HomeMy WebLinkAboutThe Goderich Signal-Star, 1978-11-30, Page 68Page 28
Desserts...with fruit
APPLE FLAN
Base:
3 eggs, separated
1/2 teaspoon cream of tartar
1/2 cup sugar.
1/4 teaspoon vanilla
two-thirds cup flour
Filling:
1/4 teaspoon vanilla
1 tablespoon sugar
1 cup applesauce
1/4 cup butter
1/2 cup brown sugar
3 peeled apples, thinly sliced
To make base. Beat whites until foamy. Add
cream of tartar and beat until stiff peaks form.
Beat yolks with sugar and vanilla,. Fold in egg
whites and flour. Pour into greased flan pan.
Bake 15 minutes at 375 degrees F. Cool.
To make filling, add vanilla and white sugar to
applesauce. Melt butter in frypan and stir in
brown sugar, until melted. Add sliced apples one
layer at a time. Simmer gently, turning oc-
casionally, until apples are tender (about 5
minutes). Remove apples, drain and cool. Pour
applesauce onto base and arrange apples in
overlapping layer on top. Glaz• apples with some
of remaining brown sugar sauce. Garnish with
whipped cream and cherries. 6 servings.
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Why not use cooking or all-purpose applies from the
new fall harvest to make an Apple Flan. It's a
delicious open pastry -type shell filled with sliced
apples and apple sauce, and crowned with whipped
cream and cherries.
PEACH CREAM PUFFS
1/ cup butter
1/2 cup boiling water
1/ tsp. salt
1/2 cup sifted all-purpose flour
2 eggs
1 beaten egg
1/4 cup blanched almonds
Combine butter, water and salt. Bring to a boil. Add
flour and stir vigorously until mixture leaves side of
pan and forms a ball. Remove from heat and cool
slightly. Add unbeaten eggs one at a time, beating
thoroughly after each. Drop by teaspoons onto
greased baking sheet. Brush each puff with beaten egg
and sprinkle with almonds. Bake at 400 degrees F until
puffed and golden brown (20-30 minutes). Reduce heat
to 350 degrees and continue baking until outside crust
is crisp (15 to 20 minutes more). Cool and split purls in
half.
PEACH FILLING
1 19 -ounce can slided peaches, drained and chopped
1 tablespoon lemon juice
1/2 pint (11/4 cups) whipping cream
1/ cup sugar
Combine peaches and lemon juice. Whip cream,
gradually adding sugar. Fold in peaches. Spoon 1/8 of
peach filling into each puff and top with remaining
half. Refrigerate until serving., Makes 8 puffs.
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