On Thu 25 Aug 2005 10:29:59a, Ranee Mueller wrote in rec.food.cooking:

> My mom made this apple bread pudding type thing when I was in middle
> school. She cannot remember ever making it now, but she used to make it
> all the time. It might not have had bread in it, but something about it
> reminded me of bread pudding, lots of egg, olbviously, too. I
> remembered her getting the recipe from Regis & Kathie Lee, but the show
> website doesn't have recipes that far back and they didn't respond to my
> request, not even to say they didn't do it. Anyway, I would put the
> dates for that recipe airing sometime between 1986-1990. Anyone who
> happened to save an apple recipe from that era and that show who could
> share? Thanks.

Ranee, do you think this might be it? This was originally from "Cook with
Regis and Kathy Lee".

German Apple Cake Recipe

Ingredients:
DOUGH:
1/2 cup granulated sugar
1 egg
1 cup (2 sticks) butter
1 1/2 cups all-purpose flour
APPLE CAKE FILLING:
4 to 5 large baking apples
1/2 cup plain breadcrumbs
1 cup sour cream
1/2 cup heavy cream
1/2 cup granulated sugar
2 large eggs
Juice of one lemon
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 cup apricot preserves


Directions:
To Prepare the Crust: In a large bowl, combine the sugar, egg, butter and
flour. Using your fingertips, work the mixture together until it is of
pastry consistency. Cover the dough and refrigerate for at least one hour,
or until slightly firm.

To Make the Cake: Preheat the oven to 375 degrees. Lightly butter a 9""
springform pan. Dust lightly with flour and tap out any excess. Press the
Dough into the pan, covering the bottom and reaching about halfway up the
sides.
Peel the Apples, Core and cut in halves.
Sprinkle the bottom of the crust with the breadcrumbs, to form a thin and
even layer. Arrange the apples, rounded side up, over the crust and crumbs.
Fill in any empty spaces with pieces of apple.

In a large bowl, stir together the sour cream, heavy cream, sugar, eggs,
lemon juice, cornstarch, and vanilla. Pour this mixture over the apples.
Bake for 60 to 90 minutes, or until the apples are tender and the filling
is set. Remove the pan from the oven and set on a wire rack to cool. Cool
completely before removing sides of springform.
In a small pan heat the apricot preserves over medium heat until warm. When
the cake has cooled slightly, brush the preserves over the top to form a
glaze.


--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.