(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


"The Settlement Cookbook" (1903 edition)
"The Settlement" (The Milwaukee Settlement House)


12 large sour apples,
1 cup stoned raisins,
1 cup sugar,
1/8 teaspoon cinnamon,
8 cups flour.

1/4 teaspoon salt,
1 cup warm water,
1 egg,

1/2 cup butter, melted.
1/4 LB. almonds, chopped and blanched.

Into a large mixing bowl, place the salt and flour. Beat the egg lightly and add it to the warm water, and combine the two mixtures. Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean. Now toss it on a well floured board, cover with a hot bowl and keep in a warm place. Lay the dough in the center of a well floured tablecloth on table; roll out a little, brush well with some of the melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper. Spread the apples, cut fine, raisins, almonds if desired, sugar and cinnamon evenly over three-fourths of the dough, and drop over them a few tablespoons of melted butter. Trim edges. Roll the dough over apples on one side, and with the aid of cloth, finish rolling and trim edges again. Then twist the roll to fit the greased pan. Bake in a hot oven until brown and crisp and brush with melted butter. If juicy small fruits or berries are used sprinkle bread crumbs over the stretched dough, to absorb the juices.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages