The Brickyard Barn Inn's
Danish Apple Cake

I won one of the Topeka Capital-Journal's holiday cooking contests with this recipe. Recently I was asked to share it and told the guests that I would add it to my website. Enjoy.

Ingredients:
   1 3/4 pounds Granny Smith apples, peeled and thinly sliced (about 6 cups)
   1 cup sugar
   1 Tablespoon lemon juice
   3/4 pound coconut macaroons, crumbled (about 4 cups)
   1/2 cup (1 stick) melted butter
   1 cup red currant jelly, softened in the microwave and whisked

Directions:
Toss apples, sugar and lemon juice in a heavy (medium) saucepan over medium heat and simmer until apples are slightly softened, about 5 minutes. Drain.

Preheat oven to 350 degrees. Mix butter and crumbled macaroons in a bowl. Press half of mixture (2 cups) into the bottom of a 7-inch springform pan. Cover with half of the apples. Spread with half of the jelly. Sprinkle with half (about 1 cup) of the remaining cookie mixture. Cover with remaining apples, then jelly, then remaining cookie mixture. Press gently to compress and smooth the top. Bake 45 minutes at 350 degrees. Cool completely. Refrigerate.

Release sides of pan. Decorate with whipped cream and sliced almonds.

Notes:  Different flavors of jelly could be substituted for the currant jelly, such as raspberry jam (I prefer seedless), apple jelly or butter, or your favorite homemade variety. You could also add a layer of something crunchy to the middle, such as almonds, preferably toasted. The macaroons can be homemade or purchased, just make sure that they are the soft variety.

Scott's Favorite Macaroons

Ingredients:
   1 1/3 cups flaked, sweetened coconut, like Baker's Angel Flake
   1/3 cup sugar
   3 Tablespoons flour
   1/8 teaspoon salt
   2 egg whites
   1/2 teaspoon almond extract

Directions:
Combine coconut, sugar, flour, and salt in a mixing bowl. Stir in egg whites and almond extract; mix well. Drop by generous teaspoons onto lightly greased baking sheet (or use parchment paper). Bake at 325 degrees for about 17 to 20 minutes, or until edges of cookies are golden brown. Remove from baking sheets immediately. Makes about 18.

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