More Desserts


Desserts


Apple Crisp


Apples

1/4 cup sugar

1/2 cup hot water

1 tsp. cinnamon

Crust: 1 cup sugar

1 cup flour

1/4 lb. butter or margarine

Pinch salt


Slice apples in bottom of 8 by 9 inch pan. Sprinkle with salt. Mix 1/4 cup sugar with cinnamon & sprinkle over apples, then pour over hot water. In separate bowl mix 1 cup sugar, flour, butter or margarine & pinch salt. Sprinkle crust mixture on top of apples. Bake 450 deg. 10 min. then @ 350 deg. for 30 minutes more or until golden brown. Serve topped with whipped cream or ice cream.


Apple Nut Pudding


3/4 cup sugar

1 egg, well beaten

1/2 cup enriched flour

1/2 tsp. salt

1 tsp. baking powder

1 cup finely chopped tart apples

1/2 cup chopped walnuts

1 tsp. almond extract


Gradually add sugar to egg, beating until sugar is dissolved, Add sifted dry ingredients. Stir in remaining ingredients. Pour into greased 8 inch pan. Bake @ 350 degrees 35 to 40 min. Serve with whipped cream or ice cream.


Apricot Delight


1/2 lb. box vanilla wafers

1 1/2 cans apricot halves, peeled

1/4 lb. pecans or walnuts

1/2 pt. heavy cream

2/3 cup butter

1 cup powdered sugar

2 eggs


Cook butter, beaten eggs & sugar together to consistency of mayonnaise. In 9 by 11 inch pan place 1/2 crumbled wafers, pour custard mix over this, slightly cooled. Add layer of nuts; add layer apricots; add whipped cream. Top with crumbs. Place in refrigerator 12 hours or overnight.


Big Apple Dumplings


1 1/4 cups sugar

2 cups water

1/2 tsp. cinnamon

1/4 cup butter or margarine

6 apples, small or medium

2 Tbsp. chopped raisins

1 Tbsp. honey

2 cups enriched flour

1 tsp. salt

2/3 cup shortening

1/2 cup light cream

2 Tbsp. chopped walnuts


Combine sugar, water, cinnamon. Cook 5 minutes, add butter. Pare & core apples. Fill with mixture of raisins, nuts & honey. Place apples on squares of pastry, sprinkle with additional sugar & spices, dot with butter. Fold corners of pastry & pinch edges. Place in greased 9 by 12 inch baking pan. Pour over sauce. Bake in moderately hot oven, 375 degrees, 35 min.
Pastry: Sift flour & salt into mixing bowl. Cut in shortening. Add cream a Tbsp. at a time; mix & press together. Roll 1/4 inch thick. Cut in squares about 5 inches.


Blueberry Buckle


Mix together thoroughly:

3/4 cup sugar

1/4 cup shortening

1 egg

Stir in:

1/2 cup milk

Sift together & stir:

2 cups sifted flour

2 tsp. baking flour

1/2 tsp. salt

Blend in carefully:

2 cups well drained blueberries

Spread batter in greased & floured 9 by 13 inch pan.
Sprinkle with Crumb Mixture:

1/2 cup sugar

1/3 cup sifted flour

1/2 tsp cinnamon

1/4 cup soft butter


Serve warm, fresh from oven. Bake 45 to 50 minutes, 375 deg.


Cream Cheese Patties


1/2 lb. cream cheese

1/2 lb. butter or margarine

1/2 lb. flour, sifted


Mix all ingredients together & leave in refrigerator overnight. Next day roll out on floured board, cut in strips & fill with jam. Press sides so jam does not come out. Bake on ungreased cookie sheet @ 400 deg. 15 min. Look something like an apple turnover but smaller.


Easy Ice Cream


1 pt. light cream

1 can evaporated milk

1/2 pkg. confectioner's sugar

1 pkg. frozen strawberries or raspberries


Whip together cream & half evaporated milk. Add sugar & rest of milk, whip together. Add fruit or flavoring. Place in freezing trays & freeze at high temperature. Remove & beat well & refreeze at normal temperature.


Fruit Cocktail Dessert


3 eggs

4 Tbsp. sugar

4 Tbsp. vinegar

2 Tbsp. butter

1/4 tsp. salt

2 large cans fruit cocktail

1 large bag marshmallows

1 pt. whipping cream


Break eggs in double boiler & beat, add sugar, vinegar, butter & salt. Cook together until it gets thick, let cool. Drain liquid from cocktail, add marshmallows. Whip cream stiff, & fold sauce into it. Then mix all together. Cut up marshmallows with scissors.


Lemon Bisque


1 13 oz. can evaporated milk

1 pkg. lemon jello

1 1/4 cup boiling water

1/3 cup honey

1/8 tsp. salt

3 Tbsp. lemon juice

Grated rind of 1/2 lemon

Vanilla wafer crumbs


Chill can of milk in refrigerator over night. Dissolve jello in boiling water. Add honey, salt, juice & rind. When jello is slightly congealed beat chilled milk until stiff. Whip jello mix slowly into stiff milk, 1 Tbsp. at a time. Butter pan 10 by 13 by 3 inches & line heavily with crushed vanilla wafers. Pour mixture into pan & top with vanilla wafer crumbs. Chill 5 hours before serving plain or with whipped cream.


Orange & Lemon Icebox Dessert


1 can condensed milk, (1 1/4 cups)

1/3 tsp. lemon rind

1 tsp. orange rind

5 1/2 Tbsp. lemon juice

1/2 cup orange juice

1 tsp. vanilla

About 24 lady fingers


To condensed milk add lemon rind, orange rind, lemon juice, orange juice & vanilla. Beat slightly. Place in wax paper lined dish a layer of lady fingers, separated in half, then half the above mixture, another layer lady fingers, another layer mixture & then lady fingers for final layer. Place in refrigerator for several hours or overnight, then turn out on a dish & top with whipped cream. Serves 6 to 8.


Zuider Zee


Crust: 1 pkg. Holland Rusk *

1/2 cup butter or margarine, softened

1/2 cup sugar

1 tsp. cinnamon

Filling: 2 cups milk

2 Tbsp. cornstarch

1/4 cup sugar

2 eggs, separated

1/2 tsp. vanilla


Roll rusk fine, mix thoroughly with softened butter, sugar & cinnamon. Press half into bottom of 9 inch Pyrex pie plate.
Filling: Heat milk in double boiler. Blend cornstarch, sugar, salt thoroughly, stir into milk. Cook over boiling water 15 min. stirring occasionally. Stir mixture slowly into egg yolks, return to double boiler & cook 2 or 3 min. Make meringue of egg whites & 4 Tbsp. sugar. Spread on top of custard. Sprinkle with rest of crumbs. Bake 300 deg. for 20 min.
* Note: http://en.wikipedia.org/wiki/Rusk