Apples! German Recipes!

[pammyowl]

Oh, for crying out loud! This is the third time this has happened to me. I resubmitted it. Hopefully they will show soon, although I like the idea of zero calories!

[Koechin (Chef)]

I'll keep looking!

[pammyowl]

Mia's apple bread is great! I simply couldn't resist enriching it, though. I knew we'd never eat it fast enough to prevent spoilage, so I threw an egg in and a splash of canola oil. Sorry, Mia! I wonder if that is the reason it was a bit burnt on top. Not a problem though, it was still good!
I'll take a picture when the sun comes out

[Mia in Germany]

Ingrid and Pammy, thank you both so much for making my apple bread, I'm so glad you like it
Pam, I've made it with egg, too, when experimenting with gluten free options. Somehow this recipe is very forgiving. But I found that due to the soaked apples, it is very moist and keeps extremely well for some time even without eggs or oil. Anyway, I'm glad you enjoy

[pammyowl]

Koechin (Chef) wrote:
I'll keep looking!

Okay, the corrections are now posted for my apple cake! Yay!

Mom's Buttery Apple Cake

[Koechin (Chef)]

I printed off the recipe. It's next in line, after we eat up Mia's apple Bread! Thanks.

[stormylee]

A cautionary tale of how-I-goofed-up-Mia's-apple-bread follows!

I don't have a 9 x 5 inch loaf pan, so I figured I'd bake the bread in a 9 x 9 square pan - same volume, so what could go wrong? Well, what goes wrong is that the bread turns out flatter > it bakes faster > it's done in 40 minutes > which is not enough time for the alcohol to evaporate. The bread is pret-ty potent - it's rummy-rum bread with apples rather than the other way around!

Yup, my fault entirely. Sooo... I'm off to buy a loaf pan and try again - goodness knows I still have plenty of apples to use up!

[Mia in Germany]

stormylee wrote:
A cautionary tale of how-I-goofed-up-Mia's-apple-bread follows!

I don't have a 9 x 5 inch loaf pan, so I figured I'd bake the bread in a 9 x 9 square pan - same volume, so what could go wrong? Well, what goes wrong is that the bread turns out flatter > it bakes faster > it's done in 40 minutes > which is not enough time for the alcohol to evaporate. The bread is pret-ty potent - it's rummy-rum bread with apples rather than the other way around!

Yup, my fault entirely. Sooo... I'm off to buy a loaf pan and try again - goodness knows I still have plenty of apples to use up!

Sorry it turned out so high in voltage
Maybe it works if you put slices into a fry pan and gently heat them so the alcohol can evaporate?