cybergranny
07-16-2001, 01:57 PM
Great for breakfast and freezes well.
2 c flour
1 pkg active dry yeast
1 tea baking powder
1/2 tea cinnamon
3/4 c water
1/4 c sugar
1/4 c cooking oil
1/4 tea salt
1 egg white
1 tablespoon finely shredded orange peel
3 med apples, cored and thinly sliced (3 c)
1/4 c raisins
2 tablespoons frozen orange or apple juice concentrate, thawed
2 tablespoons dark corn syrup
Orange glaze (recipe follows)
Lightly grease a 13 x 9 pan; set aside In a large bowl combine 1 cup of the flour, the yeast, baking powder and cinnamon. In a small saucepan heat water, sugar, oil, and salt til warm (120° to 130°). Add to flour mixture along with egg white. Beat with an electric mixer on low speed for 30 seconds, scraping bowl frequently. Beat on high for 3 minutes. Using a spoon stir in orange peel and remaining flour til well mixed. Cover; let dough rest for 5 to 10 minutes while preping apples. In a medium bowl combine apple slices, raisins, juice concentrate and corn syrup. Cover and refrigerate both bowls overnight. About 1 hour before serving, remove dough and apple mixture from refrigerator. Spoon apple mixture over dough. Bake in a 375° oven for 30 to 35 minutes or til golden and apples are tender. Cool slightly in pan on rack. Drizzle with orange glaze. Serve warm.
Orange Glaze: In a medium bowl combine 1/2 cup sifted powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make glaze of drizzling consistency.
Makes 12 servings, 3 points each.
168 cal; 5g fat; 2g fiber
I do an even lighter version for two points by omitting the corn syrup and using brown sugar instead of white sugar and replacing the oil with liquid butter buds.
2 c flour
1 pkg active dry yeast
1 tea baking powder
1/2 tea cinnamon
3/4 c water
1/4 c sugar
1/4 c cooking oil
1/4 tea salt
1 egg white
1 tablespoon finely shredded orange peel
3 med apples, cored and thinly sliced (3 c)
1/4 c raisins
2 tablespoons frozen orange or apple juice concentrate, thawed
2 tablespoons dark corn syrup
Orange glaze (recipe follows)
Lightly grease a 13 x 9 pan; set aside In a large bowl combine 1 cup of the flour, the yeast, baking powder and cinnamon. In a small saucepan heat water, sugar, oil, and salt til warm (120° to 130°). Add to flour mixture along with egg white. Beat with an electric mixer on low speed for 30 seconds, scraping bowl frequently. Beat on high for 3 minutes. Using a spoon stir in orange peel and remaining flour til well mixed. Cover; let dough rest for 5 to 10 minutes while preping apples. In a medium bowl combine apple slices, raisins, juice concentrate and corn syrup. Cover and refrigerate both bowls overnight. About 1 hour before serving, remove dough and apple mixture from refrigerator. Spoon apple mixture over dough. Bake in a 375° oven for 30 to 35 minutes or til golden and apples are tender. Cool slightly in pan on rack. Drizzle with orange glaze. Serve warm.
Orange Glaze: In a medium bowl combine 1/2 cup sifted powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make glaze of drizzling consistency.
Makes 12 servings, 3 points each.
168 cal; 5g fat; 2g fiber
I do an even lighter version for two points by omitting the corn syrup and using brown sugar instead of white sugar and replacing the oil with liquid butter buds.