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BAKED DESSERTS

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223 Roly-Poly Pudding

Preheat oven to 400°.

This can be made with a variety of fresh or
canned fruits. Apples, fresh or canned peaches,
and fresh blueberries are suggestions.

Wash and prepare the fruit (apples and
peaches should be chopped).

Combine

2 cups prepared fruit

14 cup sugar

14 teaspoon cinnamon
Prepare Sweet Rolled Biscuit Dough (recipe
No. 218B). Roll to a 9” x 12” rectangle.

Spread with fruit mixture to within 14” of the
edges. Roll up like a jelly roll, starting from
the longer side. Dampen edges and seal.

Place in a greased baking dish and tuck the
ends under.

Bake in preheated 400° oven for 10 minutes,
then lower the temperature to 350° and bake
for another 25 to 30 minutes.

Serve hot, with Lemon Sauce or Fruit Syrup
Sauce.

Yield: 6 servings.

224 Fruit Shortcake
Preheat oven to 450°.

Prepare Sweet Rolled Biscuit Dough (recipe
No. 218B), replacing 1 tablespoon of the milk
with 1 beaten egg yolk.

Roll or pat the kneaded dough to a 6” x 9”
rectangle. Cut into six 3” biscuits. Place on
an ungreased baking sheet.

Bake in preheated 450° oven for 10 to 12
minutes.

Split the hot biscuits, butter if desired.

Place sweetened fruit between layers and over
the top. Serve with whipped cream.

NOTE: If you prefer a family size shortcake,
divide kneaded dough in two. Pat or
roll one half to fit an 8” round layer
cake pan. Brush with soft butter or
margarine. Pat out rest of dough and
place on top. Bake in preheated 450°
oven for 15 to 18 minutes. Split; fill
and top with sweetened fruit and
serve with whipped cream.

Yield: 6 servings.

VARIATION:

(a) Crunchy Pecan Shortcake

Prepare as directed for Fruit Shortcake, adding
4 cup coarsely chopped pecans to the dry
ingredients before adding the liquids. Bake
as directed above. Serve with sliced peaches
and whipped cream.

225 Sunshine Cobbler

Preheat oven to 450°.

Combine
114 cups fresh or frozen rhubarb
(thawed)

14 cup water
Cook until tender.
Add a few drops red food colouring to make
ruby red.
Add
1 cup crushed pineapple, undrained
1, cup sugar
Bring to a boil. Remove from heat and set
aside.
Combine
14 can frozen orange juice
concentrate (6-ounce size)
2 teaspoons grated grapefruit rind

Spread this over bottom of a 9” square baking
pan. Add the hot fruit mixture.

TOPPING:
Blend or sift together
114 cups Pre-Sifted PURITY
All-Purpose Flour
214 teaspoons baking powder
14, teaspoon salt

Add

3 tablespoons brown sugar

Cut in
14 cup butter or margarine
Stir in
4 to 5 tablespoons commercial
sour cream
Stir with a fork to make a soft dough. Turn
onto a lightly floured surface and knead
gently 8 to 10 times. Pat or roll to an 8”
square. Cut into six pieces and place these
on top of the fruit mixture.
Bake in preheated 450° oven for 15 to 18
minutes.
Serve warm with whipped cream flavoured to
taste with brown sugar and allspice.
Yield: 6 servings.

Purity Pre-Sifted Flour — the All-Purpose Flour 89