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From: pmr@sdchema.UUCP (Pat M. Rule)
Newsgroups: net.cooks
Subject: Re: APPLE RECIPES
Message-ID: <460@sdchema.sdchema.UUCP>
Date: Thu, 10-Oct-85 11:59:45 EDT
Article-I.D.: sdchema.460
Posted: Thu Oct 10 11:59:45 1985
Date-Received: Sat, 12-Oct-85 04:59:50 EDT
References: <7621@akguc.UUCP>
Organization: Chemistry, UC San Diego
Lines: 105
Summary: These recipes sounds wondeful -- are they original or from a special cookbook?

In article <7621@akguc.UUCP>, mah@akguc.UUCP (A. Hitchcock [Anne]) writes:
> Someone had requested apple recipes on the net recently, here
> are just a few.
> 
> 	FRESH APPLE LOAF
> 
> 4 cups peeled, chopped apples (your favorite)
> 1 cup chopped pecans
> 2 cups sugar
> 3 cups all-purpose flour 
> 2 teaspoons baking soda
> 1/4 teaspoon salt
> 1/4 teaspoon ground nutmeg
> 1/4 teaspoon ground cloves
> 3/4 teaspoon ground cinnamon
> 1 cup butter, melted
> 2 teaspoons vanilla extract
> 2 eggs, slightly beaten
> 
> Combine apples, pecans, and sugar; mix well.  Let stand for
> 1 hour, stirring often; do not drain.
> 
> Combine flour, soda, salt, and spices in a large bowl; add apple
> mixture, stirring well.  Stir in butter, vanilla, and eggs.
> 
> Spoon the batter into 2 greased and floured 1-pound coffee cans.
> Tie a 2-inch band of foil around top of cans.  Bake at 325 degrees
> for 1 hour and 15 minutes or until a wooden pick inserted in
> center comes out clean.  Let cool in cans 10 minutes; remove from
> cans to complete cooling.   Makes 2 loaves.
> 
> 
>    *********************************************
> 
> 
> 	HOULIHAN'S APPLE STRUDEL PIE
> 
> 6 or 7 green tart apples (preferably Greening or Pippin)
> juice of 1/2 lemon, strained
> 3/4 cup sugar
> 1/4 cup firmly packed light brown sugar
> 1/4 cup dark currants
> 1 tablespoon all purpose flour
> 1 teaspoon cinnamon
> 1/2 teaspoon nutmeg
> 2 tablespoons cold water
> 1 tablespoon butter, melted and cooled
> 1 9 or 10-inch unbaked pie shell
> 
> Topping:
> 1/3 cup (3/4 stick) butter, room temperature
> 1/4 cup all-purpose flour
> 1/4 cup sugar
> 1/4 cup firmly packed light brown sugar
> 1/2 teaspoon cinnamon
> 1/4 teaspoon nutmeg
> 
> Glaze:
> 1/2 cup powdered sugar
> 1 to 2 tablespoons strained fresh lemon juice
> 
> Preheat oven to 425 degrees.  Peel and slice enough apples
> 1/4 inch thick to make 6 cups.  Place in large bowl and toss
> with lemon juice.  Add sugars, currants, flour and spices.  Toss
> lightly to distribute evenly.  Add water and butter and toss again.
> Pile evenly into unbaked pie shell.
> 
> For topping:  Using 2 knives, cut butter into flour until
> mixture is crumbly.  Gently mix in sugars and spices.  Pile
> lightly over apples, covering top completely.  Bake 10 minutes.
> Reduce heat to 325 degrees and continue baking 1 hour.  Remove
> pie from oven and allow to cool slightly.
> 
> For glaze:  Combine ingredients and mix until smooth.  Drizzle
> over warm pie.
> 
> Cool completely before serving.
> 
>     *********************************************
> 
> 
> 	  SOUR CREAM APPLE PIE
> 
> 2 tablespoons flour       2 cups finely chopped apples
> 1/8 teaspoon salt         1/4 cup sugar
> 1/2 cup sugar             1/4 cup light brown sugar
> 1 egg, unbeaten           1 teaspoon cinnamon
> 1 cup sour cream          1/4 cup butter
> 1 teaspoon vanilla        1/3 cup flour
> 1/2 teaspoon nutmeg
> 
> Line a 9-inch pie plate with favorite pie crust.  Finish edges
> as desired.  Refrigerate until needed. 
> 
> Mix flour, salt and the 1/2 cup sugar.  Add egg, sour cream,
> vanilla extract and nutmeg.  Beat to a smooth batter.  Stir in
> chopped apples.  Pour mixture into prepared crust.  Bake at
> 400 degrees for 15 minutes, reduce heat to 350 degrees and continue
> baking 30 to 40 minutes.
> 
> While pie is baking, combine remaining ingredients for topping.
> Remove pie from oven and increase temperature to 400 degrees.
> Sprinkle topping over pie and bake 10 minutes longer.
These recipes are wonderful -- are they original or are they
from a special cookbook.?