77
1 recipe Basic Sweet
Dough (see page 69)
2 cups firmly packed
brown sugar
6 tablespoons all-purpose
flour
2 teaspoons cinnamon
6 tablespoons margarine
or butter, softened
6-8 apples (8 cups), peeled
and thinly sliced
ķĸ
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CARAMEL APPLE KUCHEN
Divide dough in half. Press each half into greased
13x9x2-inch baking pan. Gently press edges
1
⁄2 inch
up sides.
Cover. Let rise in warm place, free from draft, 45 to
60 minutes, or until doubled in bulk.
Meanwhile, place brown sugar, flour, cinnamon, and
margarine in mixer bowl. Attach bowl and flat
beater to mixer. Turn to Speed 2 and mix about
1 minute.
Arrange apple slices over dough in each of two
pans. Sprinkle evenly with brown sugar mixture.
Bake at 350°F for 35 to 45 minutes, or until golden
brown and apples are tender. Serve warm.
Yield: 24 servings (12 pieces per kuchen).
Per serving: About 301 cal, 5 g pro, 54 g carb,
8 g fat, 27 mg chol, 207 mg sod.
1
1
⁄
2
cups all-purpose flour
2 teaspoons baking
powder
1 teaspoon sugar
1
⁄
2
teaspoon salt
1
⁄
2
cup fat-free egg
substitute or 2 eggs
1
1
⁄
4
cups low-fat milk
3 tablespoons shortening,
melted
Combine flour, baking powder, sugar, and salt in
mixer bowl. Add all remaining ingredients. Attach
bowl and flat beater to mixer. Turn to Speed 4 and
mix about 30 seconds, or until ingredients are
combined. Stop and scrape bowl. Turn to Speed 4
and mix about 15 seconds, or until smooth.
Spray griddle or heavy skillet with no-stick cooking
spray. Heat griddle to medium-high heat. Pour
about
1
⁄3 cup batter for each pancake onto griddle.
Cook 1 to 2 minutes, or until bubbles form on
surface and edges become dry. Turn and cook 1 to
2 minutes longer, or until golden brown on
underside.
Yield: 4 servings (2 pancakes per serving).
Per serving: About 318 cal, 11 g pro, 41 g carb,
11 g fat, 6 mg chol, 490 mg sod.
PANCAKES
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