peeled), 3 tablespoons margarine or butter, 1 egg white (beaten), 1 tablespoon sugar, half and half, if desired. In medium saucepan, combine all sauce ingredients. Bring mixture to a full, rolling boil, stirring occasionally. Set aside. Heat oven to 375 degrees. In large bowl, combine flour, baking powder and salt. Using pastry blender or fork, cut in shortening until mixture resembles course crumbs. Sprinkle flour mixture with milk while tossing and mixing lightly with fork, adding enough milk until soft dough forms Shape dough into ball, roll on lightly-floured surface to 18 x 12

inch rectangle. Cut rectangle into six squares. Place an apple in center of each pastry square, dot with margarine. Bring comers of pastry squares up to top of apple; press edges to seal. Repeat with remaining apples. Place in ungreased 13x9 inch pan. Pour sauce in pan evenly around dumpling. Brush dumplings with egg white, sprinkle with 1 tablespoon sugar. Bake at 375 degrees for 40-50 minutes. APPLE BARS—PASTRY: 3 cups all-purpose flour, 1/2 teaspoon salt, 1 cup shortening, 1 egg yolk, 1/2 cup milk. (Note —pastry flour makes the crust better) FILLING: 6 cups sliced, peeled apples, 1-1/2 cups sugar, 1/4 cup butter or margarine, melted. GLAZE: 1 egg white, lightly beaten, 1 teaspoon ground cinnamon, 2-3 teaspoons water, confectioner’s sugar. In a mixing bowl, combine flour and salt; cut in shortening until mixure resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir in just until dough clings together. Divide dough in half. On a lightly-floured surface, roll half of dough into 15” x 10” rectangle. Transfer to a greased 15 x 10 baking pan. Set aside. In a bowl, toss together filling ingredients, spoon over pastry in pan. Roll out remaining dough to another 15 x 10 rectangle. Place over filling. Brush with egg white. Bake at 375 degrees for 40 minutes, or until golden brown. Cool on a wire rack. Combine the confectioners sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into bars. LITTLE CHEESECAKES—2 pkgs. cream cheese, 3/4 cup sugar, I tablespoon lemon juice, 2 eggs, 1 teaspoon vanilla, vanilla wafers, one can apple pie filling, cupcake foils. Mix cream cheese, sugar, lemon juice, eggs and vanilla. Put a wafer in bottom of each foil cup. Place 11/2 teaspoon cheese mixture in each cup. Bake at 350 degrees for 15 minutes, or until set. Cool. Top