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1 Tasse | All-purpose flour; sift |
1 1/2 Teelöffel | baking powder |
1/2 Esslöffel | salt |
1 Esslöffel | sugar |
1/4 Tasse | shortening |
1 | Eggs lightly beaten |
1/4 Tasse | milk |
4 Tasse | Tart apples; slice, peel, |
| Core |
1/2 Esslöffel | cinnamon |
1/4 Esslöffel | nutmeg |
2 Esslöffel | sugar granulated |
1/2 Tasse | Apricot jam |
2 Esslöffel | Shortening; melt |
In a medium-large bowl, sift together the flour, baking powder, salt, and 1 tb granulated sugar. With two knives, cut the shortening into the flour until mixture is mealy. Make a well in the center and drop in the egg and milk. Stir in the flour mixture to form smooth batter, turn into greased 2-quart mold. Arrange the apples in rows on top, pushing them halfway into the dough. In a small bowl, mix the cinnamon, nutmeg and 2 tablespoons sugar. Sprinkle over the apples and dot with apricot jam. Drizzle butter over all. Place in the slow cooker and cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 3 to 4 hours.
Clean & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, Ny, c1975
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