Many of the recipes in Aunt Marian’s cookbook were handwritten, but there also were some that were clipped from newspapers or magazines.
I was intrigued by an Apple Pudding recipe. Here’s a slightly adapted version of the recipe that I made:
Apple Pudding
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.
My Aunt the WAC 