---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Apple Brown Betty with Rum Whipped Cream
  Categories: Desserts
       Yield: 6 servings
  
       1 x  -Dottie Cross TMPJ72B               1 x  -crusts removed
       1 x  -MAIN INGREDIENTS:                  1 c  Raisins
 	    1 c  All-purpose flour		     3 ea Granny Smith apples;
      peeled,
 	1/4 ts Salt				   1 x	-cored, and cut into
    1/2-inc
 	1/2 ts Ground cinnamon			   1 x	-pieces (about 1-1/2
    pounds)
     1/4 ts Ground nutmeg                       1 x  -RUM WHIPPED CREAM:
     3/4 c  Sugar                               1 c  Heavy cream
       8 tb (1 stick) unsalted butter,          2 tb Sugar
       1 x  -chilled, cut into 1/2″ piec        2 tb Dark rum
       4 ea Slices firm-textured bread;    
  
   To make the apple brown betty: Preheat the oven to 350 degrees. Butter a
   9-inch-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-inch-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. To make the 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. Serves 6. Sorce: “An
   Edible Christmas” (A Treasury of Recipes for the Holiday) by Irena
   Chalmers. Reformatted by: CYGNUS, HCPM52C
  
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