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Peach Cobbler
Kathryn Stanley
2
1
large (1 ½ pound) cans peaches, drain one
yellow cake mix
2 sticks butter
Cinnamon
Pour peaches including juice from one can in 9 x 13 pan. Sprinkle dry cake mix over peaches
and slice butter over the top; sprinkle with cinnamon. Bake at 350º for one hour or until top
is golden brown. Serve warm with ice cream. I brought this with me from the sale barn in
Texas where we used to live. Everyone that has eaten it thinks it is great.
Apple Crisp Pizza
Eunice Nelson
Pastry:
Apple Layer:
2/3 cup sugar
2 tablespoons flour
Topping:
½ cup flour
1/3 cup brown sugar
Drizzle Glaze:
Caramel topping
or dip
2
cups flour
1
1
½
cup shortening
teaspoon salt
1 teaspoon cinnamon 1/3 cup rolled oats
cup milk (I use less.) 4 medium apples 1 teaspoon cinnamon
cup butter, softened
¼
Combine pastry ingredients with a fork and roll pastry to fit a 12" pizza pan. Combine sugar,
flour, and cinnamon for apple layer. Peel and cut apples into ½" slices. Combine apples with
sugar-cinnamon mixture. Arrange apples in a single layer in a circular pattern to completely
cover pastry. Mix topping ingredients; sprinkle over apples. Bake at 350º for 30-40 minutes.
Remove from oven and immediately drizzle with caramel topping or dip. Serve warm with ice
cream, if desired
Apple Pudding
Carl Pearson
Sliced apples
½ cup milk
1
tablespoon butter or margarine
1 cup flour
1
egg
1 teaspoon baking powder
½
cup sugar
Fill buttered baking dish with sliced apples. Mix other ingredients together and put on top of
apples. Bake in a moderate oven until brown.
Squash (or Pumpkin) Pudding
Carl Pearson
1
1
½
1
1
½ cups canned or cooked squash
cup brown sugar
teaspoon salt
teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons molasses
3 eggs, beaten
1 cup milk
teaspoon ginger
Combine first seven ingredients. Mix well. Add milk and eggs. Pour into greased and floured
casserole. Bake about 1 hour at 425º. Can be used for pie filling. 40-45 minutes.
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