CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6688bd08   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cinnamon Apple Sponge Cake - Part 1   
    Categories: Dessert, Fruit, I scream, Bread   
         Yield: 10 Servings   
       
   MMMMM--------------------------FILLING-------------------------------   
         4 lb Apples, peeled, cored, thin   
              - sliced   
         4 tb Unsalted butter   
       1/4 c  Water   
       1/3 c  Granulated sugar   
       1/3 c  Apple sauce   
       1/2 ts Ground nutmeg   
       1/4 ts Salt   
              Grated zest from 1 lemon   
         1 ts Vanilla extract   
      
   MMMMM------------------------BREAD CRUST-----------------------------   
        14 tb Unsalted butter; melt 10 of   
              - tablespoons   
         2 tb Granulated sugar   
        34 sl Brioche bread (or white   
              - bread)   
      
   MMMMM---------------------------SAUCE--------------------------------   
         2 c  Caramel sauce (store   
              - bought)   
         2 c  Tart apples; peeled, cored,   
              - diced small   
           pn Sugar   
           pn Cinnamon   
         1 tb Butter   
      
   MMMMM-------------------------ICE CREAM------------------------------   
         1 qt Vanilla ice cream   
       
     Equipment: 10 Ceramic baking ramekins or metal molds (3" diameter)   
        
     FILLING: Melt butter in 6 quart saucepan over medium-low   
     heat. Add apples and caramelize, add water, cook,   
     stirring occasionally for 15 to 20 minutes, or until   
     apples are completely soft. Remove cover and add sugar,   
     nutmeg and salt. Increase heat to medium-high and   
     continue to cook, stirring apples frequently, until   
     liquid has completely evaporated, about 10 minutes.   
     Remove from heat and stir in lemon zest, apple sauce and   
     vanilla. Set aside to cool while making crust.   
        
     The filling can be made one day ahead.   
        
     MAKING CRUST AND ASSEMBLY: Position oven rack in lower   
     third of oven and set @ 425ºF/218ºC. Grease 8 ceramic   
     dishes with 1 tablespoon butter. Sprinkle sugar in dish   
     and tilt to coat bottom and sides. Tap out excess sugar   
     and set aside.   
        
     Using a bread knife, remove crusts from bread. Center   
     the bottom of mold over one of the bread squares. Cut   
     around mold to form circle to use as the top. Make a   
     total of 20 of these round pieces. Ten will be for the   
     bottom and 10 will be used for the top. Dip each one in   
     melted butter and place at the bottom of mold.   
        
     Cut each of the 15 remaining slices of bread into four   
     rectangular pieces. Dip one side of each strip in the   
     melted butter and arrange strips, upright, around the   
     inside of molds, buttered-sides against mold and   
     overlapping by about 1/2" to completely line mold. Use 6   
     rectangles to line the mold.   
        
     Spoon the apple filling into bread-lined molds, mounding   
     it slightly in center.   
        
     Take the remaining ten rounds of bread and dip pieces of   
     bread into the melted butter and place on top of   
     filling, buttered-sides up. Press down lightly.   
        
     Bake for 30 minutes, then cover top loosely with   
     aluminum foil. Bake for an additional 15-20 minutes,   
     until top is deep golden brown and side slices are   
     golden brown (slide a thin-bladed knife between bread   
     and pan to check). Remove from oven, uncover, and let   
     rest for 15 minutes on wire rack. Run thin-bladed knife   
     around edges of molds to be able to flip the mold out   
     onto serving plates.   
        
     CONTINUED IN PART TWO   
        
     Recipes from the 2009 Inaugural Luncheon Joint Congressional   
     Committee on Inaugural Ceremonies   
        
     MM Format by Dave Drum - 06 February 2009   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Don't eat 'til you're full; eat 'til you're tired." -- Andrew Zimmern   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 90/1 105/81 106/201 153/7715 218/700 226/30   
   SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 266/512   
   SEEN-BY: 282/1038 291/111 320/219 322/757 342/200 396/45 460/58 712/848   
   SEEN-BY: 5020/400 5075/35   
   PATH: 18/200 229/426