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Recipes with a-peel

LET’S COOK  LITHUANIAN
with Dana Siliūnas

APPLE  CRISP
Traškus obuolinis  pyragas
4 cups apples, peeled, cored, andsliced
1/4 cup orange juice
1 cup sugar
2 cups flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Dash salt

1/2 cup butter
Preheat oven to  375°.  Lightly oil or spray with nonstick vegetable oil spray a 9-inch pie plate. Place prepared apples in  pie  plate.  Pour  orange  juice  over apples.  Combine  sugar,  flour,  cinna­mon,  nutmeg,  and salt  in  small  bowl; cut butter into dry mixture, until it re­sembles coarse crumbs.  Evenly distrib­ute topping mixture over apples.  Bake 40  to  45  minutes,  or  until  apples  are tender.  Cool 10  minutes.  Serve warm with ice cream, if desired.
CINNAMON-APPLE  CAKE
Cinamono-obuolių  pyragas
1/2 cups sugar, divided
3A cup (6 ounces) cream cheese,softened
1/2 cup butter or stick margarine, softened
1 tsp. vanilla extract
2 large eggs
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 tsps. ground cinnamon
3 cups chopped peeled apples (about 2 large)

Oil or cooking spray Preheat oven to 350°.  Beat  IV2 cups sugar,  cream cheese, butter and vanilla at  medium speed  of mixer  until well- blended  (about 4  minutes).  Add eggs, one  at  a  time,  beating well after  each addition;  set aside.  Lightly spoon flour into  dry  measuring  cups;  level  with knife.  Combine  flour,  baking powder and salt. Add flour mixture to creamed mixture; beat at low speed until blended.
Combine lA cup sugar and cinnamon. Combine  2  tablespoons  of cinnamon mixture  and  apple  in  bowl;  stir  apple mixture  in  batter.  Pour  batter  into  8- inch spring form pan coated with butter or cooking spray, and sprinkle with re­maining cinnamon mixture. Bake for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool cake com­pletely on wire rack and cut, using ser­rated knife.
APPLE  AND  OAT CAKE
Obuolinis-avižinis pyragas
1/2 lbs.  (4 medium) tart cooking apples, such as Granny Smith
5 Tbsps. brown sugar
3U tsp. ground cinnamon
1/2 cup raisins
1/2 cup (1 stick) butter, unsalted preferred, cold and cut up
1 Tbsp. honey
3 cups old-fashioned rolled oats
1 Tbsp. grated lemon rind
2 large eggs, beaten Light or heavy cream

Heat oven to 375°. Lightly butter and  flour  a  9-inch  round spring form  pan. Peel,  core  and  cut  apples  into  1-inch pieces.  In  a  heavy,  medium  saucepan combine the apples, 4 tablespoons sugar and  cinnamon.  Cook,  covered,  over medium-low heat until apples are soft, about  15  minutes.  Remove from heat; add raisins;  cool.  In  a small saucepan, melt the butter and honey with remain­ing 1 tablespoon sugar. Turn into a large bowl. Add oats, lemon rind and beaten eggs;  mix well.  Spoon one third of the oat-egg  mixture  into  a  prepared  pan. Top  with  half the  apple  mixture.  Re­peat  the  layers,  topping with  oat-egg mixture.  Bake until  top  is  golden  and cake is  done,  about 30 minutes.  Serve warm, cut into wedges, with cream.

APPLE  CAKE W ITH  RAISINS
Obuolių-razinų  pyragas

1 cup vegetable oil
1/4 cups sugar
2 large eggs
2/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. each cinnamon, baking soda and vanilla
3 Tbsps. apple juice
2 large tart apples (Granny Smith or similar),  cored, unpeeled, cut into 1/4- inch slices (yields about 3/2 cups)
1 cup golden raisins (optional)
Powdered sugar for dusting butter and flour a 10-inch tube pan.

Set aside. Preheat oven to 350°. In the bowl of an electric mixer, beat vegetable oil  and  sugar  until  thoroughly  com­bined. Add eggs, flour, salt, cinnamon, baking soda, vanilla and apple juice. Mix until well-blended. Add apples and rai­sins,  if using,  and gently combine,  be­ing careful  not  to  break up  the apples too much. Pour into prepared pan and bake for approximately  1  hour and  15 minutes, but begin testing the cake for done ness at the 1-hour mark. Test with a  toothpick or skewer,  making sure  it comes  out clean.  Cool the cake in  the tube pan,  turn out onto a cake platter and dust with powdered sugar.