The Rural Voice, 2006-09, Page 48Check crisp after 45 minutes, if
topping is becoming too dark, cover
loosely with foil. Let stand for about
10 minutes before serving.
PAPA'S APPLE CAKE
6 tart apples, peeled, cored and
sliced (about 6 cups/1.5 L)
1 1/4 cups (300 mL) granulated
sugar
2 tbsp (25 mL) cinnamon
2 tsp (10 mL) lemon juice
2 1/2 cups (625 mL) all-purpose
flour
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
juice and finely grated rind of 1
orange (about 1/3 cup/75 mL
juice)
3 eggs
3/4 cup (175 mL) vegetable oil
1 tbsp (15 mL) vanilla
icing sugar (optional)
Grease and flour 9 -inch (23 cm)
tube pan; set aside.
In bowl, combine apples, 1/4 cup
(50 mL) of the sugar, cinnamon and
lemon juice; set aside.
In large bowl, sift together flour,
baking soda, baking powder, salt and
remaining sugar; blend in orange
rind. Make well in centre. Whisk
together orange juice, eggs, oil and
vanilla; pour into well'and beat
together until smooth.
Lightly spread one-third of the
batter in prepared pan; press in half
of the apples. Repeat layers once.
Spread remaining batter over top.
Bake in 350°F (180°C) oven for 1
hour or until puffed and golden. Let
cool for 5 minutes. Remove from
pan. Sprinkle with icing sugar if
desired.
APPLE AND CHEDDAR
PASTRY BUNDLES
2 cups (500 mL) all-purpose flour
1 cup (250 mL) coarsely grated
yellow cheddar cheese
1/4 cup (50 mL) each unsalted
butter and shortening, cut in small
cubes and frozen
1 tbsp (15 mL) granulated sugar
6 tbsp (90 mL) ice water (approx.)
1 egg, separated
In food processor or in bowl and
using pastry cutter, combine flour,
cheddar, butter, shortening and sugar
until in coarse crumbs. Mix ice water
with egg yolk; add to flour mixture,
pulse lightly until dough just sticks
together, adding small amount more
ice water if necessary. Form into 1 -
inch (2.5 cm) thick square. Cover
with plastic wrap; chill for at least 30
minutes.
Filling:
3 medium apples
2 tbsp (25 mL) chopped dried
cranberries
2 tbsp (25 mL) packed light brown
sugar
2 tsp (10 mL) cornstarch
1/4 tsp (1 mL) ground cinnamon
Peel, core and finely dice apples.
In bowl, toss together apples,
cranberries, brown sugar, cornstarch
and cinnamon.
On lightly -floured surface, roll out
pastry to approximately 14.5 inch (37
cm) square. Using sharp knife, cut
into 9 equal squares. Brush with egg
white. Divide filling onto each. Fold
each corner toward centre (or into
triangle); press edges together firmly.
Pierce pastry centre with fork. Bake
on parchment paper -lined baking
sheet in 350°F (180°C) oven for 35 to
40 minutes or until golden.
APPLE PEAR BUTTERMILK
CAKE WITH MAPLE SYRUP
GLAZE
1 1/2 cups (375 mL) all-purpose
flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) ground nutmeg
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) salt
1/3 cup (75 mL) unsalted butter, at
room temperature
2/3 cups (150 mL) granulated
sugar
2 eggs
1 tsp (5 mL) vanilla
2/3 cup (150 mL) buttermilk
2 small apples (unpeeled), thinly
sliced
1 small pear (unpeeled), thinly
sliced
Lightly oil or butter 9 1/2 inch (24
cm) springform pan. In bowl, stir
together flour, baking powder, baking
soda, nutmeg, cinnamon and salt until
evenly blended.
In mixing bowl and using electric
mixer, beat butter on medium speed
30 seconds. Add sugar and beat 2
minutes. Add eggs and beat until
light and fluffy. Beat in vanilla.
With mixer on low speed,
alternately beat in flour mixture and
buttermilk, making 3 additions of dry
and 2 of liquid to make thick batter.
Turn into prepared pan and smooth
top. Arrange alternating slices of
apple and pear in tight concentric
pattern on top, gently pushing cut
side of fruit into batter. Bake in
centre of 350°F (180°C) oven 45 to
50 minutes or until cake tester
inserted in centre comes out clean.
Glaze:
1/2 cup (125 mL) maple syrup
1 tbsp (15 mL) cornstarch
Meanwhile in small saucepan,
whisk together maple syrup and
cornstarch over medium heat until
blended; bring to boil, stirring often.
Reduce heat to low and cook, stirring
frequently, until thickened, about 5
minutes. Brush over hot cake; let cool
5 minutes. Remove sides of pan.
Brush sides of cake with glaze.
Gently pour remaining glaze over
top. Cut into wedges and serve warm
or cool. Cake will keep refrigerated
for several days.
CARAMELIZED APPLE AND
CRANBERRY CROUSTADE
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) granulated sugar
6 cooking apples, peeled and each
cut into 8 wedges
1 cup (250 mL) cranberries (fresh
or frozen
1 tsp (5 mL) vanilla
9 sheets phyllo pastry
1/2 cup (125 mL) icing sugar
1/2 cup (125 mL) sliced almonds
In large skillet, melt half of the
butter over medium-high heat. Stir in
granulated sugar and heat, stirring,
until melted. Add apples and cook,
stirring often, until starting to turn
golden, 7 to 10 minutes. Add
cranberries and cook for 5 minutes,
stirring often. Remove from heat and
stir in vanilla. Let cool.
Melt remaining butter. Place side
of 10 -inch (3 L) springform pan
(without the bottom) on greased
baking sheet and grease inside.
Keeping remaining phyllo covered
with plastic wrap and damp tea -towel
to prevent drying out, lay 1 sheet on
work surface and brush lightly with
some of the melted butter. Sprinkle
lightly with some of the icing sugar.
Crumple or scrunch up and press
evenly inside pan, not letting it come
up the side. Sprinkle with 4 tsp (20
SEPTEMBER 2006 45