Text 12357, 72 rader
Skriven 2008-08-19 23:47:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Crab apples
=======================
 -=> On 08-19-08  08:56,  Jim Weller <=-
 -=> spoke to Dale Shipp about Crab apples <=-

 DS> We have a crab apple tree in our front yard.  Last year it dropped a
 DS> lot of fruit in July/August.  The deer were happy.  This year it has
 DS> not had much fruit at all.   I don't mind:-}}

 JW> Apple trees bear heavily every second year. If you have two that
 JW> bear the same year you can get one to thrive the next year by picking
 JW> off all the blossoms before it sets fruit; it will bloom heavily the
 JW> next year.

I did not know that.  I had heard that they bloom and bear fruit on new
growth, but not that they had a two year cycle.  We'll watch to see what
happens next year.  Thanks for the info.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Roly-Poly
 Categories: Dessert, Fruit, Dairy, Dumpling
      Yield: 1 servings
 
  1 3/4 c  All-purpose flour
    1/4 c  Sugar
      4 ts Baking powder
    1/2 ts Salt
    1/4 c  Shortening
    1/4 c  Butter or margarine
    2/3 c  Sour cream
           -Filling:
    1/4 c  Butter or margarine,
           -softened
      1 c  Packed brown sugar
      2 ts Ground cinnamon
      6 md Granny Smith apples,
           -peeled, cored and coarsely
           -shredded
           -(about 5 cups)
           -Topping:
  2 1/2 c  Water
      2 tb Brown sugar
      1 ts Ground cinnamon
    1/2 c  Light cream
 
  In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in
  shortening and butter until crumbly. Add sour cream and blend until a
  ball forms. Roll out on a floured surface into a 15 inch x 10 inch
  rectangle. Spread with softened butter; sprinkle with remaining
  filling ingredients. Roll up jelly-roll style, starting with long
  side. Cut into 12 slices. Place slices, cut side down, in a 13 inch x
  9 inch x 2 inch baking pan.
  
  For topping, combine water, brown sugar and cinnamon in a saucepan.
  Bring to a boil; remove from heat. Stir in the cream. Carefully pour
  hot topping over dumplings. Bake, uncovered, at 350 degrees for 35
  minutes or until bubbly. (Center will jiggle when dumplings are hot
  out of the oven, but will set as dumplings stand for a few minutes.)
  Serve warm. Yield: 12 servings.
  
  SOURCE: *Megan Newcombe, Cookstown, Ontario, Country Woman Magazine
  May/June 93
  POSTED BY: Jim Bodle 11/93
  From: Jim Bodle
 
MMMMM


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