ANCH FALL RECIPES

Desserts, Desserts and More Desserts


BIG E APPLE CRISP

4 cups sliced apples

1/2 teaspoon sugar

1/2 teaspoon cinnamon

1 cup brown sugar

1-1/4 cups flour

1 cup rolled oats

1/2 teaspoon salt

1/2 cup butter

1/3 cup shortening

Core, peel and slice 4 cups of apples. Mix apples slices with sugar and cinnamon. Place in the bottom of a greased 10 x 6 x 1-1/2 inch baking pan. In a bowl combine the brown sugar and sifted flour, oats and salt. Cut in the butter and shortening with a knife then sprinkle over apples in the pan. Bake at 375 degrees for 40 minutes until brown and crisp. Serves 4.


APPLE-RICE PUDDING

3 cups milk

1/2 cup rice

1/4 teaspoon salt

1/2 cup butter

1 tablespoon grated lemon peel

1/3 cup sugar

4 egg yolks, well beaten

1/4 cup dark seedless raisins

3 medium-size apples washed, peeled, cored and sliced thin

4 egg whites

2 tablespoons sugar

Wash, core, peel and thinly slice the apples. In a double boiler put the milk, rice and salt to cook. Cover and cook on top of the stove using low heat in the double boiler for approximately 2 hours over simmering water. The rice should be cooked until soft. Meanwhile butter a 2 quart baking dish. When rice is close to being cooked cream butter and lemon peel together. Gradually add sugar continue creaming making sure the mixture is light and fluffy. Blend in egg yolks in thirds be sure to beat throughly after adding each one. Blend in the rice and raisins. Beat egg whites until stiff when peaks are formed. Gently fold egg white into rice mixture. Put half of the mixture into the bottom of a greased pan. Arrange apple slices on top of this portion. Then cover with remaining remaining mixture evenly. Bake at 325 degrees for 1 hour or until lightly browned. Serve warm with whipped cream Serves 6 to 8 people.

PUMPKIN SQUARES

Bottom Layer:

1 cup chopped walnuts

1 cup flour

2/3 cups melted butter

1 box instant butterscotch pudding


Top Layer

1 15 oz. can pumpkin filling

1 can sweetened condensed milk

2 eggs

1/2 tsp. pumpkin spice

Direction for Bottom Layer: Mix all the ingredients chopped nuts, flour, melted butter and instant butterscotch pudding together. Press these ingredients evenly into the bottom of a 9 x 13 pan. Set aside.

Directions for Top Layer: Mix the pumpkin pie filling, condensed milk, eggs, and pumpkin spice throughly. Pour the mixture over bottom layer. Spread evenly with spatula if needed. Bake at 350 degrees from 35 to 40 minutes. Cut into squares and serve.



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