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    Entenmann's Apple Crumb Cake


    Source of Recipe


    A Copy Cat Recipe

    List of Ingredients




    1/3 cup butter
    4 granny smith apples
    3/4 cup sugar
    1 teaspoon lemon peel
    1/2 teaspoon cinnamon
    1/8 teaspoon mace
    1/3 cup currants
    2 1/2 cups flour
    3 tablespoons sugar
    1/2 teaspoon salt
    1 package active dry yeast
    3/4 cup water
    1/3 cup butter
    1 egg
    1 teaspoon lemon peel
    3/4 cup chopped pecans
    6 tablespoons flour
    1/4 cup confectioner's sugar
    3 tablespoons butter
    1/4 teaspoon cinnamon

    Recipe



    Melt butter in large skillet. Pare, core and slice apples to 1/2" pieces.
    Add apples to butter and cook, stirring, 8 minutes until tender. stir in
    sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until
    thickened. Cool.

    In large bowl, combine 1 cup flour, sugar, salt and yeast. In small
    saucepan, combine water and butter. Heat on low flame until 120F Gradually
    add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup
    flour. With mixer, beat 2 minutes. Add remaining flour, stir in.

    Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough
    on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2
    filling lengthwise down center of the dough. Starting about 3/4" for
    filling, cut 1" wide strips diagonally from filling to edges of dough.

    Alternately fold opposite strips of dough at angles across filling. Fold
    ends over filling. Brush large piece of waxed paper with vegetable oil.
    Loosely cover sheet.

    Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room
    temperature 10 minutes. Preheat oven to 375 F. Combine rest of ingredients
    for topping. Sprinkle over loaves.

    Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

 

 

 


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