Recipes Included On This Page French Apple Cake Fresh Tomato Sauce #3 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * French Apple Cake Recipe By :Ruth Gardner-Loew: Strasbourg, France Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 1 3/4 cups sugar 1/3 cup water 3/4 teaspoon ground cinnamon 2 large Granny Smith apples -- peeled cored -- thinly sliced 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3 large egg yolks 2 large eggs 2 tablespoons Calvados -- applejack or other brandy 2 teaspoons vanilla 1/2 cup unsalted butter -- melted Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples. Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature. Source : "Bon Appétit October 1992" Contributed to the FareShare Gazette by Jennifer; 6 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 20g Fat (41.5% calories from fat); 4g Protein; 60g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 148mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 4 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Fresh Tomato Sauce #3 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-10 Oct. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups tomatoes -- peeled and finely chopped -- (can also be seeded) 1 medium onion -- minced 1 1/2 teaspoons leaf basil 1 teaspoon sugar 6 ounces tomato paste -- (1 can) 3 cloves garlic 1/4 teaspoon dried oregano -- (my addition) salt and freshly ground pepper -- (my addition) Combine all ingredients in lightly oiled crock pot. Cover and cook on Low setting for 6-12 hours (or cook on High for 4 hours.) If a thicker sauce is desired, remove cover and cook on High setting until sauce is reduced. This is good used in any recipe calling for tomato sauce. Makes about 4 cups. Source : "Source Unknown" S(MC formatting by): "bobbi744@attbi.com" NOTES : Bobbie's note: I used Roma tomatoes and doubled the recipe for a crockpot full of sauce. I ladled the thickened sauce into freezer dishes holding 2 cups each. I had just over 8 cups of sauce, after cooking the liquid down. Very tasty. Just right to add to chili, spaghetti and meatballs and other dishes. Contributed to the FareShare Gazette by Bobbie; 14 October 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (7.5% calories from fat); 4g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 353mg Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 0 Fat; 0 Other Carbohydrates.

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