"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Virginia Apple Pudding Recipe

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This recipe for Virginia Apple Pudding, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Sunday, January 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
cup unsalted butter
cup brown sugar, firmly packed
cup white sugar
1 cup flour, sifted
2 teaspoons baking powder
teaspoon salt
1 teaspoon cinnamon
teaspoon ground cloves
teaspoon grated nutmeg
1 teaspoon vanilla extract
1 egg, well beaten
2 to 3 cups tart apples, peeled, sliced and cooked, Stamen or Winesaps are best

Directions:
Directions:
Combine all dry ingredients. In a separate bowl, combine egg, milk and vanilla. (You can prepare these two portions ahead of time.) Melt the butter in the casserole dish. Combine dry ingredients with milk - egg mixture. Mix quickly together and pour into large (2 quart) casserole. Drop cooked apples into batter, but do not stir. Bake in preheated 375 oven for 30 to 40 minutes. Batter will rise up to cover apples and crust will brown. Serve warm with vanilla ice cream or whipped cream. It looks especially appetizing when served in glass bowls.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
If you need to prepare a dessert that will impress people - future in-laws, or perhaps the boss - that you are so well organized that you can serve a homemade, fresh-out-of-the-oven dessert at the end of a multi-course meal, this is it. It's easy. It always works right. Besides, it smells so good coming out of the oven that folks who don't normally eat dessert never turn it down. I know. The strategy is to mix the dry ingredients in one bowl, the liquid ingredients in a second and the cooked apples in a third before guests arrive; it then takes less than a minute to dump them all together and pop in the oven when clearing away the soup bowls so that it's ready to take out of the oven as dishes are being cleared after the main course.

 

 

 

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