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The Rural Voice, 1983-11, Page 41depending on variety and size of ap- ples). 6 servings. APPLE NUT CRUNCH 1 egg 175 mL sugar 5 mL vanilla 5 mL baking powder 125 mL all-purpose flour 125 mL chopped filberts or walnuts 250 mL diced apples Whipped cream (optional) Beat together first 4 ingredients un- til smooth and fluffy. Beat in flour. Fold in nuts and apples. Drop by 50 mL measures onto greased cookie sheets. Bake at 180°C until lightly browned (15 to 20 min.) Top portions with whipped cream just before serv- ing, if desired. 8 servings. APPLE TART Pastry 500 mL sifted all-purpose flour 25 mL sugar 1 mL salt 5 mL cinnamon 1 mL ground cloves 175 mL butter 2 beaten egg yolks 25 mL water Combine flour, sugar, salt, cin- namon and cloves. Cut in butter until mixture resembles fine bread crumbs. Mix egg yolks and water; stir into flour mixture to form a soft dough. Spread dough evenly on bottom of 28 cm flan pan and up sides, pat in gent- ly. Filling 1.5 L coarsely grated, peeled apples (about 1 kg) 50 mL flour 500 mL sugar 5 mL cinnamon Icing sugar Combine all ingredients except ic- ing sugar. Spread evenly over pastry. Bake at 200°C until apples are tender (about 45 min.). Cool. Sift icing sugar over top. Pipe whipped cream on top at serving time, if desired. 8 servings. APPLE JUICE TOPPED SQUASH 750 ML cooked, mashed squash (about 2 medium squash) 25 mL butter 2 mL salt 1 mL cinnamon Dash pepper 125 mL apple juice Combine squash, butter and salt. Turn into greased 1 L baking dish. Sprinkle with cinnamon and pepper. Pour apple juice over squash. Cover and bake at 180°C for 25 min. 6 servings. APPLE GINGERBREAD UPSIDE DOWN CAKE 25 mL butter 50 mL brown sugar 6 medium apples (about 1 kg) 125 mL shortening 125 mL brown sugar 250 mL molasses 250 mL boiling water 5 mL baking soda 625 mL all-purpose flour 10 mL baking powder 2 mL salt 2 mL nutmeg 2 mL cinnamon 5 mL ginger 2 eggs, well beaten Melt butter in 3.5 L cake pan (33 x 21 x 5 cm). Mix in 50 mL brown sugar. Core and peel apples. Cut in thin rings then layer on top of butter mixture. Cream shortening and 125 mL brown sugar. Blend in molasses. Pour boiling water over baking soda and add to molasses mixture. Com- bine flour, baking powder, salt, nutmeg, cinnamon, and ginger. Stir into molasses mixture. Add eggs and mix well. Pour onto apples. Bake 45 min at 160°C. Serve warm. 15 serv- ings. SPICY APPLE MUFFINS 250 mL all-purpose flour 15 mL baking powder 2 mL salt 125 mL brown sugar 5 mL cinnamon 2 mL allspice 250 mL whole wheat flour 1 beaten egg 250 mL apple juice 250 mL grated apple 50 mL oil 10 mL sugar 2 mL cinnamon Sift together first 6 ingredients. Stir in whole wheat flour. Combine egg, apple juice, apple and oil. Add to dry ingredients, stirring only enough to moisten. Fill greased muffin tins 2/3 full. Sprinkle top of muffins with sugar and cinnamon mixture. Bake at 190°C until golden brown (25 to 30 min.). Makes 12 muffins. Buy 6 Canfor panels* and well give you another one of equal value free! Sa Pre is one t panels on either hardboard ortauan substrate. CMnFcR The first name in paneling. !ELDECE 1A'MILL LTD. LOCATION: 7 miles north of Durham • and 2 miles west of Hwy 8. MasterCard STORE HOURS Mon. to Fri. 8 e.m. to 8 p.m. Sat. 8 a.m. to 4 p.m. Evenings: Mon., Wed. and Fri. 7 p.m. to 9 p.m. R.R. 2, DURHAM, ONT. 369-2144 THE RURAL VOICE, NOVEMBER 1983 PG. 39