A most eggcellent dish!

The apple kugen turned out superb. (I had more than one serving just to make sure. The sacrifices I make for you people.) I found this recipe for apricot kugen online, and modified it a bit. I can see making this with various seasonal fruits, and serving it for breakfast OR dessert! A little heavy cream, whipped cream or ice cream would go well with it, for those so inclined. (Me, I'm more of a purist.)

Apple Kugen:
2 cups sugar, divided
1/2 butter, softened
10 medium eggs, divided
1 1/2 c. whole wheat pastry flour
10 small apples, peeled, cored and cut into thick slices
1 teaspoon ground cinnamon
2 tablespoons lemon juice
1 1/2 cups non-fat plain yogurt
1 teaspoon vanilla extract

Cream butter with 1/2 cup sugar. Add four eggs, beating well after adding each one. Stir in flour until mixed well; spread batter into a 9"x13" baking pan.

Mix apple slices with 1/2 cup sugar, cinnamon and lemon juice. Arrange on batter.

Mix 1 cup sugar with cornstarch. Beat in yogurt, vanilla and four eggs; pour over fruit. Bake at 350 degrees until cake around fruit in center of pan is firm to touch; about 1 hour, 20 minutes. Cool at least 30 minutes before serving; serve warm or cool.

I have yet to start applesauce, although Rick and Brian did get the rest of the apples picked. At least the deer won't be eating them! I'll have to keep an eye on Jackson, though; he's quite the produce pilferer."Who, me?"

My favorite Japanese maple's inner flame glows hotter by the day. I keep snapping photos, knowing time, wind and rain will snuff it out soon enough. This was taken this afternoon.
That's it for now at . . .