"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard


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This recipe for APPLE PANDOWDY, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Owen
Added: Friday, July 14, 2006


1 c brown sugar, packed
1/4 c flour
1/4 tsp salt
1 tsp vinegar
1 c water
1 c flour
2 tsp baking powder
3/4 tsp salt
3 tbsp shortening
3/4 c milk
5 c sliced, pared, cored cooking apples
1/4 tsp cinnamon
dash of nutmeg
1 tsp lemon juice
1 tsp vanilla extract
2 tbsp butter

In a saucepan, mix brown sugar, 1/4 c flour and 1/4 tsp salt. Stir in vinegar and water. Cook over low heat , stirring, until thick. Set aside.

Preheat oven to 375. Sift 1 cup flour, the baking powder and 3/4 tsp salt. With two knives, scissor fashion, cut in shortening until size of peas. Add milk. Stir until moistened but still lumpy.

Arrange apples in well greased 10x8x2 inch baking dish. To the sauce, add cinnamon, nutmeg, lemon juice, vanilla and butter.

Pour over apples. Drop the dough on top of the apples. Bake 40 minutes or until the bopping is brown. Serve warm with cream, ice cream or cream cheese thinned with milk.

Number Of Servings:
Number Of Servings:




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