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2V> tsp. vanilla 3 tsp. baking powder 5-6 apples, preferably tart, sliced thin 4 eggs Topping: V* cup sugar, 2 tsp. cinnamon Mix all ingredients except apples and topping until well blended. This will make a thick batter. Pour Vi of batter into well-greased bundt pan, add '/a of apples, sprinkle with Vi topping mix. Add remainder of batter, cover with rest of apples, and sprinkle the rest of the topping mix. Bake at 350 degrees for 1 hour or slightly longer. Apple-Cranberry Relish 2 apples pared and cored 2 cups cranberries 1 orange y* cup sugar Grint the apples and cranberries through a food chopper. Quarter the orange, remove seeds, and put through chopper. Add sugar, mix well, and chill. Makes 3 cups relish. Raisin Sauce For Ham '/j cup brown sugar VA tsp. mustard l‘/j tsp. flour V* cup seedless raisins 2 cups fresh apple cider. Mix dry ingredients, add raisins and cider. Cook to a syrup. Serve on slices of ham. Makes approximately 2Vi cups sauce. Danish Apple Bars 3 cups sifted flour 1 cup shortening [ 1 tsp. salt 7 tbsp. milk 1 egg yolk, beaten 1 cup crushed corn flakes 8 large apples, pared and sliced (8 cups) 1 cup sugar 1 teaspoon ground cinnamon
1 egg white, beaten 1 cup sifted confectioners sugar 3 tbsp. water 1 teaspoon vanilla Sift together flour and salt. Cut in shortening until crumbly. Combine milk and egg yolk. Stir into crumb mixture, until evenly moistened. Divide dough almost in half. Roll out larger half, place in lSVixlOVixl inch jelly roll pan. Press up on sides of pan. Sprinkle with com flakes. Arrange apple slices over cornflakes. Combine sugar and cinnamon; sprinkle over apples. Roll out other half of dough with water; seal. Spread egg white over crust. Bake at 375
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