The Wingham Advance-Times, 1979-11-07, Page 14L% 14 -7U Wbatm Tbmw. November 7, 197'9
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The apple ... autumn's glorious gift. From the beginning of time this
smooth, glossy favourite has been spoken of, dreamed of, written about,;
eaten, cooked, baked, boiled, broiled and dunked for. What other fruit has
such a colourful, memorable history? Eve is unable to resixt the apple,
favouring its succulent taste to timeless paradise. William Tell shoots
an apple from its perch atopy his son's head-' young George
Washington cannot lie after chppping down a .defenseless apple tree;
Little Jack Horner sticks in his thumb and pulls out an apple and
who would protect the frail Olive Oyl from the infamous Brutus if
Popeye were without his gulp of apples?
Mom's apple pie, an. apple a day, the apple of everyone's eye, down
by the old apple tree. Without doubt, our most historic fruit, the backbone
of tall tales and full of nutrition to boot. Serve some up today.
AMR
X
-- - FRESH APPLB BREAD BAKED APPLES
6 medium cooking apples 1. Wash and core large cooking apples. If apples
1 1 c. finely chopped. apples are peeled one thud of the way down it will
A C. water
3A C. rarSlOs ,,, .
3 to 5 tbsp gar Aped , , 2. Place..t skins from splitting.
' 1/4 c..cho nuts in shallow baking dish. Fill the holes APPLE BARS
pp 1 tbsp. grated orange and .' : r tbsp. 1. Wash apples, cutin quarters, core and remove g 1 . ' ,3; �r . ' Use white or browwdepending'on . Ay :11/s
/z c. orange juice c. peeled, diced apples
stem cirri blossom ends. sugar. Top with a dab of
2. Place in a hen saucepan, 2 c. sifted all-purpose flour - butter, and 1A c. coarsely choppedwalnuts
heavy neep m, add water, Dover 1 tsp, baking powder vent apples from sdc� .water in dish to pre- 1 c. sifted afl putosse flour
and cook gently for about 15 minutes or until PP g
tender, elinintsp. baking powder
g gently. ht baking soda 3: Bake in a moderate oven, 350 degrees, until '/2 . baking
soda
3. Add sugar, stir until dissolved and remove fiom 1/3 C. shorteningtender; basting with the liquid in the pan two 1 ttP g
or three times. Allow 30 to 40 mins., depend- /� sp.p. salt
heat. 2/3 c. sugar 1 t
4. Press through a sieve or strainer. Makes about 1 e ing on variety and size of apples. Serve hot or. cocoa
3 cn egg cold. 1 tsp. cinnathon
�� '/� tsp. nutmeg ,
Alternative method: Wash, and sore Variations: 1. Combine cinnamon with the sugar 1
Ped 1. Grease loaf pan about 9 x 5 x 3 Bar /4 tsp. cloves
apples. Cook as above but do not strain. If 2, Wash, peel, core and chop apples; wash and (about 1/8 tsp. for each apple). 2. Fill centres 1 c. rolled oats
desired, the sauce may be mashed to rem . , drain raisins, chop nuts, grate orange rind, with mincemeat, raisins or cranberry sauce com- 1/2 c. shortening
lumps and make a smoother consistency. squeeze and measure orange juice. bined with the sugar. 3. When apples are done, 1 C. sugar
3. Sift and measure the ° flour, then sift a top with a marshmallow and return to oven brief 2 e
APPLE SALAD MOULDly untilbrowned. eggs
with the baking power, soda and salt. icing sugar
1 tbsp. gelatine 4. Cream shortening, add sugar gradually and
2 c. vrtaminized apple juice continue creaming until light. APPLE PIE 1. Grease a 9" x 13" pan or two 8" square pans.
1/4 tsp. salt 5. Add egg and beat throroughly. 5 c. apple slices (about 6 medium cooking apples) 2. Wash, peel, quarter, core and dice apples.
1 tbsp. sugar 6. Add dry ingredients and orange juice alter- 1/2 c. sugar Chop walnuts.
1 tbsp. vinegar nately to the ..,.-m -1 mixture; blend well after 1/4 up. cinnamon, if desired 3. Sift and measure the flour and sift again with
/1 c. chopped celery each addition. 1 tbsp. butter baking powder, soda, salt, cocoa and spices.
