Text 38014, 115 rader
Skriven 2010-05-21 10:11:00 av Dave Drum (40743.cooking)
  Kommentar till text 37981 av RUTH HANSCHKA (1:123/140)
Ärende: Slab Houses
===================
-=> RUTH HANSCHKA wrote to RUTH HAFFLY <=-

 -> At least you have a basement.  We're in a slab built house.

 RH> Eyyyyyyuch.  They just built two of those in back of me.  Why they
 RH> bothered I'll never know.

Even you ought to be able to figure that out. $$$ per square foot of living
space. No dark, dank, musty, water leaking basement with stairs to fall down,
etc.

Basements are commonly perceived as "better" then slab-on-grade, but in reality
there really isn't much difference. Basements, however, are more expensive to
build. In areas where land costs are outrageous, basements are used to open up
more space. They are often finished and turned into recreational rooms, gyms
and entertainment centers for the family. Also, if the lot site slopes it may
allow for a walkout configuration which will offer more natural light, good
ventilation and will make the home feel larger.

It typically costs 20% more to put a basement under a home than to build it on
a slab.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Judy's Apple Slab Cake
 Categories: Desserts, Fruits, Cakes
      Yield: 17 servings

      3 c  Flour
      2 tb Flour
    1/2 ts Salt
      3 tb Sugar
  1 1/2 c  (to 2 c) sugar
      1 ts Baking powder
      1 c  Solid shortening
      2 lg Egg yolks
      8 tb Water
      6 ts Warm water
     14 md (to 16) tart apples; pared,
           - sliced
    1/2 ts Ground cinnamon
      2 tb Butter
      1 ts Butter
      2 tb Lemon juice
      2 c  Powdered sugar
 
  To make crust: Combine 3 cups flour, salt, 3 tablespoons
  sugar and baking powder in bowl. Cut in shortening using
  pastry blender or two knives.
 
  In separate bowl, mix egg yolks and 8 tablespoons water. Add
  to flour mixture. Mix well until dough forms a ball.
  Separate into 2 balls. Roll one ball to cover width and
  length of jellyroll pan. Press onto bottom and up sides of
  lightly greased pan.
 
  To make apple filling: Arrange apple slices over crust.
  Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2
  cups sugar and the cinnamon. Sprinkle this mixture over
  apples. Dot with 2 tablespoons butter and sprinkle with
  lemon juice.
 
  Preheat oven to 350øF.
 
  Roll out second ball of dough to make top crust. Place over
  fruit and pinch edges to seal. Bake 1 hour or until crust is
  light golden brown.
 
  When pie is done, remove from oven and cool completely on
  wire rack.
 
  Make glaze by blending powdered sugar with remaining 1
  teaspoon butter. Slowly add remaining 6 teaspoons warm water
  and mix until smooth. Top cooled pie with glaze.

  Makes 15 to 20 servings.
 
  Joan E. Bergner, sent this recipe for apple cake as
  requested by Dorothy Mankiewicz, Milwaukee.
 
  She wrote: "Enclosed is an old family recipe for Apple Slab
  Cake of my grandmother's, given to me by my aunt. Dorothy
  Mankiewicz said her mother's cake was filled with applesauce
  and that might have been so, but the apples in my recipe
  cook down to an applesauce consistency, so I think this one
  is comparable to hers.
 
  "This is a large cake and takes some time to prepare, but
  well worth the time and effort. It is enjoyed in our family
  by three generations."
 
  Although this dessert is called a cake, the consistency is
  more similar to that of a pie.
 
  Recipe By: Joan E. Bergner, Wauwatosa, Wisconsin

  Published in the Milwaukee Journal Sentinel 10/22/97.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... It is never too late to give up our prejudices - Henry David Thoreau
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