Recipe 17 - Apple Pudding

(by Harriet Weaver - friend)

1 cup of sifted all-purpose flour (measure before sifting)
1 cup white sugar
1 tsp. Calumet baking powder
1 egg
3-4 Macintosh apples (or any baking apples)
1 tsp. cinnamon (McCormick)
2 TBSP of white sugar for apple topping

Put flour, sugar, and baking powder in a bowl.

Beat one egg by hand and add to the flour mixture. Beat well by hand.

Grease an 8 x 8 baking dish with butter or margarine. Skin, core, and
slice apples thinly and place in bottom of dish until bottom is
covered. Sprinkle with 1 tsp. cinnamon and 2 TBSP white sugar. Pour
flour mixture over the top. Cut little pieces of butter and "dot" the
top of the mixture with butter. Sprinkle 2 TBSP of water over the top
of the mixture.

Bake at 350 degrees until top is crisp and apples are done (about
40-45 minutes). To test apples for doneness, put a toothpick down
through the mixture. If the toothpick comes out clean and the apples
feel soft, it's done. If not, bake a few more minutes and retest.

Continue to:

• prev: 16 - Pineapple Cheesecake
• Index
• next: 18 - Strawberry Salad

Other Recipes:

• 218 - Midnight Mocha Brownies
• 191 - Butterscotch Icebox Cookies
• 248 - Impossible Tuna Pie
• 116 - Lemon Cake
• 190 - Applesauce Cake
• 49 - Pasta Salad

About the author

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.

Please support Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

Best Selling Cookbooks: