Apfel Kuchen (Apple Kuchen -- Cake) -- Very Easy!
I used a McCall's cookbook I was given in 1980 for this recipe, show the cover and quickly read off the recipe. I prefer quick breads and batter cakes/tartes. I don't own a mixer, have few gadgets, and it's hard for me to stand up and roll things out and cut them, so I look for recipes I can do mostly sitting down, mixing things calmly with a fork!
I did add a few walnuts to the topping but that was just an afterthought. This came out well and my spouse actually took a second helping, which is generally not done in France, and asked me how I did it. That's a rave!
To make vanilla sugar, just put ordinary granulated sugar into a jar, add a whole vanilla bean, and tighten the lid. By a few days later, it will be infused with a vanilla flavor. The French like this on their plain yogurts sometimes, and I find vanilla extract costly and don't always have it around. Never throw out the used vanilla bean. They will infuse your vanilla sugar for a year or more, then can be used further! Just look in a good old cookbook for what to do with old vanilla beans. No part of the whole vanilla bean should ever be discarded! They can be used up entirely, no waste.
This used about nine smallish apples of mixed varieties. They are just yard apples, and I had to cut away the few bad spots. Organic!
This is a good enough dessert for company if you arrange the apple slices more prettily than I did and keep the slices more uniform in size, but I didn't bother. I should have also used a pastry brush to glaze the finished cake, but don't own one, so I just spooned the reines claudes, a kind of green type apricot or plum fruit in preserve form here, over the hot cake and it glazed itself. My cake was too big to get out onto a wire rack even, but it cooled okay and didn't come out mushy.
copyright 2011 Lisa B. Falour, B.S., M.B.A. all rights reserved LISA, INC. (EURL) cutecatfaith.com
Though meant to be served warm, there was so much cake here (we are a family of two only) I cut the rest into rectangles and wrapped and froze some! They are nice to carry to work, and unwrapped and thawed at room temperature can be enjoyed as is or warmed a little. This cake is not too crumbly or delicate but it was somehow very light. If I can do it, so can you! The glaze is important.
Sunsweet Country Sausage, Apple, Cherry & Prune Stuffing
Stuffing with a twist! Check out what makes our stuffing the hit of the holiday party!
Moist Carrot & Dates Cake | Cake Recipes
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Eggless Carrot Dates Cake:
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The Best Apple Strudel Recipe | Paul Hollywood's Pies & Puds
Taken from Paul's Pies and Puds series, first broadcast in 2013, Paul celebrates the best of British Pies and Puds as he travels the country in search of the finest ingredients and invites guests back to his kitchen to cook for them. In this clip, Paul sees how to bake a delicious Apple Strudel.
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