2 package dry yeast
1/4 cup warm water -- 110 to 115
1 deg
1/3 cup butter
1/3 cup sugar
1/2 cup shredded sharp cheddar
1 cheese -- ( 2 oz)
8 oz sour cream
1 egg -- beaten 4 c flour
1 1/4 cup apple pie filling
1 cup powdered sugar
1/2 tsp vanilla
1 tsp milk -- 1 - 2 tsp
A Recipe for
Apple-Cheddar Turnovers
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Herb Tip |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
This Recipe for Apple-Cheddar Turnovers is one of thousands in the Recipes-to-go Cheese Cookbook.
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
If you enjoy this Apple-Cheddar Turnovers Recipe - you should enjoy the recipe collections you can find on the websites below:
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Apple-Cheddar Turnovers from the recipe cookbook of Recipes-to-go (Cheese)
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Soften yeast in warm water. Heat butter, sugar, and 1 tsp salt just
till warm (115 - 120 deg), strirring constantly. Add cheese, stirring
until melted. Pour into a large mixingbowl; stir in sour cream and
egg. Stir in 1 1/2 c flour; beat well. Stir in yeast. Add remaining
flour. On a lightly floured surface, knead 2 minutes. Cover; let
rest 10 minutes. Roll half of the dough into a 12 inch square. Cut
into nine 4-inch squares. Place about 1 tablespoon filling atop each
square. Fold dough over to form triangle; seal edges. Place on
greased baking sheets. Repeat with remaining dough. Cover; let rise
in a warm place till double (20 minutes). Bake in 350 deg oven for 10
to 12 minutes. Remove to wirerack. Combine powdered sugar and
vanilla. Stir in milk to make of spreading consistency. Spread atop
warm pastries. Makes 18
Submitted to the WMMB by Shirley Nagel - Deerbrook, Wisconsin
Recipe By : Wisconsin Milk Marketing Board
Serves: 18
Apple-Cheddar Turnovers Recipe brought to you by Recipes To-Go