A vintage typed recipe from the Verdin Collection for Apple Dumplings made with Baking Powder Biscuits; make the biscuits with flour, salt, baking powder, shortening, and milk. In biscuit dough, place a pared, cored, and sliced apple with sugar, butter, and cinnamon; place in a pan and sprinkle with cinnamon and butter.
Ingredients 1 cup apple sauce 2 egg whites 4 tablespoons sugar Ground cinnamon Apple sauce should not be juicy. Method Beat egg whites until stiff. Add apple sauce and sugar. Beat until frothy. Chill. Serve with Custard Sauce.
Indiana Apple Salad
This vintage handwritten recipe for Indiana Apple Salad is made with sweet apples, raisins, celery, carrots, cabbage, sugar, salt pepper, and mayonnaise.
A handwritten recipe for Cinnamon-Apple Salad from the Birmingham collection is made by boiling peeled, cored apples in water with red cinnamon candies, place cooked apples on a bed of lettuce and fill apple core with a mixture of cream cheese, milk, lemon juice, dates, pineapple, and walnuts.
Caramel Apple Salad
A vintage handwritten recipe card for Caramel Apple Salad, make this recipe with butter, powderd sugar, eggs, cool whip, crushed pineapple, roasted nuts, and cubed Granny Smith Apples.
This recipe in the Cekada collection from KARO Syrup is for Apple Uglies – apples that have been dipped in a red KARO Syrup mixture and decorated with various candies and fruit.
Apple Sauce Cup Cakes with Creamy Icing
A clipped recipe from Crisco for Apple Sauce Cup Cakes with Creamy Icing. Make these Apple Sauce Cup Cakes with cake flour, sugar, applesauce, Crisco, salt, baking powder, egg, and grated orange rind. Frost these cupcake with a frosting made with confectioners’ sugar, salt, egg, water, granulated sugar, Crisco and vanilla.
Apple Sponge Pudding
A vintage clipped recipe from Knox Gelatine for Apple Sponge Pudding. Garnish this congealed apple pudding with cooked apple quarters or with orange marmalade and nut meats. Serve with whipped cream, whipped evaporated milk, or a custard sauce.