1ST PLACE
                                   ROSEMARY HURREY
                               FREEHOLD TOWNSHIP HIGH SCHOOL

Yield: 4 (4½ inch diameter pans)

1 cup Sugar                                  2 cups diced Stamen Winesap Apples
1 Egg, beaten                                ½ cup Vegetable Oil
1 ½ cups Flour                               1 tsp. Baking Soda
½ tsp. Cinnamon                              ¼ tsp. Nutmeg
½ tsp. salt

1. Preheat oven to 350 oF and butter 4 (4½ inch diameter) pans.
2. Mix together the sugar and diced apples in a large bowl.
3. Add the beaten egg and vegetable oil.
4. In a medium size bowl, add flour, baking soda, cinnamon, nutmeg, and salt; stir together.
5. Add flour mixture to apple mixture and mix thoroughly.
6. Pour into 4 (4½ inch diameter) pans and bake for 20-30 minutes.
7. Cool in pan for 20 minutes.

Apple Puree:
4 Large Stamen Winesap Apples                1½ cups Water
¾ cup Sugar                                  2 Tbsp. Lemon Juice
2 tsp. cornstarch                            ½ tsp. Cinnamon
¼ tsp. Nutmeg

1. Wash, core and peel apples.
2. Thinly slice and rinse the apples and place then in a large sauce pan.
3. Add the water and sugar and cool until the apples are almost a puree.
4. Add the cornstarch and make sure to continuously stir and beat the apples with a whisk to
   avoid clumping.
5. Stir in the lemon juice and set aside to cool for 10 minutes.
6. After it has cooled, place in blender until smooth.
7. Add the cinnamon and nutmeg. Stir until blended.
8. Spoon on top of the Apple Cake (let the cake remain in the pan) and place in the refrigerator
   for ½ - 1 hour.

1 Granny Smith Apple                  1 Red Delicious Apple
1 Gala Apple                          ½ cup Chopped and Toasted Pecans
½ cup Cranberries                     ½ cup Golden Raisins
2 Tbsp. Maple Syrup                   ¼ tsp. Nutmeg
2 Tbsp. Cinnamon                      1 tsp. Whiskey
1. Wash, peel, core, and thinly slice all of the apples.
2. Add the rest of the ingredients as listed.
3. Stir together.
4. Place in an 8 inch Pyrex dish and bake for 20-30 minutes in a 350 oF oven.
5. When done, allow to cool for 10 minutes and spoon on top of puree.

Whipped Cream:
1 cup Heavy Cream
3 Hydrangea Leaves (small)
½ cup Confectioners Sugar
pinch of Cinnamon

1. Combine the heavy cream and confectioners sugar and beat until peaks form.

Cranberry Sauce:
½ cup Cranberries
½ cup Water
1 Tbsp. Sugar
1 Cup Confectioners Sugar

1. Place cranberries and water in a medium saucepan until liquid forms.
2. Add the sugar and stir until dissolved and more liquid has formed.
3. Place a strainer over a bowl and pour cranberries in strainer and press with a rubber spatula to
   release all of the cranberry juice (1/4 cup Cranberry Juice).
4. Place confectioners sugar and cranberry juice in a bowl. Combine until smooth.
5. Place in a piping bag.

Plate Assembly:
1. Remove cake from pan and place in the center of plate.
2. Place the apple mixture on top of cake.
3. Take the cranberry sauce and place a symmetrical design around cake.
4. Using a piping bag, place a dollop of whipped creak on one side of the outer edge of the place.
   Place 3 hydrangea leaves symmetrically in the whipped cream.
5. Sprinkle cinnamon on top of the whipped cream.
                                             2ND PLACE
                                           KIRA MAGNANI
                                     JOHN P. STEVENS HIGH SCHOOL

