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HomeMy WebLinkAboutClinton News-Record, 1985-10-16, Page 22is L i TI -I STANDARD -THE BA1•FIELD BUGLE WEDNESDAY , OCTOBER 16, 1985 SECOND SECTION Since Canada's first settlers planted apple trees in the early 1800s, this fruit has played a major role in Canada's culinary heritage. Each fall, another harvest of Red Delicious, McIntosh, Spartan, Northern Spy, Golden Delicious and Cortland apples prompts homemakers across the country to present their families with a wide array of home baked apple desserts ranging from apple dumplings to apple sauce to everyone's favorite apple pie. What better way to pay tribute to this true Canadian classic fruit than witha sampling of traditional apple recipes? All Canadian apple pie, easy apple crisp and autumn ap- ple spice cake are three such creations, all reminiscent of those treasured recipes that have been in the family for generations. Each one is delicious, easy to make and best tasting when served warm from the overn. • Even better, most ingredients are probably stocked in every kitchen pantry. All Canadian Apple Pie Lemon and orange rind add flavor to this tangy filling with a light and flaky crust. Pastry 1 cup (250 mL) margarine , 3 cups (750 mL) all purpose flour 1 large beaten egg l tbsp. (15 mL) lemon juice 3 tbsp. (40 mI.) cold water Filling 5-6 Spy apples 12 cup (125.mL) granulated sugar 1'2 cup (125 mL) brown sugar i tbsp. (15 mL) flour 14 tsp. (1 mL) nutmeg 1 tsp. (5 mL) cinnamon, grated rind �f 12 lemon, grated rind of ' 2 orange 1 tbsp. (15 mL )'orange juice 1 tbsp. (15 mL) margarine To Make Pastry: Rub margarine into flour until mixture resembles fine bread crumbs. Mix together egg, lemon juice and cold water. Sprinkle over flour mixture. Combine together and knead gently until mixture forms_a .ball.. Divide into two: Wrap and refrigerate for 30 minutes.. On floured board, roll out half pastry and-fit,,into a nine inch (23 cm) pie plate witti"a removable base. To Make Filling: Peel, core and slice apples. Combine granulated • sugar, brown sugar, flour, nutmeg, cinnamon and grated rinds.. Cover bottom of pastry shell with sliced apples and sprinkle with sugar mixture. Repeat layers until pie shell is filled. Sprinkle with orange juice. Dot with margarine. Roll out remaining pastry and fit over ap- ples. Trim and crimp edges together. Make two vents in centre of pie to allow steam to 'escape. Bake at 425 F ( 220 C) for 10 minutes: Lower heat to 375:F (190 C) and bake for a further 35-40 minutes or until crust turns golden and juice is bubbling. Makes 8 servings'. Easy Apple Crisp Crisp 1 cup (250 mL) allurpose flour 1/2 cup 125(mL) oats '/2 cup 125 mL brown sugar 1/2 cup 125 mL margarine To Make Filling Peel, core and slice apples. Mix sugar with apples and sprinkle with lemon juice. Spoon into 12 inch (30 cm) greased gratin dish. To Make Crisp Mix flour, oats and sugar together. Rub in margarine unitl mixture resembles coarse meal. Scatter over apple mixture. Bake at 357 degrees for 35 minutes. Makes 8 servings. PumpkinCream Cheese Braid 6 cups (1,500 mL) all purpose flour, drVided 2 envelopes of yeast . , 1/2 cup (125 mL) granulated sugar 1 tsp. (5 mL) salt 1/2 cup (125 mL) margarine 1 cup (250 mL) milk 12 cup (125 mI.) water 2 eggs Filling 1 19 oz. (540 mL) can of pumpkin filling 1 4 oz. (125 g) package of cream cheese, softened grated rind from one orange Topping 1 tbsp. (15 mL) granulated sugar 1/8 tsp. nutmeg 1/8 tsp. cinnamon 3 tbsp. (50 mL) margarine, melted Set aside 1 cup ( 250 mI,) all purpose flour • from total amount. Mix remaining flour, yeast, sugar,and salt in a large bowl. Heat margarine, milk and water until hot to touch, 125-130 F (50-55 C ). Stir hot liquids into dry ingredients. Mix in eggs and orange rind. Mix in enough reserved flour to make a soft dough that does. not stick to the bowl. Turn out onto floured board and knead for 8-10 minutes. Preheat oven to 200 F (100 C) for 2 minutes then turn off oven. Divide dough in half. Roll or pat dough onto two greased baking sheets into 14x10 inch ( 35x25 cin) rectangles. Combine filling ingredients and rnix until r well blended. Divide filling in half, SRread half the filling mixture evenly down the centre one-third of each rectangle. Cut one inch (2.5 cm) strips