Okay, I have a bushel of apples, Now What?!
Went apple picking today so now I am ready to bake!. I have all granny smith apples!. I bought pastry dough, brown sugar, cinnamon, nutmeg, white sugar, butter!. I have a mini muffin pan!. I even bought one of those apple core contraptions that core, peel and slice in one quick shot!. So help me out with some great ideas for getting these apples eaten!?
Thank you!!Www@FoodAQ@Com
Thank you!!Www@FoodAQ@Com
Answers:
Apple pie! Warning! Do not leave a trail if apples leading to your bedroom as they will attract the attention of dragons with another kind of appetite!.
DRAGON 2008
"I BELIEVE IN U!.S!."Www@FoodAQ@Com
DRAGON 2008
"I BELIEVE IN U!.S!."Www@FoodAQ@Com
Apple Butter
Ingredients
4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons
Cook the apples in the liquid until soft!. Cool slightly and blend on low setting!. Add 1/2 cup brown sugar for each cup of puree!. Add cinnamon, cloves, allspice and lemon juice and cook over very low heat until desired consistency is reached!. Mixture should be thick and dark brown!. This may take 3 to 4 hours!.
--------------------------------------!.!.!.
Chicken, Brie and Granny Smith Apple Sandwiches
Ingredients
4 slices bakery bread, thick sliced
2 teaspoons mayonnaise (one per sandwich)
Sliced fresh chicken breast
1 Granny Smith Apple, sliced and cored (peel can be left on)
Brie cheese, sliced
Sliced red onion
Arrange chicken, cheese, apples and onion on one side of bread!. Spread mayonnaise on other!. Combine sandwich and slice!. Note: The sandwich is also delicious toasted!. If toasting, reserve mayo until toasting is complete!.
--------------------------------------!.!.!.
Greens with Apples and Bacon
Ingredients:
1 bunch watercress
1 bundh dandelion greens
1 small red onion sliced thin
1 apple, peeled, cored and sliced thin
6 oz bacon - cooked crisp and crumbled
1 lemon
Preparation:
1) In a 2 qt saucepan, bring 2 cups water to a boil!. Place a strainer over pan but not in water!. Toss watercress and dandelion greens together in the strainer; cover and steam for 2 - 3 minutes, checking frequently - do not overcook!.
2) When greens are just wilted, place on 4 plates!.
3) arrange onion slices on greens, and top with apple slices and crumbled bacon!.
4) squeeze lemon juice over each salad!.
Serves 4!. Preparation time 15 minutes!.
Www@FoodAQ@Com
YUMMY!
Core an apple, but leave a little of the bottom attached; do NOT peel the apple!.
Put into the core "hole" a mixture of:
blueberries,(or raspberries or combine both) walnut pieces, brown sugar, cinnamon, some Vanilla wafer cookie crumbs that have been stirred up together!.
Put about 1/4 tsp of butter on top of each core!.
Put the filled apple in the center of a square of pastry dough and bring the points of the square up to the top of the apple; pinch the ends and sides of the dough together to make a pouch--you want to enclose the apple into a pastry package!.
Put onto a greased oven-proof pan (with sides) and bake at 375-400 degrees for about 30 minutes!. The pastry should be golden brown on the outside and the apple soft enough to eat with a spoon!.
You can serve this with a "hard" sauce:
1 stick soft butter with 1/4 cup of whiskey ("hard liquor") and about 1 cup confectioners (10x) sugar that have been whipped together and placed in the refrigerator to chill!. You can mix this up while the apples are baking!.
The combination of the cold sauce on top of the REALLY hot baked apples is great!. But be aware that cinnamon and brown sugar can be dangerous in their molten state and burn!.
ENJOY!
Www@FoodAQ@Com
Core an apple, but leave a little of the bottom attached; do NOT peel the apple!.
Put into the core "hole" a mixture of:
blueberries,(or raspberries or combine both) walnut pieces, brown sugar, cinnamon, some Vanilla wafer cookie crumbs that have been stirred up together!.
