ool.
To make the madeleines:
Sift the flour, baking
ack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and
For the madeleines:
Melt the butter in
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
f the knife to loosen madeleines from pan; invert onto rack
ach mold.
Bake the madeleines for 12 to 15 minutes
25 degrees.
Bake the madeleines just until they are firm
our work surface. When the madeleines come out of the oven
ver bake.
Immediately remove madeleines from shells and place on
hell almost full. Bake the madeleines for 10 to 12 minutes
n work surface to release madeleines. Place on wire rack to
ins, until soft.
Dust madeleines with powdered sugar. Serve with
n the counter to release madeleines. Immediately transfer to wire racks
Preheat oven to 425 degrees F. Stir together flour, cornmeal, baking powder and salt.
In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in the corn and cilantro.
Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well-buttered and floured madeleine pans, filling each shell 3/4 full.
Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
he oven and turn the madeleines out onto a wire rack
o handle, then carefully remove madeleines from pan and let cool