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