V/2 c. dicco red apple (unpeeled) 7. Add apples, raisins, nuts, grated rind; mix pastry for 2 -crust 9" pie Add rolled oats.
1. Sofielatine in 1/2 c. cold apple juice for 2 well. Pour into greased pan. It should not be 1, a 4. Cream shortening,* g, add sugar and continue
more than 2/3 full. creaming until light.
or 3 minutes. 2. Wash, peel, quarter and core apples; cut in
2. Heat remaining 11/2 c. apple juice but do not 8. Bake in a modamm-oven, 350 degrees, for slices. 5. Beat in eggs, one at a time, until fluffy.
boil; pour over softened gelatine and stir until about 11/4 his. When a toothpick inserted in 3. Combine sugar and cinnamon, if used. 6• Stir the flour mixture and blend well; add
dissolved, the centre comes out clean, it is done. Cool 4. Roll bottom crust, line pie plate. diced apples and chopped nuts; spread in
3. Add salt, sugar and vinegar; stir until blended. slightly before removing from pan. 5. Place apples and sugar mixture in alternate greased pan'
4. Cool until mixture is slightly thickened. Slices of Apple Bread spread with processed or layers in lined pie plate. Dot with butter. 7. Bake in a moderate oven, 375 degrees, about
5. Fold in chopped celery and diced apple. cream cheese make a delicious company snack. 6. Roll and cut slits in top crust. Put in place 25 minutes. Cool slightly; cut into bars or
6. Rinse a large mould or 6 to 8 small moulds and crimp edges, squares. Sprinkle with sifted icing sugar. Makes,
with' cold water or brush lightly with salad oil. CINNAMON APPLE SLICES 7. Bake in a hot oven, 425 degrees, for 10 mins., 36 (21/2" x 11/4* ) bars.
7. Pour jelly mixtu . , into mould and chill until reduce temperate, to 350 degrees and continue �
firm. Wash, peel, core and cut apples in 1/2" slices. baking for 40 to 50 mins., or until apples are 1;? :; �s
8. Unmould and serve on fait, crisp lettuce leaves Make a syrup of 1/2 c. sugar, 1 c. water and 1/4 c. cooked (test through slit with pointed knife), r
garnished with fresh unpeeled apple rings red cinnamon candies. Gently cook apple slices Notes: 1. Cinnamon, nutmeg or grated lemon ,
which have been dipped in lemon juice to pre- until tender. Chill. Serve with hot roast pork, rind add flavour for variety. 2. Use 2/3 to 3/4 C.
vent darkening. Serve with mayonnaise. cold meat platter or as a salad. sugar for very tart apples.
APPLE CRUNCH PUDDING
11/2 or 3 cups cornflakes
1/2 cup chopped walnuts
1A cup brown sugar
1 teaspoon cinnamon
2 tabl . t, .. ns melted butter
1A Cup raisins
2 cups slightly stewed apples, sliced
Mix - cornflakes, walnuts, sugar, cinnamon and
melted butter tosether, spread half the mixture
in a bu . , .1 baling dish.
Cover with apples and raisins. Spread remaining
numbs on top. Bake in a moderate oven 350
degrees for 25 minutes. Serve waw with whip
cream or ice cream.
APPLE BARS
OAT MIXTURE: FEUJNG:
13/4 cups oats 21/2 cups sliced apples
11/2 cups sifted flour 2 tablespoons butter
3/4 cup butter 1/2 cup sugar
1/4 teaspoon soda 3/4 teaspoon cinnamon
1 cup brown sugar
Preheat oven to moderate, 375 degrees. Lightly
grease a 9" square pan.
Prepare int mixture. Pat half the mixture into
the pan. Arrange sliced apples over crumb mix-
ture. Dot with butter and sprinkle with sugar
mixed with cinnamon. Cover with remaining
crumb mixtu. -.
Bake 40 to 45 minutes.
Cut in squ..res or bars. Yield: 16 bars.
BEETS WITH APPLES
AND ONIONS
1 tablespoon butter
1 pound beets, cooked, peeled and diced
1 cup diced peeled apple
1/4 cup chopped onion
1/4 teaspoon salt
1 tablespoon brown sugar
2 teaspoons lemon juice
Melt butter in frypan. Add remaining ingredi-
ents and mix well. Cover and heat quickly to
foam steam. Reduce heat and cook gently until
beets are crisp -tender, stirring frequently (about
3 minutes) .
Makes 6 servings.
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