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Dried Apple Cakes

Other: Fruit
  Yield/Servings: 12 servings  
1/2 lb. dried apples, chopped (3 cups)
4 cups water
1 cup sugar
1 recipe Dry Baking Mix (below)
1 1/2 cups Sourdough Starter (below)
1/2 cup brown sugar
1 teaspoon brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter
Cook dried apples in 4 cups water until tender. Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with Dry Baking Mix; stir in Sourdough Starter to moisten flour. Turn out onto a floured surface, knead lightly; pat or roll to a 12 x 18-inch rectangle. Sprinkle with apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple liquid into a large deep skillet. Bring to boil. Gently lower apple slices into hot syrup. Bake in 375 degree oven for 35-40 minutes.

Dry Baking Mix:
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup lard or shortening

Sift or mix dry ingredients. Cut in lard till mixture resembles fine meal.

Sourdough Starter:
1 quart lukewarm water
1 package dry yeast
2 teaspoons sugar
4 cups all-purpose flour

Pour the water in a crock about twice as big as the mixture, then add yeast and sugar to soften. Stir in flour. Cover with a clean cloth. Let rise until mixture is light and slightly aged (about 2 days). Mixture will thin as it stands, so add flour as needed. As you use sourdough from the crock, replace it with equal amounts of flour and water.
Recipe Source: Marlboro Authentic Chuckwagon Cookin
Submitted by: Creative Cooking USA

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