| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Dutch |
Desserts, Fruits, Seasonal, Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unbleached Flour; Sifted |
| 1 1/2 |
ts |
Baking Powder |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Granulated Sugar |
| 1/4 |
c |
Shortening |
| 1 |
lg |
Egg |
| 1/4 |
c |
Milk |
| 3 3/4 |
c |
Tart Apples; Peeled, Cored And Sliced, About 1 1/4 Lbs |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 2 |
tb |
Granulated Sugar |
| 2 |
tb |
Butter Or Margarine; Melted |
| 1/2 |
c |
Currant Jelly; OR |
| 1/2 |
c |
Apricot Jam |
INSTRUCTIONS
Preheat the oven to 400 Degrees F. Sift the first 4 ingredients
together. Cut in the shortening with 2 knives or a pastry blender
until the mixture resembles coarse corn meal. Beat the egg and milk
together, with a fork, until well blended, then stir it into the
other mixture. Spread the mixture in a greased baking dish 12 X 8 X
2-inch. Arrange the apples, slightly overlapping, in parallel rows,
on with the straight edge pushed half way into the dough. Sprinkle
with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes,
or until the apples are tender. Remove from the oven and top with
your choice of jellies that have been beaten until smooth.
Dutch Peach Cake:
Substitute peeled, pitted, thinly sliced peaches for the apples.
From: The Good Housekeeping Cookbook Copyright 1949
Posted by: Rich Harper
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip
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