| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Good sized apples (Red Delicious preferred), grated |
| 1/2 |
|
Lemon rind; grated |
| 12 |
|
Italian macaroons (dry variety), crushed into crumbs |
| 3/4 |
c |
Sugar |
| 1 |
pn |
Salt |
| 2 |
tb |
Flour |
| 1/8 |
ts |
Nutmeg |
| 4 |
md |
Eggs; slightly beaten with fork |
| 1/4 |
ts |
Almond extract |
| 3/4 |
c |
Milk |
INSTRUCTIONS
(thanks to Aunt Minnie)
Mix all ingredients well and pour into a greased baking dish. (Aunt Mary
used a tube pan.) Dot with butter and bake at 325° for 2 hours, or until a
knife run through the center comes out clean. Serve plain or with whipped
cream to which a little almond extract has been added. The consistency of
this desert resembles a firm pudding.
Posted to Bakery-Shoppe Digest V1 #202 by ride1033@ride.ri.net (Diana
Funke) on Aug 26, 1997
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