| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains |
|
|
9 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Pastry flour — whole wheat |
| 1 |
tb |
Wheat germ — toasted |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Ground ginger |
| 1 |
lg |
Egg |
| 2 |
lg |
Egg whites |
| 1/2 |
c |
Apple butter |
| 1/2 |
c |
Brown sugar, packed — dark |
| 1/3 |
c |
Sugar — and 1 1/2 TB |
| 1/4 |
c |
Vegetable oil — Canola |
| 2 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Granny Smith apples — |
|
|
Peeled |
|
|
Coarsely chopped(1 lg |
|
|
Apple) |
| 1/4 |
c |
Currents — dried |
| 2 |
tb |
Walnuts — toasted |
INSTRUCTIONS
To toast nuts: Preheat oven to 350 deg. Spread nuts in a pie plate and
bake for 8 to 10 minutes, or until fragrant. Let cool before chopping.
Position rack in center of oven; preheat to 350 deg. Coat the inside of an
8-inch square baking pan with nonstick cooking spray. In a medium-sized
bowl, stir together flours, wheat germ, baking powder, cinnamon, nutmeg,
salt and ginger. In a mixing bowl, combine whole egg, egg whites, apple
butter, sugars, oil and vanilla; beat with an electric mixer until well
blended. Add the flour mixture and beat at low speed just to blend.
With a rubber spatula or wooden spoon, stir in apples, currants and
walnuts. Turn the batter into the prepared pan, spreading evenly.
Sprinkle1 1/2 tb sugar evenly over top. Bake for 45 to 50 minutes, or until
the top is golden and a cake tester inserted in the center comes out clean.
Let cool in the pan on a rack for 10 minutes. Cut into squares and serve
warm. (5/6 '93 Eating Well)
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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