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Food

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9/22
2000

102

OXFORD

LEARNING CENTERS®
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Learning for School Learning for Life!

READING WRITING SPELLING

MATH STUDY SKILLS

stir in the butter or margarine. Allow
the mixture to cool while you beat the
egg whites until stiff, but not dry.
Fold in 2 large tablespoonfuls of the
egg whites into the lemon mixture
and pour the filling into the prepared
shell.
Preheat oven to 300F. Begin beating
the egg whites again as you add the 3
remaining tablespoons of the sugar and
the cream of tartar. When the sugar is
incorporated, lightly spread the
meringue over the pie, being sure to
bring the meringue right to the crust (if
not, the meringue will shrink as it bakes
and will not work correctly).
Bake the pie for 15 minutes until
the meringue is browned. Serves 8-10.
(Note: For larger pies, Lois Nelson
augments the filling recipes by half)

EASIER THAN PIE APPLE CRISP
from Marion Freedman, West
Bloomfield
12 medium Macintosh apples,
peeled, halved and sliced
1/2 cup sugar
1-2 tsp. ground cinnamon
1 1/2 cups flour
1/2 cup margarine, softened
1/2 cup sugar
Preheat oven to 375F. Spray a large
baking dish with non-stick cooking
spray.
Place apples in a large bowl and
sprinkle cinnamon and sugar over
them. Toss lightly and transfer the
apples to the prepared baking dish.
Combine the flour, margarine and
sugar in a separate bowl and stir
together until the mixture is crumbly.
Sprinkle this mixture over the apples
and bake for 1 hour or until the
apples are cooked through and the
topping is browned. The apples shrink
when you cook them, so if you want
to mound them in a smaller baking
dish, the crisp will be "taller." Serves
12.

DAY BEFORE APPLE CAKE
from Annabel Cohen, Bloomfield
Hills
3 cups unbleached flour
1/2 teaspoon salt
1 tablespoon baking powder
4 large eggs
1 cup vegetable oil
1 cup sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
3/4 cup orange juice
2 tsp. ground cinnamon
1 tsp. nutmeg
8 cups peeled Granny Smith apple
chunks, 1/2-inch pieces

Preheat the oven to 350F. Spray a 9-
inch springform pan with non-stick
cooking spray. Place flour, salt and
baking powder in a medium bowl and
stir to mix. Set aside.
In another bowl, beat the eggs until
foamy. Mix in oil, sugars and vanilla.
Stir in the flour mixture, a little at a
time, alternating with the orange
juice.
Pour half the batter in the prepared
pan. Top the batter with half the
sliced apples. Sprinkle half the cinna-
mon and all the nutmeg over the
apples. Top with remaining batter and
apples, arranged neatly around the
top. Sprinkle the top with the remain-
ing cinnamon and a little sugar if
desired.
Place the pan on a cookie sheet
and place in the center of the oven.
Bake for 60-80 minutes, or until a
toothpick inserted into the center of
the cake comes out clean. Let cool
completely before running a knife
around the edge of the pan and
removing the sides of the pan.
Makes 16 servings.

PECAN MANDELBREAD
from Shirley Schram, West
Bloomfield, via Sylvia Miller Lawson
1/4 pound (1 stick) butter or
margarine, softened
1 1/2 cups sugar
4 large eggs
2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. vanilla
3 cups whole pecan halves
Cream butter and sugar. Add eggs, dry
ingredients and vanilla. Fold pecans
with a spatula. Bake in 4 aluminum
foil mini-loaf pans. Spray.
Divide in 4. Bake at 350F for 30
minutes or more until light brown.
Cool a few minutes, remove from tins,
chill until cold or overnight.
Slice thin, about the size of Melba
toast. Place the slices, flat side down,
on a baking sheet and bake at 325F
for about 10 minutes, or until lightly
toasted. Hint: Cut with a wavy or
sharp knife, applying pressure from
front to back. These freeze very well.
Makes many servings.

JEWELED HUNGARIAN
LOAF CAKE
from Judit Wolf, Mt. Clemens
6 large eggs separated
2/3 cup sugar
3/4 cup blanched, slivered almonds
1 cup golden raisins
1/2 cup candied orange peel