| 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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