| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
|
Green apples |
| 1 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
T |
Lemon juice |
| 4 |
T |
Strawberry jam |
| 1 |
T |
Brandy |
| 2 |
T |
Butter |
| 3 |
|
Eggs, beaten |
| 1 |
pt |
Milk |
| 1 |
t |
Vanilla |
| 1/4 |
c |
Lady fingers, crumbled |
INSTRUCTIONS
Peel and core the apples. Boil together 1/2 cup sugar, 1/2 cup water
and lemon juice. Add the apples and simmer until almost tender.
Remove apples to a greased baking dish and fil the cavities with jam,
which has been mixed with the brandy. Top each apple with a bit of
the butter. Mix together the eggs and remaining sugar. Add the milk,
vanilla and cookie crumbs. Mix and pour around the apples. Bake in a
slow oven (300F) for about 1 hour or until custard is set. Source:
The Art of Mexican Cooking Posted to JEWISH-FOOD digest V96 #72 Date:
Thu, 07 Nov 1996 13:20:45 -0900 From: "Jenny S. Johanssen"
<johanssen@matnet.com>
A Message from our Provider:
“Jesus: add a whole new dimension to your life”