(NAPS)—It may surprise some ot people to learn Americans enjoyed one of the country’s most delicious desserts even before the U.S. enjoyed its independence. Scholarly investigations of the American history of ice cream say the tasty treat arrived in the Gx 4 country around 1774, two years before the U.S. war of indepen- dence—now, National Ice Cream Month and Independence Day are both celebrated in July. It is believed that First Lady Dolley Madison popularized ice eream by introducing it to White House guests at her husband’s 1813 inauguralball. Today, the average American consumes 23 quarts of ice cream and related frozen treats each year, according to Suzy Gardner, co-author of Ice Cream for All Seasons (ReTreat Publishing, 1999). To enjoy the sweet taste of ice eream all year round, the home economists at Fleischmann’s Yeast offer this delicious new flavor combination: Apple Kuchen a la Mode. Apple Kuchenis fluffy, batter bread topped with apple slices and cinnamon mixture. This sweet cake-like treat combines beautifully with ice cream. It has an oldfashioned feel—great for cooling off on a hot night: Apple Kuchen Ingredients 2% cupsall-purpose flour 4 cup sugar 1 envelope Fleischmann’s RapidRise Yeast 1 teaspoonsalt cup water Ys cup milk 4% cup butter or margarine 1 egg, large 8 cupssliced fresh cooking apple CinnamonTopping(recipe follows) In a large bowl, combine %4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130F). Gradu- ally add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scrap- a Fv ys a Apple Kuchen: A fluffy batter bre: ad topped with apple slices and a cinnamon mixture. ing bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into greased 13 x 9-inch pan. Arrange apple slices evenly over batter; sprinkle with Cinnamon Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375F for 25 minutes or until dene. Cool in pan on wire rack, or serve warm with vanilla or cinnamonice cream. Cinnamon Topping: In a small bowl, combine *%4 cup sugar and 1'%teaspoons ground cinnamon. Cut in 2 tablespoons butter or margarine with pastry blender until mixture resembles coarse crumbs. Nutrition Information Per Serving: Serving size: slice (42 of recipe) Calories: 240; Total fat: 8 g; Saturated fat: 4.5 g; Cholesterol: 35 mg; Sodium: 270 mg; Carbohydrates: 39 g; Dietary Fiber: 2 g; Protein: 3 g. Christina Crawford, Consumer Affairs Supervisor in the U.S. for Fleischmann’s Yeast, says the type of apples used ean affect how the Apple Kuchen tastes. “When apples are called for in a baking recipe, we recommend a juicy apple that does not disintegrate easily,” Crawford says. “Not all varieties stand up well to baking. Some even become bitter.” Crawford recommends three apples for baking: * McIntosh—dark, red skin with green streaks. Canada’s most popular apple, the apple is medium-sized, firm, juicy, and has a erisp flesh. * Rome Beauty—red stripes with little spots. The fruit is large, round, shiny and aromatie. * Granny Smith—green. Originally grown in Australia, the apple is said to get its name from itsfirst cultivator—Grandmother Smith. The fruit was introduced in North America in the 1970s. The apple is medium-sized, juicy and tart. For more delicious recipes, visit www.breadworld.com.
