"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Apple Flaps, by Kay Welton, is from 50TH ANNIVERSARY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups flour 2 T sugar 1 T baking powder 1/4 tsp salt 1/8 tsp nutmeg 2 eggs 3/4 cup milk 2 T melted butter 1 cup applesauce oil for frying
Sift flour, sugar, baking powder, salt and nutmeg. Beat eggs. Combine with milk, melted butter and applesauce. Stir into dry ingredients until just moistened. Fry on lightly greased hot griddle, turning once. Makes 18.
Heritage Recipe: Kay was a charter member of Aldersgate and our first choir director.
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