One ingredient 5 ways: Apple

Lifestyle Monday 18/September/2017 19:33 PM
By: Times News Service
One ingredient 5 ways: Apple

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.

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.

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]