Put about 1/4 tsp of butter on top of each core!.
Put the filled apple in the center of a square of pastry dough and bring the points of the square up to the top of the apple; pinch the ends and sides of the dough together to make a pouch--you want to enclose the apple into a pastry package!.
Put onto a greased oven-proof pan (with sides) and bake at 375-400 degrees for about 30 minutes!. The pastry should be golden brown on the outside and the apple soft enough to eat with a spoon!.
You can serve this with a "hard" sauce:
1 stick soft butter with 1/4 cup of whiskey ("hard liquor") and about 1 cup confectioners (10x) sugar that have been whipped together and placed in the refrigerator to chill!. You can mix this up while the apples are baking!.
The combination of the cold sauce on top of the REALLY hot baked apples is great!. But be aware that cinnamon and brown sugar can be dangerous in their molten state and burn!.
ENJOY!
Www@FoodAQ@Com
Apple pie
caramel apple pie
apple pocket
apple tart
apple dumplings
apple cookies
and this is a GREAT recipe for apple pie, trust me you have to try it!!
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C)!. Melt the butter in a saucepan!. Stir in flour to form a paste!. Add water, white sugar and brown sugar, and bring to a boil!. Reduce temperature and let simmer!.
Place the bottom crust in your pan!. Fill with apples, mounded slightly!. Cover with a lattice work of crust!. Gently pour the sugar and butter liquid over the crust!. Pour slowly so that it does not run off!.
Bake 15 minutes in the preheated oven!. Reduce the temperature to 350 degrees F (175 degrees C)!. Continue baking for 35 to 45 minutes, until apples are soft!.
Serves 8!.
---Www@FoodAQ@Com
caramel apple pie
apple pocket
apple tart
apple dumplings
apple cookies
and this is a GREAT recipe for apple pie, trust me you have to try it!!
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C)!. Melt the butter in a saucepan!. Stir in flour to form a paste!. Add water, white sugar and brown sugar, and bring to a boil!. Reduce temperature and let simmer!.
Place the bottom crust in your pan!. Fill with apples, mounded slightly!. Cover with a lattice work of crust!. Gently pour the sugar and butter liquid over the crust!. Pour slowly so that it does not run off!.
Bake 15 minutes in the preheated oven!. Reduce the temperature to 350 degrees F (175 degrees C)!. Continue baking for 35 to 45 minutes, until apples are soft!.
Serves 8!.
---Www@FoodAQ@Com
Make some of those Granny Smiths into apple butter! Got a crockpot!? Run enough apples through that contraption that peels, cores and slices 'em (don't ya just love that thing!? I've got one too) to fill the crock to overflowing!. Pour two cups of sugar on top, mixed with a tablespoon of cinnamon, a teaspoon of ginger and a teaspoon of nutmeg!. Put the cover on - it prolly won't completely seal the crock - and turn the heat on low!. Let 'er sit and stew for about four hours!. The apples will reduce and shrink, and then you can stir in another cup of sugar!. Stir it well, put the cover back on and leave it sit there on low for another five or six hours!. It'll turn very dark brown and your house will smell SO GOOD! Then put it in canning jars (I use pint jars) and run the jars through the proper canning process!. When they're sealed and cooled, they can be kept in a cool place for a couple years and the contents will still be so very good!. Try it on fresh biscuits in the morning and on your oatmeal!. If you can ever get some Northern Spies, try making apple butter from those!. You do know that Spies are for Pies, don't ya!? Good for apple butter too!.!.!.Www@FoodAQ@Com
Ok here goes, get you a book on canning or look it up On the internet!. Its really easier that you think!. take half of the apples and cool them in a little apple juice,and spices Sugar,cinnamon, clove (crushed),nutmeg,and pie spice!.When the apples are tender mash them and put them in bottles and can em TAAA DAAA Applesauce all winter!. Then take the remainder and do the same only don't cook as long and spice it well and put that into quart jars, can it following directions, and you'll have pie filling all winter long too!. And nothing is easier to make a pie with home made filling, heck you can use premade pie shells and in an hour you'll have the best pies ever! and the applesauce rocks too!!!!!! Hope you try it its great stuff!.Www@FoodAQ@Com
I apologize for not posting any recipes here, but I just thought I'd throw out an idea, before you use all of these apples for baking!.
