An Apple Dish That Is Temptation-licious

Diana Helfand
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Wednesday - April 29, 2009
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Mention the name Stephen Schwartz to musical theatre aficionados and they immediately identify him as the composer of Pippin and the current Broadway hit Wicked.

But lesser known than these two works is his beautiful Children of Eden, which Brett Harwood is directing at Army Community Theatre May 7 to 23. Patrons at Richardson Theatre at Ft. Shafter will be treated to a Biblical extravaganza drawn from the well-known opening chapters of Genesis.

Act I tells the story of Adam and Eve in the Garden of Eden. Act II brings to life the saga of Noah and the flood. Beautiful costumes imported from the prestigious Paper Mill Playhouse in New Jersey will help recreate the animals saved on the ark.

Among those in the young cast is 17-year-old Kyle McCraw. Son of a Coast Guard officer and one of five children, Kyle only moved to Hawaii last year and has already played the lead in ACT’s High School Musical.

He’s a full scholarship student at Ballet Hawaii and is completing his junior year at Moanalua High School.

His mother Sara home schools his siblings, and pursues her career as a photographer, including volunteering for ACT.

So as we all know, it was the snake that provided Adam with his temptation. This apple recipe is doubly tempting with the addition of cocoa and dedicated to the Children of Eden cast.

Here are some varieties of apples to use, or use a combination for a unique taste treat!

Cortland apple - A large variety developed from the McIntosh, it has white aromatic flesh that remains firm when baked whole, and is perfect for pies, cakes and apple-sauce.

Empire apple - A cross between McIntosh and Red Delicious, almost the same flavor as the McIntosh, but keeps longer. A great all-purpose apple.

Gala apple - Created in New Zealand, a cross between Cox’s Orange Pippin and the Red and Golden Delicious, this is a crisp, sweet and juicy apple. Good for eating and cooks well.

McIntosh apple - Developed in Ontario, Canada, in the 1800s, this is a juicy and crisp apple good for eating, baking and applesauce.


* 2 1/4 cups unbleached flour

* 2 tablespoons unsweetened cocoa

* 1 teaspoon baking soda

* 1 teaspoon cinnamon

* 1/2 teaspoon allspice

* 1/2 teaspoon nutmeg

* 6 egg whites slightly beaten

* 1-3/4 cups granulated sugar

* 3/4 cup Smart Balance margarine

* 1/4 cup applesauce

* 1/3 cup apple juice

* 2 teaspoons pure vanilla extract

* 2 cups diced apple

* 1/4 cup semisweet chocolate chips

Preheat oven to 350. Spray Bundt pan with cooking spray and dust with cocoa.

Sift flour, cocoa, baking soda and spices, and set aside.

In medium bowl combine egg whites, sugar, margarine, applesauce and apple juice and beat until frothy. Stir in vanilla until well combined.

Add dry ingredients to egg mixture and mix until well combined. Add apple and stir to distribute evenly in batter.

Pour mixture into Bundt pan and sprinkle with chocolate chips. Bake for about 1 hour and 5 minutes, or until cake tester comes out clean from the middle. Cool on wire rack.

Makes about 16 slices.

Approximate nutritional information per slice

Calories: 365
Fat: 8 grams
Cholesterol: 0 millligrams
Sodium: 250 milligram

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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