Ingredients
CAKE
1 package yeast, dry, active
1/2 tsp salt
4 tbsp sugar
2 cup flour, unbleached, unsifted
1/4 cup butter or margarine
1/2 cup milk
1 each egg, large
FILLING
3 cup apples, tart, sliced
1 tbsp lemon juice
1 tsp cinnamon
3/4 cup sugar
2 tbsp flour, unbleached
8 oz cream cheese, softened
1 each egg, large
Directions
CAKE: Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat until very warm (120-130 degrees F.). Gradually add milk
to flour mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an electric mixer on high speed for 2 minutes. Mix in
enough flour to form a soft dough. Knead for 5 to 10 minutes, until
dough is shiny and elastic. Place in greased bowl and let rise for 1
hour or until doubled in bulk. Pat dough into well-greased 10-inch
springform pan pressing the dough 1 1/2 inches up the sides of the
pan. FILLING: Toss apples with lemon juice, cinnamon, 1/4 cup sugar,
and 2 T of flour. Arrange in rows on top of the dough. Beat together
cream cheese, 1/2 cup sugar, and egg. Spread over apples. Let rise
in warm place for 1 hour. Bake at 350 degrees F. for 30 minutes.
Best when served warm.
Servings: 4 servings
Apfelquarkkuchen (Apple & Cream Kuchen) Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; German
The History of Recipes
It is quite possible to track the history of written cooking instructions far back into ancient history, in truth as far into history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were split into appetizers, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks used many different spices and herbs, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like basil and coriander. The introduction of these new tastes led to an eruption in recipe manuscripts, the majority of which are kept safe in private libraries. During the following few hundred years, the upper classes strove to lay on the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. However, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cookery books are starting to become popular mostly as a result of more people being able to read, people having increased leisure time and a general increase in wealth. The arrival of television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Apfelquarkkuchen (Apple & Cream Kuchen) recipe.
