Buttery Apple Brown Betty
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Buttery Apple Brown Betty
  Apple  
Last updated 6/12/2012 12:58:58 AM. Recipe ID 21834. Report a problem with this recipe.
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      Title: Buttery apple brown betty
 Categories: 
      Yield: 6 Servings
 
MMMMM----------------COOKING MONDAY TO FRIDAY #MF---------------------
      4 tb Chilled butter
      4 sl Dried out egg, brioche or
           Challah bread, crusts
           Removed and cut
           Into 3/4" cubes
    1/3 c  Melted butter
      1 c  Raisins soaked in rum, Port
           Or Cognac
      4    Granny Smith or Golden
           Delicious apples peeled,
           Cored, quartered and sliced

MMMMM--------------------------TOPPING-------------------------------
    1/4 c  Finely chopped walnuts;mixed
           With
    1/4 c  Flour
    3/4 ts Ground cinnamon
      1 pn Salt

MMMMM--------------------------GARNISH-------------------------------
           Vanilla ice cream;or whipped
           Cream
 
  Preheat the oven to 375 degrees. Lightly butter a 9 inch square
  baking pan.
  
  Cut the chilled butter into the walnut and cinnamon flour, with a
  pastry blender or fork until it is like coarse crumbs; set aside.
  
  Drizzle melted butter over cubed bread to coat, then toss with apples
  and raisins
  
  Transfer apples and bread to a baking dish and top with walnut flour
  topping; bake for 45 minutes or until crisp. Serve hot or warm with
  ice cream.
  
  Note that if you are starting out with fresh bread, then dry it out
  first in an oven
  
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes.  For breadmachine tips and mixes,




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Recipe ID 21834 (Apr 03, 2005)

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