Appleplatz Recipes

DUTCH APPLE BEIGNETS (APPELFLAPPEN)

Steps:

• Gather the ingredients.
• In a small bowl, mix 1 teaspoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine and set aside.
• Mix together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture.
• Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.
• Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt. The dough should be very slack and have an almost thick batter consistency.
• Heat the oil in a deep pan or in a deep-fat fryer to 350 F/180 C. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
• Peel, core, and slice the apples into thick rounds.
• Using your fingers or tweezers, dip the apple slices into the dough mixture shaking off any excess batter. Gently drop each apple round into the hot oil.
• The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping only once when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the apple beignets along with a dusting of ground cinnamon, and serve warm.

APPLE PLATZ

Steps:

• In bowl combine flour and sugar baking powder.
• Add margarine and butter mix together with hands until you have fine crumbs.
• Set aside 1 1/2 cups of the crumbs.
• In remaining crumb mixture add eggs, milk and vanilla, mix until just moist.
• Pour batter onto a greased 10x15 cookie sheet, top with sliced apples.
• Sprinkle 1 tsp cinnamon and 1 tsp sugar on top of the apples.
• Top with remaining 1 1/2 cups of reserved crumb topping. Pat down slightly.
• Bake at 375°F for 35-40 minutes.
• When making the blueberry, raspberry, blackberry I don't use the 1 tsp sugar or the cinnamon (about 1 cup of each of the berries or more depending on how much fruit you like for topping).
• ** When baking, place a larger cookie sheet underneath.

GRANDMA GELDNER'S APFEL KUCHEN (APPLE KUCHEN)

Steps:

• Preheat oven to 350°F.
• Mix 1 1/4 cup flour, baking powder, 2 tsp sugar, and salt and sift once.
• Cut 1/2 cup butter into dry mix with a pastry blender to pea size.
• In a small bowl, beat egg with 2 T milk and add to dry mix.
• Mix thoroughly and pat dough into a greased or oiled 9x13-inch baking dish.
• Pare and core apples.
• Cut into thin wedge slices and place on dough in rows until covered. We would cover the thin end of one apple with the thick end of the other.
• Dot apples with 2 T butter and mix 3/4 cup sugar, 1 1/2 Tbs flour and cinnamon together.
• Spread dry topping over dotted apples, and bake in oven for 30-45 minutes, until golden brown.