Scald (before boiling point) 2/3 cup milk in a saucepan. Add 6 tablespoons melted butter. Dissolve 2 packages active dry yeast in 2/3 cup lukewarm water; add 2 tablespoons sugar and set aside to proof (ferment), about 10 minutes. When milk and butter mixture is warm to the touch, stir in the yeast mixture.
Using a whisk, beat 3 eggs well and stir in to combine also add 1 1/4 teaspoons salt. Gradually add in 3 cups of flour, beating until smooth with electric mixer. Stir in another 3 cups flour, or enough to make a soft dough (about 3 cups). Place in a greased bowl, turning once to cover with oil. Cover and let rise until doubled in bulk, about 1-2 hours. Turn out onto lightly floured board and divide into three pieces. Roll out each piece and stretch with hands to fit into a 11x11x3 inch pan. Press edges tightly against pan so that it doesn’t spring back. If dough is too elastic, place on counter, cover with a bowl so that it doesn’t dry out and allow to rest for 30 minutes. This will relax the gluten and the dough will become more manageable. Peel and core 9 apples, and slice thinly. Arrange the apples lengthwise in rows across the strudel dough. Cover loosely with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk. Remove wrap. Pour 1/2 cup cream in each of the 3 pans. Cover apples in each pan with a mixture of 1/2 cup sugar and sprinkle liberally with cinnamon. Starting with the long end, roll up jell-roll style into a log. Form log into a horse-shoe or U-shape. Brush top with milk or cream and sprinkle with sugar. Bake in a preheated 180 degrees C. oven until lightly golden, about 35 minutes. Puncture bubbles.
Preheat oven to 175°C degrees. Combine 4 eggs, 2 cups sugar, 3 teaspoons vanilla and 1 cup oil. Add 2 cups flour, 4 teaspoons baking powder, 2 teaspoons cinnamon and 1/2 teaspoons ground ginger. Fold in 1 can apple pie filling, drained, 1 cup golden raisins (optional) and 1 cup chopped walnuts or pecans. Turn into a greased and floured pan for 1 hour or until done.
Note: 2 cups fresh apples may be used instead of canned apple pie filling. Peel, chop and core apples, then dredge in sugar before using.
CHICKEN WITH SLIVERED APPLE SLICES
Preheat oven to 190°C. Slice 4 boneless, skinless chicken breasts 1/3 way through, crosswise at an angle in four places. Slice 1 large golden apple into 16 pieces, as you would an apple pie, and dip pieces into a mixture of 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon powdered aniseed just before assembling. Insert apple slices into slits in chicken. Mix remaining apple mixture into 1/2 cup bread crumbs. Dip chicken breasts into 1 beaten egg and then into crumbs and place on cookie sheet and drizzle with 4 tablespoons melted butter. Bake for 40 to 50 minutes or until juices run clear and crumbs are golden brown.
APPLE, CARROT, RAISIN SALAD
Simmer 1/2 cup raisins for 5 minutes in 2 cups water. Let sit 15 minutes to cool and steep. Chill. Core, peel and dice 2 red apples. Add 2-3 baby carrots, grated and raisins. Blend with 2 tablespoons mayonnaise. Serve chilled on lettuce leaves. 2-4 servings.
Wash, pare, core and thinly slice 1kg tart cooking apples. Place apples in a skillet. Add 3/4 cup sugar, 1/4 teaspoon ground ginger, 1 cup water and 2 tablespoons lemon juice and stir well to combine. In a small bowl, stir together 1 cup biscuit mix and 1/3 cup milk just until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer, uncovered, for 10 minutes. Sprinkle with 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. —[email protected]