Baked Apples
6 tart red apples

1 cup ROGERS’ GOLDEN SYRUP
1 tsp. vanilla
2 tsps. grated lemon peel

Pare top off apples; remove cores. Place ap-
ples in 11% x 7% x 1%-inch baking dish.
Combine syrup, vanilla and 1 lemon peel.
Pour over apples. Bake in moderate oven
375°F. 1 hour or till tender. Baste with syrup
frequently. Serve warm or chilled, with
whipped cream if desired.

Apple Surprise Pudding

5 tbsp. cornstarch

V2 tsp. salt

1 cup water

112. cups ROGERS’ GOLDEN SYRUP
1 egg, beaten well

6 medium apples, sliced
1 cup seedless raisins

1 tbsp. granulated sugar
14 tsp. cinnamon

14 tsp. cloves

1 tsp. butter

Blend cornstarch with salt and water; cook
in double boiler with ROGERS’ GOLDEN
SYRUP until thick, about 20 minutes. Add
egg. Place sliced apples in greased baking
dish, cover with raisins and sprinkle with
sugar which has been blended with spices.
Pour sauce over fruit; dot with butter, bake
until apples are tender, about 30 or 40 min.
at 350°F. Serve hot or cold with sauce or
whipped cream.

Apple Batter Pudding

6 tart apples

14 cup butter

2, cup granulated sugar

1 egg

1 tbsp. lemon juice

1%4 cup sifted all-purpose flour
3 tsp. baking powder

14 tsp. salt

1 cup milk

Sprinkling of cinnamon, nutmeg

Cream butter. Add sugar gradually, beat until
light and creamy. Add beaten egg and lemon
juice then dry ingredients alternately with
milk. Pour batter over apples, peeled and
sliced, into greased baking dish, add cinna-
mon or nutmeg if desired. Bake at 350°F. for
about 40 min. or until done. Serve with brown
sugar sauce. See page ll.

Royal Sauce Delight

1 cup Best Brown Sugar

2 tbsp. all-purpose flour

1 tsp. salt

12 cup water

2, cup evaporated milk

13 cup ROGERS’ GOLDEN SYRUP
2 tbsp. butter or margarine

2 tsp. vanilla or brandy flavoring

Combine Best Brown Sugar, flour, and salt in
heavy saucepan. Stir in water. Add evaporated
milk and ROGERS’ GOLDEN SYRUP.
Cook over medium heat, stirring constantly
till thickened. Stir in remaining ingredients.
Fill baskets with ice cream. Pour warm sauce
over ice cream. Makes 2 cups of sauce.

Apple & Orange Supreme

6 medium apples

1 cup granulated sugar

1 cup water

2 tbsp. grated orange rind
1 tbsp. orange juice

12 cup whipping cream

2 oz. cream cheese

Peel but do not core apples. Mix sugar and
water, cook for 5 min. then simmer apples in
syrup until they are translucent. Remove from
syrup. Add grated orange rind and juice; sim-
mer several minutes, then cool. To serve,
spoon syrup over chilled apples, top with
whipped cream which has been blended with
softened cream cheese.