COOK'S CORNER MAKING DISH APPLE OF YOUR EYE.
The following Baked Apple Crunch recipe, sent along by Ilene Goltz, might be the one a Woodland Hills reader requested for sliced, baked apples with a crumb topping. Whether it is or not, it sounds good and easy and worth a try.
BAKED APPLE CRUNCH
(Shared by Ilene Goltz, Van Nuys)
6 cups peeled, sliced apples (about 4 apples)
Juice of 1/2 lemon
1/2 cup plus 2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, cut into pieces, plus additional for buttering pan
1/2 cup flour
1/2 cup uncooked oats
Toss together apples and lemon juice to coat slices. Stir in 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Spoon apples into a lightly buttered 8-inch square baking pan. Combine flour, oats, remaining 1/2 cup brown sugar and remaining 1 teaspoon cinnamon. Using fingers, work 1/4 cup butter into oat mixture until evenly blended. Spoon crunch topping evenly over apples.
Bake in preheated 375-degree oven about 30 minutes, until apples are tender and topping is lightly browned. Cool slightly. Makes 8 servings.
Calling all persimmons
If you have some persimmons around, here's a good way to use them - in a persimmon pudding recipe attributed to Nancy Reagan that has made the rounds for years. This version is from www.epicurious.com in the section called Gail's Recipe Swap Archive. Dottie Lee of Sunland sent along the same recipe but suggests serving it with lemon hard sauce.
NANCY REAGAN'S PERSIMMON PUDDING AND BRANDY SAUCE
1/2 cup butter, melted
1 cup sugar
1 cup flour, sifted
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 cup persimmon pulp (3 to 4 very ripe persimmons)
2 teaspoons baking soda
2 teaspoons warm water
3 tablespoons brandy
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup seedless raisins
1/2 cup coarsely chopped pecans
2 tablespoons grated orange peel (optional)
Brandy Whipped Cream Sauce
To make pudding, stir together butter and sugar. Resift flour with salt and cinnamon and add to butter and sugar mixture. Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly but lightly. Add raisins and nuts, stirring until mixed.
Turn into buttered steam-type (about 5- to 6-cup) covered mold. Cover and steam on a rack in a pot of water on top of stove 2 1/2 hours. Let stand a few minutes, then unmold onto a serving plate. Flame at table with additional brandy and serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.
BRANDY WHIPPED CREAM SAUCE: Beat 1 egg until light and fluffy. Beat in 1/3 cup melted butter, 1 cup sifted powdered sugar, dash salt and 1 tablespoon brandy flavoring. Beat 1 cup heavy whipping cream until stiff. Gently fold whipped cream into butter mixture. Cover and chill until ready to serve. Stir before spooning onto pudding.
NOTE: If you prefer not using a raw egg in the sauce, simply combine whipped cream with a little powdered sugar and a little brandy flavoring. Sauce will have a different texture and consistency but will taste delicious with the pudding.
Can you help?
If you have recipes that can help this reader, please send them along to us at the address below to share in a future column.
My husband and I love the spaghetti and meatballs at Mi Piace (locations in Burbank, Pasadena and Calabasas). We have tried to duplicate the recipe without any luck. Does anyone know how they make the meatballs and sauce - or have a similar-tasting recipe?
- Shannon Shimizu
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|Title Annotation:||L.A. Life|
|Publication:||Daily News (Los Angeles, CA)|
|Date:||Jan 3, 2001|
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