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Always room for dessert

SQUARE WITH FRESH FRUIT
Plokštainis su žaliais vaisiais

2 cups flour
4 oz. butter
1 egg
½ cup water
Some milk
Various sliced fresh fruit or berries Knead all the ingredients to mix them together, roll out a thin layer and spread it in a prepared baking sheet. Make a braided edge using a bit of the same dough, arrange around the baking sheet. Prick dough with a fork, brush with beaten egg and bake. When done, arrange prepared raw fruit or berries on top of the square. (Fruit or berries may be of one kind or several different kinds. Do not mix the different kinds, but arrange each one separately.) Sprinkle the fruit with sugar and pout the following mixture over it:
2 eggs
2 Tbsps. sugar
2 Tbsps. cream
1 Tbsp. cream farina
Cream the egg yolks with the sugar until white, add the cream and beat well. Fold in beaten egg whites, sprinkle with the farina, mix lightly. Pour this mixture over the fruit and bake in a medium oven until done (15 to 25 minutes.)

BREAD AND APPLE CASSEROLE
Duonos ir obuolių apkepas

2 cups black bread crumbs
1 cup cranberry juice
1 cup sugar
6 medium apples
2 Tbsps. butter or oil
Cinnamon
Moisten bread crumbs with cranberry juice. Peel apples and grate coarsely. Mix apples with sugar and cinnamon. Grease casserole dish, put in bread and apple mixture in layers. Garnish top with apple slices. Bake in low oven about ½ hour. Serve warm or cold. Serve with sweetened milk (to 2 cups of fresh milk add 1-2 tablespoons sugar and a very thin rind of lemon. Let stand about 1 hour and strain.

APPLE DELIGHT
Obuolių skanėstas
10 large tart apples (such as Granny Smith)
Sugar
Cinnamon to taste (optional)
1 Tbsp. butter
2 Tbsps. apricot jam
2 Tbsps. seedless raisins
Slices of white bread
Core and pare apples and slice them thin. Combine apples, sugar and cinnamon (if used) to taste, and butter. Simmer, tightly covered, for about 10 minutes. Add jam and raisins and mix thoroughly. Remove crusts from bread, cut in half and toast. Line buttered baking dish with slightly overlapping slices of toast, pour in apple mixture, cover top with more toast and bake in 425 ° oven for 30 to 40 minutes. May be served with whipped cream. Makes 6 to 7 servings.

WALNUT BUTTERMILK CAKE
Riešutinis pyragas

3 cups sifted flour
1 tsp. baking powder
½ tsp. baking soda
2 tsps. cinnamon
½ tsp. ground cloves
¼ tsp. salt
4 eggs
1 cup sweet butter
2 cups sugar
Always room for dessert
1 cup buttermilk
1 tsp. vanilla extract
1 cup finely chopped walnuts
Heat oven to 350 ° . Butter and flour a 10-inch tube pan. Sift flour, spices, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, beat butter on medium speed until softened. Slowly add sugar and beat until light and creamy. Add eggs one at a time; beat well; add vanilla. At low speed, beat in ¼ of flour mixture; alternating with buttermilk in thirds; begin and end with flour mixture. Do not over-beat. Add nuts. Pour batter in prepared tube pan and bake 60-65 minutes or until done. Remove from oven, cool and remove from pan. Before serving dust with confectioners’ sugar.

APRICOT SQUARES
Pyragėliai su abrikosais

1 (35-ounce) can apricot halves
(plums may be substituted)
2 cups flour
1 cup sugar
2 tsps. baking powder
½ cup butter
2 egg yolks
2 Tbsps. sour cream
½ cup brown sugar
Grease a 9 x 13-inch baking pan.
Preheat oven to 350 ° . Drain can of apricot halves thoroughly; allow fruit to drain on paper towel. Combine flour, sugar and baking powder; cut in butter with a pastry blender or food processor until mixture resembles coarse meal. Add egg yolks and sour cream. Dough will be crumbly. Set aside 1 cup of dough for topping. Turn dough into baking pan. Pat dough into bottom and sides of pan. Arrange apricot halves over the dough. Sprinkle remaining dough over the apricots; top with brown sugar. Bake for 30-40 minutes, until topping is golden brown.