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Apples, apricots, peaches, chopped pineapple or whole blueberries
1
c
Water
2
tb
Lemon juice
1 1/4
c
Sugar
1/3
c
Cornstarch
3
c
All-purpose flour
1
c
Sugar
1
tb
Baking powder
1
ts
Salt
1
ts
Ground cinnamon
1/4
ts
Mace
1
c
Butter
2
Eggs, slightly beaten
1
c
Milk
1
ts
Vanilla
1/2
c
Sugar
1/2
c
All-purpose flour
1/4
c
Butter
1/2
c
Walnuts, chopped
INSTRUCTIONS
Preheat oven to 350 degrees.
In a saucepan, combine choice of fruit and the water. Simmer, covered,
about 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1
1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until
thickened and bubbly. Cool.
In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking
powder, salt, cinnamon, and mace. Cut in the 1 cup butter until mixture
resembles fine crumbs. Combine eggs, milk, and vanilla. Add to flour
mixture, mixing until blended. Spread half of the batter into a greased
9x13 baking pan or two 8x8 baking pans.
Spread the cooled fruit mixture over the batter. Spoon the remaining
batter in small mounds over the fruit mixture, spreading out as much as
possible, Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup
butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut
mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45
minutes for the two 8x8 pans, or until cake tests done. Cool.
Recipe By: Better Homes and Gardens Cookbook
Per serving: 786 Calories; 32g Fat (36% calories from fat); 9g Protein;
118g Carbohydrate; 126mg Cholesterol; 724mg Sodium
From: Faylen Date: 10-03-96 (19:54) The Polka Dot Cottage, a BBS with a
taste of home. 1-973-822-3627.
Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on Aug 1,
97
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“Nothing else ruins the truth like stretching it.”
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