Text 8064, 91 rader
Skriven 2011-03-06 20:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: beer 52
===============
-=> Quoting Nancy Backus to Michael Loo <=-

 ML> or my all-time favorite Schweppes Bitter Lemon), and I

 NB> I discovered that in college... and it was also a favorite of mine.

I like it to but it isn't widely distributed any more. The same
company now owns Schweppes, Canada Dry and Gini and apparently
still makes all three brands of bitter lemon but I haven't seen any
in years.

I also liked and miss Canada Dry Collins Mix.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Pie with Oatmeal Cookie Crust
 Categories: Vegetarian, Pies, Cookies, Fruit
      Yield: 10 Servings
 
           OATMEAL COOKIE CRUST:
  2 2/3 c  All-purpose flour or oat
           -flour
      1 c  Old-fashioned rolled oats
    2/3 c  Maple or natural cane sugar
      1 ts Ground cinnamon
      1 ts Baking soda
    3/4 c  Unsweetened applesauce
      1    Egg white
  1 1/2 ts Vanilla extract
           REMAINING INGREDIENTS:
      6 lg Tart apples; peeled
           Cored and cut into
           -1/8-inch-thick slices
           (11 cups sliced)
    1/2 c  Maple or natural cane sugar
    3/4 c  Apple juice
      2 ts Ground cinnamon
      2 ts Vanilla extract
      1 tb Cornstarch
 
  To make oatmeal cookies from crust recipe, spray a baking sheet
  with cooking spray and drop tablespoonfuls of mixture 1 inch apart
  onto baking sheet. Bake at 350F for 15 minutes. To vary the pie,
  substitute pears for apples and add a touch of nutmeg.
  
  CRUST: Preheat oven to 350F. Spray 9-inch pie pan with cooking
  spray. In large bowl, mix flour, oats, 'A cup sugar, cinnamon and
  baking soda. In medium bowl, mix 1/4 cup of applesauce, egg white
  and vanilla. Add applesauce mixture to flour mixture and stir
  until well blended- it may be easier to use your hands. If mixture
  seems too dry to roll out, stir in up to 'A cup more applesauce.
  
  On lightly floured surface, using lightly floured rolling pin,
  roll our half of oat mixture to form 12-inch circle. Reserve
  remaining mixture for top of pie. If necessary, press dough into
  pan with your fingers. Bake until set, 10 to 13 minutes.
  
  Meanwhile, in saucepan, combine apples, sugar, 1/2 cup apple
  juice, cinnamon and vanilla. Cook over medium heat, stirring
  occasionally, until apples are tender, 5 to 10 minutes. In cup,
  mix cornstarch and remaining 1/4cup apple juice. Add to hot apple
  mixture and cook, stirring constantly, until thickened, about 4
  minutes. Remove from heat. Spoon apple mixture into baked crust.
  
  On well-floured surface, using floured rolling pin, roll our
  remaining oat mixture to form 11-inch circle. Pierce with fork.
  Lightly fold in half, place over filling and unfold. Fold top edge
  under; crimp edge. Set pie on baking sheet to catch drips. Bake
  until crust is firm, 15 to 20 minutes. Serve warm or chilled.
  
  Recipes excerpted from The Taste for Living Cookbook by Beth
  Ginsberg and Mike Milken (Time Life, 1998).
  
  Recipe from: Vegetarian Times Magazine, April 1999
  
  Posted by: Kathleen Schuller
 
MMMMM



Cheers

YK Jim


... If you believe everything you read, better not read.

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