| OCR Text |
Show 12W The Sail Lake Tribune, Sunday, October 27, 1985 il necipes T- French Apple Pie with Nutmeg Sauce I (Roberta ! cups sliced, pared tart apples ("I use Rome Beauty 8 ! ! Vi I 1 1 cup water cup sugar recipe for pie Cook apples in water until Artender. Add sugar, mix gently pan range apples in pastry-lined Combine single-cru- crumbs I k cup flour k cup sugar Vi cup butter or margarine t graham cracker in butter crumbs, flour, sugar Cut until mixture is of coarse consistency. Sprinkle crumb mixture over apples Bake at 425 degrees for 10 minutes, reduce oven temperature to 350 degrees Continue baking for 20 minutes, until done Serve with cream, ice cream or Nutmeg Sauce st cup graham cracker 1 Howard) Nutmeg Sauce apples.) t M. Nutmeg Sauce I egg yolk Vi cup sugar cup milk teaspoon nutmeg 1 I 1 I I Beat egg yolk with sugar and milk, pour into saucepan. Heat to boiling Remove from heat, add nutmeg Serve hot over warm apple pie. Apple Pizza Pie (Marie-Joye- lk cups flour 1 teaspoon salt Vi cup shortening 1 cup shredded Cheddar cheese k cup ice water Vi cup powdered cream" (powdered milk may be used) Vi cup brown sugar, firmly packed Vi cup granulated sugar Vi cup flour k teaspoon salt 1 Vi non-dai- ry teaspoon ground cinnamon teaspoon ground nutmeg k cup butter 6 cups peeled apple slices h thick) (k-inc- e Lundeen) 2 tablespoons lemon jiice Mix 1 Vi cups flour and 1 teaspoon salt, cut in shortening until crumbly. Add cheese. Sprinkle water over mixture gradually, mix until all flour particles are moistened, shape into ball Roll pastry into circle on lightly floured surface. Place on pizza pan or baking sheet, turn up edge. Combine powdered "cream, brown sugar, granulated sugar, V3 cup flour, Vi teaspoon salt, cinnamon, nutmeg Sprinkle half of this mixture over pastry. Cut butter into remaining half until crumbly. Arrange apple slices, overlapping them in circles, on crust, sprinkle with lemon juice, then remaining crumbs. Bake at 450 degrees for 30 minutes or until apples are tender. Serve warm Makes 12 servings non-dair- y Jewish Apple Cake (Trudy Wadsworth) add sugar and oil, beat until thoroughly blended Add flour, salt, baking powder and vanilla; beat until mixed. Fold in apples and nuts Spread half of batter in greased and lightly floured angel food cake 4 teaspoons baking powder pan or Bundt cake pan. 2 teaspoons vanilla Combine cinnamon and brown sugar, sprinkle half of this mixture 4 cups grated, peeled apples over batter. Spoon in remaining 1 cup chopped nuts batter; top with remaining cinnamon-brown 4 teaspoons cinnamon sugar mixture. Bake at 350 degrees for 50 to 60 4 teaspoons brown sugar minutes or until done. Cool before Beat eggs until thick. Gradually removing from pan. 4 eggs 2 cups sugar 1 cup oil 2 cups sted flour Vi teaspoon salt Apple Crisp large Golden Delicious apples, pared and cored Vi cup flour Vi cup rolled oats k cup coconut k cup chopped nuts k cup brown sugar, well packed Vi teaspoon ground cinnamon Vs teaspoon ground nutmeg 1 stick (Vi cup) butter or 4 Bv Donna Lou Morgan Tnbune Food Editor When you crunch an apple, prepare yourself for a treat to delight all the senses Color, fragrance, crunch, flavor and easy out-o- f hand eating make apples a pleasure, as well as a sensible choice And if that isnt enough for you, here are even more reasons to crunch apples instead Their crispy-swee- t taste and versatility aside, apples have good nu'ritional value Low in calories, a medium-siz- e fruit contains about 58 calories Apples are also a good source of potassium, are low in sodium and high in fiber Apples have been the ultimate taste temptation since Eve persuaded her partner to bite' But unlike Adam, you dont have to feel guilty about crunching an apple instead Apples make sense any time of day, at any meal or Available the they're as good in summers heat as in winters chill And they can go plain or fancy, gussied up or at their natural best Eaeh time an apple seed is planted, it produces a slightly different variety than its parent tree That means thousands of varieties of eating apples have grown flourished, and have been named There are 500 or more in the U S alone From these varieties, favoritis emerge Currently, just 14 varieties account for 90 percent of the commercial apple production in our country Drop by your friendly supermarket and take a good whiff of the fiuily amnia evident around the heaps of different apples on display there Bed and Golden Delicious varieties, Home Beaut ics, Granny Smith, Jonathans, Pippins, Mi Intushes all will be there now or will be showing up bi fore too year-roun- - long Too often, shoppers fail to be sc iective in ( housing the r ight apple for the pm pose they have in mind Some apples are wonderful for eating out of hand but will turn to pure mush when baked And some apples are fine for applesauce and pies, but tend to be too tart for really pleasurable fresh snacks. If you always reach for the same type of apple, heres a chance to expand your crunching horizons Apples vary widely in taste, texture and seasonal availability The best way to get just the crunch you've got your mouth set for is to study the varieties of apples below