1 Servings
4 egg
1 1/2 c flour
1 t cinnamon
3/4 c raisins
3/4 c wine
3/4 c coffee
1 lb brown sugar
1 t baking powder
1/2 t cloves
3/4 c nuts,chopped
1 *or
Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three
times, add the baking powder and sift into the egg mixture
alternately with the wine (or substituted coffee). Mix nuts and
raisins together and sprinkle with 2 Tbsp of flour. Add to mixture
and beat thoroughly. Pour batter in flat, greased pans and bake at
400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
Monday, May 7, 2007
Apple Lokshen (Noodle) Kugel (Sweet)
1 Servings
8 oz medium egg noodles
1/4 c margarine (or oil),Melted
4 eggs,beaten
3 md apples
1/4 c dark seedless raisins
1/4 c sugar
1 1/2 t salt
2 t cinnamon
1/2 t vanilla
Cook and drain noodles and put in a large bowl. Stir in margarine
and eggs. Peel and chop apples. If using raisins, rinse in hot water and
drain. Combine all ingredients together, add seasoning and mix well.
Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13"
baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12
servings. Note: for extra softness, add another 2 eggs.
8 oz medium egg noodles
1/4 c margarine (or oil),Melted
4 eggs,beaten
3 md apples
1/4 c dark seedless raisins
1/4 c sugar
1 1/2 t salt
2 t cinnamon
1/2 t vanilla
Cook and drain noodles and put in a large bowl. Stir in margarine
and eggs. Peel and chop apples. If using raisins, rinse in hot water and
drain. Combine all ingredients together, add seasoning and mix well.
Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13"
baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12
servings. Note: for extra softness, add another 2 eggs.
Apple And Rum Custard Cake
8 Servings
5 T sugar
2/3 c butter (or margarine)
1 T milk
1/2 c soft bread crumbs
4 c apples,tart, sliced
1/4 c sugar
1/4 c rum
1/3 c sugar
1 1/2 c flour,unbleached, unsifted
1 T lemon rind,grated
1 egg yolk,large
filling ==========================
2 T butter (or margarine),melted
1 T lemon juice
1/4 c raisins,*
3 eggs,large, beaten
1 3/4 c milk
Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
5 T sugar
2/3 c butter (or margarine)
1 T milk
1/2 c soft bread crumbs
4 c apples,tart, sliced
1/4 c sugar
1/4 c rum
1/3 c sugar
1 1/2 c flour,unbleached, unsifted
1 T lemon rind,grated
1 egg yolk,large
filling ==========================
2 T butter (or margarine),melted
1 T lemon juice
1/4 c raisins,*
3 eggs,large, beaten
1 3/4 c milk
Soak raisins in 1/4 cup rum for 1/2 hour before using.
CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in
butter or margarine until mixture resembles coarse crumbs. Add egg
yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of
a 10-inch Springform pan that has sides only greased. Press dough up
sides of pan for 1 inch.
FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.
Apple And Cream Kuchen
4 Servings
1/2 t salt
2 c flour,unbleached, unsifted
Milk filling ===================
1 T lemon juice
3/4 c sugar
8 oz cream cheese,softened
1 pk yeast,dry, active
4 T sugar
1/4 c butter (or margarine)
1 egg,large
3 c apples,tart, sliced
1 t cinnamon
2 T flour,unbleached
1 egg,large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
1/2 t salt
2 c flour,unbleached, unsifted
Milk filling ===================
1 T lemon juice
3/4 c sugar
8 oz cream cheese,softened
1 pk yeast,dry, active
4 T sugar
1/4 c butter (or margarine)
1 egg,large
3 c apples,tart, sliced
1 t cinnamon
2 T flour,unbleached
1 egg,large
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes. Best
when served warm.
Friday, May 4, 2007
Apfelstrudel (Apple Strudel)
6 Servings
6 c apples,tart, sliced
3/4 c raisins
1 T lemon rind,grated
3/4 c sugar
2 t cinnamon
3/4 c almonds,ground
8 oz fillo leaves,1/2 box,thawed
1 3/4 c butter,(no
-margarine),melted
1 c bread crumbs,finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
6 c apples,tart, sliced
3/4 c raisins
1 T lemon rind,grated
3/4 c sugar
2 t cinnamon
3/4 c almonds,ground
8 oz fillo leaves,1/2 box,thawed
1 3/4 c butter,(no
-margarine),melted
1 c bread crumbs,finely crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat until 5 leaves have been used, using about 1/2 c of butter.
Cook and stir bread crumbs with 1/4 c of butter until lightly
browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound
1/2 of the filling in a 3-inch strip along the narrow end of the
fillo, leaving a 2-inch border. Lift towel, using it to roll leaves
over apples, jelly roll fashion. Brush top of the strudel with butter
and sprinkle with 2 T crumbs. Repeat the entire procedure for the
second strudle. Bake the strudels at 400 degrees F. for 20 to 25
minutes, until browned. Makes 2 strudels, 6 to 8 servings each.
Apfelschaum (Apple Mousse)
4 Servings
3 lg tart apples,peeled, cored
-and slic,ed
3 egg whites
1 peel of 2 lemons,Grated
6 T sugar
1/4 l white wine (1 cup plus 1
-tbsp)
1 for baking
30 g butter (2 tbsp)
2 T sugar
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
3 lg tart apples,peeled, cored
-and slic,ed
3 egg whites
1 peel of 2 lemons,Grated
6 T sugar
1/4 l white wine (1 cup plus 1
-tbsp)
1 for baking
30 g butter (2 tbsp)
2 T sugar
In the wine, stew the apples until tender and mushy. Force through a
sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites
to stiff peaks and then carefully fold into the apple mixture. Fill
the whole into a buttered ovenproof dish (Jena Glass*), dust with 2
tablespoons sugar, and slowly bake at 250 degrees F for about half an
hour.
Serves 4.
Apfelpfannkuchen (Apple Pancakes)
4 Servings
2/3 c flour -- unbleached
1 unsifted
2 t sugar
1/4 t salt
4 eggs -- large,beaten
1/2 c milk
2 c apple --,Slices
3/4 c butter (or margarine)
2 T sugar
1/4 t cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and
milk together. Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
2/3 c flour -- unbleached
1 unsifted
2 t sugar
1/4 t salt
4 eggs -- large,beaten
1/2 c milk
2 c apple --,Slices
3/4 c butter (or margarine)
2 T sugar
1/4 t cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and
milk together. Gradually add flour mixture; beat until smooth.
Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the
cinnamon together; toss with apples. Melt 2 T butter in a 6-inch
diameter, deep frypan. Pour in the batter to a depth of about
1/4-inch. When set, place 1/4 of the apples on top; cover with more
batter. Fry pancake until lightly browned on both sides.
Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.
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