Apple Cookbook by Olwen Woodier

By Olwen Woodier

Apple Cookbook beneficial properties a hundred and forty recipes, candy and savory, effortless and scrumptious, that includes America's favourite fruit in dishes ideal for each meal. try out Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried fowl Salad, Grilled Tuna with Apple Chutney, Cider-Braised poultry, red meat Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

 

 

 

 

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Beat the egg whites until they hold soft peaks, then fold them into the batter. Using a ladle, pour the batter onto the hot griddle to form pancakes about 4 inches wide and VA inch thick. Cook until the tops of the pancakes begin 13 GRIDDLE CAKES very culture has its version of griddle cakes, from the paper-thin mu xi flour pancakes of China to the creamy palacsinta of Hungary. Batters poured onto hot surfaces were certainly among man's first breads. These are the three most common: thick American breakfast pancakes, airy French crepes suitable for late-night suppers and desserts, and blini, the small yeastraised buckwheat pancakes that are served with sour cream and caviar in Russia.

Using your hands, pick up the bread slices one at a time, allowing the excess liquid to drain off into the bowl, and place them in the skillet. Fry them in the butter until golden brown on both sides, 4 or 5 minutes total. Divide the slices among the plates in the oven, and repeat the process with the remaining bread slices and butter. Serve hot, dusted with confectioners' sugar. F E A R L E S S F R Y I N G 12 BREAKFAST PANCAKES SERVES 4 otcakes like these are served in countless diners across the country as part of a hearty breakfast.

Meanwhile, combine the butter, honey, and cinnamon in a small saucepan and place it over low heat. Heat, stirring, until the butter melts and the mixture is thoroughly blended. Remove from the heat and set aside, covered, to keep warm. 2. Dust a work surface and a rolling pin with flour. Place the dough on the surface. Work the dough with your fingertips, turning it a quarter-turn, folding it over on itself, patting it out, then turning it a quarter-turn again. F E A R L E S S F R Y I N G 18 4.

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