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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup walnuts 7/8 cup flour 1/3 cup brown sugar 4 teaspoons granulated sugar 1/8 teaspoon cinnamon 1/3 cup salted butter 4 large apples (about 2 pounds) A little brandy to taste Instructions: Gravenstein, McIntosh, Winesap, or other flavorful cooking apples are best for this recipe; you should experiment according to season and availability. Toast the walnuts in a 350 degree oven for 4 to 6 minutes. Cool and chop coarsely in a food processor of by hand into about 1/4 inch chunks. If the pieces are larger they will burn while the crisp bakes. Make the topping: Put flour, sugars, and cinnamon into a bowl. Work the slightly softened butter in with your hands by rubbing pieces of it lightly and quickly between your fingers, or cut in with a pastry blender. When the mixture is beginning to hold together and look crumbly, work in the cooled walnuts. Quarter, core, and peel the apples and slice into a bowl. There should be 5 to 6 cups. Sprinkle with a little brandy or a couple of teaspoons of sugar to taste, adding cinnamon if you like. The topping is sweet, so don't oversweeten the apples; they need only enough sugar to bring out their flavor. Put the sliced apples in a shallow unbuttered baking dish - a 9-inch or 10-inch pie pan, a 9-inch square cake pan, or a nice terra-cotta gratin dish. Level them and cover evenly with a layer of topping. Bake in a preheated 375 degree oven until the topping is golden brown all over and the apples are tender - 30 to 45 minutes. If the topping has browned enough but the apples aren't cooked yet, turn the heat down to 350 degrees and lay a piece of foil loosely over the top. Serve warm with Vanilla Ice Cream or a pitcher of heavy cream. Notes: Celebrity recipe |
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