4 c Apples, apricots, peaches, 1 ts Ground cinnamon
-chopped pineapple 1/4 ts Mace -or whole blueberries 1 c Butter 1 c Water 2 Eggs, slightly beaten
2 tb Lemon juice 1 c Milk
1 1/4 c Sugar 1 ts Vanilla
1/3 c Cornstarch 1/2 c Sugar
3 c All-purpose flour 1/2 c All-purpose flour
1 c Sugar 1/4 c Butter
1 tb Baking powder 1/2 c Walnuts, chopped
1 ts Salt
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 9×13 baking pan or two 8×8 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 9×13 pan or 40-45 minutes for the two 8×8 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. —–