apple and liquid first, follow-
ed by cherry pie filling. Dump
the dry cake mix on top of fill-
ing. Chunk 2 sticks of butter
over the cake mix, then sprin-
kle with nuts. Bake at 350
degrees for 30 minutes or un-
til the top is brown and bub-
bly. Serve hot or cold.

DANISH PRINGLE
Janet Metz, serves 10 to 12
Preheat oven to 350
degrees F.
1 cup all-purpose flour
V2 cup butter
2 tablespoons water
Cut butter into flour as for
making a pie crust. Sprinkle
with water over flour mixture
and blend quickly with a fork.
Roll out into 2 long strips (12
to 14 inches), 3-inches wide
and 1 /4 -inch thick on an un-
greased cookie sheet.
Combine 1 cup water and 1 /2
cup butter in a saucepan and
bring to a boil. Remove from
heat and beat in:
1 teaspoon almond
extract
1 cup flour
3 eggs, one at a time,
beating after each
addition
Spread dough over pastry
strips and bake in a 350
degree F oven for 55 to 60
minutes or until lightly
browned and well puffed.
Glaze:
11 /2 cups confectioners
sugar
2 tablespoons soft butter
1 1 /2 teaspoons vanilla
1-2 tablespoons water
Mix until smooth. Drizzle
top of coffee cake with glaze
and sprinkle with shaved
almonds.

ZUCCHINI BREAD
Linda Berg, makes 2 loaves
Preheat oven 325 degrees
F.
1 /2 teaspoon salt
1 /2 cup walnuts or pecans
3 eggs
11 /2 cups sugar
1 cup oil (Wesson)
1 tablespoon vanilla
2 cups grated squash
3 cups flour
1 teaspoon baking soda
1 teaspoon baking
powder
dash of salt
Mix separately: 3 eggs,
sugar, oil and vanilla.
Mix separately: squash,
flour, baking soda and baking
powder and salt.
Pour egg mixture into dry
ingredients and mix by hand.
Fold in nuts and pour into 2
greased and floured bread
pans.

❑

Ruth Samuels is a food
writer in Pennsylvania.

YAD EZRA

feeding the Iew/gA IL/wi n

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