along the sides of the filling, out to edge of dough. Fold two end pieces of dough in over filling. Fold side strips, alternately on an angle across the filling. Place dough in warmed oven and let rise 30 minutes. Remove dough from oven and heat oven to 375 F ) 190 C ). Meanwhile bush braided loaves with melted Margarine. Combine topping ingredients and sprinkle evenly over loaves. Bake for 25 to :30 minutes or until golden brown. Remove from baking sheets and cool on wire rack. Makes 2 loaves. °Set aside 1 cup (250 mL) all purpose flour from total amount, Mix remaining flour, yeast, sugar, salt and spices in large bowl. Heat milk, water and margarine until hot to touch, 125-130 F (50-55 C ). Stir hot liquids into dry ingredients. Stir in pumpkin and raisins. Mix in enough reserved flour to make a soft dough that does not stick to the bowl. Turn out onto floured board and knead 8-10 minutes. Dough will be slightly soft and damp. Cover dough and let rest for 10 minutes. Preheat oven to 200 F (100 C) for 2 minutes, then turn off oven. Shape dough in a large ball onto greased baking sheet'. Press slightly to flatten. Score dough to resemble a pumpkin. Press 1'2 inch round cookie cutter into centre of ball. Leave in place until dough has completely risen. Place dough in warmed oven and let rise 30 minutes. Remove cookie cutter. Remove dough from oven and heat oven to 375 F (190 C). Beat egg white and water; brush surface of bread. Bake for 30-35 minutes. Remove (ram baking sheet and cool on wire rack. Decorate with frosting and ju-jube candy. Makes 1 loaf, Plums - Plump and Plentiful Fall plums, with their rich, glowing colors inspire many of the beautiful tones used in fall fashions. Though plum colors range from pale gold and green to deep red and dusky purple, it is in the fall that the meaty flavorful blue plums dominate the Canadian market. The largest of the blue plums is the Grand Duke followed by the Stanley and Italian Prune. All have yellow flesh and Purplish -blue skin. • When buying plums, look for those that, are plump, clean, soft enough at the tip to . yield to slight pressure, and full colored for the variety. Color 'alone is not an indication of maturity as colors vary' according to variety. Avoid plums that are hard -to -the' touch, soft, bruised and inclined to "leak." Plums are usually sold by the pound or in three or six quart baskets as Canada number one grade. Six to eight plums weigh one pound. For preserving, one bushel of plums will give about 25 quarts. Good for desserts or snacks, plums are always attractive: They are perfect for eating out of hand as well as for cooking. They may be stuffed with cream cheese for .a fruit salad or cold meat plate, stewed f'or breakfast as is, or with apricots, or turned into a sauce for puddings or ice cream. They also freeze well for later use in pies 'or pud- dings. They need only be halved and pitted and packed in sugar - two -third cup sugar to four cups prepared fruit. If you've never tried a fresh plum pud- ding, you're missing a real treat. Food Ad- visory Services, Agriculture Canada, sug- gest you try this Plum Apple Pudding for wonderful eating. An easy dessert that families love. You can use granola instead of oats but regardless, both are delicious topped with vanilla ice cream. Filling 5 Spy or Golden Delicious apples, juice of '2 lemon 1a cup (50 mL) granulated sugar Pumpkin Bread 6 cups (1,500 mL) all purpose flour, divided 1 envelop of yeast 14 cup ( 50 mL) granulated sugar 114 tsp. (6 mL) salt 1 tsp. (5 mL) ground ginger 1 tsp. (5 mL) nutmeg 1 tsp. (5 mL) cinnamon 1 cup (250 mL) milk 14 cup (50 mL) water 14 cup (50 mL) margarine 1-14 oz. (398 mL) can pumpkin 1 cup (250 mL) raisins 1 egg white 1 tbsp. (15 mL) water 3 cups prune plums, pitted, cut in eighths 2 cups apples, peeled; cored, sliced 1 cup white sugar 3 tbsp. cornstarch 18 tsp. cardamon 1 - 8 oz. package refrigerator cr cent rolls 14 cup brown sugar Comiine first five ingredients. Bake covered 40 minutes at 350 F. Separate cres- cent rolls into four rectangles. Sprinkle wit brown sugar. ' Roll up jelly roll style and cut each into four slices. Arrange'on top of fruit mixtures. Bake at 400 F for 10-15 minutes. Serve warm. ' Makes 8 servings. 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