| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 4 | Servings | ||
INGREDIENTS
| Dough: | ||
| 1 | c | All purpose flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 2 | tb | Butter |
| 1 | tb | Shortening |
| 1/4 | c | Apple juice or apple cider |
| Filling: | ||
| 4 | tb | Butter |
| 1/4 | c | Brown sugar |
| 1/2 | c | Crushed gingersnaps |
| 1/4 | c | Ground pecans |
| 1 | tb | Grand Mariner |
| 1 | ts | Cinnamon |
INSTRUCTIONS
Mix flour, cinnamon, salt, butter and shortening until a crumbly mixture forms. Add in the juice slowly, until a smooth dough forms. Melt butter, and mix the rest of the ingredients into it. Putting it all together: Core 3/4 of an apple (preferably a Granny Smith) making sure that there is plenty of room for the filling. Roll out the dough, the thinner the better. Wrap dough around the apple. Squeeze off the excess and create leaves for the top of the apple with the extra. Bake at 350 degrees for approximately 20 minutes until dough becomes a light to golden brown. It will not get too dark so definitely keep checking on it. The dough recipe should yield enough for two apples. To make a stem for the apple use a small piece of cinnamon stick Posted to MealMaster Recipes List, Digest #157 Date: 06 Jun 96 12:50:17 EDT From: "Glen T. Greenman" <102724.3265@compuserve.com> Recipe By :
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