GERMAN SHENSEL CAKE — no name, but good intentions

2 cups flour 3/4 cup butter

1 tsp baking powder grated rind of 1 lemon
1/4 tsp salt 1 egg

2/3 cup sugar milk

1/4 tsp almond extract
3-1/2 cups peeled apples,
cut in thin wedges

Combine the first 4 ingredients. Cut in butter until quite fine. Add rind.

Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond
extract and pour over dry ingredients, tossing with a fork until a ball of soft dough is
formed. If necessary, add a few drops of milk.

Place dough in bottom of an unbuttered 9” x 13” x 2” baking pan. Flour fingers and pat
dough evenly to cover bottom and halfway up sides of pan. Refrigerate while
preparing apples.

Arrange apples over dough in even, slightly overlapping rows. To make topping
(shensel): combine 1/2 cup flour, 1/3 cup white sugar, 1/4 cup brown sugar, 1 tsp
cinnamon, 1/4 tsp each nutmeg and salt, 1/8 tsp allspice and 4 tbsps butter until moist
and crumbly. Sprinkle on top of apples. Bake in a 375° oven 30 to 40 minutes; cut into
squares and top with whipped cream or ice-cream. Serves 10-12.

PUMPKIN CHIFFON CAKE — _ Steffie Hykawy

1-3/4 cups sifted all purpose flour 2/3 cup canned pumpkin

3 tsps baking powder 1/2 cup salad oil

1 tsp salt 1/2 cup water

1-1/2 cups sugar 1 tsp vanilla

1 tsp cinnamon 5 eggs

1/2 tsp powdered cloves 1/2 tsp cream of tartar
1/2 tsp ground nutmeg icing sugar

Preheat oven to 325°

Sift then measure flour, resift with baking powder, salt, sugar and spices. In large
mixing bowl combine pumpkin, oil, water, vanilla and egg yolks, stir to blend
thoroughly. Gradually beat in flour mixture until smooth, about 1/2 cup at a time.
Place egg whites in smaller mixing bowl. Sprinkle cream of tartar, beat until very dry
and stiff. Carefully fold beaten egg whites into pumpkin mixture. Turn into ungreased
10 inch tube pan and bake 75-90 minutes or until cake is done when tester is inserted.

Immediately after the cake is baked, invert the pan and allow the cake to hang
suspended until completely cold. Loosen edges and centre tube with knife. Carefully
invert cake onto a platter. Dust top of cake with icing sugar or ice with thin
confectioners’ icing.

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