Brootappeln  

vun Clara Kramer-Freudenthal
(Wienmoond 1993)  
 
Pro Kopp reken ik een groten, süürlichen Appel. Bitte nehmt den Boscop. De Appel is süürlich, warrt gau möör un is sund. 

Brootappeln-Vörarbeit 
Appeln waschen, afdreugen un mit een Utsteker dat Karnhuus utsteken. Bloom un Stingel koomt vun alleen mit ruut. Lütt beten mit een Teelöpel nohelpen, dormit dat Lock för de Füllung greuter warrt. Nu den Appel twee bet dree Zentimeter vun boben ründüm in'n Kring de Schell inritzen, denn kann de Huut nich platzen, un de Appel blifft glatt un schier. Mit Zitroonsaft bedrüppeln un nu iers warrt de Appeln füllt. Dat gellt för jedet Rezept. 

Füllung Nr. 1: 
Brootappeln mit Rosinen 

• Twee Eetlöpel weke Bodder
• Een Messerspitz möhlten Koneel
• Twee Eetlöpel möhlte Mandeln
• Twee Eetlöpel Rosien

Füllung Nr. 2: 
Brootappeln mit Krokantfüllung 

Veer Eetlöpel Zucker in de Brootpann suutje smülten loten. De Zucker mütt een hillbrune Klüür annehm. Wenn de Zucker anfangt to schümen em fuurts vun de Flamm' nehmen un veer Eetlöpel Hoberflocken un veer Eetlöpel Slagrohm ünnerrührn. Allns tosoom nochmool heetmoken un dörchrührn. De Masse in de Appeln verdeeln. Liekso verfohrn as in dat ierste Rezept Statts Schmand warrt veer Eigeel, veer Eetlepel Zucker un veer Eetlöpel Appelsiensaft miteenanner verrührt un öber de heten Appeln goten. Fuurts to Disch bringen. 

Füllung Nr. 3: 
Brootappeln mit een Schneehuuv 

De Appeln warrt mit Kroonsbeern füllt. Op jedeen Appel een Klacks Bodder setten. Lieke Hitten un lieke Tiet as bi de annern Rezepten, nu warrt de veer öberbleben Eiwitt mit veer Eetlöpel Zucker stiefsloon, öber de Brootappeln verdeelt un nochmool bi gröttste Hitten ca. veer Minuten öberbackt, bet de Zippels von dat Eiwitt bruun sünd. 

Is rotsoom een Kokengobel to'n Fasthool un een Teelöpel to'n Eten proot to leggen. Brootappeln sünd bannig heet, besünners för lütte Kinnersnuten.

Baked Apples   

by Clara Kramer-Freudenthal 
(October 1993)  
   
I estimate one large, somewhat tart apple per person. Please use Boscop [apples]. That [kind of] apple is somewhat tart, turns soft quickly and is nutritious. 

Baked Apples -- Preparations 
Wash and dry apples, and remove the cores with a core remover. Blossom and stalk are removed automatically. Enlarge the hole somewhat with a teaspoon. Now make a circular incision 2-3 cm in the peel from the top; that prevents the skin from bursting [under heat], and the apple will retain its shape. Drizzle with some lemon juice, and it is only now that the apple will be filled. This applies to each recipe. 

Filling No. 1: 
Baked Apples with Raisins 

• Two tablespoons soft butter
• Pinch of cinnamon
• Two tablespoons ground almonds
• Two tablespoons raisins

Filling No. 2: 
Baked Apples with Toffee Filling 

Allow 4 tablespoons sugar to melt slowly in a frying pan. The sugar must take on a light brown color. When the sugar begins to foam, take it off the heat immediately and stir in 4 tablespoons rolled oats and 4 tablespoons whipping cream. Reheat and stir. Pour equal amounts of the mixture into the apples. Do as in the first recipe. Instead of [adding] sour cream, blend 4 egg yolks, 4 tablespoons sugar and 4 tablespoons orange juice, and pour over the hot apples. Serve immediately. 

Filling No. 3: 
Baked Apples with Snow Caps 

The apples are filled with cranberries. Top each apple with a pat of butter. Same heat and same time as in the other recipes. This time the four leftover egg whites are beaten stiff with 4 tablespoons sugar, put in equal amounts on top of the baked apples and baked again under highest heat for about 4 minutes, until the peaks of the egg whites are brown. 

It is advisable to provide a cake fork for securing and a teaspoon for eating. Baked apples are pretty hot, especially for little children's mouths.  

