16 blades make a perfect lattice for the tops of your pies with one quick motion. Simply depress the cutter over rolled out dough to create a lattice design to be placed over pies or other pastries.
100 classic treats that taste as good now as they did then.
by Andrea Chesman, Fran Raboff
224 pages, 8 x 8 trim size, two-color.
Here are the recipes that everyone remembers from Mom's kitchen, presented in easy-to-follow recipes for today's bakers.
paperback
$10.95 each
67389 ~Apple Cookbook
by Olwen Woodier
192 pages, 8 x 8 trim size, two-color illustrations throughout.
Experience the delicious versatility of the apple at any meal. More than 140 recipes put everyone's favorite fruit into tasty new combinations.paperback
$10.95 each
Apple Betty Pie
1/2 c. butter or margarine
1/4 c. sugar
2 c. graham cracker crumbs
5 c. thinly sliced apples
1/2 c. sugar
1 tsp. cinnamon
Melt 1/2 cup butter in microwave about 1 minute. Add 1/4 cup sugar and crumbs and mix well. Press half of mixture firmly and evenly to line 9 inch glass pie plate. Apple slices should be 1/8 to 1/4 inch thick. Place apples in crumb lined pie plate and sprinkle with sugar mixed with cinnamon. Use rest of crumbs to make high rim of crumbs around edge of pie, leaving center open. Mold crumbs firmly into attractive peaked ridge at edges so slices of finished pie hold shape. Cover pie with wax paper. Place temperature probe into center bottom of pie. Microwave at high power. Set time-temperature switch to temperature and dial 200 degrees. When buzzer sounds remove from oven and let stand 10 minutes covered with wax paper. Remove wax paper and continue cooling. Serve warm or cool. Makes 1 (9 inch) pie.
