Title: Buttery Apple Brown Betty
Categories: Dessert
Yield: 6 Servings

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
TOPPING
1/4	c	Finely chopped walnuts;mixed
		With
1/4	c	Flour
3/4	ts	Ground cinnamon
1	pn	Salt
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, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN

From: Sylvia Steiger Date: 09-26-97 (08:55) The Once And Future Legend (1) Cooking

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