Braat-Appeln   

fun Clara Kramer-Freudenthal
(Wiinmaand 1993)  
       
Proo kop reken ik ein groten, suyrlichen appel. Bitte neemt d'n Boscop. De appel is suyrlich, wardt gau meur un is sund. 

Braad-Appeln -- Foer-Arbaid 
Appeln waschen, af-droygen un mit ein uutsteker dat karnhuus uut-steken. Bloum un stingel kaamt fun allein mit ruut. Luet beten mit ein tee-leupel naa-helpen, daarmit dat lok foer de fuellung groyter wardt. Nuu d'n appel twei bet drei tsentimeter fun baven ruend-uem in'n kring de schel in-ritsen; den kan de huut nich platsen, un de appel blivt glat un schieir. Mit tsitronensaft bedrueppeln, un nuu eirst wardt de appeln fueld. Dat geld foer jedet retsept. 

Fuellung Nr. 1 [nummer eins]: 
Braad-Appeln mit Rosinen 

• Twei eetleupel weike bodder
• Ein messerspits meulden kaneel
• Twei eetleupel meulde mandeln
• Twei eetloepel rosien

Fuellung Nr. 2 [nummer twei]: 
Braad-Appeln mit Krokantfuellung 

Feir eetleupel tsukker in de braadpan suutje smuelten laten. De tsukker muet ein hilbrune kloyr an-nemen. Wen de tsukker anfangt tou schuymen em fourts fun de flam nemen un feir eetleupel haverflokken un feir eetleupel slagraam uenner-royren. Allens tousamen noch maal heit maken un doerch-royren. De masse in de appeln ferdeilen. Liiksoo ferfaren as in dat eirste retsept. Stats schmand wardt feir aigeel, feir eetleupel tsukker un feir eetleupel appelsinensaft miteinanner ferroyrd un euver de heiten appeln gaten. Fourts tou disch bringen. 

Fuellung Nr. 3: 
Braad-Appeln mit 'n Schneihuuv' 

De appeln wardt mit kraansberen fueld. Op jeed-ein appel ein klaks bodder setten. Like hitten un like tiid as bii de annern retsepten; nuu wardt de feir euver-bleven aiwit mit feir eetleupel tsukker stiiv slaan, euver de braad-appeln ferdeild un noch maal bii groetste hitten ca. [tsirka] feir minuten euverbakd bet de tsippels fon dat aiwit bruun suend. 

Is raatsaam 'n kakengavel tou d'n fastholden un 'n tee-leupel tou d'n eten praat tou leggen. Braad-appeln suend bannig heit, besuenners foer luette kindersnuten.

Baked Apples   

by Clara Kramer-Freudenthal 
(October 1993)  
   
I estimate one large, somewhat tart apple per person. Please use Boscop [apples]. That [kind of] apple is somewhat tart, turns soft quickly and is nutritious. 

Baked Apples -- Preparations 
Wash and dry apples, and remove the cores with a core remover. Blossom and stalk are removed automatically. Enlarge the hole somewhat with a teaspoon. Now make a circular incision 2-3 cm in the peel from the top; that prevents the skin from bursting [under heat], and the apple will retain its shape. Drizzle with some lemon juice, and it is only now that the apple will be filled. This applies to each recipe. 

Filling No. 1: 
Baked Apples with Raisins 

• Two tablespoons soft butter
• Pinch of cinnamon
• Two tablespoons ground almonds
• Two tablespoons raisins

Filling No. 2: 
Baked Apples with Toffee Filling 

Allow 4 tablespoons sugar to melt slowly in a frying pan. The sugar must take on a light brown color. When the sugar begins to foam, take it off the heat immediately and stir in 4 tablespoons rolled oats and 4 tablespoons whipping cream. Reheat and stir. Pour equal amounts of the mixture into the apples. Do as in the first recipe. Instead of [adding] sour cream, blend 4 egg yolks, 4 tablespoons sugar and 4 tablespoons orange juice, and pour over the hot apples. Serve immediately. 

Filling No. 3: 
Baked Apples with Snow Caps 

The apples are filled with cranberries. Top each apple with a pat of butter. Same heat and same time as in the other recipes. This time the four leftover egg whites are beaten stiff with 4 tablespoons sugar, put in equal amounts on top of the baked apples and baked again under highest heat for about 4 minutes, until the peaks of the egg whites are brown. 

It is advisable to provide a cake fork for securing and a teaspoon for eating. Baked apples are pretty hot, especially for little children's mouths.    

