MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Apple Cake
 Categories: German, Fruit, Cake
      Yield: 6 Portionen
 
      6    Apples; medium, tart
      3 tb Sugar
    3/4 c  Sugar
    1/2    Lemon;juiced and peel grated
  1 1/2 c  Flour; unbleached
      1 tb Rum
      1 tb Butter; to grease cake pan
      3 tb Confectioners' sugar
      2    Lemons; medium, juiced
      3 tb Butter
      2    Egg yolks; large, divided *
      1 ts Baking powder
    3/4 c  Milk
      2    Egg whites; large
      1 ts Vegetable oil
 
  *    Do not put the egg yolks together as they will  be  used
  individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  ++++ Peel  apples,  cut  in half and core.  Cut decorative lengthwise
  slits in apples,  about  1/2-inch  deep.  Sprinkle with lemon juice
  and sugar. Set aside.  Cream butter and sugar together. One at a
  time, beat in egg yolks. Gradually beat in lemon juice and grated
  peel. Sift baking powder and flour together.  Gradually add to
  batter. Blend in milk and rum. In a small bowl, beat  egg  whites
  until stiff. Fold into batter. Generously grease a springform pan.
  Pour in batter and top with apple halves. Brush apples with oil.
   Bake in a preheated 350 degree F. oven for 35  to  40 minutes.
  Remove from pan and sprinkle with confectioners' sugar.
 
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MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Apple Pancakes
 Categories: German, Fruit, Dessert
      Yield: 4 Portionen
 
    2/3 c  Flour; unbleached, unsifted
    1/4 ts Salt
    1/2 c  Milk
    3/4 c  Butter or margarine
    1/4 ts Cinnamon
      2 ts Sugar
      4    Eggs; large, beaten
      2 c  Apple; slices
      2 tb Sugar
 
  Sift  together  the  flour, 2 t sugar, and the salt.   Beat  eggs and
  milk together.    Gradually  add  flour   mixture;  beat  until
  smooth. Saute apples  in  1/4  c  of  butter  until tender.    Mixt 2
  T sugar and the cinnamon  together;  toss  with  apples.   Melt 2 T
  butter in a 6-inch diameter,  deep  frypan.  Pour  in  the
    batter    to  a  depth  of about 1/4-inch.  When  set,  place  1/4
  of the apples  on  top;  cover  with more batter.  Fry  pancake until
  lightly browned on both  sides.    Keep warm. Repeat  the procedure 3
  times, until all  batter  and  apples  are used. Serve immediately.
 
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