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Show ?"'""""'' '"'' nf yiwi nil miti ii ? piii.i. .... .1. ,, t - " " "iv'i i ; I ,i Ml i i . - -T ; if V '-:. if t f L' ; ' 4:1': I , ? i V f J :' i :' . f ' f '"' ii (: , I f . it 0- "". : i? i l t "A 'f ! i j!f. .......... in..... I . i ' , FAVORITE RECIPE Good Uses For Apples Ity KATHRYN JENNINGS Fall is the apple season, with ; trisp, crunchy, juicy apples of : . all kinds, and healthy, too. MARGE Ashton, has made several goodies with apples right out of the back yard. She likes a new variety, the Christmas Christ-mas banana apple. However any kind of apple makes delicious deli-cious goodies. : There is a plate of apple .' Strusel, the bars are cut after dough hs been filled with the :- apple mixture and baked and perhaps a sprinkling of pow-; pow-; dered sugar over them. SHE IS mixing the Dutch apple ap-ple bar, ready for the next guests. The tray of applesauce pumpkin bread is also delightful, delight-ful, apples and pumpkin right out of Marge's garden. There is also a recipe for Texas southern cream apple pie. Marge is an outstanding cook and said, "Since I'm a Southern gal from northeast Texas, I've always loved to cook and since this is now the fall season, we have lots of freshly gathered apples, I'd like to share a few of my favorite favo-rite recipes. I've garnered recipes re-cipes while living in various parts of the country, Texas, Alabama, Ohio and the famous Pennsylvania Dutch country," coun-try," she continued. Now a resident re-sident of Bountiful with husband hus-band Bob and her mother-in-law with them, she is a busy lady. APPLE STRUSEL for the pastry: 2 cups flour 'A tsp. salt Vi lb. butter 3 egg yolks 1 Tbsp. vinegar 'A cup cold water MIX THE flour, salt and butter as for regular pastry, until un-til crumbly. Beat the egg yolks and add the vinegar and cold water and add to the first mix- 3 Using fresh apples from the backyard, Marge Ashton loves to make apple strusel and applesauce pumpkin bread for her family and friends. ture, mixing into a ball. Divide into three equal parts and chill overnight. Part of this dough may be frozen and used at a later time. ROLL OUT each piece of dough into a thin rectangle, as the filling is placed in this dough and folded over. After rolling the dough thin, sprinkle with finely crushed graham cracker crumbs. Filling: 2 cups finely chopped apples 1 tsp. cinnamon Vi cup sugar A cup nuts, chopped MIX APPLES, cinnamon, sugar and nuts and spread down the center of the three rectangles of dough. Fold the dough over filling and seal edges well. Place on cookie sheet and bake at 375 degrees for 35 to 40 minutes, until done. Spinkle with confectioners confection-ers sugar and cut into bars. "This recipe was obtained from my daughter-in-law who lives in Ohio, whose grandmother grand-mother had used this recipe for many years and passed it down to the family," Marge said. APPLESAUCE PUMPKIN BREAD Vi cup shortening 2V2 cups sugar 4 eggs 1 cup applesauce 1 cup cooked pumpkin, mashed 13 cup apple juice 3'2 cups flour 2 tsp. baking powder 1V4 tsp. salt 1 tsp. cinnamon 'i tsp. nutmeg Vi tsp. mace ' cup nuts, chopped CREAM shortening with sugar and beat in eggs, one at a time, beating well, add applesauce, apple-sauce, pumpkin and apple juice. Now sift together, the dry ingredients and stir into first mixture, mixing well. Mix in nuts. Grease and flour 3 loaf pans, 9x4 inches and divide dough into these. Bake at 350 degrees for 45 to 60 minutes, testing for doneness. DUTCH APPLE BAR COOKIE 2 cups peeled chunk apples V2 cup shortening 3 eggs 1 cup sugar 2 cups flour Vi tsp. soda V2 tsp. salt 1 tsp cinnamon Vi tsp. allspice Vi tsp. cloves 23 cup raisins Vi cup nuts, chopped COOK THE apple chunks and measure out 1 cup to use. Cream together, the shortening, shorten-ing, sugar, and beat in eggs and sugar, mixing well. Now add the 1 cup cooked apples. Mix the dry ingredients and add to creamed first mixture, add raisins and nuts and spread in a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes until test shows done. Sprinkle with confectioners sugar or spread with a thin cinnamon icing over the warm cookies, just glazing them. Cut into 1 inch wide bars. TEXAS SOUTHERN CREAM APPLE PIE Pastry for a single 9 inch pie plate A cup sugar 2 Tbsp. flour 1 cup dairy sour cream 1 egg, beaten Vi tsp. vanilla V tsp. salt 2 cups apples, finely chopped 1 tsp. cinnamon Vi cup sugar 6 Tbsp. flour 'A cup butter LINE THE pie plate with the pastry and prebake at 350 degrees de-grees for 7 minutes and let cool. Mix together, the cup sugar and 2 Tbsp. flour and stir in the sour cream, egg, vanilla and salt. Beat this mixture until un-til smooth. Stir in the apples and pour mixture into prepared pre-pared pie shell. Bake at 450 degrees de-grees for approximately 30 minutes mi-nutes or until set. Blend the Vi cup sugar, 6 Tbsp. flour, cinnamon and butter but-ter until crumbly. Remove pie from oven, spread the sugar, flour, cinnamon and butter mixture over top of pie and return re-turn to oven, bake 10 minutes longer. Cool and serve. ALL OF these recipes using apples are delicious and a good " season to try them all. |