Name: Imdividual Gingerbread-Apple Upside-Down Cakes
Ingredients: 1/2 c Unsalted butter; at room temperature; 2 lg Granny Smith apples; peeled, cored and, thinly sliced; 1/3 c Brown sugar; 1/3 c Sugar; 1 Egg; 1/4 c Plus 2 tablespoons boiling water; 1/4 c 2 tablespoons molasses; 1 1/4 c All-purpose flour; 1 ts Baking soda; 1/2 ts Salt; 1 ts Ground ginger; 1/2 ts Ground cinnamon; Vanilla Ice cream or creme fraiche

When we violate our sense of right and wrong, even if the action in itself is not sinful, we are guilty of sin. “Whatever does not proceed from faith is sin” (Rom. 14:23). That means, if you don’t believe what you are doing is acceptable, then it’s not acceptable for you to do it. You must not ignore your conscience… Even if the Bible gives the green light, the red light in your conscience should not be transgressed.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Apples, Desserts, Fruit	8	Servings

INGREDIENTS

1/2	c	Unsalted butter; at room temperature
2	lg	Granny Smith apples; peeled, cored and, thinly sliced
1/3	c	Brown sugar
1/3	c	Sugar
1		Egg
1/4	c	Plus 2 tablespoons boiling water
1/4	c	2 tablespoons molasses
1 1/4	c	All-purpose flour
1	ts	Baking soda
1/2	ts	Salt
1	ts	Ground ginger
1/2	ts	Ground cinnamon
		Vanilla Ice cream or creme fraiche

INSTRUCTIONS

1.Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4
cup of butter in a medium heat. Add the apples and saute until soft, about
5 minutes. Add the brown sugar and stir until melted. Divide the mixture
among the muffin cups and et aside.
2.Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly
mix in the boiling water and then the molasses. Sift the dry ingredients
together and then stir them into the batter.
3. Divide the batter among the muffin cups. Bake until the top springs back
when touched, about 25 minutes.
4. Using a serrated knife, cut off just enough of the top of the cakes to
make them level. Turn the cakes out of the tin. Immediately place on plates
with a scoop of ice cream or a dollop of creme fraiche and serve.
Recipe by: Mollie O'Neill - New York Timed - October 1, 1995
Posted to MC-Recipe Digest V1 #773 by Nan <nbdunn@bigfoot.com> on Sep 6,
1997

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