Text 11107, 142 rader
Skriven 2014-03-20 06:18:00 av Dave Drum (74519.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple A Day #2
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marie-Hélène's Apple Cake
 Categories: Cakes, Desserts, Fruits
      Yield: 8 servings
 
    3/4 c  All-purpose flour
    3/4 ts Baking powder
        pn Salt
      4 lg Apples; if you can, choose 4
           - different kinds
      2 lg Eggs
    3/4 c  Sugar
      3 tb Dark rum
    1/2 ts Pure vanilla extract
      8 tb Unsalted butter; melted,
           - cooled
 
  Center a rack in the oven and preheat the oven to 350øF.
  Generously butter an 8-inch springform pan and put it on a
  baking sheet lined with a silicone baking mat or parchment
  paper and put the springform on it.
  
  Whisk the flour, baking powder, and salt together in small
  bowl.
  
  Peel the apples, cut them in half and remove the cores. Cut
  the apples into 1- to 2-inch chunks.
  
  In a medium bowl, beat the eggs with a whisk until they’re
  foamy. Pour in the sugar and whisk for a minute or so to
  blend. Whisk in the rum and vanilla. Whisk in half the flour
  and when it is incorporated, add half the melted butter,
  followed by the rest of the flour and the remaining butter,
  mixing gently after each addition so that you have a smooth,
  rather thick batter. Switch to a rubber spatula and fold in
  the apples, turning the fruit so that it's coated with
  batter. Scrape the mix into the pan and poke it around a
  little with the spatula so that it's evenish.
  
  Slide the pan into the oven and bake for 50 to 60 minutes,
  or until the top of the cake is golden brown and a knife
  inserted deep into the center comes out clean; the cake may
  pull away from the sides of the pan. Transfer to a cooling
  rack and let rest for 5 minutes.
  
  Carefully run a blunt knife around the edges of the cake and
  remove the sides of the springform pan. (Open the springform
  slowly, and before it’s fully opened, make sure there aren't
  any apples stuck to it.) Allow the cake to cool until it is
  just slightly warm or at room temperature. If you want to
  remove the cake from the bottom of the springform pan, wait
  until the cake is almost cooled, then run a long spatula
  between the cake and the pan, cover the top of the cake with
  a piece of parchment or wax paper, and invert it onto a
  rack. Carefully remove the bottom of the pan and turn the
  cake over onto a serving dish.
  
  Serving: The cake can be served warm or at room temperature,
  with or without a little softly whipped, barely sweetened
  heavy cream or a spoonful of ice cream. Marie-Hélène's
  served her cake with cinnamon ice cream and it was a
  terrific combination.
  
  Storing: The cake will keep for about 2 days at room
  temperature and, according to my husband, gets more
  comforting with each passing day. However long you keep the
  cake, it's best not to cover it - it's too moist. Leave the
  cake on its plate and just press a piece of plastic wrap or
  wax paper against the cut surfaces.
  
  by Dorie Greenspan; Around My French Table: More Than 300
  Recipes From My Home to Yours
  
  Epicurious | October 2010
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 28 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honey-Caramel Ice Cream Sundaes w/Apples
 Categories: I scream, Fruits, Nuts, Sauces
      Yield: 8 servings
 
           Vanilla ice cream

MMMMM---------------------------SAUCE--------------------------------
      1 c  (packed) golden brown sugar
    1/2 c  Heavy whipping cream
    1/4 c  Unsalted butter
      2 tb Honey
      1 ts Ground cardamom
    1/2 ts Ground allspice
    1/4 ts Ground cloves
      1 ts Vanilla extract

MMMMM---------------------------APPLES--------------------------------
      3 tb Butter
      3 lg Golden Delicious apples;
           - peeled, cored, ea in 8
           - wedges
      3 tb (packed) golden brown sugar
           Toasted pecan halves (opt)
 
  For sauce: Stir sugar, cream, butter, honey, and 3
  tablespoons water in heavy medium saucepan over low heat
  until sugar dissolves. Increase heat; bring syrup to boil.
  Add spices, pinch of salt, and pinch of black pepper,
  shaking pan to blend. Boil without stirring until sauce
  coats spoon, about 3 minutes. Remove from heat; stir in
  vanilla. DO AHEAD: Can be made 1 week ahead. Cool, cover,
  and chill. Rewarm before using.
  
  For apples: Melt butter in large skillet over medium-high
  heat. Add apples; sprinkle with sugar. Sauté apples until
  tender and brown in spots, about 12 minutes.
  
  Scoop ice cream into dishes. Top with sauce, apples, and
  pecans, if using.
  
  by Kate and Mike Higgins
  
  Bon Appétit | January 2011
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 12 January 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The graveyards are full of indispensable men. -- Charles de Gaulle
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)