Desserts and Baking

The cakes and cookies found in this section keep well — if given the )
chance!

APPLE TART

1 cup all purpose flour Y% cup margarine

% tsp. salt 1 tbs. white vinegar
2 tbs. sugar

Combine flour, salt, and sugar lightly. Cut in margarine. Blend. Stir in
vinegar with fork. Spread dough thick on bottom of 9”’ pie plate and thin
on sides up 1 inch.

1 cup sugar ¥% tsp. cinnamon
2 tsp. flour 3 cups coarsely grated apple

Combine and spread over the flour mix in pie plate. Bake at 350° for 1
hour. Easy to prepare on board, but can be made ahead as it travels well.

JELLO FLUFF

Dissolve 3 oz. package of jello in 1 cup boiling water. Stir in % cup cold
water. Chill until slightly set. Beat in (with rotary beater) a small can
(6 oz.) of evaporated milk until well blended, fluffy, and thickened.
Chill to set.

MOCHA PUDDING

A great improvement for Instant Chocolate Pudding. Add 2 tsp. instant
coffee powder to the milk when making the pudding.

SPECIAL APPLESAUCE

Soak % cup raisins with 1 tbs. brandy. Combine with 1 cup applesauce.
Serve.

IMPROVING CANNED FRUITS

1. Add % tsp. vanilla to 1 cup syrup — pour over fruit. Chill.

2. Add 1 tbs. (or more!) liqueur or brandy to each cup of syrup. Pour
over fruit. Chill. Kirsch, Cointreau (or Triple Sec), rum, and brandy
are best to use with fruit.

3. Slivered candied ginger added to fruit.

PEACH AMBROSIA

Drain two cups canned peaches and combine peaches with 1 cup shredded
cocoanut.

To juice, add 1 tbs. lemon juice or 2 tbs. sherry, brandy, or rum. Sprinkle
over peaches and cocoanut.