Post by JJ Judkins on Feb 10, 2011 11:42:32 GMT -6
Wisconsin-APPLE STRUDEL
(For wheat, egg and milk free diet)
5 cups cornflakes
3 cups sliced apples
3/4 cup sugar, granulated or brown
Cinnamon
3 tablespoons butter
Put layer of cornflakes in greased quart-and-a-half casserole. Cover with
layer of apples. Add half the sugar, sprinkle with cinnamon and dot with
one-third of butter. Add another layer of cornflakes, remaining apples,
sugar, sprinkle with cinnamon and dot with more butter. Top with layer of
cornflakes, dot with remaining butter a~ sprinkle with a little sugar. Cover
casserole and bake at 375 degrees about 35 minutes, or until apples are
soft. Serve hot or cold. Note: Add about 2 tablespoons water to strudel
before baking if apples are not juicy. Sprinkle a few drops lemon juice over
apples if they are not tart.
-Miss Kathleen Bye.
The Racine Journal-Times and Sunday Bulletin 1957
(For wheat, egg and milk free diet)
5 cups cornflakes
3 cups sliced apples
3/4 cup sugar, granulated or brown
Cinnamon
3 tablespoons butter
Put layer of cornflakes in greased quart-and-a-half casserole. Cover with
layer of apples. Add half the sugar, sprinkle with cinnamon and dot with
one-third of butter. Add another layer of cornflakes, remaining apples,
sugar, sprinkle with cinnamon and dot with more butter. Top with layer of
cornflakes, dot with remaining butter a~ sprinkle with a little sugar. Cover
casserole and bake at 375 degrees about 35 minutes, or until apples are
soft. Serve hot or cold. Note: Add about 2 tablespoons water to strudel
before baking if apples are not juicy. Sprinkle a few drops lemon juice over
apples if they are not tart.
-Miss Kathleen Bye.
The Racine Journal-Times and Sunday Bulletin 1957