Anne McAlpine: April 21, 2022

I recently assisted in judging butter tarts during a class for judges for Agricultural Fairs held in the new Riverside Exhibition Centre in Caledonia. The other judge was Michael Phillpott, who is an OAAS District 6 Director from west Niagara. Lois Douglas instructed the class in judging, and I certainly learned a lot. We were given a judging standards book containing all the rules and regulations. 

From left: Anne McAlpine, Michael Phillpot (judge), June Wise (competitor), and Terri Mand (organizer of the judging school).

This apple loaf received first prize so of course, I asked for the recipe. It was made by Michelle Zimmerman from a recipe that she originally got from Company’s Coming –Muffins and More cookbook. She changed it some, though. Michelle uses unsalted butter and leaves the skin on the apples. She simply washes and cores them, cutting off any spots before grating. Michelle also uses any juice created as well. She suggested adding 1/2 to 2/3 cups of nuts or raisins if you wish and 1 tsp. cinnamon or pumpkin pie spice. Michelle doesn’t add them and finds that her version tastes more like a caramel apple instead of apple pie. It freezes well when wrapped in waxed paper and then plastic wrap or foil. It is a great way to use up older apples.

June Wise got first prize for her butter tarts. She commented that you can add raisins or nuts to her recipe if you wish. June’s pastry recipe is included too. The recipe as shown makes enough for 3 single crust pies or 3 dozen tarts. It freezes well and June said she always has some on hand in the freezer. I always have some on hand in the freezer, too. June’s pastry recipe is from the Tenderflake lard box, but she uses 5 cups of flour instead of the 6 suggested.