• 8/23 Sponge Cake Day - 4b

    From Dave Drum@1:18/200 to All on Thu Aug 22 22:37:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon Apple Sponge Cake - Part 2
    Categories: Dessert, Fruit, I scream, Bread
    Yield: 10 Servings

    CONTINUED

    FOR THE APPLE CINNAMON CARAMEL SAUCE: Saute 1 cup of
    peeled and diced apples in butter, add a pinch of sugar
    and cinnamon. Allow to cook until apples are lightly
    browned and all sugars have dissolved. Remove from heat
    and add 2 cups caramel sauce to the apples and stir to
    coat apples.

    Pour caramel apple sauce over warmed apple cakes and
    serve with your favorite vanilla ice cream. tablespoon
    butter. Sprinkle sugar in dish and tilt to coat bottom
    and sides. Tap out excess sugar and set aside.

    Using a bread knife, remove crusts from bread. Center
    the bottom of mold over one of the bread squares. Cut
    around mold to form circle to use as the top. Make a
    total of 20 of these round pieces. Ten will be for the
    bottom and 10 will be used for the top. Dip each one in
    melted butter and place at the bottom of mold.

    Cut each of the 15 remaining slices of bread into four
    rectangular pieces. Dip one side of each strip in the
    melted butter and arrange strips, upright, around the
    inside of molds, buttered-sides against mold and
    overlapping by about 1/2" to completely line mold. Use 6
    rectangles to line the mold.

    Spoon the apple filling into bread-lined molds, mounding
    it slightly in center.

    Take the remaining ten rounds of bread and dip pieces of
    bread into the melted butter and place on top of
    filling, buttered-sides up. Press down lightly.

    Bake for 30 minutes, then cover top loosely with
    aluminum foil. Bake for an additional 15-20 minutes,
    until top is deep golden brown and side slices are
    golden brown (slide a thin-bladed knife between bread
    and pan to check). Remove from oven, uncover, and let
    rest for 15 minutes on wire rack. Run thin-bladed knife
    around edges of molds to be able to flip the mold out
    onto serving plates.

    For the apple cinnamon caramel sauce, sauté 1 cup of
    peeled and diced apples in butter, add a pinch of sugar
    and cinnamon. Allow to cook until apples are lightly
    browned and all sugars have dissolved. Remove from heat
    and add 2 cups caramel sauce to the apples and stir to
    coat apples.

    TO ASSEMBLE: Pour caramel apple sauce over warmed apple
    cakes and serve with your favorite vanilla ice cream.

    Yield: 10 portions

    Recipes from the 2009 Inaugural Luncheon Joint Congressional
    Committee on Inaugural Ceremonies

    MM Format by Dave Drum - 06 February 2009

    Uncle Dirty Dave's Archives

    MMMMM

    ... Men are the best bakers. We're not afraid of fat, sugar & white flour
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)