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Old 10-02-2004, 05:18 PM   #11
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Konditor..this tort sounds absolutly delicious!!
Thanks for the recipe.
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Old 10-03-2004, 07:02 AM   #12
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Some years ago, my friend, Janice, & I were served this Vienna Apple Cake. Later, she received the recipe from Werner Rosenbaum, one of Montreal’s foremost pastry chefs:

6 oz. butter
1½ oz slivered almonds
1½ cups flour
1 fl. oz. rum
pinch of salt
¾ cup apricot jam
¾ cup granulated sugar
2 cooking apples – peeled, cored, grated
4 large eggs
¼ tsp vanilla extract
zest of ½ lemon
½ cup powdered sugar

Heat oven to 350° F.

Place butter in a large mixing bowl; beat until creamy. In another bowl, beat eggs together w/ sugar and slowly and slowly add to creamed butter, mixing carefully.

Add almonds, grated apple, flour, rum, vanilla, salt, and lemon zest. Mix very gently for about 2 minutes.

Pour batter into a greased 9-inch cake pan. Bake for about 35-40 minutes. Turn out onto a wire grid to cool. But, while the cake is still warm, not hot, brush with an apricot glaze which is made by bringing apricot jam to a soft boil. (Strain the jam through a sieve it’s not clear.)

Add sufficient water to the powdered sugar to make a thin icing and pour over the glazed cake immediately after applying the apricot glaze. If cake & glaze are still warm, the icing will harden slightly as it cools, giving that transparent icing professional bakers call fondant.

Share & enjoy together! Remember: success unshared is failure.
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Old 10-03-2004, 08:25 AM   #13
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Konditor..I dont know which apple recipe to try first!!
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Old 10-03-2004, 08:26 AM   #14
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Konditor..I dont know which recipe to try first.
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Old 10-03-2004, 03:05 PM   #15
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Anyone have experience with freezing sliced apples? Should I cook them first for an apple pie mix or just free them? When they thaw, are they soggy? I read online that you can freeze sliced apple on a cookie sheet and put them in baggies, but wondered how well they hold up when they thaw.
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Old 10-03-2004, 04:57 PM   #16
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my experience is that foods with a lot of water in them do not hold up well to freezing. I would make the pie filling and freeze it, or here is a recipe from Gale Gand for a make-ahead pie that you can just take out of the freezer and put straight into the oven!

Freezer Apple Pie

Good Luck!
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Old 10-03-2004, 05:03 PM   #17
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wasabi you rock... always right there with a recipe lol
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Old 10-04-2004, 07:48 AM   #18
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Thanks Wasabi. I thought the same thing about freezing apples. Thanks for the recipe!
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Old 10-04-2004, 10:31 AM   #19
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Here's another one. I haven't made this, so I don't know if it works or not.

Apple Pecan Dumplings
Yields: 6 servings

Pastry for 3 pie shells
2 oranges
½ c light brown sugar, packed
¾ c sugar, in all
1 T flour
4 medium cooking apples
½ t cinnamon
2 - 3 T cold butter or margarine
2 T broken pecans

Grate the orange peel to yield 2 T of orange zest. Juice the oranges, and add enough water to make 1 c. In a saucepan, mix ½ c of each sugar with flour; add orange zest and juice. Cook and stir until mixture thickens and clears, about 3 minutes. Pare, core, and cut apples into 1” horizontal slices. Mix remaining sugar and cinnamon; cut cold butter into 6 pieces. Roll pastry 1/8” thick; cut into six 7” squares. Place one apple slice on each; sprinkle with 1 t of the cinnamon sugar mixture. Top with second apple slice; press 1 piece of butter into center of apples; sprinkle with cinnamon sugar. Brush pastry edges with water; wrap around apples, pinch to seal. Place dumplings in a 13 x 9” baking dish. Bake in a 400°F oven for 10 minutes. Reduce oven temperature to 325°F. spoon some orange sauce over dumplings; bake 10 minutes. Spoon over more sauce; bake 10 minutes. Repeat, sprinkling with pecans; bake 15 minutes.
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Old 10-04-2004, 10:35 AM   #20
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I posted this earlier but thought I would move it here! :D

I got this one from a Kraft Food & Family magazine. I did not use the brands they promoted & they were great. I also just used a full fat sharp cheddar cheese instead of the reduce fat stuff.

Harvest Baked Apples

Prep Time: 10 min
Total Time: 45 min
Makes: 8 servings, 1 apple each

8 medium baking apples
1 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup (4 oz.) shredded CRACKER BARREL 2% Milk Reduced Fat Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup PLANTERS Chopped Pecans, toasted

PREHEAT oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish.
COMBINE juice, sugar and cinnamon; pour over apples.
BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.
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