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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Sep 27, 2000
Page
10
A family dinner finale or autumn party centerpiece features cinnamon swirl bread with ice cream or yogurt, baked apples with walnuts and caramel sauce, and a sour cream apple cake. The piece nods to Granny Smith apples, maple drizzle, and seasonal harvest imagery as apple festivals begin.
Sour cream apple cake ingredients listed for baking. Butter unsalted and milk included. Flour sugar eggs lemon zest vanilla and lemon extracts used. Confectioners sugar garnish.
Step by step bake apples filled with walnuts cherries and caramel sauce. Core and stuff Rome Beauty apples with a sweet mixture of walnuts dried cherries and applesauce then bake in water bath until tender. Serve warm with additional caramel sauce for eight servings.
Peel core and chop 144 pounds apples and simmer with water and sugar until soft. Uncover and reduce until liquid evaporates then stir in nutmeg cinnamon lemon juice and vanilla. Mash to chunky texture and serve. Refrigerate up to three days yields about three cups.
A recipe fragment lists Granny Smith apples peeled sliced with butter sugar and ground ginger snaps. It includes flour cinnamon salt chopped pecans and walnuts melted butter milk vanilla ice cream or yogurt as serving options.
Instructions describe preheating to 350 degrees and buttering a 2 quart casserole. Then butter bread slices, cut into 2 inch squares, layer with apples and cranberries, and place bread squares over the sugar in the dish.
A fall tailgate idea blends Texmati rice with chicken and vegetables for a portable casserole. The guide includes a complete recipe, tips for cooking rice, and packing lists for fans, plus variations using brown or regular long grain rice.
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