Every Autumn my children and I find some beautiful organic apples, and make apple dolls!. Even my sons enjoy it now that they are older and don't pay any heed to cute carved dolls, because they are able to make "scary Halloween guys"!. ::lol:: My daughters adore this activity, because they love making little dolls that have such amazing personality!. They even name them and make up little background stories, which I love!. ^_^
I searched out a website for you, that details how to make these, instead of taking up a bunch of room here to explain:
http://www!.appledolls!.org/page2!.html
The only difference is that we use pomegranate juice for the rouge, and whole cloves for the eyes (instead of beads; just push them in pointy-end first)!. The cloves look great, as well as smell amazing!.
I made apple dolls long before I had children, so even if you just decide to sit down and do this by yourself, it's still great fun!.
I thought I'd throw the idea out there while you still had apples left!.
^_^
Www@FoodAQ@Com
Every Autumn my children and I find some beautiful organic apples, and make apple dolls!. Even my sons enjoy it now that they are older and don't pay any heed to cute carved dolls, because they are able to make "scary Halloween guys"!. ::lol:: My daughters adore this activity, because they love making little dolls that have such amazing personality!. They even name them and make up little background stories, which I love!. ^_^
I searched out a website for you, that details how to make these, instead of taking up a bunch of room here to explain:
http://www!.appledolls!.org/page2!.html
The only difference is that we use pomegranate juice for the rouge, and whole cloves for the eyes (instead of beads; just push them in pointy-end first)!. The cloves look great, as well as smell amazing!.
I made apple dolls long before I had children, so even if you just decide to sit down and do this by yourself, it's still great fun!.
I thought I'd throw the idea out there while you still had apples left!.
^_^
Www@FoodAQ@Com
You can make applesauce!. Just cook the peeled apples until tender!.You won't have to add much if any water to the apples!. just cook over low heat and when they are tender mash with a potato masher to the consistency you like!.I like mine a little chunky,add sugar or splenda to the sweetness you like and cinnamon!. You can put this in freezer bags and freeze right from the pot!. So nice for a extra side dish and so much better than store bought!.Enjoy!Www@FoodAQ@Com
Apple Dumplings with Hard Sauce!
At my old school we called them Cannon Balls!. Hardsauce is just frosting made from confectioners sugar!. They are excellent, but hit your stomach like a cannon ball!. A buddy of mine ate 12 of them after a full meal!.Www@FoodAQ@Com
At my old school we called them Cannon Balls!. Hardsauce is just frosting made from confectioners sugar!. They are excellent, but hit your stomach like a cannon ball!. A buddy of mine ate 12 of them after a full meal!.Www@FoodAQ@Com
Apple Crisp
Caramel Apple Pie
Caramel Candy Apples
Candy Apples
Apple Butter
Fried Apple Pies
Apple Bread
Dozens of recipes online at your fingertips!. Have fun!
Www@FoodAQ@Com
Caramel Apple Pie
Caramel Candy Apples
Candy Apples
Apple Butter
Fried Apple Pies
Apple Bread
Dozens of recipes online at your fingertips!. Have fun!
Www@FoodAQ@Com
Ok, so now what!?
