To Be "Talked About" Use Cookie 'n' Cracker Cookin'

Delicious Desserts

Reading edition

CINNAMON CRISP APPLE PUDDING (Yield: 8 Servings)

4 apples ½ cup water 1 tablespoon vinegar ½ teaspoon nutmeg 1½ cups CINNAMON CRISP crumbs 4 tablespoons butter ½ cup granulated sugar ½ cup chopped pecans

Peel, core and slice apples. Arrange in bottom of an 8″ square cake pan. Add vinegar to water and pour over apples; sprinkle with nutmeg. Crush CINNAMON CRISP by rolling between pieces of waxed paper or running through food chopper. Blend butter and sugar into crumbs; add chopped pecans, mixing well; spread evenly over apples. Bake 45 minutes at 350° F. Serve hot or cold with cream or whipped cream.

DUTCH APPLE MARLOW (Yield: 6 Servings)

16 marshmallows 1 cup apple sauce ⅓ cup water ⅛ teaspoon nutmeg 1 teaspoon grated lemon rind 1 cup whipped cream ⅔ Cup CINNAMON CRISP crumbs

In top of double boiler, heat marshmallows, apple sauce and water. Stir frequently and cook until smooth. Add nutmeg and lemon rind; chill until slightly thickened. Whip cream and fold into chilled apple sauce mixture. Line a 1 qt. refrigerator tray with ⅓ cup CINNAMON CRISP crumbs. Pour in cream and apple sauce filling. Sprinkle top with remaining ⅓ cup CINNAMON CRISP crumbs. Freeze until firm. Cut in squares to serve or pile by spoonfuls in sherbet glasses.

MERINGUE MAGIC (Yield: 6 Servings)

1 cup SALTINE CRACKER crumbs 1 cup sugar 1 teaspoon baking powder 1 teaspoon vinegar 1 teaspoon vanilla ½ cup pecans 3 egg whites

Roll SALTINE CRACKERS until crumbs are very fine. Add sugar, baking powder, vinegar, vanilla and nuts. Beat egg whites until stiff; fold into crumb mixture. Spread in 9″ square pan. Bake 20 minutes at 350° F. Cool. Cut in squares and top with a scoop of chocolate ice cream and cover with PINEAPPLE MINT SAUCE.

PINEAPPLE MINT SAUCE (Yield: 1½ Cups)

¾ cup sugar ¼ cup cornstarch 1 cup crushed pineapple 1½ cups pineapple juice green coloring oil of mint

Combine sugar and cornstarch; stir into crushed pineapple; add juice, blending well. Cook until thickened, stirring to assure smoothness. Add coloring and flavoring to taste. Serve over ice cream filled MERINGUE MAGIC. Delicious on chocolate or vanilla ice cream; pineapple or lemon sherbet; and, chocolate cake or pudding.

OTHER FILLINGS for meringue crust include ice cream with fresh berries or sliced peaches. Fruit salad, whipped cream, spread over MERINGUE MAGIC and frozen is a party dessert. Hot fudge and butterscotch are good over ice cream filled meringue squares.

BANANA COCOANUT CUSTARD (Yield: 6 Servings)

¼ cup sugar ½ tablespoon cornstarch ⅛ teaspoon salt 2 eggs, separated 1 cup milk, scalded 48 VANILLA WAFERS (6 ounces) 1 banana, sliced ⅔ cup shredded cocoanut

Mix together sugar, cornstarch, salt and beaten egg yolks. Slowly add scalded milk, blending well. Cook in double boiler until custard thickens. Line sides and bottom of oblong 1½ qt. glass baking dish with VANILLA WAFERS. Pour ⅓ custard over wafers; slice ½ banana over and sprinkle ⅓ cup cocoanut on top. Repeat, then pour remaining third of custard over top. Using egg whites, 2 tablespoons sugar and vanilla, make a meringue. Pile this meringue in peaks on custard, being sure every inch is covered. Bake 20 minutes at 300° F. Delicious hot or cold.

VANILLA WAFERS are so versatile because their delicate flavor blends so well with others. Chocolate, vanilla, lemon or butterscotch pudding can be turned into a special dessert by using alternate layers of VANILLA WAFERS and pudding with a topping of whipped cream sprinkled with ground nuts and garnished with maraschino cherries.

CHOCOLATE MARSHMALLOW PUDDING (Yield: 12 Servings)

1¼ cups GRAHAM CRACKER crumbs 1 tablespoon flour ¼ cup sugar ¼ cup cocoa ½ cup butter or margarine 24 marshmallows 1 6-oz. package chocolate bits ⅛ teaspoon salt 1 cup milk 1 cup whipping cream

Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9″ x 13″ x 2″ glass baking dish. Cut marshmallows in bits; melt with chocolate bits in milk, add salt; beat smooth and set aside to cool. Whip stiff; fold into cooled marshmallow mixture and spread over crumbs. Place in refrigerator for several hours. Cut in squares.

PECAN PUFFS (Yield: About 3 Dozen)

½ cup PECAN SANDIE crumbs 2 egg whites 1 tablespoon lemon juice ⅛ teaspoon salt 1 cup sugar 1 teaspoon vanilla

Prepare crumbs from PECAN SANDIES. Beat egg whites with salt and lemon juice until soft peaks form. Slowly beat in sugar, vanilla and fine PECAN SANDIE crumbs. Drop by teaspoonfuls on greased baking sheets. Bake 35 minutes in 275° F. (pre-heated) oven.

PECAN SANDIES are rich and delicious, the perfect companion for tea or coffee—gives an afternoon snack a party touch. Try frosting them with tinted 7-Minute icing for your next club tea.