Brootappeln  

vun Clara Kramer-Freudenthal
(Wienmoond 1993)  
 
Pro Kopp reken ik een groten, süürlichen Appel. Bitte nehmt den Boscop. De Appel is süürlich, warrt gau möör un is sund. 

Brootappeln-Vörarbeit 
Appeln waschen, afdreugen un mit een Utsteker dat Karnhuus utsteken. Bloom un Stingel koomt vun alleen mit ruut. Lütt beten mit een Teelöpel nohelpen, dormit dat Lock för de Füllung greuter warrt. Nu den Appel twee bet dree Zentimeter vun boben ründüm in'n Kring de Schell inritzen, denn kann de Huut nich platzen, un de Appel blifft glatt un schier. Mit Zitroonsaft bedrüppeln un nu iers warrt de Appeln füllt. Dat gellt för jedet Rezept. 

Füllung Nr. 1: 
Brootappeln mit Rosinen 

• Twee Eetlöpel weke Bodder
• Een Messerspitz möhlten Koneel
• Twee Eetlöpel möhlte Mandeln
• Twee Eetlöpel Rosien

Füllung Nr. 2: 
Brootappeln mit Krokantfüllung 

Veer Eetlöpel Zucker in de Brootpann suutje smülten loten. De Zucker mütt een hillbrune Klüür annehm. Wenn de Zucker anfangt to schümen em fuurts vun de Flamm' nehmen un veer Eetlöpel Hoberflocken un veer Eetlöpel Slagrohm ünnerrührn. Allns tosoom nochmool heetmoken un dörchrührn. De Masse in de Appeln verdeeln. Liekso verfohrn as in dat ierste Rezept Statts Schmand warrt veer Eigeel, veer Eetlepel Zucker un veer Eetlöpel Appelsiensaft miteenanner verrührt un öber de heten Appeln goten. Fuurts to Disch bringen. 

Füllung Nr. 3: 
Brootappeln mit een Schneehuuv 

De Appeln warrt mit Kroonsbeern füllt. Op jedeen Appel een Klacks Bodder setten. Lieke Hitten un lieke Tiet as bi de annern Rezepten, nu warrt de veer öberbleben Eiwitt mit veer Eetlöpel Zucker stiefsloon, öber de Brootappeln verdeelt un nochmool bi gröttste Hitten ca. veer Minuten öberbackt, bet de Zippels von dat Eiwitt bruun sünd. 

Is rotsoom een Kokengobel to'n Fasthool un een Teelöpel to'n Eten proot to leggen. Brootappeln sünd bannig heet, besünners för lütte Kinnersnuten.

Baked Apples   

by Clara Kramer-Freudenthal 
(October 1993)  
   
I estimate one large, somewhat tart apple per person. Please use Boscop [apples]. That [kind of] apple is somewhat tart, turns soft quickly and is nutritious. 

Baked Apples -- Preparations 
Wash and dry apples, and remove the cores with a core remover. Blossom and stalk are removed automatically. Enlarge the hole somewhat with a teaspoon. Now make a circular incision 2-3 cm in the peel from the top; that prevents the skin from bursting [under heat], and the apple will retain its shape. Drizzle with some lemon juice, and it is only now that the apple will be filled. This applies to each recipe. 

Filling No. 1: 
Baked Apples with Raisins 

• Two tablespoons soft butter
• Pinch of cinnamon
• Two tablespoons ground almonds
• Two tablespoons raisins

Filling No. 2: 
Baked Apples with Toffee Filling 

Allow 4 tablespoons sugar to melt slowly in a frying pan. The sugar must take on a light brown color. When the sugar begins to foam, take it off the heat immediately and stir in 4 tablespoons rolled oats and 4 tablespoons whipping cream. Reheat and stir. Pour equal amounts of the mixture into the apples. Do as in the first recipe. Instead of [adding] sour cream, blend 4 egg yolks, 4 tablespoons sugar and 4 tablespoons orange juice, and pour over the hot apples. Serve immediately. 

Filling No. 3: 
Baked Apples with Snow Caps 

The apples are filled with cranberries. Top each apple with a pat of butter. Same heat and same time as in the other recipes. This time the four leftover egg whites are beaten stiff with 4 tablespoons sugar, put in equal amounts on top of the baked apples and baked again under highest heat for about 4 minutes, until the peaks of the egg whites are brown. 

It is advisable to provide a cake fork for securing and a teaspoon for eating. Baked apples are pretty hot, especially for little children's mouths.  

