Ingredients
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
Apple & Cream Kuchen Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Recipes as an idea can be traced back into the far past, in truth as far back as early Egypt, and possibly even further. However, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Moving our culinary historical trip onwards, we have two books which were published in the 1300s : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is served today, but rather accounts of the types of food prepared for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new herbs and spices prompted an eruption in cookery books, some of which still exist in private libraries. Over the next few hundred years, the rich families of Wesstern Europe tried to offer the most extravagent meals, and because of this cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording the recipes that were being prepared for the better households. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Apple & Cream Kuchen recipe.
