Apfel Streudel (APPLE STREUDEL)

Bust out an apple corer.
Core yourself 6 apples. I left the peels on. Mmmm.
Sautee em in about a half a stick of butter, lid on, till they're soft. I used a hamburger masher to break into smaller pieces.
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Make a sauce to pour over the apples. It's the sauce I use for peach cobbler.
3/4 c. sugar
2 T. Flour
1/2 tsp. cinnamon
1/4 tsp. salt
---- mash in 1 T. Butter-----
then add:
1 tsp. vanilla
1/2 c. juice (apple juice from a jug is great)


Make a bread dough from Jan's "Fruit Filled Rolls" recipe:
2 c. sour cream, warmed
1/2 c. warm water
3 T. yeast dissolved in warm water
2/3 c. sugar
2 tsp. salt
2 eggs
1/4 c. margarine
6 c. flour

Mix together, then divide into four balls.
Let rise until double.
Roll into oblong pieces- then lay two on a cookie sheet (fills 2 cookie sheets)
Fill each one with 1 cup filling.
Make 1 inch slits in sides of dough, about 1 inch apart from each other, on the long sides of dough.
Fold in ends then "braid" sides (cross or overlap).

Let rise again. Bake at 350 degrees for 15-20 mins.

Eat with whipped cream or vanilla ice cream :)
SO GOOD!

APPLE MUFFINS-

Jan Walker's Awesome Recipe


Stir together:
2 eggs
1 cup milk
1/2 cup oil
1 cup grated apple

Blend dry ingredients:
3 c. flour
1 c. sugar
4 tsp. baking powder
1 tsp salt
1 tsp. cinnamon

Topping:
2/3 c. brown sugar
1/2 tsp. cinnamon
2/3 c. chopped nuts

Stir just til flour is moistened.
Fill muffin tins 2/3 full.
Sprinkle w/ topping just before baking.
Bake at 400 for 12-15 mins.
Makes about 18+ muffins.

Waffles without Waffle Iron

The Waffle Recipe is simple-
2c flour (feel free to do half wheat/half white or bread flour)
3tsp baking powder
1tsp salt
3 eggs, SEPARATED-
(save whites and food processor or blender them till peaks form)

Fold in egg whites

1 & 1/4 c. Milk
1/2 c. shortening

No waffle iron? Use a sandwich maker!

Easy baking powder biscuits

2 cups flour
1/2 tsp salt
2 1/2 tsp baking powder
5 TBSP butter
1 (scant) cup milk

Combine flour, salt, and baking powder. Cut in butter with a pastry blender until largest crumbs are the size of a pea. Add milk, toss with a fork to make a dough. Fold it over itself a few times, not really "kneading", just combining. You want to maintain the layers of butter and flour to get a light, flaky biscuit.

Break off chunks into circles or squares or whatever shapes and slap on a cookie sheet.

Bake at 425 degrees approximately 15 minutes.

I use whole wheat flour, and like the flavor. Remember, handling biscuit dough for too long makes dense, hard biscuits, so if you don't mind an "ugly" biscuit it will taste better for the less handling.