Penzeys Apple Cake Food

PENZEY'S APPLE CAKE

Steps:

• Put beaten eggs in a 1 cup measuring cup and fill with water.
• In a roomy bowl, combinee flour and salt. Cut in shortening.
• Add the egg yolk/water mix and stir until incorporated. Set aside.
• In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
• Preheat oven to 450 degrees.
• Divide the dough in half.
• Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
• Sprinkle with half of the vanilla wafer crumbs.
• Spread half of the appple slices on top of the crumbs.
• Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
• Top with the rest of the apple slices.
• Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
• Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
• Lightly moisten perimeter of bottom layer of dough and water.
• Place second layer of dough on top of bottom layer of dough and apples.
• Seal the two layers of dough and crimp.
• Make a few small slits in the top crust to le t steam escape.
• Bake at 450 for 20 minutes. The apples will be slightly firm.
• Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.

PENZEY'S APPLE PANCAKES

Steps:

• Preheat oven to 400°F.
• Divide butter evenly between two 9-inch pie plates and put them in the oven to melt the butter. Coat the bottom and sides of plates.
• Use a 4 cup measuring cup for the mixing bowl, if available. Beat eggs, flour, milk and salt on medium speed of a mixer for 1 minute.
• Arrange 1/2 of the apple slices in each pan. Pour 1/2 of the egg mixture over the apple slices in each pan.
• Mix the cinnamon and sugar together and sprinkle over the batter in each pan.
• Bake until puffed and golden brown, 20-25 minutes. Serve immediately, while still puffy, with warm syrup.

FROSTED APPLE SQUARES - PENZEY'S

Steps:

• For Apple Filling: In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg, and salt. Stir in egg yolk and apples. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Remove from heat and let cool.
• For Dough: In a large bowl, combine 1 1/4 cups of the flour, sugar, undissolved yeast, and salt, and set aside.
• In a medium saucepan, heat the water, milk, and butter until very warm (120 to 130 degrees). Gradually add to the flour mixture. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
• Add the egg yolks and 1/2 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
• Divide the dough in half; roll half of the dough on a lightly floured surface to fit the bottom of an ungreased 15x10 baking pan.
• Spread with the apple filling.
• Roll remaining dough large enough to cover the filling. Place over the apple filling. Seal the edges of the dough together.
• Snip the surface of the dough with scissors to let steam escape. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
• Bake at 375 degrees for 20 minutes or until evenly golden.
• Make Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and enough milk to get a good drizzling consistency. Start with 2 tablespoons milk in 1/2 cup powdered sugar, and work up from there. Stir until smooth.
• Drizzle warm apple pastry with glaze. Let cool in pan. Cut into squares and serve.

PENZEY'S APPLE BREAD

Steps:

• 1. Preheat oven to 350°. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size
• 2. In a large bowl, beat the eggs with an electric mixer until fluffy.
• 3. Add the oil and beat until combined.
• 4. Add the VANILLA EXTRACT, baking soda, salt and CINNAMON. Beat until thoroughly mixed
• 5. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick, almost like cookie dough.
• 6. Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans
• 7. To prepare the topping, combine flour, sugar and PENZEYS CINNAMON in a small bowl.
• 8. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands.
• 9. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven.
• 10. The loaf should feel fairly firm when touched in the middle; if not, bake an extra 5 minutes
• 11. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is at least mostly cool.