Braat-Appeln   

fun Clara Kramer-Freudenthal
(Wiinmaand 1993)  
       
Proo kop reken ik ein groten, suyrlichen appel. Bitte neemt d'n Boscop. De appel is suyrlich, wardt gau meur un is sund. 

Braad-Appeln -- Foer-Arbaid 
Appeln waschen, af-droygen un mit ein uutsteker dat karnhuus uut-steken. Bloum un stingel kaamt fun allein mit ruut. Luet beten mit ein tee-leupel naa-helpen, daarmit dat lok foer de fuellung groyter wardt. Nuu d'n appel twei bet drei tsentimeter fun baven ruend-uem in'n kring de schel in-ritsen; den kan de huut nich platsen, un de appel blivt glat un schieir. Mit tsitronensaft bedrueppeln, un nuu eirst wardt de appeln fueld. Dat geld foer jedet retsept. 

Fuellung Nr. 1 [nummer eins]: 
Braad-Appeln mit Rosinen 

• Twei eetleupel weike bodder
• Ein messerspits meulden kaneel
• Twei eetleupel meulde mandeln
• Twei eetloepel rosien

Fuellung Nr. 2 [nummer twei]: 
Braad-Appeln mit Krokantfuellung 

Feir eetleupel tsukker in de braadpan suutje smuelten laten. De tsukker muet ein hilbrune kloyr an-nemen. Wen de tsukker anfangt tou schuymen em fourts fun de flam nemen un feir eetleupel haverflokken un feir eetleupel slagraam uenner-royren. Allens tousamen noch maal heit maken un doerch-royren. De masse in de appeln ferdeilen. Liiksoo ferfaren as in dat eirste retsept. Stats schmand wardt feir aigeel, feir eetleupel tsukker un feir eetleupel appelsinensaft miteinanner ferroyrd un euver de heiten appeln gaten. Fourts tou disch bringen. 

Fuellung Nr. 3: 
Braad-Appeln mit 'n Schneihuuv' 

De appeln wardt mit kraansberen fueld. Op jeed-ein appel ein klaks bodder setten. Like hitten un like tiid as bii de annern retsepten; nuu wardt de feir euver-bleven aiwit mit feir eetleupel tsukker stiiv slaan, euver de braad-appeln ferdeild un noch maal bii groetste hitten ca. [tsirka] feir minuten euverbakd bet de tsippels fon dat aiwit bruun suend. 

Is raatsaam 'n kakengavel tou d'n fastholden un 'n tee-leupel tou d'n eten praat tou leggen. Braad-appeln suend bannig heit, besuenners foer luette kindersnuten.

Baked Apples   

by Clara Kramer-Freudenthal 
(October 1993)  
   
I estimate one large, somewhat tart apple per person. Please use Boscop [apples]. That [kind of] apple is somewhat tart, turns soft quickly and is nutritious. 

Baked Apples -- Preparations 
Wash and dry apples, and remove the cores with a core remover. Blossom and stalk are removed automatically. Enlarge the hole somewhat with a teaspoon. Now make a circular incision 2-3 cm in the peel from the top; that prevents the skin from bursting [under heat], and the apple will retain its shape. Drizzle with some lemon juice, and it is only now that the apple will be filled. This applies to each recipe. 

Filling No. 1: 
Baked Apples with Raisins 

• Two tablespoons soft butter
• Pinch of cinnamon
• Two tablespoons ground almonds
• Two tablespoons raisins

Filling No. 2: 
Baked Apples with Toffee Filling 

Allow 4 tablespoons sugar to melt slowly in a frying pan. The sugar must take on a light brown color. When the sugar begins to foam, take it off the heat immediately and stir in 4 tablespoons rolled oats and 4 tablespoons whipping cream. Reheat and stir. Pour equal amounts of the mixture into the apples. Do as in the first recipe. Instead of [adding] sour cream, blend 4 egg yolks, 4 tablespoons sugar and 4 tablespoons orange juice, and pour over the hot apples. Serve immediately. 

Filling No. 3: 
Baked Apples with Snow Caps 

The apples are filled with cranberries. Top each apple with a pat of butter. Same heat and same time as in the other recipes. This time the four leftover egg whites are beaten stiff with 4 tablespoons sugar, put in equal amounts on top of the baked apples and baked again under highest heat for about 4 minutes, until the peaks of the egg whites are brown. 

It is advisable to provide a cake fork for securing and a teaspoon for eating. Baked apples are pretty hot, especially for little children's mouths.