DESSERTS
Reading edition
APPLESAUCE PUDDING
1½ cups dried bread crumbs ⅛ teaspoon salt 1 teaspoon cinnamon ¼ cup GRANDMA’S MOLASSES 2 tablespoons butter or margarine, melted 3 tablespoons GRANDMA’S MOLASSES 2½ cups (No. 2 can) sweetened applesauce
Heat oven to 375° F. (moderate). Mix together first five ingredients. Pat ½ of crumb mixture over bottom of a greased 6x10x2-inch baking pan. Bake 10 minutes. Mix molasses and applesauce; pour over baked crumbs. Cover with remaining crumbs. Bake 20 minutes or until crumbs are brown. Serve plain, with lemon sauce, or with whipped cream.
YIELD: 6 to 8 servings.
MOLASSES COOKY REFRIGERATOR CAKE
1 tablespoon GRANDMA’S MOLASSES 1 teaspoon flavoring 1 cup heavy cream, whipped Crisp molasses cookies
Add molasses and flavoring to whipped cream. Arrange alternate layers of cookies and whipped cream on a dessert plate, using 5 to 6 cookies for each serving. Chill several hours or overnight. Just before serving, garnish with additional whipped cream, and shaved bitter or semi-sweet chocolate, if desired.
YIELD: 6 to 8 servings.
TAFFY ICE CREAM (Set temperature control of refrigerator to coldest point)
2 eggs, beaten ½ cup GRANDMA’S MOLASSES 2 cups light cream ¹/₁₆ teaspoon salt 1 teaspoon vanilla ½ cup chopped nuts (optional)
Thoroughly mix all ingredients. Pour into an ice tray; place in freezing compartment to freeze until almost stiff. Transfer frozen mixture to a bowl; beat until smooth. Add nuts, if used. Pour into ice tray. Freeze until stiff (3 to 4 hours).
YIELD: 6 servings.
