Entenmann's Apple Crumb Cake

Recipe Ingredients
1/3 cup Butter
4 Granny Smith Apples
1/2 cup Sugar
1 tsp Lemon peel
1/2 tsp Cinnamon
1/8 tsp Mace
1/3 cup Currants
2 cups Flour
3 tbsp Sugar
1/2 tsp Salt
1 package Active dry yeast
1/2 cup Water
1/3 cup Butter
1 Egg
1 tsp Lemon peel
1/2 cup Chopped pecans
6 tbsp Flour
1/2 cup Confectioner's sugar
3 tbsp Butter
1/2 tsp Cinnamon

Melt butter in large skillet. Pare, core and slice apples to few 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 120 degree. Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 1/2 cup flour. With mixer, beat 2 minutes. Add remaining flour, stir in. Cover, 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 filling lengthwise down center of the dough. Starting about for filling, cut 1" wide strips diagonally from filling to edges of 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 degree. Combine rest of ingredients for topping. Sprinkle over loaves.
Bake 30-35 minutes until lightly browned. Remove from sheet. Cool.

El Torito Sweet Corn Cake

Recipe By : El Torito Restaurant, California
Serving Size : 12
Preparation Time :0:30
Categories : Breads Mexican

Recipe Ingredient
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
2 tablespoons shortening
1/2 cup masa harina
3 tablespoons cold water
10 ounces corn kernels
3 tablespoons cornmeal
1/4 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

My favorite, and well worth the effort. Masa harina comes in a bag like flour and can be found with the flour in most supermarkets. It's the flour to use for corn tortillas. The recipe doubles easily and turns out well with either of the two methods provided. Ann Weeks, Corona Method two is the moist scoop we usually get at the restaurant. lace butter and shortening in mixer bowl and whip until soft; continue whipping until fluffy and creamy. Add masa gradually while mixing; add water gradually and mix thoroughly.
Place corn kernels in blender or food processor fitted with metal blade; coarsely chop. Stir into the masa harina. Place (regular) cornmeal, sugar, whipping cream, baking powder and salt in large mixing bowl; mix quickly. Add masa mixture and mix lightly, just until blended. Pour into greased8-inch-square baking pan. Cover with foil.

Method 1: Bake in 350-degree oven 40 to 50 minutes or until corn cake has a firm texture.
Method 2: Place pan in a larger pan and pour boiling water half way up corncake pan. Bake at 350 degrees 40 to 50 minutes, checking water level and adding more boiling water, if necessary. When cooked through, remove corncake pan from water.
Let cooked cake stand at room temperature for few minutes before cuttinginto squares or using a small ice cream scoop to serve.
Makes 10 to 12 small servings. Store leftovers in the refrigerator.