William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-11-01 / 11. szám

I Zi teaspoons salt

1 teaspoon dried, crushed red pepper IZ-1 cups golden raisins

2 tablespoons yellow mustard seeds

In a non-reactive saucepan, combine the vinegar and sugar and bring to a boil, stirring all the time until sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat and set aside.

In a stainless steel or porcelain bowl, toss the apples in the lemon juice.

Combine the garlic, ginger, salt and red pepper in a food processor and blend until finely chopped. Add this mixture to the vinegar/sugar pan. Now, add the apples, raisins and mustard seeds. Simmer over low heat until apples go tender and the chutney thickens. Stir occasionally so bottom of pan doesn’t burn.

Serve warm with a roasted meat or chill for one hour and serve as a condiment with the meal.

Katie Stalker’s Apple Cake

3 whole eggs

I Zi cups fine sugar (not powdered)

1 cup vegetable oil

2 cups all-purpose flour I teaspoon baking soda I teaspoon salt

I teaspoon cinnamon 7 apples peeled, cored & diced

Preheat the oven to 350°F. In a mixing bowl, combine all the ingredients, then fold in the diced apples. Grease a loaf pan and pour batter into pan. Bake for 45 minutes or until cake is done. Let cool, then slice and sprinkle powdered sugar on top. Serve to your guests.

Grandma Szuhay’s Apple Cake

I cup vegetable oil

3 whole eggs

I cup fine sugar (not powdered)

3/i cup brown sugar, packed

1 teaspoon vanilla extract Zi teaspoon salt

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

5 apples peeled, cored & diced

1 cup chopped walnuts

Preheat the oven to 325°F, then grease and flour a square baking pan. In a mixing bowl, mix the first five ingredients. Add all the other ingredients except for the apples and walnuts. Batter will be thick so use an electric mixer. Fold in the apples and walnuts then spread into the pan. Bake for one hour or until a toothpick comes out clean. Let cake cool slightly, then serve warm to your guests with powdered sugar and a dollop of freshly whipped cream.

Light House Apple Cake

2 cups all-purpose flour I teaspoon baking soda A teaspoon salt

I teaspoon cinnamon

3 whole eggs

11/2 cups fine sugar (not powdered)

I cup vegetable oil

4 apples peeled, cored & diced I cup chopped walnuts

Preheat the oven to 350°F. In a mixing bowl, combine all the ingredients and mix well. Grease a square baking pan and pour in the batter. Bake for one hour and test cake with a toothpick. Cool slightly then serve warm to your guests.

Chef Béla’s Apple Cider

I gallon fresh apple cider I quart cranberry juice 'A cup light brown sugar I teaspoon vanilla extract

tablespoon ground cinnamon 'A tablespoon ground nutmeg A teaspoon crushed mint I handful dark raisins or citron fruit mix

1 pinch of cayenne pepper

In a large saucepan, combine ingredients and slowly bring to a boil. Turn down heat and let simmer until the aroma fills the house. Pour into mugs and garnish each mug with thin slices of apples or crab apple rings.

Apple Filling

(When making your poppy seed and nut rolls this holiday season, make some extra dough and try this tasty filling.)

2 pounds apples, peeled, cored

& chopped

A cup chopped walnuts 'A cup golden raisins 3A cup sugar

!A tablespoon ground cinnamon '/3 cup melted sweet butter 'A cup bread crumbs I teaspoon melted butter

In a mixing bowl, combine the apples, walnuts, raisins, sugar and cinnamon. Add the sweet butter and toss until apples are coated and well mixed. Spread the mixture on your dough, then sprinkle bread crumbs on top before rolling the dough according to your recipe. Brush with the melted butter and bake at 375°F until golden brown. Cool to room temperature then cut and serve your guests.