Shut up about Remembrance Day! / No Netspeak! / Entenmann's Apple Crumb Cake

Note: Who'll grow old with me? (in LJ) blogquiz, by Rachael.


Eric M. got on MSN earlier to ask why I was paging Chinese Eric, then bugged me about a certain operation. GET OVER IT, SINCE IT'S NOT GOING TO HAPPEN! Man, I wish he'd shush about Remembrance Day already! Using MSN as a paging system worked since I was talking to Chinese Eric at the time Enrico buzzed me. He says he'll let me know tomorrow about Saturday since his parents and grandma might want to go to Seattle for the long weekend. I bugged him about his spelling of "girl" (he spelled it with a U! ), and he said that he was losing his typing abilities again. If this is what happens every time he talks to his girl, what's it going to be like when she finally gets over here later in the month? I told him NOT to use a lot of Netspeak, and even linked him to a page full of that stuff. Eeek, he'll certainly be BUSY when Fay gets here!


Entenmann's Apple Crumb Cake

1/3 cup Butter
4 Granny Smith Apples
¾ cup Sugar
1 teaspoon Lemon peel
½ teaspoon Cinnamon
1/8 teaspoon Mace
1/3 cup Currants
2½ cups Flour
3 tablespoon Sugar
½ teaspoon Salt

1 package Active dry yeast
¾ cup Water
1/3 cup Butter
1 Egg
1 teaspoon Lemon peel
¾ cup Chopped pecans
6 tablespoon Flour
¼ cup Confectioner's sugar
3 tablespoon Butter
¼ teaspoon Cinnamon

Melt butter in large skillet. Pare, core and slice apples to ½" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. Stir in sugar, peel, cinnamon, mace, and currants. Cook 15 minutes, stirring until thickened. Cool.

In large bowl... combine 1 cup flour, sugar, salt, and yeast. In small saucepan, combine water and butter. Heat on low flame until it reaches 120°F. Gradually, add it to the dry ingredients. Beat 2 minutes, Beat in egg, peel and ¾ cup flour. With mixer, beat for two minutes. Add remaining flour, stir in. Cover, and let rest 20 minutes.

Grease 2 baking sheets. Place half the dough on well-floured work surface, roll to 14"x12". Place on sheet. Spread ½ filling lengthwise down center of the dough. Starting about ¾" in for filling, cut 1" wide strips diagonally from the filling to the edges of the dough. Alternately, fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours.

Uncover, let stand at room temperature 10 minutes. Preheat oven to 375°F. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.