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
We can read the history of written recipes back into the distant past, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language 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 making those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and dessert, a very modern way of dining. Additionally, he tells us how the ancient chefs used a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and dill. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new culinary ideas led to a torrent in recipe publications, most of which are kept safe in private libraries. For the next few years, the powerful families of Europe strove to lay on the most extravagent meals, and as a result the best chefs and their recipes were highly sought after. However, it was during the nineteenth century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes of the day. By the advent of the twentieth century, recipe publications were starting to become popular mostly as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Apple & Cream Kuchen recipe.
