Time for apple recipes - here's one of my tried-and-trues
Being Canadian, as far as I am concerned, autumn = apples, and the Greenmarkets here in NY are full of them.
Here's a recipe for a very simple and quite delicious cake I cribbed from Newsday a few years back and made last night for the first time this season.
Big hit among my colleagues today.
Apple Dapple Cake
Sylvia Carter, Newsday, 1999?
Recipe for 10" tube pan
Can be halved (use 2 eggs)
2 cups sugar
1 1⁄2 cup cooled melted butter or oil (or up to 1/2 less if desired, can make up the rest with unsweetened applesauce if desired)
2 tsp vanilla
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
3 cups diced tart apples, peeled or not as desired
(I cut unpeeled apples - Macouns - in 8ths and sliced 1/8 in thick on my Japanese mandoline)
1 cup chopped walnuts
Add sugar while beating.
Add butter and continue to beat.
Add vanilla and continue to beat.
Beat until (relatively) fluffy and whitened.
Sift together dry ingredients and add.
Add apples and walnuts.
Mixture will be very thick, like a softish cookie dough.
Bake in 10" tube pan – greased, I use PAM – 350 deg F for appx 1 hour.
(Kaiser makes a very cute little non-stick aluminum pan that takes 1⁄2 this recipe – I got mine at TJ Maxx – in Davenport, Iowa.)
Anyone else have some tried and true favourites to offer?
I love apple crisp, and apple sauce - chunky, of course.
Another apple dish I love (but may sound a little weird): an omelette with apples and sharp cheddar.
DANISH APPLE CAKE
Make applesauce by peeling, coring, and slicing apples into a pan, then putting apple cider 1/3 of the way up the side. Cook until soft, blend, and sweeten to taste.
Once you've made the applesauce, grind up two boxes of zwieback biscuits (that'd be rusks to you Britishers) and toss with a stick of butter and a half cup of sugar.
Press 1/3 of the zwieback mixture into a greased loaf pan, then tamp down with a heavy weight (a flat-bottomed old-fashioned glass with coins in it works great). Add a cup of applesauce. Press the next third of the zwieback mixture in and tamp down with slightly less pressure (so you don't get a geysir of applesauce erupting through your biscuit crumbs), add another cup of applesauce, and the final third of the zwieback crumbs, pressed even more lightly.
Cover, refrigerate overnight, turn out onto a platter, and serve in slices with fresh whipped cream.
* Exported from MasterCook *
Recipe By :Linda
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large tart apples -- peeled, cored
and cut into thin slices or small chunks
(Braeburn, Pink Lady, Granny Smith, Macoun or Stayman-Winesap apples are great)
1/2 cup dark brown sugar
1/2 cup apple cider -- up to 3/4 cup
3 Tbsp applejack brandy
Combine all ingredients into a 4-quart dutch oven. Bring to a boil, then turn heat down to simmer. Cover, and simmer, stirring often, for about 45 minutes or until apples cook down but aren't a complete mush.
Remove from heat and let cool for about 15-20 minutes with cover off. If you want smooth applesauce, run through a food processor or blender until smooth. If you want chunky, the stirring you did while cooking should have given you a good enough blend, or slightly mash with the back of a wooden spoon or potato masher.
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Per Serving (excluding unknown items): 181 Calories; trace Fat (1.0% calories from fat); 1g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Fruit; 1 Other Carbohydrates.
NOTES : The dark brown sugar and apple cider give this applesauce a deeper, richer flavor. Add a Tbsp. of lemon juice if your apples aren't tart enough, although if you use Granny Smiths or Braeburns, you shouldn't have a problem.
Serves 6 as a side dish.
peeled apple slices sauteed in butter with a bit of sugar: serve warm with vanilla ice cream and a splash of calvados. You will never want to eat another apple pie!