| 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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