Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site sdcarl.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!qantel!dual!lll-crg!ucdavis!ucbvax!decvax!ittatc!dcdwest!sdcsvax!sdcc3!sdcarl!rusty From: rusty@sdcarl.UUCP (rusty c. wright) Newsgroups: net.cooks Subject: Re: APPLE RECIPES Message-ID: <247@sdcarl.UUCP> Date: Fri, 11-Oct-85 17:43:26 EDT Article-I.D.: sdcarl.247 Posted: Fri Oct 11 17:43:26 1985 Date-Received: Mon, 14-Oct-85 04:57:39 EDT References: <7621@akguc.UUCP> <460@sdchema.sdchema.UUCP> Reply-To: rusty@sdcarl.UUCP (Rusty Wright) Organization: Computer Audio Research Lab, UCSD, San Diego, Calif. Lines: 112 In article <460@sdchema.sdchema.UUCP> pmr@sdchema.UUCP (Pat M. Rule) writes: >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.? why do boneheads include the ENTIRE article when doing a followup? -- rusty c. wright {ucbvax,ihnp4,akgua,hplabs,sdcsvax}!sdcarl!rusty