Shells:                                            Cinnamon and Sugar:
1 1/3 cup Flour                                    ¼ cup Sugar
1 Tbsp. Butter                                     ¾ tsp. Cinnamon
½ tsp. Sugar
¼ cup Apple Juice
a pinch of Salt
Mix together flour, sugar, salt, and butter. Add enough apple juice so dough is firm but workable. Let
dough sit covered for about an hour. Knead dough until gluten starts to develop. Roll dough through a
pasta machine or roll with a rolling pin until 1/8” thick. Cut dough into 4” squares. Take each square and
turn it in a diamond fashion so one corner is facing you. Place a tube vertically across the square and fold
the sides over the tube. Dampen the overlap with water and press together. Fry the cannoli shells in oil
that has been preheated to 375oF, until golden brown in color. Take cannoli shells out with tongs and
drain on absorbent paper towels for a couple of minutes. Gently remove cannoli tube while holding the
cannoli with a clean cloth. Sit cinnamon and sugar in a bowl; sprinkle with cinnamon and sugar while
shells are still hot. Continue cooling on a rack.

Glazed Pecans:
3 Tbsp. Granulated Sugar
2 cups Pecans
In a skillet, toast pecans and sugar over medium heat stirring constantly until the sugar melts and all
pecans are glazed. This progresses quickly; so never leave it unattended. Remove the nuts from the
skillet and put them on a tray covered with parchment paper. When cooled, coarsely chip the pecans; set
aside to finish the Apple Cannolis.

3 apples, peeled, cored, and sliced                ½ cup sugar
1 Tbsp. butter                                     2 Tbsp. flour
3 Tbsp. brown sugar                                1/8 tsp. salt
1 tsp. sugar cinnamon                              1 cup sour cream
                                                   1 egg, beaten
                                                   ½ tsp. vanilla
In a skillet, sauté apples in butter over medium heat until apples are tender but still slightly firm. During
the final few minutes of cooking, add the brown sugar and cinnamon. Cool apples for 5 to 10 minutes.

In the top of a double boiler, mix together sugar, flour, salt, sour cream, vanilla, and egg. Cook mixture
in a double boiler, stirring until thickens, approximately 10 minutes. Whisk thickened sour cream
mixture until smooth. Gently fold the cooked apples into the sour cream mixture. Refrigerate filling until
ready to use.

Generously fill the cannoli shells with the apple cream using a small spoon. Cover the ends of each
cannoli with the chopped pecans. For best results, fill the shells within 2 hours of serving.
                                        3RD PLACE
                                     NATALIE FARINHAS
                                ABRAHAM CLARK HIGH SCHOOL

Yields: 1 9” spring form pan
Serves: 10 people
Serving Size: 1 slice

2 cups of Graham Crackers
1/3 cup Pecans
½ cup of butter

3 ½ cups McIntosh Apples
2 Tbsp. of Lemon Juice
1 Tbsp. of Cinnamon
¼ cup of sugar

32 ounces of Cream Cheese
1 cup of Sugar
1 Tbsp. of Vanilla Extract
3 eggs
1 Tbsp of Cinnamon
2 Tbsp. of Apple Juice

Step 1: Preheat the oven to 300 oF
Step 2: To make the crust, first crush the graham crackers. Chop the pecans finely and mix in
        with the graham crackers. Melt the butter and mix into the dry mixture. Pour crust mix
        into the spring foam pan and press into sides and bottom of pan.
Step 3: To make the apples, peel and cut apples into a small dice. Mix in lemon juice to prevent
        apples from turning brown. Mix in sugar and cinnamon. Pour into bottom of spring
        foam pan on top of crust.
Step 4: To make filling, beat the cream cheese until soft and light. Mix in sugar and vanilla
        extract. Add the eggs one at a time, making sure that each egg is well blended into the
        mixture. Mix in cinnamon and apple juice. Pour into pan on top of the apples and crust.

Step 5: Bake the cheesecake for about an hour and a half, or until the center of the cheesecake
        has set. Let cool to room temperature. Refrigerate the cheesecake until it is ready to be

Suggested Garnish: poached apples and a sprig of mint.

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