The Rural Voice, 1980-11, Page 31l
THE RURAL FAMILY
Anappleaday....
Lots of good recipes, with a variety of ways to
make use of apples, plentiful at this time of year.
APPLE TORTE
For those last two apples in the basket.
try this quick and easy dessert.
1 egg
3/. cup white sugar
3/3 cup pastry flour
1/2 tsp. salt
1'/: tsp. baking powder
1/2 cup chopped walnuts
1'/3 cups finely cut apple
Beat egg until creamy, stir in the dry
ingredients and beat thoroughly. Add the
walnuts and apple. Pour into a gr-ased
9" square pan and bake at 350° degrees
until tester is clear (approx. 40 to 45
minutes). Serve warm with a touch of
whipped cream.
APPLE CRUMB PIE
5-6 tart apples
2 tbsp. sugar
1 tsp. nutmeg
1 cup flour
1 cup brown sugar
'/: cup butter
3 tbsp. milk
Make enough pastry to line one pie
pan. Slice apples very thin on top of
pastry. Mix sugar and nutmeg and pour
over apples. Place flour and brown sugar
in a bowl, cut butter into this until
crumbly. Pour this over apples, then pour
milk over top. Bake at 350 degrees until
done.
APPLE MERINGUE
6 large apples
Currant jelly
4 egg whites
11/2 cups icing sugar
1 tsp. vanilla
Boil the apples after having peeled and
cored them. Make a meringue of the egg
whites, sugar and vanilla. Stuff the holes
of the apples with currant jelly, then
cover the apples with the meringue.
THE
Brown in a moderate over (350) for about
three minutes.
APPLES ROLLS
[from the Mennonite Treasury of
Recipes]
1 cup shortening or lard
1 cup cream
2 cups flour (approx.)
4 tsp. baking powder
11 tsp. salt
Cut shortening into sifted dry in-
gredients. Add cream and more flour to
handle easily. Put into fridge for one or
two hours.' Roll out as for pasty and cut
into squares. In each square put in 1/4 of
apple, fold pastry over and bake in 400 -
425 oven until golden brown. Glaze with
icing while hot.
Glaze: 1 cup icing sugar
1/2 tsp. vanilla
Enough warm water to make
glaze thin enough to spread with
pastry brush.
APPLE STRUDEL
Good for Christmas entertaining or any
time, it is easy and "fail -proof '.
DOUGH:
3 cups all-purpose flour
1 tsp. salt
1/2 pound shortening
2 eggs, slightly beaten
3/4 cup gingerale or soda water
Combine flour, salt and shortening.
Using a pastry blender or two knives,
work mixture to small pea size. Add eggs,
then ale. Mix thoroughly with fork, then
shape into 5 "baseballs". Wrap each in.
saran or waxed paper and refrigerate
overnight or for few hours. (Each ball
makes one foot -tong struaei. Daus not to
be used within a couple of days may be
frozen, then thawed for at least an hour
before being rolled and filled.
FILLING
5-6 apples (e.g. Spies)
1/2 cup raisins, snipped or currants
3 tbsp. melted butter
2 tsps. ground cinnamon
' cup sugar
Little lemon rind, grated
3 tbsp. breadcrumbs
Slice apples thinly; mix well with
remaining ingredients.
Melted Butter Icing sugar
When ready to use, roll each ball on
floured surface till thin. Brush with some
melted butter. Sread with part of filling to
within about 1 inch of edges. (Amount of
filling given intended for all five
strudels.) Roll, jellyroll style. Place on
baking sheet, seam -side down. and turn
ends under firmly. Brush top with melted
butter. Place on middle rack of preheated
450°F. oven. IMMEDIATELY turning
heat down to 400°F. Bake 40 to 45
minutes. Cool. Sprinkle with icing sugar.
RURAL VOICE/NOVEMBER 1980 PG. 29