This clipped recipe for Apple Brown Betty harkens back to the 1860s when the recipe was first mentioned in print. A “Betty” is a dessert generally made with a pudding layer, spiced fruit layer and crust layer, and often served with a lemon or creamy topping. Apparently, Apple Brown Betty was a favorite dessert of … Continue reading
This recipe from Maggie Ritchey might remind you of one of her previous entries, Corn Flour Shape, but I bet it doesn’t taste all that bad. In fact, I suspect this would taste lovely. It is chocolate, after all. It sounds like a pudding, but not in the traditional sense that it was boiled in … Continue reading
You might not think you know what semolina is, but I bet you do. Once a wheat grain has been through the mill, there are essentially three parts – the bran, the germ and the center, known as the endosperm. I’ll just call it the center if that’s okay with you. When the wheat you … Continue reading
I have eaten “corn flour shape.” It is bland, but it can be spruced up with a topping such as fruit, as suggested in this recipe. It’s also gluten free for those who need an interesting dessert that will work with a GF diet. When she says to pour this into a shape, she means … Continue reading
These days when you eat out and the restaurant offers bread pudding, it is always the raisin and cinnamon kind, which I despise. However, when I was a kid, the greatest treat my mother could make for us was chocolate bread pudding. I don’t know what it was about this that made it so wonderful…probably … Continue reading
