So is a “Brown Betty” a bread, cobbler, or pudding? Or should it demand a recipe category of its own? I have placed this recipe in the Bread Section, because it is more of a Bread-Pudding to me. This handwritten recipe from the Verdin collection is for a Skillet Applesauce Brown Betty. This Brown Betty recipe is made with cinnamon-raisin bread cubes and served with a topping made with butter, orange zest, and confectioners’ sugar.
Ok, this is not technically a “Bread”, but I did not know what section to place this in, so it lands in the Bread Section. A vintage recipe card for Apple Puffed Pancake or a German Apple Pancake, a classic apple pancake made in a quiche dish, baking pan, or skillet. Apples are baked in the baking dish with butter, then the pancake batter is poured over the slightly baked apples and baked for 20 minutes longer.
This recipe from the Nix collection is a classic Apple Bread recipe; made with sugar, shortening, eggs, vanilla, flour, baking powder, baking soda, salt, apples, and chopped nuts then topped with sugar and cinnamon before baking. This recipe is from Helen M. Ciaciuch.
A handwritten recipe card from the Thompson collection for an Apple Roll. This recipe is made by rolling apples and cinnamon in a biscuit-like dough and preparing it like a jelly-roll.