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Auntie Gale's Choice Recipes Sept 16th edition
 apple bread

 


3/4 cup sugar


1/2 cup shortening


2 eggs


1 teaspoon vanilla extract


2 cups all-purpose flour


3/4 teaspoon baking powder


1 teaspoon baking soda


1/2 teaspoon salt


2 cups chopped apple


1/2 cup chopped nuts


1 tablespoon sugar


1/4 tsp. ground cinnamon


 


Beat sugar, shortening, eggs, and vanilla at medium speed with an electric mixer until blended. Stir in dry ingredients until smooth. Add apple and nuts, and spread into a greased and floured 9x5 inch loaf pan. Sprinkle with sugar and cinnamon. Bake at 375º for 50 to 60 minutes. Remove from pan immediately.


 


apple cake with warm honey sauce


 


3 Tbsp. unsalted margarine


1/2 cup sugar


1/2 cup honey


1 egg


2 cups flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/4 teaspoon nutmeg


1/3 cup lemon juice


3 cups diced, peeled apples


2-1/2 teaspoons cornstarch


1/2 cup honey


1/3 cup water


1 Tbsp. grated lemon peel


3 Tbsp. lemon juice


1 Tbsp. unsalted margarine


Dash of nutmeg


 


Preheat oven to 350ºF. Cream margarine and sugar. Add honey and beat well. Add egg and mix. Beat in flour, baking powder, baking soda, and nutmeg. Stir in lemon juice and apples. Pour into a greased 9 inch square baking pan. Bake for 55 to 60 minutes.


For sauce, mix cornstarch, honey, and water together in a small saucepan. Add lemon rind. Cook over moderate heat for about 5 minutes or until thick, stirring occasionally. Remove from heat and stir in lemon  juice, margarine, and nutmeg. Serves 9; One 3-inch square of cake with 2-1/2 tablespoons sauce per serving.


 


New fashioned apple cobbler


 


1 tablespoon cornstarch


1/2 cup apple juice, divided


5 cups peeled and sliced


   cooking apples


1/3 cup firmly packed brown


   sugar


1/2 teaspoon ground


   cinnamon


1/4 teaspoon ground nutmeg


1/4 teaspoon ground cloves


 Vegetable cooking spray


1/2 cup all-purpose flour


2 tablespoons corn oil


   margarine


1-2 tablespoons cold water


 


Combine cornstarch and 1/4 cup apple juice; set aside.


Combine remaining 1/4 cup apple juice and next 5 ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 10 mintues, stirring occasionally. Stir in cornstarch mixture; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Remove from heat; pour into an 8-inch square baking dish coated with cooking spray. Set aside.


Place flour in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; gently press between 2 sheets of heavy-duty plastic wrap into a 4-inch circle. Chill 15 minutes.


Roll dough to a 8-inch square; freeze 5 minutes. Remove top sheet of plastic wrap; cut dough into strips to fit baking dish. Arrange strips over apples in a lattice design. Bake at 425º for 30 to 35 minutes or until cobbler is bubbly and crust is golden. Yield: 6 servings (169 calories per 1/2 -cup serving).



If you would like to share your recipes with the community, please send them to:


Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150


or you can email me at: gale@shelbyinfo.com



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