I like apple crisp, this one might be good. Have some caramel sauce handy!
Apple Crisp
4 cups sliced apples
1 teaspoon cinn
1/2 teaspoon salt
1/4 cup water
3/4 cup flour
1 cup sugar
1/3 cup butter
350 for 40 minutes
Apie Cakes
UPDATE: We liked Apie Cakes so much we made a video about them on our YouTube channel. Be sure to leave a comment on the video about your memories of Apie Cakes, Rosenberry’s market and Pottstown!
When I first read this recipe I thought it said “apple cakes” but looking again I see it says “apie cakes.” I don’t really know what exactly an apie cake is, but I did find another recipe online called apie cakes and that site has it categorized as a breakfast and a dessert item. Hmmm. This recipe was in the same packet as our Farmer’s Record was, so I assume it came from the same household. Also, the word “teaspoon” is spelled out rather than abbreviated.
Apie Cakes (Ira Boyer)
4 cups flour
2 cups light brown sugar
1/2 lb margarine
2 teaspoons baking powder
1 teaspoon baking soda
1 cup water
Bake 30 min at 350F in an 8 or 9″ pan
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Cherry Sauce (Mabel Haas)
Well, this brings us to the last recipe from our little Farmer’s Record book. Some of these recipes have been really interesting, some not so much. I hope you read my post about the bread & butter pickles that my daughter and I made a week ago from the recipe in this book. They are delicious!
This recipe for cherry sauce looks like it will produce a nice sauce to serve over ice cream, pork tenderloin, or even lamb. We tend to think of cherries and cherry sauce as a dessert these days, but it is delicious on your filet Mignon, over your baked brie, or spice it up and serve with ham or duck. However you decide to serve it it is a decadent sauce that will enhance your enjoyment of your meal.
Cherry Sauce (Mabel Haas)
1 1/2 cup canned red cherries (juice & fruit)
1 cup sugar
1 tablespoon flour
heat cherries to boiling. Dash of salt, combine sugar, flour & salt.
Add to cherries & cook until slightly thick, stirring well.
Cool and serve.
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Sour Milk layer Cake (Mrs Brooke Ritter)
At the end of the little booklet several of the pages were tucked in because they must have previously fallen out or been accidentally torn out. This is one that came from the back, but might have been closer to the front. Not sure.
If you try this recipe, common sense tells us to combine the ingredients and bake. Try 350 for 35-45 minutes or until a toothpick comes out clean. You will also probably want to make this in 2 9″ rounds.
Sour Milk Layer Cake (Mrs Brooke Ritter)
2 cups sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon soda
1 teaspoon cream (of) tartar
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Bread Pudding Chocolate
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 just that Mommy made it, but after having chocolate bread pudding, all other pales as an inferior substitute.
Bread Pudding, Chocolate
1 1/2 squares unsweetened chocolate
3 cups milk
2 eggs slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups cubed stale bread
Add chocolate to milk and heat in double boiler. When chocolate is melted, stir until blended. Combine eggs, sugar and salt. Add chocolate mixture gradually stirring vigorously. Add vanilla. Place bread in greased baking dish. Pour mixture over it and let stand ten minutes. The mix well before baking. Place dish in pan of hot water and bake in moderate oven (350 degrees F) 60 minutes. Serves six.
Gram's Recipe Box 