DUTCH APPLE OR PEACH CAKE
1144 cups Mix ’N’ Bake
3 tablespoons sugar

2 tablespoons butter
4 cup brown sugar

1 tablespoon Pre-Sifted
Five Roses Flour

2 cup milk
2 cups sliced apples

or peaches 1 teaspoon cinnamon

1 tablespoon lemon juice
Add sugar to dry mix, add milk to make a soft dough. Spread
on the bottom of a baking dish. Press apples or peaches into
dough. Cream butter, brown sugar, flour, cinnamon and lemon

juice together. Spread over top of fruit. Bake at 400° F., 30 to
40 minutes.

Yields: 6 to 8 servings.

CORN FRITTERS
1 cup Mix ’N’ Bake
1 egg, separated

If, cup milk
1 cup drained corn
Beat egg white stiff. Beat egg yolk, add milk and stir into dry

mix. Add corn. Fold in beaten egg white. Drop into hot fat
and cook at 360° F. until golden brown.

Yields: 12 to 15 fritters.

OPEN FACE APPLE PIE
1144 cups Mix ’N’ Bake
Y% cup milk
4 cups sliced apples
2 tablespoons butter

4 cup brown sugar

1 tablespoon Pre-Sifted
Five Roses Flour

1 teaspoon cinnamon

1 tablespoon lemon juice
Add milk to mix and stir vigorously until mixture thickens.
Roll to fit a 9-inch pie plate. Line pie plate and fill with apples.
Cream together butter, brown sugar, flour, cinnamon and

lemon juice and sprinkle over the apples. Bake at 400° F. for
25 to 30 minutes.

Yields: 1—9 inch pie.

FRUIT COBBLER
1144 cups Mix ’N’ Bake
1 tablespoon sugar
24 cup milk

3 cups sliced peaches,
applesauce, rhubarb stewed
or stewed berries

3 tablespoons sugar

1 tablespoon lemon juice

2 tablespoons sugar

Arrange fruit in baking dish, sprinkle with 3 tablespoons sugar
and lemon juice. Mix 1 tablespoon sugar with dry mix and add
milk to make soft dough. Drop dough by spoonfuls onto top
of fruit, sprinkle 2 tablespoons sugar over the top. Bake at
400° F., 30 to 35 minutes.

Yields: 6 to 8 servings.

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