Recipe - Viennese Layer Latkes

2 16ounce jars apple sauce
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Ground cloves
One fourth cup Brown sugar
6 Eggs
2 cup Smallcurd cottage cheese
One fourth cup Sweet butter; melted; plus 4
pats of butter
6 tablespoon Flour; (T = tablespoon)
One fourth teaspoon Salt
1 teaspoon Sugar
One half teaspoon Vanilla
Stick free cooking spray
1 cup Walnuts; finely ground
Confectioners sugar

These are a couple of recipes for latkes that I just found in our Jewish
Newspaper this morning, they seem to be a bit different from all the other
latkes that we came across the last couple of weeks so here goes. They do
not give a source for these recipes.

Combine apple sauce, spices and brown sugar in saucepan. Boil over medium
heat, stirring often. Let cool. In large bowl, place eggs, beating until
foamy. Add cheese, One fourth cup butter, flour, salt, sugar and vanilla, beating
well. Divide batter into eight bowls. Coat an 8", nonstick frying pan and
an 8" springform pan with cooking spray. Place frying panon medium flame,
melting half pat of butter. Pur batter from first bowl into frying pan,
spreading evenly. Brown lightly. Turn crepe, browing on other side. Move
crepe to springform pan. Coat with applesauce. Sprinkle with walnuts.
Repeat steps 69, layering eight crepes. Bake 10 minutes at 350 degrees
until heated through. Take from oven, place on plate and remove sides.
Sprinkle with confectioners' sugar. Cut into 10 wedges.

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Dec 15,
1998, converted by MM_Buster v2.0l.