December 22, 2010
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Christmas Apple Strudel
Phyllo dough creates a light, crisp texture in this Christmas Apple Strudel. The addition o f Calvados, an apple
brandy, enhances the natural sweetness o f the apples.
Page 19
EM M AN U EL
C h u rc h o f G od in
C h rist U nited
4800 NE 30th Ave. Port­
land OR 97211
Apple Strudel Ingrediants
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503-335-8772
5 sheets phyllo dough
10 ounce(s) (about 2) Golden Delicious apples
10 ounce(s) (about 2) Granny Smith apples
8 tablespoon(s) unsalted butter
1 pinch(s) salt
1/2 cup(s) golden raisins
2 tablespoon(s) Calvados
1/4 cup(s) day-old bread, ground into crumbs
1/4 cup(s) granulated sugar
1/3 cup(s) walnuts, chopped
1/4 teaspoon(s) cinnamon
1/2 teaspoon(s) fresh squeezed lemon, for juice
You are cordially invited
to worship with us in
these services:
Sunday Service
Sunday School 10:00A.M
Y.P.C.E. 6:30 P.M
Pastor & Wife -
Bishop & Mrs. A .L Wright
Worship Service 12:00 Noon
Evangelistic Service 7:00 P.M.
Weekday Service
Tuesday Night: Bible Study 7:00 P.M.
Friday Night: Regular Service 7:30 P.M.
Prayer Meeting & Seminar: Monday - Friday 12:00 Noon
Cinnamon Sugar Ingrediants
• 3 tablespoon(s) granulated sugar
• 1/2 teaspoon(s) cinnamon
• 1 tablespoon(s) raw sugar
Hodge Comprehensive Counseling Senke
Directions
1. Defrost phyllo dough if frozen. Prepare a baking sheet with a lightly greased piece of parchment paper. Set
aside. Preheat oven to 400 degrees F.
2. Peel, core and slice apples lengthwise. Sauté apples together in a sauté pan with 2 tablespoons of unsalted
butter. Sprinkle with salt. Sauté until apples are just soft. Place apples in a bowl and set aside.
3. Combine raisins and Calvados in a small bowl and cover with plastic wrap, microwave on high for just 1 minute.
Let stand covered and set aside.
4. Melt about 1 tablespoon butter in a sauté pan over medium low heat; add freshly ground bread crumbs and
toast, stirring frequently, until golden and fragrant, about 1 to 2 minutes. Transfer breadcrumbs to a small bowl
and set aside. Toss together apples, raisins, breadcrumbs, and sugar, walnuts, cinnamon and lemon juice. Melt
the remaining butter and reserve.
5. Place a sheet of parchment paper cut larger than the phyllo on the worktable. Place a sheet of phyllo dough
on the parchment with the longer side facing you horizontally. Brush the phyllo with butter and sprinkle with
cinnamon-sugar. Repeat with the remaining four sheets, stacking each on top of the other. Place the filling in
a 3-inch wide strip following the length of the phyllo, about 2 inches from the sides. Fold short ends of phyllo
over filling. Fold the long end closest to you over filling. Roll, not too tightly, over the filling. Using the parchment
paper as an aid and guide to roll the entire "log" of strudel.
6. Place the strudel on a baking sheet on greased parchment paper, seam side down. Brush the entire pastry
with butter and sprinkle with the remaining cinnamon sugar. Slice vents in the top of the strudel and bake. Bake
until golden brown, 20 to 30 minutes. Remove from the oven and allow to rest. Transfer to a serving dish and
top with sweetened crème fraiche. Slice with a serrated knife and serve.
7. For cinnamon-sugar: Combine all ingredients in a bowl and mix.
Portland Congrosa Cantor
1001 2W Fifth Avonuo, Sto 1 1 0 0 . Portland. Oregon 9 7 2 0 4
Phono: 6 0 3 -2 2 0 -1 7 9 0
Email: bodgobapka@tman.oom
Fax: 1 + 6 0 3 -2 2 0 -IQ 16
www.hodgecounaoling.eom
Or. H. L. Hodge. Ph.O.
Licensed Christian Counselor
CounM'Ifng God's Way
Services Include:
• Relationship Specialist
• Sires* Management
• Grief Counseling
• PTSD
• Motivational Speaker
Artichoke-Parmesan Crostini
Ingredients
• 8 slice(s) (1/4 inch thick) ba­
guette
• 2 tablespoon(s) olive oil
• Coarse salt and ground pep­
per
• ljar(s) (6 1/2-ounce) jar mari­
nated artichoke hearts, drained,
rinsed, and patted dry
• l/4cup(s) shredded Parmesan
cheese (optional), plus more for
garnish
• 1 ta b le sp o o n (s) c h o p p ed
fresh parsley
B U S IN E S SD ir e c to r y
Virtuous Women’s
Hair Salon
35 IONE 57th Ave.
Portland, OR 97213
Shirlene Carson, Owner
State Farm*
Providing Insurance and Financial Services
Home Office, Bloomington, Illinois 61710
Ernest J. Hill, Jr.
forali
Occassions
Agent
4946 N Vancouver Avenue, Portland, OR 97717
503 786 1103 Fax 503 786 1146
erme.hill h5mb@statefarm com
(Div. of
ExecTrav)
Directions
1. Preheat oven to 350 degrees F. Make crostini: Brush baguette slices on
both sides with a total of 1 tablespoon oil; season with salt and pepper.
Place on a baking sheet, and b ak e, turning over once, until golden, 10 to
12 minutes. Cool.
2. Meanwhile, make topping: Finely chop artichokes, and combine in a
bowl with Parmesan, parsley, and remaining tablespoon oil.
3. Dividing evenly, spoon topping onto crostini, and garnish with addi­
tional Parmesan, if desired.
ç^ust Q^albons
—I
24 Hour Good Neighbor Service®
ITATI »A IM
4932 NE 30th Alberta Street
Portland OR, 97211
NOW looking fo r a Licensed
Stylist, Barber and Braider.
3 0 d a ys fr e e booth rent
Call Lisa (5 0 3 ) 2 8 8-3 397
503-288-8977 Bus.
503-481-8007 Cell
justballoonsinc@aol.com
IN IW IA N C I