All - American Apple Turnovers
2 tbs. butter
3 lg. apples -- peeled, cored, chopped in 1/4" dice
1/2 c. apple cider or juice
2 tbs. sugar
2 tsp. lemon juice
1 pinch salt
1/4 c. unsweetened apple butter
1 tsp. lemon zest, finely grated
1/4 tsp. cinnamon
1 pinch cloves
1 pinch allspice
(Use favorite pastry)
These turnovers are best with at least two varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap & Golden Delicious, for differences in texture and acidity.
Melt butter in a lg nonreactive skillet over mod. high heat. Add
2 c of diced apples & cook, stirring frequently, 'til they begin to color, ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heat to mod. & cook 'til the liquid is reduced & the apples appear almost dry but still retain their shape, about 5 min. longer. Remove skillet from heat & stir in apple butter, currants, lemon zest, cinnamon, cloves & allspice, along w remaining 1 c of raw chopped apple. Transfer apple mixture to a med. bowl & refrigerate, uncovered, till cooled completely.
On a lightly floured work surface, roll out the pastry dough to an 18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a guide, cut out eight, 6"rounds as close together as possible. Gather and reroll the dough scraps, then cut out 2 additional rounds. Spoon the cooled apple filling on the lower
half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal, first with your fingers, then with the tines of a fork. Using back of a small knife, press into sealed edges at 1/2-inch intervals to create a scalloped effect. Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. Preheat oven to 425 degrees. Brush turnovers w egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam. Bake turnovers in mid. of oven for 10 min. Move them to the upper rack & bake for 8-10 min.longer, or 'til pastry is a deep golden brown and filling begins to bubble. Let cool on rack.
Makes 10.
Ann Lander's Pound Cake
Posted to "RecipeLu" list on 1/18/98.
3 sticks margarine, room temp.
3 cups sugar
5 large eggs
3 cups flour
1 tsp. vanilla extract
1/2 tsp. lemon extract OR 1 tsp. grated lemon peel
1/2 tsp. almond extract
7/8 cups ginger ale or similar soda
Cream margarine until light. Cream in sugar and beat
until fluffy. Beat in eggs one at a time. Beat in 1 cup
flour, then add extracts and a little ginger ale. Continue
adding flour, alternating with ginger ale, until all ingredients are used.
Beating can be done by hand or with electric
mixer until batter is smooth.
Pour batter into two greased and floured 9 x 5-inch loaf
pans or one greased and floured 10-inch tube pan.** Bake in a
preheated 275 degrees oven for 1 hour and 45 minutes or until knife or
cake tester inserted in center of cake comes out clean and cake
has begun to shrink from sides of pan. Let cool in pan.
**Cooking time for tube pan is slightly longer.
Apple Crisp
Posted to "TNT Recipes" List 1/18/98
4 cups peeled, sliced apples
2 tbs. flour
1/2 cup sugar
1 tsp. cinnamon
1/2 cup water
Place sliced apples in bottom of greased baking dish. Mix dry
ingredients; sprinle over apples. Pour water over apples.
3/4 cup rolled oats
3/4 cup flour
3/4 cup firmly packed brown sugar
1/4 cup butter
Mix flour, oats and sugars. Cut in margarine until mixture is crumbly. Sprinkle crumbs over apples. Sprinkle a bit of cinnamon over top. Bake at 350 degrees for 1 hour.
Banana Drop Cookies
1 c. brown sugar
1/2 c. oil
2 eggs, beaten
1 tsp. vanilla
1 c. mashed bananas
1/2 c. nuts
2 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
In lg. bowl, mix first 6 ingredients. Add remaining ingredients. Bake on greased cookie sheet 11 min. at 350F.
Black Forest Chocolate Cheesecake
1-1/2 cups chocolate cookie crumbs
3 T. margarine or butter, melted
2 (8 oz) packages cream cheese, softened
1 (14 oz. can) Eagle Brand Creamy Chocolate Sweetened Condensed Milk (Not evaporated milk)
3 eggs
3 T. cornstarch
1 t. almond extract
1 (21 oz. can) cherry pie filling, chilled
Preheat oven to 300 degrees F. Combine crumbs and margarine; press firmly on
bottom of 9-inch springform pan (I've used deep large pie tin).
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add eggs, cornstarch and almond extract; mix
well. Pour into prepared pan. Bake 55 minutes or until center is set.
Cool; chill. Top with cherry pie filling before serving. Refrigerate
leftovers.
