Dave's Garden Cookbook: Veiled Country Lass
Veiled Country Lass
Category: Cakes, Cheesecakes and Icings
6 cups whole wheat bread pieces|
1/4 cup butter
1/3 cup packed brown sugar
2 cups crushed pecans or walnuts
4 lbs. cooking apples or rehydrated dried apples
1/3 cup water
1/4 tsp. ground cinnamon
1 jar raspberry, blackberry, strawberry or peach jam
1 cup Cool Whip
1). Melt butter in skillet, add bread crumbs and brown sugar. Saute. Sprinkle with Cinnamon.|
2). Press layer of bread crumbs into a 7-inch spring form pan. Add a layer of applesauce made with the apples, the water and 1/2 cup of the jam. Then add a layer of nuts. Continue in layers ending with a layer of crumbs.
3). Bake in 350-degree oven for 20 minutes.
4). Cool; unmold cake then spread with the Cool Whip. Make stripes across the top of the Cool Whip with thinned jam. Then drag a knife blade through the jam to make peaks.
This was originally a cake made from items on hand by peasants who had little money. I added the nuts and Cool Whip to a recipe that I originally saw on the Galloping Gourmet, Graham Kerr's first cooking show.|
The jam holds the nuts from falling out.
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