Apple Strudel

Apple Strudel Ingredients:

1. 2 tablespoons golden rum
2. 3 tablespoons raisins
3. 1/4 teaspoon ground cinnamon
4. 1/3 cup plus 1 tablespoon sugar
5. 1/2 cup (1 stick) unsalted butter, melted, divided
6. 1 1/2 cups fresh bread crumbs
7. strudel dough (recipe below)
8. 1/2 cup coarsely chopped walnuts
9. 2 pounds golden delicious or granny smith apples, peeled, cored and cut into ¼ inch-thick slices

Apple Strudel Directions:

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in a separate bowl; set aside.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add breadcrumbs and cook while stirring until golden and toasted. This will take about 3 minutes. Set aside to cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F. Line a large baking sheet with parchment paper. Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches from the short edge of the dough in a 6-inch-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel Dough Ingredients:

  1/3 cups unbleached flour

1/8 teaspoon salt

7 tablespoons water, plus more if needed

2 tablespoons vegetable oil, plus additional for coating the dough

1/2 teaspoon cider vinegar

Strudel Dough Directions:

Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.

1. Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
3. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 60-90 minutes
4. Have a work area that you can walk around on all sides with a work surface of  at least 23 x 38 inches. Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
5. Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
6. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet wide and 3 feet long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Garden Fresh Tortellini Salad

Submitted by Amy Schmuck

Salad Ingredients:
1 pkg. cheese filled tortellini
1 head of broccoli crumbled
1 yellow sweet pepper chopped
1 cucumber chopped
½ pkg. grape tomatoes halved
½  lb of chopped hard salami

Vinaigrette Dressing:
¼ cup olive oil
1/8 cup balsamic vinegar
2 cloves garlic chopped
2 tbsp parmesan cheese

1. Cook tortellini according to instructions on pkg, adding the broccoli in the last three minutes.
2. Drain and set aside to cool.
3. In a bowl Mix vinaigrette ingredients with a whisk.
4. After tortellini has cooled, toss all ingredients with vinaigrette and ENJOY!

Peach Cobbler

submitted by Kimberly Emmert

Ingredients:
    1 c. flour
    1/2 c. sugar
    2 tsp. baking powder
    1/2 tsp.salt
    1/2 tsp. ground cinnamon
    1/2 c. milk
    3 c. peeled fresh or frozen peaches

Topping:
    1-1/2 c. water
    1/2 c. sugar
    1/2 c. packed brown sugar
    1/4 tsp. nutmeg
    1 Tbsp. butter

Directions:

•     In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Stir in the milk just till combined; fold in peaches. Spread into a greased 8-in. square baking dish.

•     In large saucepan, combine water, sugars, butter, and nutmeg. Bring to a boil, stirring till sugars are dissolved. Pour over top. Bake at 400' for 40 - 50 minutes or until filling is bubbly. Makes 8 servings.