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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I walked in my kitchen while this was baking and I thought I would melt and run down in my shoes. It smelled SOOO good in there. the apples. the cinnamon. HEAVEN. I got it from an e-zine I get in the email. I immediately got in my car and bought the ingredients, came home, and whipped this up. Since I'm diabetic, I'll be sending it off to Pop's for the shop monkey's (the shop mechanics/my taste-testers) approval. If they like it, it's a keeper. Ingredients:
1 cup flour |
1/2 cup packed brown sugar |
2 teaspoons cinnamon |
1/2 cup butter, melted |
1 medium granny smith apple, peeled and diced very small |
2 cups self-rising flour |
2 large eggs |
1/2 cup milk |
3/4 cup sugar |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350°. Spray the largest loaf pan you have. (original recipe calls for a 9 x 5, but I used a 12 and it was almost too small!).
2. Stir together the strudel topping; set aside.
3. Beat the eggs lightly with a fork to blend. Stir in butter and milk. Add flour and sugar, stir with a spatula until moist (batter will be lumpy).
4. Layer 1/2 the batter, apples and strudel: repeat layers. Bake until a toothpick comes out clean, about an hour. Cool ten minutes in the pan; remove and let cool completely. Serve with ice cream.
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