The Apple Cake Collection

1. Chocolate chips contain additives that help them hold their shape while baking. 2. Semisweet and Bittersweet Chocolate are interchangeable in recipes. 3. 3 teaspoons = 1 tablespoon. 4 tablespoons = 1/4 cup. 5 tablespoons + 1 teaspoon = 1/3 cup, 2 cups = 1 pint, 2 pints = 1 quart, 4 quarts = 1 gallon. 4. Bread (or other yeast doughs) usually call for two rise times. 5. Full-fat buttermilk, sour cream, and greek yogurt can be interchanged in equal proportion. 6. If a recipe calls for whole milk and you only have skim, add 2 tablespoons of melted butter. 7. Place 2-3 marshmallows in your bag of brown sugar to keep it from hardening. 8. Always cool your baked treats to room temperature before wrapping or covering them. 9. When a recipe calls for sifting, measure first, then sift. 10. Don’t give up!

Ingredients: 1 1/2 kg apples, peeled, cored 150 g granulated sugar 150 g breadcrumbs 80 g butter 1 tsp cinnamon 1 tbsp vanilla sugar 80 g raisins 2 tbsp rum pastry 100 g butter, to brush Preparation: 1. Quarter the apples, cut into slices approx. 3 mm thick. 2. Heat the butter in a pan, add breadcrumbs, roast until golden brown, chill. 3. Mix apples with crystal and vanilla sugar as well as cinnamon, rum and raisins. 4. Roll up the strudel dough, brush with liquid butter, pull out thinly on a floured cloth, cut off the edges. 5. Sprinkle strudel dough with breadcrumb mixture, group apples on top, roll tight, close ends. 6. Place on a buttered baking sheet, brush vigorously again with liquid butter, bake in the preheated oven at 220 ° C for about 40 minutes. 7. Sprinkle with icing sugar, serve warm or cold. Source of recipe: Sent in by Brigitte via Postcrossing