Zwiebach Tart

by Lucille Larson Stannard

1 pkg zweibach toast, ground (2cups)
3/4 c sugar
1 tsp cinnamon
1/2 c melted butter
Pinch salt

Mix. Take out 1 cup mixture and reserve. Line 9x9" pan for crust. Bake.

Make cooked Custard:
2 c milk
3 egg yolks
2/3 c sugar
2 T cornstarch
1 tsp vanilla

Pour cooked custard into baked crust.
Cover w meringue:
Egg whites and 3 T sugar.
Sprinkle crumbs over top.
Bake 20 min.

Double for 9x13 pan.

German Chocolate Upside-Down Cake

by Lucille Larson Stannard

1 cup coconut

1 cup pecan pieces

1 box chocolate cake mix

1  8-ounce pkg cream cheese

1 lb. powdered sugar

1 stick butter

Mix coconut and pecans and spread over bottom of greased 9X13" pan. Mix cake mix according to package directions and spread over coconut and pecans. Heat cream cheese and butter until butter is melted and cream cheese is soft. Mix at low speed until well combined. Gradually add powdered sugar until well blended. Spoon mixture over cake mix. Bake at 350° until center of cake springs back.  Baking time: 50 to 60 minutes.

Lingonberry Sauce

by Lucille Larson Stannard

1 qt lingon berries (a type of Scandinavian cranberry)

1 qt water

Boil 10-15 minutes.

Add 1 1/2 cups sugar and boil 5 minutes longer.

Remove from heat and let cool.

Serve as a side with beef , pork, salmon. Serve hot over pancakes. Serve with just about anything!

Apple Sauce Cake with Hot Rum Sauce

by Lucille Larson Stannard

1/2 c butter
1 c sugar
1 egg
1 c applesauce (unsweetened )
2 c flour
1/2 tsp salt
1/4 c nut meats
1/2 tsp soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp allspice
1 c raisins (chopped)

Cream butter and sugar. Add beaten egg and apple sauce. Add dry ingredients and add chopped nuts and raisins.

Bake in 350degree oven 35-40 min
9x9 pan

Hot Sauce for cake
1  1/2 T flour
2 scoops sugar (1  1/2-  1  3/4 c)
Vanilla
Nutmeg
1  1/2 c lukewarm water
Lump of butter

Rum (optional)

Mix flour & sugar; add water slowly. Mix - add nutmeg , butter, vanilla. Cook. Adding rum makes a hot rum sauce.

Perfect Apple Pie

Ingredients:

6 to 8 tart apples, pared, cored, and thinly-sliced (6 cups)*

3/4 to 1 cup sugar

2 tablespoons  all-purpose flour

1/2 to 1 teaspoon ground cinnamon

Dash ground nutmeg

Dash salt

Pastry for 2-crust deep-dish 9-inch pie

2 tablespoons butter

Directions:

Heat oven to 400°. If apples lack tartness, sprinkle with 1 tablespoon lemon juice. Mix sugar, flour, spices, and dash salt with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400° for 50 minutes or till done.

*Or, use five cups pie-sliced canned apples, drained. (40 ounces)

Sausage Gravy

Ingredients:

• 1 pound Bob Evans Original Recipe Sausage Roll
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt & black pepper to taste
• 8 prepared biscuits

Directions:

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Refrigerate leftovers.

GRANOLA

5 cups rolled oats (not instant)
1 cup cut toasted almonds
1 cup sesame seeds
1 cup toasted sunflower seeds
1 cup shredded unsweetened coconut

1 cup toasted wheat germ

1 cup raisins

1 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
1 cup cooking oil (not olive)
1 cup honey

1.      Mix the oat, nuts and grains in a large bowl.

2.      Measure oil into the measuring cup and swirl it around before pouring into bowl.

3.      Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.

4.      Toss everything together until evenly coated and then pour out into a baking pan.

5.      Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.

6.      When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.

7.      Store in the refrigerator in Zip-Loc bags.