MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon Apple Sponge Cake - Part 2
 Categories: Dessert, Fruit, I scream, Bread
      Yield: 10 Servings
 
           CONTINUED
 
  FOR THE APPLE CINNAMON CARAMEL SAUCE: Saute 1 cup of
  peeled and diced apples in butter, add a pinch of sugar
  and cinnamon. Allow to cook until apples are lightly
  browned and all sugars have dissolved. Remove from heat
  and add 2 cups caramel sauce to the apples and stir to
  coat apples.
  
  Pour caramel apple sauce over warmed apple cakes and
  serve with your favorite vanilla ice cream. tablespoon
  butter. Sprinkle sugar in dish and tilt to coat bottom
  and sides. Tap out excess sugar and set aside.
  
  Using a bread knife, remove crusts from bread. Center
  the bottom of mold over one of the bread squares. Cut
  around mold to form circle to use as the top. Make a
  total of 20 of these round pieces. Ten will be for the
  bottom and 10 will be used for the top. Dip each one in
  melted butter and place at the bottom of mold.
  
  Cut each of the 15 remaining slices of bread into four
  rectangular pieces. Dip one side of each strip in the
  melted butter and arrange strips, upright, around the
  inside of molds, buttered-sides against mold and
  overlapping by about 1/2" to completely line mold. Use 6
  rectangles to line the mold.
  
  Spoon the apple filling into bread-lined molds, mounding
  it slightly in center.
  
  Take the remaining ten rounds of bread and dip pieces of
  bread into the melted butter and place on top of
  filling, buttered-sides up. Press down lightly.
  
  Bake for 30 minutes, then cover top loosely with
  aluminum foil. Bake for an additional 15-20 minutes,
  until top is deep golden brown and side slices are
  golden brown (slide a thin-bladed knife between bread
  and pan to check). Remove from oven, uncover, and let
  rest for 15 minutes on wire rack. Run thin-bladed knife
  around edges of molds to be able to flip the mold out
  onto serving plates.
  
  For the apple cinnamon caramel sauce, saut++ 1 cup of
  peeled and diced apples in butter, add a pinch of sugar
  and cinnamon. Allow to cook until apples are lightly
  browned and all sugars have dissolved. Remove from heat
  and add 2 cups caramel sauce to the apples and stir to
  coat apples.
  
  TO ASSEMBLE: Pour caramel apple sauce over warmed apple
  cakes and serve with your favorite vanilla ice cream.
  
  Yield: 10 portions
  
  Recipes from the 2009 Inaugural Luncheon Joint Congressional
  Committee on Inaugural Ceremonies
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
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