and experiment Happy crunching' . and you'll Crunch a Red Delicious be in good company This sweet, juicy apple is the most popular eating variety in America When you hold this red beauty in your hand, note its "broad shoulders" tapering to a base This apple is available September through June and makes excellent snacks but loses its firm texture when cooked and Crunch a Golden Delicious you'll have a feast for your eyes as well as your palate Sweet and aromatic, it retains its lovely white flesh after cutting Available September through June in most places These apples are as good apples as can be found They are crisp and sweet when eaten out of hand or used in salads They also hold their shape well when used in pies or baked and youll deCrunch a Jonathan . light in its rich, slightly tart flavor Grown in the Western and Midland states, Jonathans should be available September through Api il, although they don t kiep as well as some apples Jonathan' male for excellent snacking And their tangy goodness is great in applesauce and for pies then thank John Crunch a McIntosh McIntosh for his skill in st irting this variety bai k in 1870 in Canada It is crisp, juicy and red and with a mildly tart green skin Look for it September through June in the East and Midwest Mi Intoshes . . cup butter or margarine k cup packed brown sugar 2 eggs k cups flour whole wheat flour k cup 1 tablespoon baking powder teaspoon ground cinnamon k teaspoon baking soda k teaspoon salt Vs teaspoon ground ginger 1 cup plain yogurt 2 cups cored and finely 1 It holds shape when baked and the sweet, yet tart, flavor holds up well Granny Smiths are not generally as popular for eating out of hand because of the astringent qualities that make them such good cooking apples They still have a following among those who like less sweet snacks Cook with a Granny Smith 2 d . - . two-tone- d Many thanks to Roberta M. Howard; Lundeen; Henrietta Sellani; Sbawna Yardley; Marie-Joyc- e Lundeen; Trudy Wadsworth; Melody Jackson, South Jordan; Karen Tuekett, West Valley City; M. Iverson; Jacquie Butler, Bluffdale; Flora Kokal, Helper; Carolyn Short; Joan R. Thomas; Sue Visser, West Valley City; Jean D. Walz, Brookings, SD; Mrs. R.G. Myers; Elaine Cooper; Mrs. E.W C., St. George; Rhonda Cartwright and Salt Lake Reader. Your recipes are delicious! apple-solutel- y Design Steve Boker 1 t ples. Bake at 375 degrees for 45 minutes or until apples are tender. Serve warm. Makes six to eight servings. Serve with heavy cream or ice cream. Vi . its shape well during cooking and baking Find it in most regions from October until early summer Especially good for pies and for baking Great as apples are for crunching, youve missing a lot if you dont also cook, bake and sauce this versatile fruit. The apple recipes that follow will shine with family and guests. Sharon Roper requested apple recipes and readers sent some dandies. Thinly slice apples to make 5 to 6 Place in ungreased square baking pan. Combine flour, oats, coconut, nuts, brown sugar, cinnamon, nutmeg; cut in butter until crumbly. Sprinkle mixture evenly over ap- cups. Apple Whole Wheat Muffins good cooking apples, but are more satisfactory for applesauce and apple butter. Crunch a Winesap . . then be grateful you found it because the variety is declining in volume Firm yellow flesh, a crisp, coarse texture, and a tart, winelike taste make it a stand-ou- t some find its Sniff carefully aroma reminiscent of cinnamon. Scout for Winesaps November through July are Cook with a Rome Beauty and discover why many consider it the ultimate baking apple Its yellow flpsh is very mild and holds margarine, softened chopped apples Cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Combine flours, baking powder, cinnamon, baking soda, salt, ginger. Add dry ingredients and yogurt alternately to creamed mixture Fold in chopped apples Spoon batter into 12 greased or muffin cups Muffin paper-linefull. Bake at 425 debe will cups grees for 20 to 22 minutes or until wooden pick inserted near center comes out clean. Makes 12 muffins d ( Reader Requests) Annette S Torres, West Valley good cooks will share recipes for Boston Baked Beans something sweet, thick and dark in color with molasses." City, is hoping Recipes for Fettuccine Alfredo and Linguini with Gam Sauce are requested by Debbie Forbush. "My mother made Molasses Taffy that was something special," writes Fay Riggs, Sandy The recipe was never written down Could someone help out" Salmon and tuna croquettes are the spotlight with recipes requested by Libby Lavadie Recipes for Texas Pecan Cake are requested by Elaine Callister, Centerville Cherry Cake is in the spotlight with recipes requested by Wanda in Cartwright I should like to receive recipes for making Squash Pie, writes Payson reader, Mrs. E.SD My mother used to make this pie when we were living in Missouri We loved it. Salt Lake Reader is hoping to re- ceive recipes for tasty brunch dish- es. Recipes for variations of sponge cakes and chiffon cakes are requested by Mrs G Heffner, Provo Richfield Reader is requesting recipes for Chicken Jerusalem and Chicken Kiev. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this f v |
