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Recipe Name: Apple Pan Dowdy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 6

Butter, for ramekins
12 Bread, white firm
6 Tablespoon(s) Butter, unsalted or more
4 Apples, baking Rome
other not-too-tart
variety peeled cored
quarters cut cross-wise
into 1/4-inch slices
3 Tablespoon(s) MOLASSES
1/2 Cup(s) Sugar, light brown firmly
1/2 Teaspoon(s) Cinnamon
1/4 Teaspoon(s) Nutmeg, finely grated
3 Tablespoon(s) Rum, dark
2 Tablespoon(s) Juice, lemon
1 Tablespoon(s) Vanilla
5 Tablespoon(s) Butter, unsalted chilled
cut into small pieces
1 Cup(s) Cream, whipping lightly
whipped sweetened with
Preheat the oven to 375 F. Butter six 8-ounce ramekins or souffle
dishes. (Ramekins are round cup-cake-like porcelain cups <only a bit
larger> that are used to bake souffles, and such.) Use a cutter to
cut slices of bread into 12 rounds that fit into the dishes you've
chosen to use. Spread the rounds with softened butter on both sides,
and sprinkle 1 side of each round with a little sugar. Place 1 bread
round in each dish, sugared side down. Reserve 6 of the rounds for
tops. Toss your sliced apples with molasses, brown sugar, cinnamon,
nutmeg, rum, lemon juice, vanilla and pieces of butter until well
coated. Spoon the apple mixture into the ramekins filling them nearly
full and spooning some of the juices over the top. Top each dish with
a reserved bread round, sugared side up. Place the ramekins in a
roasting pan and then place the pan on the center rack of the oven.
Pour an inch of hot water into the roasting pan around the ramekins.
Bake until the bread tops are golden brown, about 25 minutes. Serve
warm in ramekins with whipped cream on the side. Source: New York's
Master Chefs, Bon Appetit Magazine : Written by Richard Sax,
Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Larry Forgione, An American Place Restaurant, New York File

Nutrition (calculated from recipe ingredients)
Calories: 380
Calories From Fat: 315
Total Fat: 35.9g
Cholesterol: 110.3mg
Sodium: 22mg
Potassium: 192.2mg
Carbohydrates: 10.1g
Fiber: <1g
Sugar: 8.7g
Protein: 1.1g

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