---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Apple Brown Betty With Rum Whipped Cream
 Categories: Desserts
      Yield: 6 Servings
 
      1 c  All-purpose flour
    1/4 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    3/4 c  Sugar
    1/2 c  Unsalted butter; chilled,
           - cut into 1/2" pieces
      4 sl Firm-textured bread;
           - crusts removed
      1 c  Raisins
  1 1/2 lb Granny Smith apples (3);
           - peeled, cored, and
           - cut into 1/2" pieces
           Rum Whipped Cream:
      1 c  Heavy cream
      2 tb Sugar
      2 tb Dark rum
 
  To make the apple brown betty: Preheat the oven to 350°F. Butter a
  9" square baking dish. Sift the flour, salt, cinnamon, nutmeg, and
  sugar into a bowl. Cut the butter into small pieces; cut it into
  the flour mixture, using a pastry blender, until the mixture
  resembles coarse crumbs.

  Cut the bread into 1" square pieces. Soak the raisins in boiling
  water to cover for about 5 minutes, until plump, the drain them.
  Combine the bread, raisins, and sliced apples in a bowl.

  Sprinkle the bottom of the prepared baking dish with 3/4 cup of the
  flour mixture, add the apple mixture, and top with the remaining
  flour mixture. Bake, uncovered, in the preheated oven until the top
  of the brown betty is crisp and golden and the apples are tender,
  35 to 45 minutes.

  Rum Whipped Cream:

  In a chilled medium bowl, beat the cream and sugar until stiff.
  Beat in the rum.

  Serve the betty warm, with the rum whipped cream.

  Recipe by An Edible Christmas by Irena Chalmers

  Formatted by: Cygnus (HCPM52C)

  Posted by: Dottie Cross (TMPJ72B)
 
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