Dora’s Kitchen features two delicious desserts this week.
Paper Bag Apple Pie
The crumb topping makes this a “higher” pie. Baked in a paper bag, the pie is less likely to burn while baking.
3 – 4 large apples
½ c. Sugar
½ tsp. nutmeg
2 tbsp. Flour
1 – 2 tbsp. Lemon juice
Dash of salt
½ c. sugar
½ c. Flour
¼ - ½ c. Butter
1 unbaked single crust pie shell
Peel and slice apples. Combine sugar, nutmeg, and 2 tbsp. Flour. Sprinkle over apples and coat well. Spoon this mixture into unbaked pie shell. Sprinkle with lemon juice and add dash of salt. Combine brown sugar, ½ c. flour and butter. Blend well and sprinkle over the top of the pie. Place in a large brown paper bag and secure with clips. Bake at 425 F for 1 hour.
Banana Chocolate Cake
2 1/4 c. Flour
1 1/2 c. sugar
1 tsp. Baking powder
3/4 tsp. baking soda
1 tsp. Salt
2/3 c. Shortening
1 c. Mashed bananas
2 eggs
2 oz. (squares) chocolate melted
1 tsp. Vanilla
1/2 c. Buttermilk or sour milk
Combine. Turn into greased layer cake pans. Bake at 350 F. for 30 to 35 mins (If someone wanted to get on the editor’s good side, they could make this cake and drop it off at the new Pipestone Flyer office located at 4725 56th Street in Wetaskiwin).
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.