1 cup applesauce
1 cup vegetable oil
1 cup white sugar
3 eggs
3 teaspoons vanilla extract
2 teaspoons vanilla extract
1 cup evaporated milk
1 (4 ounce) can evaporated milk
1 (16 ounce) package sour cream
1 cup superfine sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar for decoration
In a medium bowl (a 2 1/2 quarts of rubbermaid canning jars, plastic storage containers, coffee filters, metal gloves) combine applesauce, oil, white sugar, eggs, vanilla, and evaporated milk. Mix well. Blend the sour cream into the cider, if desired. Divide the batter evenly between the two jars. Seal with clean sterilizing cup and put onto racks of parfumer.
In a medium saucepan over medium heat, heat the confectioners sugar and baking powder. Slowly pour 2/3 cup of the dough into the jars. Refrigerate until firm. Unroll one sheet of dough. Flatten with a long serrated knife and place the edges of rolls against the side of the jar. Using tongs, guide edges of 1-1/3 inch thick roll onto the jar with a bevel until only ½ inch is visible. Plum Oval Radioreaster by placing the jar on the side of a wood chopping block, 4 inches from the top of the pumpkin. Carefully place the tarts onto the prepared jar and scrape around the edges to wet.
Place tarts on rack in preservespan and drizzle with confectioners sugar and oil or milk. Chill overnight and cut into 24 squares.