Preheat oven to 325. Roll zwieback fine, mix with 1 cup
Mix the sugar, cinnamon, and margarine with the crushed zwieback biscuits, set aside 1 cup of the mixture.
Line a 9x13-inch dish with the remaining crumb mixture and bake until golden brown (about 10 minutes) at 350\u00b0.
Beat egg yolks until light in color.
Add sugar, vanilla, whiskey, water, cinnamon, cloves, baking powder, nuts, zwieback, orange rind and lemon rind.
Beat egg whites until stiff.
Fold into mixture.
Beat well.
Pour into a buttered 13 x 9 x 2-inch baking pan.
Bake in a preheated 350\u00b0 oven for 30 to 45 minutes. Test with a toothpick.
Cool and pour the following syrup over it.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Preheat oven to 350\u00b0.
In bowl stir together zwieback, sugar and butter until mixture is combined well.
Arrange one third of apples, peeled, cored and sliced thin, in buttered 1 1/2-quart souffle dish.
Top them with one-third of zwieback mixture and layer remaining apples and zwieback mixture in same manner, ending with zwieback mixture.
Bake crisp in middle of oven for 1 hour. Serve crisp warm with ice cream.
Serves 6.
No Cooking, no baking.
Drain pineapple, crush zwieback into crumbs and mix butter.
Make layers of zwieback and pineapple, starting and ending with zwieback.
Chill 2 hours or more.
Serve lots of whipped cream and a garnish of more crushed pineapple in the center.
In a bowl crush the zwieback crackers, add melted butter and
Preparation
Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust
Chill the shell, then fill it with the following cherry custard.
Preheat oven to 325\u00b0
Beat: 3 eggs
Add: 3/4 cup sugar
3/4 cup cultured sour cream
2 cups fresh or canned drained cherries or berries
Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.
Mix zwieback, 1/2 cup sugar and butter.
Put all but approximately 1/4 cup on sides and bottom of spring-form pan. Beat cream cheese until fluffy.
Add sugar and eggs (one at a time).
Beat well.
Add vanilla.
Fold in sour cream.
Pour into zwieback-lined pan.
Sprinkle mixture over top of cake.
Bake at 375\u00b0 for 30 minutes.
Turn off oven.
Allow cake to remain one hour more.
Cool and serve.
Refrigerate.
live oil, and dust with zwieback crumbs.
In a large
Preheat oven to 350 degrees F (175 degrees C). Crush zwieback into crumbs. In a medium bowl, combine zwieback crumbs, 1/2 cup sugar, cinnamon and melted margarine. Mix well and press into the bottom and sides of a 9 inch springform pan.
In a large bowl, cream cottage cheese and 1 1/4 cup sugar until smooth. Beat in eggs one at a time. Beat in the flour and salt. Mix in cream and vanilla.
Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.
Crust:
Crush 12 to 14 Zwieback.
Melt 1/2 stick butter.
Mix with Zwieback.
Press into 9-inch pie plate.
Bake at 350\u00b0 for 10 minutes.
Beat eggs and cream together slightly.
Crush and grind zwieback into fine crumbs and add to cream.
Add parsley, salt, pepper and nutmeg.
Blend well.
Gradually add zwieback mixture to meat.
Form into round cakes, 2 inches in diameter.
Cook in butter over low heat until patties are cooked through, turning once.
Yield:
about 12 patties.
Melt butter in a skillet over low heat; add the zwieback mixed with sugar and cinnamon and stir until light brown.
Allow to cool.
In a glass dessert bowl, put down a layer of zwieback followed by a layer of applesauce and a layer of whipped cream; continue for two more layers.
Serve chilled.
Serves 4 to 5.
Combine the butter and zwieback crumbs.
Butter an ovenproof baking dish.
Pack a layer of crumbs on the bottom.
Cover with a thin layer of applesauce.
Continue to alternate layers of zwieback with applesauce, finally ending with the crumbs.
Bake at 400\u00b0 for 30 minutes.
Serve spooned out with whipped cream.
Crust:
Mix walnuts, zwieback and butter.
Press onto bottom of 9-inch spring-form pan.