desserts

White Cake Mix, 2 layer size (one)
� cup raspberry jam

Custard:
2 2/3 cup milk
� cup custard powder
� cup granulated sugar
1/3 cup milk
� tsp vanilla

1/3 cup Sherry (or alcohol-free sherry)
Reserved raspberry syrup
15 oz. Frozen raspberries in syrup, thawed, syrup reserved

Whipped Cream:
1 cup (or 1 envelope topping) Whipping Cream
1 tbsp. Granulated sugar
� tsp vanilla

Maraschino cherries, for garnish

Make cake mix according to directions on box, using two 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with � cup jam each. Cut all 4 layers into cubes.

Custard: Heat first amount of milk in heavy saucepan until it simmers.
Stir custard powder and sugar together well in small bowl. Mix in remaining milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Cool completely.

Mix sherry and reserved raspberry syrup in small bowl.

Spread � the cake cubes in bottom of 2 quart glass bowl. Pour � the sherry mixture over the cubes. Sprinkle with � the raspberries. Spread � custard over raspberries. Repeat with remaining cubes, sherry mixture, raspberries and custard. Chill until cold.

Whipped Cream: Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.

Garnish with cherries. Serves 6 to 8.

APPLE CRISP (December 27th, 2000)

For best results, choose Granny Smith or McIntosh apples.

Ingredients
5 pounds cooking apples, peeled, cored and chopped into 1-inch pieces
juice of 3 lemons
1 cup all-fruit apple butter
1/2 cup flour (about)
1/4 cup canola oil or rice bran oil
3 1/2 cups rolled oats

Supplies
12 X 24 inch deep baking pan
nonstick cooking spray
aluminum foil

Preheat oven to 350 degrees F. Combine apples, lemon juice, and 1/2 cup apple butter in a large bowl. If apples are juicy, add all the flour. If dry, add only a small amount. Mix well. Apples are properly coated when they are dry and smooth to the touch. Coat the inside of the pan with non-stick spray, add the apple mixture, and level it.

In a medium bowl, combine remaining apple butter, oil and oats and mix well. Spread over apples and cover with foil. Bake on a mid-oven rack until just bubbly, about 40 minutes. Remove the foil and continue to bake until the oats have gently browned, 15 - 20 minutes more. Serve warm or very slightly chilled.

Yield: 18 servings.



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