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March 2007 Issue
by Ronda L. Halpin and Victoria Smith
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Apple-Puddeny Pie

  • 4 medium cooking apples
  • 1 tsp. ground cinnamon
  • 1/2 tsp. grated nutmeg
  • 1/2 c. sugar
  • 1/2 tsp. salt
  • 1/2 c. water
  • 2 tsp. fresh lemon juice
  • 1 tsp. grated lemon rind
  • 1/2 tsp. baking soda
  • 1 c. quick-cooking oats
  • 1/3 c. butter
Pare and core apples. Cut into eighths and place in greased baking dish about 10x6 inches.

Sprinkle with combined spices, sugar, and a little of the salt. Mix water, lemon juice, and grated rind and pour over apples. Add baking soda and remaining salt to oats: work butter into this mixture until crumbly. Spread oatmeal mixture over apples and bake in preheated moderate oven (375 F) for 40 minutes.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour
 

 

Potato Seedy Cake

  • 2 1/2 c. all-purpose flour
  • 1/2 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground allspice
  • 1/4 c. butter
  • 1 tsp. caraway seeds
  • 1/2 c. dried currants
  • 1 c. mashed potatoes
  • 2 large eggs, well beaten
Sift together the flour, sugar, baking powder, salt, and allspice: rub in the butter. Add caraway seeds. Add currants and mashed potatoes, mixing well. Add eggs. Place in a well-greased flat pan (8x8 inches), and bake in preheated hot oven (425 F.) for 30 minutes. Cut into squares and serve hot.
  • Yields: 9 squares
  • Preparation Time: 40 minutes
 

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