Chambershe Dessert

Ingredients

• 1 stick butter
• 1 cup hroxn sugar
• 1 teaspoon vanilla
• 1 rav/ oatmeal
• 1/2 cup flour
• 1 cup (canned) whole cranherry sauce

Method

1. 1

   Lightly grease 8 in. square pan.

2. 2

   Spread cranberry sauce over hot top.

3. 3

   Spread top mixture over this and bake at 350° about 25 min, or until bubbly.

4. 4

   Top with whipped cream or ice cream.

5. 5

   Best when served a little warm.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.

1 teaspoon vanilla 1/4 cup pineapple slices 3/4 cup w'^ter 3 egg whites 1/4 cup candied cherries 1/4 cup raisins Sarah Shackleford 38 FROSEH PBTEAPPLE TORTS 3 egg yollrs 2 c\jps vnnilla wafer Dash of snJLt crui-ibs l/2 cup sugar 1 cup heavy crenn, v/hippcd 2 to^lospoons Icnon Juico 2 tablespoons sugar 3 egg v/hitcs 1 9 oz, CPU crushed pineapple, drained Boat egg yolks, salt, and 1/2 cup sugar ♦ Add pine- apple syrup DXid. Icnon Juice,* Cook over hot, not "boiling water until Fixture coasts spoon, S':ir constaiitly, Add pineapple; cool. Make neringuD of egg whites and 2 tau)l spoons sugar. Fold in \'7hipped creojn and custard. Coat sides of oiled refrigerator tra y with wafer crui.ibs. Spread half the remaining crun'bs over botton. Pour in custard and cover v/ith renaining crunbs, rrecso firn, ahcut 3-4 hours. Serves 6-8# Fnnchon Lev/is /¥o have found this a delightful dessert for hot weather, nice dessert for bridge, T, Lj^/ CHi\IIBSHEr DESS2]ilT Mix together: 1 stick "butter - 1 cup hroxm sugar 1 teaspoon vanilla 1 rav/ oatmeal 1/2 cup flour Dash of snit Lightly grease 8 in. square pan. Spread 1 cup (canned) \^hole cranherry sauc

Cook this with the app: pantry check, scaling, and the assistant.