The Rural Voice, 1997-10, Page 472 cups (500 mL) granulated sugar
1 1/2 cups (375 mL) vegetable oil
2 tsp (10 mL) vanilla
4 McIntosh apples, peeled, cored
and coarsely chopped (4 cups/1L)
Glaze:
5 tsp (20 mL) (approx.) apple juice
1 cup (250 mL) sifted icing sugar
In bowl combine flour, baking
soda and salt and set aside. In large
bowl, beat eggs. Beat in sugar, oil
and vanilla until smooth. Stir in
apples. Add flour mixture and
combine.
Pour batter into greased and
floured 9 -inch (23 cm) bundt* or tube
pan. Bake at 350°F (180°C) for 1 1/4
hours or until tester inserted comes
out clean. Let cool on rack 5 minutes.
Invert onto serving dish. Let cool
completely.
Glaze:
Blend apple juice into icing sugar,
beating until smooth and pourable.
Drizzle over cooled cake.
*Bundt is a registered trademark
of Robin Hood Multifoods Inc.
EASY APPLE BUTTER
6 McIntosh apples, peeled, cored
and thinly sliced (7 cups/1.75 L)
1 cup (250 mL) apple cider or
juice
1/4 cup (50 mL) packed brown
sugar
1 1/2 tsp (7 mL) cinnamon
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) allspice
In large saucepan, combine apples
and apple cider. Cook covered over
medium high heat until apples are
very tender, about 20 minutes. Press
apple mixture through sieve or pro-
cess in food processor until smooth.
Return apple purde to saucepan.
Stir in brown sugar, cinnamon,
cloves and allspice. Bring mixture to
boil, reduce heat to medium low and
cook uncovered, about 30 minutes
longer or until mixture has thickened
to consistency of spread, stirring
frequently.
Transfer apple butter to clean jar.
Store up to 2 weeks in refrigerator.
TAMMY HALLETT'S APPLE
PIE "GREEK STYLE"
Pastry:
2 1/2 cups (625 mL) all-purpose
flour
1 tsp (5 mL) salt
1 cup (250 mL) shortening
1/3 cup (75 mL) (approx.) cold
water
In bowl, combine flour and salt.
Cut in shortening with pastry blender
or two knives until mixture resembles
coarse meal. Using fork, toss cold
water with flour mixture until dough
can be pressed into a ball; flatten into
disc. Wrap and refrigerate while
preparing filling.
Filling:
1/2 cup (125 mL) packed brown
sugar
1 tbsp (15 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1/2 tsp (2 mL) ground anise or
fennel seeds
8 McIntosh apples, peeled, cored
and sliced
In large bowl, combine sugar,
flour, cinnamon, nutmeg and anise.
Add apples, tossing to coat with
sugar mixture.
On lightly floured surface roll
out half of chilled dough to 12 -inch
(30 cm) circle. Fit into 9 -inch (23
cm) pie plate. Mound filling into
pie shell. Roll remaining dough to
12 -inch (30 cm) circle and place
over fruit. Trim, seal and crimp
edges. Make three slashes in top
crust for steam to escape. Bake in
450°F (230°C) oven for 15
minutes. Reduce heat to 375°F
(190°C); bake 30 to 40 minutes
longer or until apples are tender
and crust is golden brown. Let cool
on rack.
Topping:
1 cup (250 mL) plain yogurt
1/4 cup (50 mL) honey
In small bowl, blend yogurt and
honey. Cut pie in wedges to serve.
Pass yogurt topping separately to he
poured over each serving.
APPLE SPICE BARS
1/2 cup (125 mL) honey
1/3 cup (75 mL) butter, softened
1 egg
1/4 cup (50 mL) plain yogurt
1 cup (250 mL) all-purpose flour
1 1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) ginger
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) each, nutmeg and
ground cloves
4 McIntosh apples, peeled, cored
and cubed
Cream together honey and butter
until smooth. Beat in egg, blending
well. Stir in yogurt.
In separate bowl, combine flour,
cinnamon, ginger, baking soda,
nutmeg and cloves. Add to honey
mixture, stirring until just
combined. Spread batter evenly into
greased 9 -inch square (23 cm)
baking pan. Scatter apples evenly
over batter. Bake in 350°F (180°C)
oven about 25 minutes or until top
of cake springs back when lightly
touched.
Glaze:
1/4 cup (50 mL) packed brown
sugar
1/4 cup (50 mL) butter
In small heavy pot, bring brown
sugar and butter to boil; boil I
minute. Brush lightly over warm
cake. Broil 4 to 8 inches (10 to 15
cm) from heat for 30 to 60 seconds or
until glaze is bubbling and apples are
golden brown. Let cool on rack. Cut
into bars. 0
ARNOLD & JEAN TAYLOR
TAYLOR'S MARKET
WHOLESALE & RETAIL & BAKE SHOP
Fruit & Vegetable Market
• APPLES - Many varieties - in large quantities - bu. - 1/2 bu. -10 lbs.
• POTATOES - Yukon Gold, red or white, 50 lb. and 10 1b. bags available
• SQUASH - large variety • FRESH APPLE CIDER
• PUMPKINS - PIE & HALLOWE'EN - large quantity in stock
Bake Shop - Special for October - Pumpkin Pie
Open 7 days a week
Bus.: (519) 482-3413 212 Victoria St. Res: (519) 565-2761 Clinton, Ont. NOM 1L0
OCTOBER 1997 43