Apple Pan Dowdy
This recipe, from the Eidson collection, for Apple Pan Dowdy belongs in the “Apple Crisp Family”. This recipe is made by placing apples in the bottom of a baking dish, then topping the apples with a “sugar and spice” mixture that is heated until it thickens on the stove, then topped with a “biscuit-like topping”.
Apple Crisp – Verdin
Ingredients 5 apples Sugar to taste Nutmeg Cinnamon Butter 1 cup flour 2/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 egg Method Peel and slice apples and put them in a shallow baking dish. Sugar to taste. Sprinkle with cinnamon and nutmeg and dot with butter. In a bowl, sift flour, 2/3 […]
Applesauce Cookies
Ingredients 1 cup warm applesauce 1 teaspoon soda 1 3/4 cup sugar 2 1/4 cups flour 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon cloves 3/4 cup raisins 1 cup chopped nuts Method Mix baking soda, applesauce, and butter. Sift flour and apices and add nuts and raisins. Combine and drop by spoonfuls on a […]
Apple Dumplings
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.
Crispy Apple Pie
Ingredients 9-inch unbaked pie shell Filling: 1 can apples or fresh apples 2 tablespoon flour 1 cup brown sugar, packed 1 teaspoon cinnamon 1 tablespoon lemon juice Topping: 3/4 cup brown sugar (packed) 1 cup sifted flour 1/2 teaspoon nutmeg 1/2 cup butter Method Mix {filling} ingredients and place in the pie shell. Take 3/4 […]
Apple Chess Pie
Ingredients 1 recipe pastry, use 2 cups of flour 1 cup brown sugar, packed 2 tablespoons flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/4 cup cream 2 eggs, well beaten 3 tablespoons melted margarine 2 1/2 cups chopped apples 1 1/2 cups chopped pecans or walnuts 1/2 cup seedless raisins Peeled apple […]
French Apple Cake
A vintage handwritten recipe for a French Apple Cake from the Verdin Collection. Make this cake with eggs, Wesson oil, sugar, flour, chopped apples, nuts, vanilla, salt, and soda. Bake the cake batter in three 9-inch cake pans. Pour a boiled icing made with light brown sugar, evaporated milk, and butter or oleo over the cake layers.
Skillet Applesauce Brown Betty
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.
Apple Indian Pudding
A vintage typed recipe from the Verdin Collection is for an Apple Indian Pudding. This apple pudding is made with cornmeal rather than flour. Make this pudding by pouring scalded milk over the cornmeal, add other ingredients and mix well; place mixture in a buttered casserole dish and bake in a slow oven for about 3 hours.
Apple Snow
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.
Dutch Apple Pie
Ingredients 1 crust 1/2 recipe Pastry 8 medium apples 1 tablespoon flour 1 cup sugar 1 tablespoon butter 1/4 teaspoon nutmeg Method Follow directions for one-crust pie; line 9-inch pie pan. Sprinkle with flour and 1/4 cup of sugar. Peel and core apples, cut into quarters. Place in pastry-lined pan, dot with butter, sprinkle with […]
Apple Sauce Cake
A vintage typed recipe from the Verdin Collection for an Apple Sauce Cake; make this old fashioned Apple Sauce Cake with butter, sugar, a beaten egg, thick apple sauce, hot water, dates or raisins, nuts, flour, salt, cinnamon, cloves, nutmeg, and soda. Bake for one hour in a moderate oven.