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
Academics have proved the existence of recipes back into the distant past, in fact as far as pharonic Egypt, and possibly even further than that. Having said that, these, old recipes were just very basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created a few documents which described recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans made use of a good variety of herbs and spices, including some familiar names for example bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in books on cookery, the majority of which are now in academic collections. Over the succeeding few hundred years, the upper classes tried to offer the most extravagent meals, and because of this the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes common in their social group. When we get to the twentieth century, cookbooks were starting to become popular mostly as a result of higher levels of literacy, people having increased free time and being a little richer. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Apple & Cream Kuchen recipe.
