But this year, members of Talladega’s Junior Welfare League have come up with some surprising new treats to make with the apples you buy for Apple Annie Day that help support local civic projects, from supporting entertainment events at The Ritz Theatre, local school projects and other community services.
Apple Annie Day is coming Friday, Nov. 4, when Junior League members will be out on Talladega’s downtown square selling Granny Smith and Red Delicious Apples, but now’s the time to reserve crates and half crates during the league’s pre-sales.
Recipes offered this year from league members include everything from a traditional yummy cobbler to, you’ll never guess this one, a Granny Smith Pizza Pie.
Prices for crates of Granny Smith’s are $54 (88 apples), and half crates are available for $27 (44 apples).
One-fourth crate are $13.50 and include 22 apples.
Prices for Red Delicious Apples are $50 per crate, $25 for half crates and $12.50 for a fourth of a crate.
One 21 ounce can apple filling
One 9 inch graham cracker crust
Two 8 oz packages cream (room temp)
1/2 c. sugar
1/4 tsp. vanilla extract
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans
Preheat oven to 350 degrees. Reserve 3/4 cup of the apple filling and set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.
Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature. Mix the reserved pie filing and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.
Spoon the apple caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
One cup sugar
One cup flour
One cup milk
1 can apples(apples for pie)
4 oz. butter
Heat apples in sauce pan.
Pour apples in bottom of greased baking dish.
Mix sugar, flour, and milk together then pour mixture on top of apples. Dot butter and add cinnamon to taste. Oven at 350 for 30-40 min until golden brown.
Granny Smith Pizza
One package (18 ounces) refrigerated sugar cookie dough
1/2 teaspoon vanilla
One package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup crunchy peanut butter
Three medium Granny Smith Apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped
Preheat oven to 350°F. Shape cookie dough into a ball and place in center of large cookie sheet, flatten into a 14 inch circle, about 1/4 inch thick.
Bake according to directions, but better to leave on the gummy side rather than crisp. Remove from oven; cool completely.
Combine cream cheese, brown sugar, peanut butter and vanilla in mixing bowl; mix well. Spread cream cheese mixture evenly over cookie.
Peel, core and slice apples. Cut apple slices in half and arrange evenly over cream cheese mixture.
(Note: Dip apples in lemon-lime flavored carbonated soda, lemon juice or pineapple juice to prevent them from turning brown).
Microwave ice cream topping on high for 30 to 45 seconds or until warm, then drizzle evenly over apples.
Chop peanuts using food chopper and sprinkle over apples.
Cut into wedges. Yield: 16 servings
Jennie Leigh Jones
Apple Puff Pancakes (So good there’s no need for syrup!)
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Two tablespoons butter
Two apples, peeled, cored and sliced
Three tablespoons brown sugar
Preheat the oven to 425 degrees F (220 degrees C).
In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon and mix just until blended.
Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them.
Sprinkle brown sugar over the top. Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.