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Slightly Soused Apple Cobbler

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Jewish 12 Servings

INGREDIENTS

5 lg Apples; peeled, cored & cut into thin slices, (about 8 cups – 1 cup could be pears if desired)
1/2 c Dried currants
1/2 c Chopped dates
1/2 Golden raisins
1/2 c Chopped walnuts or pecans
1/2 c Applejack; (or apple juice or apple cider)
2 c All-purpose flour
3/4 c Sugar
2 ts Baking powder
1/2 ts Salt; (optional)
1 ts Cinnamon
1/8 ts Nutmeg
1/3 c Butter or margarine; slightly softened
1 c Skim or low-fat milk
1 c Apple cider or apple juice; heated to boiling

INSTRUCTIONS

This recipe is pretty easy & very good. Since it's large, it is good for
potlucks and large gatherings. It's good hot or cold, with ice cream or
whipped cream or without. It's dairy, but the adventurous may want to try
substituting for the butter & milk. Applejack is a little hard to come by -
I think there's only one manufacturer left in the USA. Call around first -
I've had luck with mom & pop liquor stores (the clerk went in the back for
quite a while & emerged with a dusty but unopened bottle that looked at
least 20 years old!) and with 'gourmet' liquor stores. Enjoy!
Source: 'Jane Brody's Good Food Gourmet' by Jane Brody
1. Preheat the oven to 350º F.
2. Grease a large, shallow 4-quart baking pan.
3. Spread the apple slices on the bottom of the pan, and sprinkle the
currants, dates, raisins, and nuts over them. Pour the applejack or juice
or cider over the fruit & nuts.
4. In a large bowl, combine the flour, sugar, baking powder, salt (if
desired), cinnamon, & nutmeg. Cut in the butter or margarine until the
mixture is uniformly grainy.
5. Stir the milk into the flour mixture, and spoon the batter over the
apple mixture.
6. Gently pour the hot cider or juice over the dish.
7. Place the baking pan in the hot oven, and bake the cobbler for 1 hour &
15 minutes, or until most of the juice has been absorbed.
Posted to JEWISH-FOOD digest by Marsha Miller <Mmiller@ci.escondido.ca.us>
on Aug 28, 1998, converted by MM_Buster v2.0l.

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