"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Apple Pudding Recipe

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This recipe for Apple Pudding, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delsa Quinn
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
Ingredients:  
APPLE PUDDING
Amount 9x13
Bake: 350 for 45 min.
Ingredients:
1 cup shortening 2 cups sugar
2 eggs 4 cups ground or shredded apples
2 cups flour 2 tsp. baking soda
1 tsp. salt 2 tsp. cinnamon
1 tsp. nutmeg 2 tsp. vanilla


Wash, core and peel about 4 large apples. Use food processor or shred by hand. Use more apples if needed to make 4 cups. Sift dry ingredients together. Cream sugar and shortening. Add eggs and shredded apples. Mix well, and add dry ingredients. Mix together and add vanilla. Pour into greased 9x13 pan and bake at 350 F for 45 minutes.
BUTTER SAUCE
2 cups sugar 1 cup cream or evaporated milk
1 cup butter or margarine 1 tsp. vanilla
Simmer until dissolved. Serve warm over pudding

Directions:
Directions:
Wash, core and peel about 4 large apples. Use food processor or shred by hand. Use more apples if needed to make 4 cups. Sift dry ingredients together. Cream sugar and shortening. Add eggs and shredded apples. Mix well, and add dry ingredients. Mix together and add vanilla. Pour into greased 9x13 pan and bake at 350 F for 45 minutes.

 

 

 

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