Category Archives: Food

Old-Fashioned Apple Pudding Recipe

DSC09814Many of the recipes in Aunt Marian’s cookbook were handwritten, but there also were some that were clipped from newspapers or magazines.

apple pudding recipeI was intrigued by an Apple Pudding recipe. Here’s a slightly adapted version of the recipe that I made:

Apple Pudding

  • Servings: 4-6
  • Difficulty: medium
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3 cups peeled apple slices
1 cup brown sugar
2 tablespoons butter
1 cup sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon flour
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees F. Spread the brown sugar in the bottom of an oven-proof skillet or pan of similar size. Dot with butter, then arrange the apples over this. Place the remaining ingredients in a mixing bowl (sugar, shortening, egg, milk, flour, vanilla, flour, baking powder, salt); combine using electric beaters. Pour the batter over the apples and bake for approximately 40 minutes or until lightly brown. Serve warm. If desired, may be served with cream.

The Apple Pudding was excellent.  I tried serving  it both with and without cream (actually I used milk).  I liked it both ways–though I think that it may appeal more to modern tastes without the cream.



London Tea Cakes Recipe

London Tea Cakes

When Aunt Marian was at Fort Oglethorpe did she miss her family and the familiar foods from home? Maybe she pulled out her handwritten cookbook–the one I now have– and dreamed of favorite foods from home, like her sister Naomi’s London Tea Cakes.

London Tea Cake Recipe


Here’s how I made the recipe:

London Tea Cakes

  • Servings: approximately 16 tea cakes
  • Difficulty: medium
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1/2 cup butter
1/4 cup sugar
3 egg yolks
2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon vanilla
1/4 cup water
jam or marmalade

3 egg whites
1/3 cup walnut, finely chopped
1/2 cup sugar (more if you like)

Preheat oven to 350° F. Combine butter and sugar; add egg yolks one at a time and beat well. Add flour, baking soda, vanilla, and water; then stir until mixed and a dough forms. Roll dough 1/4 inch thick on a greased cookie sheet, and spread with jam.

In a separate bowl, beat egg whites until stiff, then gradually add sugar while continuing to beat. Gently fold in the walnuts and spread evenly over the dough and jam.

Bake about 20 minutes. When cool cut into 2-inch (or 1-inch) squares.

The London Tea Cakes were light and delicate. The jam–I used cherry jam—and meringue with walnuts added a lovely, flavorful dimension to the tea cakes.