William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-10-01 / 10. szám
Apple Nut Cake 4 cups cored, peeled, diced apples 2 cups sugar 3 eggs 2 cups flour 1 teaspoon salt 2 teaspoons baking soda 1 teaspoon nutmeg 2 teaspoons cinnamon I teaspoon allspice I cup chopped walnuts or pecans Combine the apples, sugar and eggs in a mixing bowl. Sift all the dry ingredients together in another bowl then combine with the apple mixture. Add the nuts and blend well. Pour into a greased bundt pan or two loaf pans and bake at 350 degrees for 50 minutes. Pour the warm caramel topping (see below) over the cake. Caramel Topping A cup butter 1 'A cups brown sugar 2 tablespoons milk In a small saucepan combine ingredients then boil for 2 minutes. Apple Cranberry Ginger Pie Crust 3 cups all-purpose flour 2 sticks cold butter in pats 6-8 ounces cold water or apple juice 2 tablespoons sugar Pulse all ingredients in a food processor adding the water or juice slowly until dough forms. Divide dough in half and refrigerate until ready to roll out. Filling 10 baking apples peeled, cored and thinly sliced I A cups fresh cranberries 'A cup chopped crystallized ginger I tablespoon fresh lemon juice 3 tablespoon all purpose flour % teaspoon kosher salt V* cup sugar I egg slightly beaten for wash In a mixing bowl combine all the above ingredients then chill until ihe Kitchea P£C/P£* GINGER is a plant grown for its gnarly bumpy root. It grows well in tropical and subtropical regions of the world. Alost ginger comes from Jamaica with India, China and Africa producing the rest of the worlds supply. In the Sanskrit language, ginger means “horns root’’. The flavor of ginger is peppery to slightly sweet and the color ranges from pale green yellow to ivory. It is a mainstay of Asian and Indian cuisines. Europeans used the root in dried form for some dishes but mainly for baked goods. Fresh ginger is available year round. It originated in China, and Marco Polo brought ginger back to Europe. Greeks wrapped baked bread around the root for flavor. Ginger tea is brewed to fight colds, ginger beer and ale settle an upset stomach and ginger paste relieves a headache when applied to the temples. ready to make pies. Preheat the oven to 400 degrees. Roll out the crust and place into a greased pie pan. Stir the filling and spoon into the crust Place top of crust over filling and crimp down the sides then cover with aluminum foil or crust protector so it won’t burn. Brush pie with egg wash and bake for 55 minutes or until the crust is golden brown. Cool pie, slice and serve your guests. Hungarian Cider Syrup IA quarts fresh apple cider 2A cups granulated sugar 1 teaspoon sweet paprika Boil the cider for 30 minutes then add the sugar and paprika. Taste and make adjustments to flavor at this time. Bring cider back to a boil for 4 minutes then check thickness. The syrup will thicken as it cools. Great for pancakes or a topping for vanilla ice cream. Lighthouse Apple Cake 2 cups all-purpose flour I teaspoon baking soda 'A teaspoon salt I teaspoon cinnamon 3 whole eggs IA cups fine sugar I cup vegetable oil 4 apples peeled, cored and diced 1 cup walnuts Preheat the oven to 350 degrees. In a mixing bowl combine all the ingredients and mix well. Grease a 9x13 inch baking pan and pour in the batter. Bake for one hour and test cake with a toothpick. Let the cake cool slightly then serve warm to your guests. Pie Crust 4 cups sifted flour 2 teaspoons salt 2/3 cup butter 2/3 cup Crisco 11 tablespoons of apple juice Sift flour and salt into a bowl. Cut in cold butter and Crisco with a pastry blender. Sprinkle all the apple juice over the flour. Using a fork, mix dough until it sticks together. Press into a large ball. Divide ball into four equal parts. Roll out each piece on a lightly floured cutting board. Recipe makes enough dough for two 9-inch pies. Chill pie crust before baking. Visit Chef Béla on the Internet at: www.hungariankitchen.com 12 William Penn Life, October 2008
