Learned a new historical fact this month. On 12th night, which was January 6,
12 days after Christmas, in England they used to go out into the apple orchards
and toast the trees and bless them with a tasting of last year’s cider. Of course that cider was fermented (kinda
like the hard cider that is enjoying such popularity these days.) As a result drunken rowdiness occurred giving
the day the name Apple Youling (or Howling.)
courtesy of istock |
So why apples you ask?
Well remember water was rarely pure and often harbored disease
so even in the early years of this country Apple Cider was a very important
drink and if some got fermented all the better.
In those days apples were seen as being a cure for many
things. You remember that phrase “an
apple a day keeps the doctor away.” We
know now they are high in antioxidants, which reverse the aging process. They also contain flavonoids, phytonutrients
and a goof amount of fiber. With all
those compounds working for you it is actually a good idea to eat that apple a
day.
I suggest celebrating Apple Youling with a drink of apple
cider and an apple themed treat. Try one
of these:
Apple Crumble
Similar to a cobbler, but the crust is sweeter and crumbly.
5 cups of apples - Granny Smith, Macintosh, or related
apples will do
1/3 cup water
3/4 cup flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 pound (1 stick) of butter
Preheat the oven to 350 degrees F. Peel and slice the
apples. Spread them in a buttered 1- 1/2 quart baking dish. Sprinkle the apples
with water. In a separate bowl, combine flour, sugar, cinnamon and salt. Add 1
stick of butter a little at a time, using a pastry blender to cut the piece in
so that the mixture resembles coarse crumbs. Spread evenly over the top of the
apples and bake uncovered for 30 minutes or until the crust browns.
This one is a bit more complicated, but if you love donuts
this is a great way to control the ingredients and the sugar. Chas loves these without the sugar coating
and I have to agree they are tasty that way, especially with English Breakfast
Tea.
Baked
Applesauce Cinnamon Doughnuts
¼ cup warm water (105-115°)
5¾ cups all-purpose flour, divided
1¼ cups unsweetened applesauce
1/3 cup margarine, melted
2 eggs
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
To coat
before baking:
2 tablespoons melted margarine
To coat
after baking:
½ cup sugar
1 teaspoon cinnamon (or BYP Cinnful Dessert Blend)
2 tablespoons melted margarine
Dissolve yeast in warm water in a
large bowl; let stand 5 minutes. Add 3 cups flour, applesauce, margarine, eggs,
spices, and salt; beat at low speed with electric mixer until moistened. Beat
at medium speed for an additional 2 minutes. Stir in 2 cups of flour, ½ cup at
a time, to form a soft dough. Turn out onto a well-floured surface. Knead until
smooth and elastic (about 5 minutes); add enough remaining flour, 1 tablespoon
at a time, to prevent dough from sticking to hands. Place dough in a bowl
coated with cooking spray, turning to coat top. Cover and let rise in a warm
place, free from drafts, 1 hour or until doubled in bulk. Punch dough down, and
turn out onto a lightly floured surface. Roll dough to ½ inch thickness; cut
with a lightly floured 2½ inch doughnut cutter. Combine doughnut holes and any
remaining scraps of dough; reroll to ½ inch thickness and cut as before.
Place doughnuts on baking sheets
coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
Let rise, uncovered, in a warm, draft-free place for 40 minutes.
Combine
sugar and cinnamon in a large zip-top heavy-duty plastic bag, and set aside.
Bake doughnuts at 425° for 8 minutes or until golden. Immediately brush
remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to
plastic bag. Seal the bag and shake to coat. Yield: 3 dozen doughnuts.
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