CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6688bd09   
   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 2   
    Categories: Dessert, Fruit, I scream, Bread   
         Yield: 10 Servings   
       
              CONTINUED   
       
     FOR THE APPLE CINNAMON CARAMEL SAUCE: Saute 1 cup of   
     peeled and diced apples in butter, add a pinch of sugar   
     and cinnamon. Allow to cook until apples are lightly   
     browned and all sugars have dissolved. Remove from heat   
     and add 2 cups caramel sauce to the apples and stir to   
     coat apples.   
        
     Pour caramel apple sauce over warmed apple cakes and   
     serve with your favorite vanilla ice cream. 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.   
        
     For the apple cinnamon caramel sauce, sauté 1 cup of   
     peeled and diced apples in butter, add a pinch of sugar   
     and cinnamon. Allow to cook until apples are lightly   
     browned and all sugars have dissolved. Remove from heat   
     and add 2 cups caramel sauce to the apples and stir to   
     coat apples.   
        
     TO ASSEMBLE: Pour caramel apple sauce over warmed apple   
     cakes and serve with your favorite vanilla ice cream.   
        
     Yield: 10 portions   
        
     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   
      
   ... Men are the best bakers.  We're not afraid of fat, sugar & white flour   
   --- 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