Melon Gelatin

Ingredients:

2 1/2 cups apple juice

1 cup orange melon small balls

1 cup green melon small balls

1 1/2 cups Ginger Ale

2 tbsp unflavored gelatin

1 teaspoon lemon juice

Preparation:

Warm up the apple juice.

Dissolve the unflavored gelatin in it.

Add the Ginger Ale and the lemon juice.

Let cool for 1 hour.

Dry the melon small balls with an absorvente paper.

Add them to the gelatin.

Drain it on a round bowl (for 6 cups.)

Let cool until he is firm.

Kugelhoff

Ingredients:

4 cups flour
1 tbsp instantaneous yeast
1/3 cup warm milk
2/3 cup sugar
1 tsp salt
4 eggs
2 tbsp licor
Lemon rind
3 oz butter at room temperature

Stuffed:
3 apples
2/3 cup orange jelly
2/3 cup chopped nuts
1 tbsp cinnamon
1 tsp ginger
2/3 cup cake pieces

Varnish:
1 egg
2 oz butter

Preparation:

Stuffed:
Combine the ingredients and set aside.

Place in a table the flour, the yeast, the salt and the sugar and mix.
Form a volcano.
Place it in the center the milk, the lemon rind and the eggs.
Be gathering the flour and knead.
Incorporate butter.
Form a smooth mass kneading about five minutes.
Let duplicate the size at least for two hours.

Stretch the mass in rectangular form.
Varnish it with the egg and butter.
Place the filling all by the mass and coil it.

Cut it in pieces and accommodate it superposed in a greased chimeny mold.
Let grow for two hours covered.

Bake at 175ºC (350ªF)

Let cool.
Dust it with sugar.

Cinnamon and Figs Rolls

Ingredients:

2 tbsp dry yeast
1/2 cup warm water
1 cup warm bitter milk
3-4 cups flour
115 g butter
2 eggs

Stuffed:
5 sweetened figs
1/2 cup brown sugar
1 tbsp cinnamon
2 apples
2 tbsp flour

Sauce:
250 ml of heavy cream
1/2 sugar cup
5 drops of caramel essence

Preparation:

Sauce:
Mix the heavy cream with the sugar and the essence until dissolving the sugar.

Pastry:
Place the flour with the yeast in the beater.
Add all the dry ingredients and the egg.
Add the water.
Mix at low speed for 2 minutes.
Increase the speed and stir for 3 more minutes until sharpening the mass.

Place it in a greased tray.
Let ferment for 45 minutes until duplicating its size.

Rolls:
Stretch the pastry in rectangular form.
Place a cinnamon layer, one of brown sugar, one of apple and one of pricked figs.
Coil and cut small rolls of about 5 cm.

Place it in a tray and cover with the sauce.
Varnish with egg.
Let duplicate its size for 25 minutes.

Bake at 210º (425ªF) until gilding.

Apple Tart

Ingredients:

3/4 bar melted margarine
2 cups cookie crush

Stuffed:
2 rinded apples
250 ml condensed milk
2 eggs
1/2 bar melted margarine
3 apples (in gores)
2 tbspsugar
1 tsp cinnamon

Preparation:

Pastry:
Mix the ingredients and extend them in a pyrex.

Stuffed:
Beat the eggs with a globe beater.
Add the margarine, the condensed milk and the apple rind.

Spill on the pastry.
Cover the previous mixture with gores with apple.
Bathe it with the sugar and the cinnamon.

Bake at 175ºC (350ºF) for 45 minutes.

Apple and Raisin Pudin

Ingredients:

2 cups heavy cream
1/2 cup sugar
4 eggs
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons melted butter
7 bread slices without edges
2/3 cup raisins
Additional cinnamon to decorate

Preparation:

Preheat the furnace at 175ºC (350ºF).

Mix the first 5 ingredients in the beater.
Mix the bread, the butter and the raisins with a spatula.

Put the mix into a greased pyrex.
Bathe with the mixture of the heavy cream.
Bake for 30 minutes.

Add the additional cinnamon.
Bake for 35 more minutes.

Apple Tattin

Ingredients:

115 gr granulated sugar
30 gr butter
60 ml water (1/4 of cup)
6 red apples (Gallic)
Puff pastry

Preparation:

Put in a pot to the fire the sugar with the water, and mix until dissolving the sugar.
Let boil until obtaining a caramel color dark amber.
Remove from fire, add the butter and keep mixing.
Immediately spill the caramel on a mold of 20 cm and let cool.

Cut apples in pieces and place in form centered on the caramel, taking care of not leaving spaces free.

Stretch the puff pastry on a greasing surface until obtaining ½ cm of thickness.
Cut a hoop of the size of the mold, prick it with possesor and place it on apples.

Bake at 190ºC (375ºF) for 30 to 40 minutes.

Let rest until it cools and strip.