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
We can trace the history of written recipes way back into ancient history, in truth as far back as ancient Egypt, and possibly even further than that. In practice though, sadly, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Later on, we have two books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that we all know today, but instead descriptions of the types of food served to the upper classes of that period. During the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most exotic meals, and because of this cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe publications were starting to become popular mostly due to higher levels of literacy, people having more spare time and a general increase in wealth. Like it or not, the introduction of television brought us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Apfelquarkkuchen (Apple & Cream Kuchen) recipe.
