Crisp classic is quick, delicious Dessert: This apple favorite - with cornflakes - produces a traditional homey and cinnamony ending to a meal.

Recipe Finder

May 20, 1998|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mercedes Mott of Albuquerque, N.M., wrote to us awhile back: "Years ago, in the 1950s, I had an apple crisp made with corn flakes and it was the best I have ever had. Would anyone have such a recipe?"

Mary Ellen Lippy of Lutherville shared her recipe, which she said was sent to her from the Kellogg Co. "They checked their files and sent it to me. Hope it helps," she said.

Apple Crisp

Makes 9 servings

3/4 cup Kellogg's Corn Flake Crumbs

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 cup firmly packed brown sugar

1/3 cup chopped nuts

1/2 cup margarine or butter, softened

1 can (1 pound, 4 ounces) apple pie filling

1 tablespoon lemon juice

1 teaspoon ground cinnamon

For topping, mix together the first six ingredients. Set aside.

In an ungreased 8-by-8-by-2-inch glass baking dish, stir together remaining ingredients. Spread evenly in dish. Crumble topping evenly over apples.

Bake in oven at 400 degrees about 30 minutes or until topping is crisp and lightly browned. Serve warm or cooled with ice cream or whipped topping.

Tester Laura Reiley's comments: "This is really a no-fuss dessert. The whole thing took me about 10 minutes to put together, and the results were a classic apple crisp. Very homey and cinnamony. The nuts, flour and cornflake crumbs become a slightly crunchy, buttery crust, and the canned apples retain their integrity."

Note: The Kellogg Co. makes Corn Flake Crumbs, but regular Corn Flakes may be crumbled for this recipe. This information comes from the Kellogg Co. (800-962-1413)

Recipe requests

* Jean C. Adams of Deadwood, S.D., wants an apricot poundcake. She says she has searched for one in vain. She notes that "the cake is very easy to ship ... and it keeps very well."

* Ann Bailey of Pasadena wants a recipe for stewed tomatoes and for sweet potatoes "made with a syrup that makes them sticky."

* Cheryl Hammond of Wonder Lake, Ill., grew up "on the northwest side of Chicago, a Polish neighborhood." She says her mom "always bought graham cracker cake from the bakery. It was light with whipped-cream icing. Can you find it?"

* Rhoda A. Barry of Fayette-ville, N.C., is "looking for a recipe for Jewish blintzes made with farmer's cheese; not low-cal but made with all the natural ingredients."

* Marie Ziemer of Rapid City, S.D., is "looking for a cranberry zowie. It's used as a condiment served with roast beef and other meats. I believe it may have horseradish in it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes.

Pub Date: 5/20/98

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