Desserts and Puddings
Apple Delights
Apple Roly Poly
4 cups diced apples
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1/3 cup butter
2/3 cup milk
Mix flour, salt, baking powder and butter. Add milk and roll out like pie dough. Spread with butter and cinnamon. Spread diced apples over dough. Roll up and cut into 2-inch sections. Put into baking dish. Pour syrup* over and bake at 400 degrees F for 35 minutes.
*Syrup 2 cups water 1 ½ cups granulated sugar Boil together until sugar is completely dissolved.
Apple Fritters with Custard Sauce
6 Golden Delicious apples
1/3 cup granulated sugar
1/3 cup brandy
¼ teaspoon ground cinnamon
1 ¾ cups flour
2 egg yolks
¾ cup milk
2/3 cup beer
2 tablespoons butter, melted
4 egg yolks
1/3 cup granulated sugar
1 ½ cups milk
1 ½ teaspoons vanilla extract
Vegetable oil (for frying)
2 egg whites (at room temperature)
Confectioners' sugar
Pare and core apples. Cut into ¼-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, ¾ cup milk, beer and butter. Let stand one hour at room temperature. To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 ½ cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F. In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners' sugar. Serve with warm custard sauce.
Recipe Sites
More Apple Delights
Apple Strudel with Almonds
6 cups sliced tart apples
½ cup raisins
The zest of 1 lemon
1 cup sugar
2 tsp ground cinnamon
1 cup chopped almonds
10 leafs packaged phyllo dough
2 cups butter or margarine, melted
1 cup bread crumbs
Mix together the apples, raisins, lemon zest, sugar, cinnamon, and almonds
and set aside. Place a phyllo leaf on a large kitchen towel and brush with
butter. Place a second leaf on top of the first and brush with butter.
Repeat three more times, making a stack of 5 leafs. Combine the bread crumbs
with ¼ cup butter in a small saucepan and cook over moderate heat until
lightly browned. Sprinkle a little less than half the bread crumbs on the
buttered phyllo. Place half the apple mixture in a strip about 3 inches
wide along the narrow edge of the phyllo. Lift the towel, using it to roll
the phyllo around the filling. Use the towel to place the strudel on a
greased baking sheet. Brush with butter and sprinkle with about 2 tbsp
of the crumbs. Repeat the entire procedure for the second strudel. Bake
in a preheated 400* F oven for 20 to 30 minutes, until golden brown.
APPLE AND LADY-FINGER PUDDING
Core and peel apples, take top off, chop the top with almonds, citron
and raisins; butter your pan, fill apples, sugar them and pour over a little
wine, bake until tender; when cool add four yolks of eggs beaten with one
cup of sugar, then last, add beaten whites and eight lady fingers rolled,
and juice of one whole lemon; pour over apples, bake.
Eat cold.
he crumbs. Repeat the entire procedure for the second strudel. Bake in a preheated 400* F oven for 20 to 30 minutes, until golden brown.
Apple Slice
2 ½ cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1 ½ cups granulated sugar
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 400 degrees F. Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes. Drizzle glaze of confectioners' sugar and lemon juice (may require more lemon juice) over top after baking.
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