Now you invite me over to help you get rid of the evidence!. Www@FoodAQ@Com
Now you invite me over to help you get rid of the evidence!. Www@FoodAQ@Com
Find a fried apple pie recipe, they rock!.Www@FoodAQ@Com
your making me hungry make a pie and some muffins maybe some apple turnoversWww@FoodAQ@Com
Apple Pie - Best Recipe By a Country Mile
Pastry:
2 2/3 cup all-purpose flour
1 cup Crisco brand shortening*
1 teaspoon kosher or coarse salt
6 tablespoons ice water
Filling:
8 medium (4 pounds) tart green apples
1 1/2 tablespoons lemon juice
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or coarse salt
2 tablespoons unsalted butter
1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional
Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
When mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball!.
Divide dough into two balls and flatten each into 4-inch-wide disk!. Wrap each in plastic, and refrigerate at least 30 minutes!.
Remove one piece of dough from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
Roll one dough disk on a lightly floured surface into a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)
Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place!. Refrigerate while preparing apple filling!.
Adjust oven rack to center position and heat oven to 425*F (220*C)!.
Peel, core, and cut apples into slices no larger than 1/2-inch thick!. Gently toss the apple slices with the lemon juice!.
Combine sugar, flour, cinnamon and salt!. Add sugar mixture to the apple slices and gently toss to coat well!. Turn apple mixture into into chilled pie shell and mound slightly in center!. Dot with butter!.
Roll out second dough disk and place over filling!. Trim overhang to 1-inch from edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute edging or press with fork tines to seal!. Make several slits in top crust to allow steam to escape!. If pie dough is very soft, place in freezer for 10 minutes!. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired!.
Bake until top crust is golden, about 25 minutes!. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer!.
Transfer pie to wire rack; cool to almost room temperature, at least 4 hours!.
Makes 8 servings!.
* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior resultsWww@FoodAQ@Com
Pastry:
2 2/3 cup all-purpose flour
1 cup Crisco brand shortening*
1 teaspoon kosher or coarse salt
6 tablespoons ice water
Filling:
8 medium (4 pounds) tart green apples
1 1/2 tablespoons lemon juice
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher or coarse salt
2 tablespoons unsalted butter
1 egg white, beaten lightly - optional
1 teaspoon sugar for sprinkling (coarse sugar is nice) - optional
Mix flour and salt in mixing bowl!. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas!. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky!.
When mixture is the right texture, add the ice water and combine with a fork!. It may appear as if it needs more water, it does not!. Quickly gather the dough into a ball!.
Divide dough into two balls and flatten each into 4-inch-wide disk!. Wrap each in plastic, and refrigerate at least 30 minutes!.
Remove one piece of dough from refrigerator!. If stiff and very cold, let stand until dough is cool but malleable!.
Roll one dough disk on a lightly floured surface into a 12-inch circle!. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate!. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you!.)
Gently press dough into sides of pan, leaving portion that overhangs edge of pie pan in place!. Refrigerate while preparing apple filling!.
Adjust oven rack to center position and heat oven to 425*F (220*C)!.
Peel, core, and cut apples into slices no larger than 1/2-inch thick!. Gently toss the apple slices with the lemon juice!.
Combine sugar, flour, cinnamon and salt!. Add sugar mixture to the apple slices and gently toss to coat well!. Turn apple mixture into into chilled pie shell and mound slightly in center!. Dot with butter!.
Roll out second dough disk and place over filling!. Trim overhang to 1-inch from edge!. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge!. Flute edging or press with fork tines to seal!. Make several slits in top crust to allow steam to escape!. If pie dough is very soft, place in freezer for 10 minutes!. Brush egg white onto top of crust and sprinkle evenly with sugar, if desired!.
Bake until top crust is golden, about 25 minutes!. Reduce oven temperature to 375*F (190*C); continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer!.
Transfer pie to wire rack; cool to almost room temperature, at least 4 hours!.
Makes 8 servings!.
