Betty Crocker 1950s Curried Fruit Bake Recipes

CURRIED FRUIT

Steps:

• Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
• Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
• Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

BETTY CROCKER 1950S CURRIED FRUIT BAKE

Steps:

• Heat oven to 325 degrees.
• Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
• Pour mixture of remaining ingredients over the fruit.
• Bake for 15 minutes.
• Baste with the drippings in the pan and bake for an additional 15 minutes.
• Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.

BETTY CROCKER 1950S BAKED APPLES

Steps:

• Remove 1 inch strip of peel around the middle of each apple.
• Place in a saucepan.
• Fill the center of each apple with a mixture of the botter, sugar and cinnamon.
• Pour in water to 1/2 inch deep.
• Cover and cook until almost tender, about 8 minutes.
• Remove cover and cook until tender, turning the applces once in syrup to glaze.