• 1 1/2 C all-purpose flour
• 1 1/4 tsp salt, divided
• 1/3 C shortening
• 4 to 5 Tbs cold milk
• 1/2 C packed brown sugar
• 3 Tbs butter or margarine, softened
• 1/2 tsp ground cinnamon
• 4 medium baking apples,
  peeled and cored
• 1 egg white, beaten

• 1/2 C sugar
• 4 tsp cornstarch
• 1 C water
• 3 Tbs butter or margarine
• 4 tsp lemon juice
• 2 tsp grated lemon peel

Combine flour and 1 teaspoon salt. Cut in shortening until crumbly. Stir in milk until pastry forms a ball; set aside.

Stir brown sugar, butter, cinnamon and remaining salt to form a paste. Divide and press into center of each apple; pat any extra filling on outside of apples.

On a floured surface, roll pastry into a 14-in. square. Cut into four 7-in. squares. Place one apple in center of each square.
Brush edges of pastry with egg white. Fold up corners to center; pinch to seal.
Place in a greased 9-in. square baking dish. Bake at 375° for 35-40 minutes or until golden brown.

Meanwhile, combine sugar and cornstarch in a sauce-pan. Stir in water. Bring to a boil; boil 2 minutes.
Remove from heat; stir in remaining ingredients until smooth.
Serve warm over dumplings.

Yield: 4 servings.

• 1/4 C all-purpose flour
• Pinch salt
• 4 tsp shortening
• 1 Tbs ice water
• 1 medium tart apple, peeled and sliced
• 1 tsp sugar
• 1/8 tsp ground cinnamon
• Milk

• 2 Tbs confectioners' sugar
• 1 tsp corn syrup
• Pinch salt
• 1/2 tsp hot water

In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle with ice water toss with a fork. Form into a ball.
On a lightly floured surface, roll dough into a 7-in. circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork.
Brush with milk. Prick top with a fork.

Place on a greased baking sheet. Bake at 375º for 25-30 minutes or until golden brown.

Combine glaze ingredients until smooth; drizzle over turnover.

Yield: 1 serving

Taste of Home
August/September 1995

• 1 1/2 C egg whites (about 12 eggs)
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 C sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 C confectioners' sugar
• 1 C cake flour

• 1/3 C butter or margarine
• 2 C confectioners' sugar
• 1/2 tsp ground cinnamon
• 3 to 4 Tbs apple juice or cider

In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form.
Add sugar, 2 tablespoons at a time, beating well after each addition; beat until smooth and glossy and stiff peaks form. Add extracts on low speed.

Combine confectioners' sugar and flour; gently fold into egg mixture.
Pour into an ungreased 10-in. tube pan. Bake on the lowest rack at 375° for 35-40 minutes or until top crust is golden brown and cracks feel dry.

Immediately invert cake in pan to cool completely. Loosen sides of cake from pan and remove.

For glaze, melt butter in a saucepan. Stir in the confectioners' sugar and cinnamon. Add apple juice slowly until glaze is thin enough to drizzle. Drizzle over cake.

Yield: 12-16 servings.

Taste of Home
August/September 1995