* Use of a premium brand shortening, such as Crisco, is preferred over the less expensive brands which have been tested with inferior resultsWww@FoodAQ@Com
APPLE CHUTNEY
3 lbs!. apples
1 cup sugar
1 cup water or apple cider
1/2 tsp!. cinnamon or 1 stick
1 2-inch cube fresh ginger
3/4 cup golden or mixed raisins and currants
2 T maple syrup
1 T rum or butterschnapps
fresh lemon juice
Place raisins and/or currants in a small cup with rum and maple syrup!. Allow to macerate 20-30 minutes!.
Core and peel apples, reserving peels!. Chop apples into a 1/2 inch dice!. Sprinkle apples with lemon juice or citric acid (Fruit Fresh or Vitamin C tablets that have been crushed to a powder) to prevent browning due to oxidation!.
In a saucepan put sugar, water or cider, apple peels, and cinnamon!. Bring to a boil for 5 minutes!. Turn off heat and strain liquid to remove peels, then return to pan!. Add raisin mixture and finely grated and peeled fresh ginger to hot liquid, then add apples and simmer 3 more minutes!.
Remove from heat and strain into sterilized jars!.
Process 1/2 pints 10 minutes and pints 15 minutes in a boiling water bath or store in refrigerator!.
Serving Suggestions:
Serve hot over vanilla ice cream or use as a pie filling!.
Or mix with braised cabbage and a spoonful of balsamic vinegar and serve over rice as a sweet & sour side dish!.
APPLE STRUDEL
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 teaspoons salt
6 tablespoons butter, melted
2/3 cup water, lukewarm
2 tablespoons sugar
2 packages active dry yeast
3 eggs
6 cups flour
Filling:
9 apples, peeled and sliced
1 1/2 cups cream
1 1/2 cups sugar
butter
cinnamon
Scald milk in a saucepan!. Add butter!. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes!.
When milk and butter mixture is between 100 and 110 degrees F!. (warm to the touch), stir in the yeast mixture!.
Using a whisk, beat the eggs well and stir in to combine!.
Gradually add in 3 cups of flour, beating until smooth with electric mixer!. Stir in remaining flour, or enough to make a soft dough (about 3 cups)!.
Place in a greased bowl, turning once to cover with oil!.
Cover and let rise until doubled in bulk, about 1-2 hours!.
Turn out onto lightly floured board and divide into three pieces!.
Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan!. Press edges tightly against pan so that it doesn't spring back!. If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes!. This will relax the gluten and the dough will become more manageable!.
Peel and core apples and slice thinly!. Arrange the apples lengthwise in rows across the strudel dough!.
Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk!. Remove wrap!. Into each of the three pans, pour 1/2 cup cream!.
Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon!. Starting with the long end, roll up jell-roll style into a log!. Form log into a horse-shoe or U-shape!. Brush top with milk or cream and sprinkle with sugar!.
Bake in a preheated 350 degrees F!. oven until lightly golden, about 35 minutes!. Puncture bubbles!.
APPLE UPSIDE DOWN CAKE
1 stick butter
1 egg
1/3 teaspoon baking powder
1 cup sugar
1 cup all purpose flour
1 teaspoon almond flavoring
1 1/2 cups apple (more or less)
1 cup sugar
1/2 teaspoon cinnamon
Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside!. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing!.)
Peel, core, and very coarsely chop 1 1/2 cups of apples!. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce!. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick!.
In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft!. Remove from oven!. Sprinkle the apples with the sugar and cinnamon mixture to coat well!.
In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted)!.
Pour batter over apples and return pan to a preheated 350F oven!. Bake until cake tests done!.Www@FoodAQ@Com
3 lbs!. apples
1 cup sugar
1 cup water or apple cider
1/2 tsp!. cinnamon or 1 stick
1 2-inch cube fresh ginger
3/4 cup golden or mixed raisins and currants
2 T maple syrup
1 T rum or butterschnapps
fresh lemon juice
Place raisins and/or currants in a small cup with rum and maple syrup!. Allow to macerate 20-30 minutes!.
