The Rural Voice, 1993-10, Page 45softened
1 cup (250 ml) sifted all-purpose
flour
1/4 tsp (1 ml) salt
3 tbsp (45 ml) cold water
Filling:
6 medium apples
1/4 cup (50 ml) sugar
1/2 tsp (2 ml) cinnamon
Topping:
1/2 cup (125 ml) sifted all purpose
flour
2 tbsp (25 ml) brown sugar
2 tbsp (25 ml) shredded medium
cheddar cheese
2 tbsp (25 ml) firm butter
To make crust, cream cheese and
shortening together until smooth. Sift
flour and salt onto creamed mixture.
Using a pastry blender, cut mixture
together, until it resembles coarse
meal. Sprinkle water evenly over, one
tbsp. at a time, tossing gently with a
fork. Press the mixture together into a
ball. Roll out between lightly floured
sheets of waxed paper. Line a 9 inch
pie plate; flute edge.
To make filling, peel, core and
thinly slice apples. Combine with
sugar and cinnamon; place in
prepared crust.
To make topping, combine flour,
brown sugar and cheese. Cut butter in
using a pastry blender. Sprinkle
topping over apples. Bake at 375°F
(190°C) for 50 to 55 minutes or until
crumble topping and pastry edge are
lightly browned
APPLE STILTON SOUP
1/4 cup (50 ml) buuer
2 cups (500 ml) chopped apples
1/4 cup (50 ml) chopped shallots
1/4 cup (50 ml) chopped fresh
parsley
1 tsp (5 ml) fresh basil
pinch dried sage
3 cups (750 ml) chicken broth
1 cup (250 ml) crumbled Stilton
cheese (or about 175 g)
freshly ground white pepper (to
taste)
In heavy saucepan, melt butter;
add apples, shallots, parsley, basil
and sage. Cover and cook over low
heat until apples are soft. Add
chicken broth and simmer gently for
about 10 minutes. Process in food
processor or blender until smooth.
Return to pan. Add cheese and cook
over low heat; stir until cheese is
melted and soup is smooth. Add
pepper to taste.
APPLE OATMEAL SQUARES
1 cup (250 ml) all purpose flour
1 cup (250 ml) quick cooking
rolled oats
1/2 cup (125 ml) firmly packed
brown sugar
1 tsp (5 ml) nutmeg
1/2 tsp (2 ml) salt
3/4 cup (175 ml) butter
6 medium apples
1/4 cup (50 ml) sunflower seeds
Combine flour, oats, sugar,
nutmeg and salt. Cut in butter until
mixture is crumbly. Measure out 1/2
cup (125 ml) and set aside for
topping. Press remaining oatmeal
mixture evenly in bottom of greased
9 inch (2.5 L/23 cm) square pan.
Peel and core apples; cut into
lengthwise halves. Place cut side
down on oatmeal base. Add
sunflower seeds to reserved crumb
mixture and sprinkle over top. Bake
at 375°F (190°C) for 40 to 45
minutes. Cut into squares and serve
warm or cooled.
MICROWAVE BAKED APPLES
4 medium apples
1/4 cup (50 ml) raisins
3 tbsp (45 ml) brown sugar
3 tbsp (45 ml) softened butter
1 1/2 tsp (7 ml) cinnamon
1/4 tsp (1 ml) nutmeg
Core apples; remove top inch of
peel. Pierce skin in several places
with a toothpick. Combine raisins,
brown sugar, butter, cinnamon and
nutmeg. Divide evenly between
apples. Place in microwave -proof
dish. Cover with wax paper. Cook on
HIGH 6-8 minutes or until apples are
almost tender. Let stand 5 minutes.
Serve with cream or custard if
desired.
APPLES N' YOGURT
1 cup (250 ml) plain Swiss -style
yogurt
1/4 cup (50 ml) pure maple syrup
3-4 medium apples, cored, diced
In a bowl, combine yogurt and
maple syrup. Toss in apples as soon
as they're measured to prevent
browning.°
You'II like These
Cool, crisp, delicious,
appies
etc.
ART & JIM BELL FRUIT FARMS
ORCHILL FARMS & ORCHARDS
Fruit Stand - No. 8 Hwy.,
R.R. 3, Walton, Ont.
East of Lights, Clinton
519-523-9279
519-524-8037
'Quality apples from our cold storage.
BLYTHE BROOKE ORCHARDS
TAYLOR'S MARKET
Blyth, Ont.
Arnold & Jean Taylor
519-523-9338
212 Victoria St., Clinton, Ont.
Working with the gifts of nature.
519-482-3413
LASSALINE ORCHARDS
BINKLEY APPLES LTD.
R. R. 2, Goderich, Ont.
R.R. 1, Thornbury, Ont.
519-524-7772
519-599-2125
OCTOBER 1993 41