| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | American | Dessert | 16 | Servings |
INGREDIENTS
| 4 | Eggs | |
| 3 | c | Sugar |
| 8 | tb | Flour |
| 5 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | c | Cored & chopped tart cooking apples |
| 2 | c | Chopped pecans or walnuts |
| 2 | ts | Vanilla |
| Whipped cream; flavored and sweetened for topping |
INSTRUCTIONS
This is another wonderful dish that I had never heard of. My southetn friends all seem to know about it but the North has been deprived! This is very rich stuff resembling an apple crisp. I can understand its popularity in the South. I found the recipe in a wonderful book called Charleston Receipts collected by the Junior League of Charleston and published in 1950. Beat the eggs in electric mixer until very frothy and lemon-colored. Add other ingredients, except the whipped cream, in above order. Pour into two well-buttered baking dishes about 8X12 inches. Bake in 325° oven about 45 minutes or until crusty and brown. To serve, scoop up with pancake turner (keeping crusty part on top), pile on a large plate, and cover with whipped cream and a sprinkling of the chopped nuts, or make individual servings. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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