Core and peel apples, reserving peels!. Chop apples into a 1/2 inch dice!. Sprinkle apples with lemon juice or citric acid (Fruit Fresh or Vitamin C tablets that have been crushed to a powder) to prevent browning due to oxidation!.
In a saucepan put sugar, water or cider, apple peels, and cinnamon!. Bring to a boil for 5 minutes!. Turn off heat and strain liquid to remove peels, then return to pan!. Add raisin mixture and finely grated and peeled fresh ginger to hot liquid, then add apples and simmer 3 more minutes!.
Remove from heat and strain into sterilized jars!.
Process 1/2 pints 10 minutes and pints 15 minutes in a boiling water bath or store in refrigerator!.
Serving Suggestions:
Serve hot over vanilla ice cream or use as a pie filling!.
Or mix with braised cabbage and a spoonful of balsamic vinegar and serve over rice as a sweet & sour side dish!.
APPLE STRUDEL
2/3 cup milk, scalded
1/2 cup sugar
1 1/4 teaspoons salt
6 tablespoons butter, melted
2/3 cup water, lukewarm
2 tablespoons sugar
2 packages active dry yeast
3 eggs
6 cups flour
Filling:
9 apples, peeled and sliced
1 1/2 cups cream
1 1/2 cups sugar
butter
cinnamon
Scald milk in a saucepan!. Add butter!. Dissolve yeast in lukewarm water; add sugar and set aside to proof, about 10 minutes!.
When milk and butter mixture is between 100 and 110 degrees F!. (warm to the touch), stir in the yeast mixture!.
Using a whisk, beat the eggs well and stir in to combine!.
Gradually add in 3 cups of flour, beating until smooth with electric mixer!. Stir in remaining flour, or enough to make a soft dough (about 3 cups)!.
Place in a greased bowl, turning once to cover with oil!.
Cover and let rise until doubled in bulk, about 1-2 hours!.
Turn out onto lightly floured board and divide into three pieces!.
Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan!. Press edges tightly against pan so that it doesn't spring back!. If dough is too elastic, place on counter, cover with a bowl so that it doesn't dry out and allow to rest for 30 minutes!. This will relax the gluten and the dough will become more manageable!.
Peel and core apples and slice thinly!. Arrange the apples lengthwise in rows across the strudel dough!.
Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk!. Remove wrap!. Into each of the three pans, pour 1/2 cup cream!.
Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon!. Starting with the long end, roll up jell-roll style into a log!. Form log into a horse-shoe or U-shape!. Brush top with milk or cream and sprinkle with sugar!.
Bake in a preheated 350 degrees F!. oven until lightly golden, about 35 minutes!. Puncture bubbles!.
APPLE UPSIDE DOWN CAKE
1 stick butter
1 egg
1/3 teaspoon baking powder
1 cup sugar
1 cup all purpose flour
1 teaspoon almond flavoring
1 1/2 cups apple (more or less)
1 cup sugar
1/2 teaspoon cinnamon
Combine 1 cup sugar with 1/2 teaspoon cinnamon in a small bowl and set aside!. (If more flavor is desired, sprinkle sugar with a drop of vanilla and a pinch of ginger before mixing!.)
Peel, core, and very coarsely chop 1 1/2 cups of apples!. Green apples, such as Granny Smith should be used as they retain more of their shape, while other types of apples might turn to applesauce!. Prepare enough chopped apple to cover the bottom of the pan you'll be using and have a layer of apples 1-2 inches thick!.
In a loaf pan or deep cake pan, bake the apples in a preheated 325F oven until soft!. Remove from oven!. Sprinkle the apples with the sugar and cinnamon mixture to coat well!.
In the bowl of an electric mixer, cream together butter, 1 cup sugar, 1 cup flour, 1 egg, 1/3 teaspoon baking powder and 1 teaspoon almond extract (vanilla may be substituted)!.
Pour batter over apples and return pan to a preheated 350F oven!. Bake until cake tests done!.Www@FoodAQ@Com