This Recipe Is a Tribute to My Southern Indiana Childhood
Now that school is starting, our thoughts tend to turn toward Fall. And one of the best things about Fall is the abundance of delicious apples in the supermarkets, Farmer’s Markets, produce stands, etc. This article offers a recipe to use that tasty and versatile fruit. Remember the old saying, “An apple a day keeps the doctor away.”
Another Fall favorite is Maple. I remember growing up in Southern Indiana where maple trees were everywhere. One of the farmers in our community had a maple sugar camp and every fall we bundled up and went to his farm for a wiener roast while the guys helped with the syrup making. It was such a fun community outing. When the air got “nippy”, a Southern Indiana term for very chilly weather, we would walk over to the cooking area to feel the heat coming from the fire cooking the syrup. In honor of that memory of mine, here is a delicious recipe for apples and maple.
Maple Apple Steamed Pudding with Hard Sauce
- 1/4 cup butter flavored shortening or butter
- 1/2 cup packed brown sugar
- 1 egg
- 1/3 cup maple syrup
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 cup buttermilk
- 1 cup chopped apples
- Hard Sauce (recipe follows)
- 1/4 cup butter
- 2 tbsp apple juice
- 1 1/2 cups confectioners' sugar
- dash of ground nutmeg
- Grease an ovenproof 6-cup mold or pudding dish. Dust the mold or dish with granulated sugar; set aside.
- In a medium mixing bowl, combine the shortening or butter, brown sugar, egg, and maple syrup. Beat the mixture at low speed of an electric mixer until blended. Add the flour, baking powder, cinnamon, baking soda, ginger and buttermilk. Beat at medium speed until blended, scraping down the bowl frequently. Stir in the apples. Spoon the mixture into the mold. Cover mold tightly with a double thickness of heavy-duty aluminum foil.
- Place 1-inch of water in a Dutch oven. Place the mold on a rack in the Dutch oven. Cover. Cook over high heat until the water boils. Reduce the heat and cook at a very slow boil for 2 to 2 1/2 hours or until a wooden toothpick inserted in the center of the pudding comes out clean. If you need to add more water during cooking, lift the lid and quickly add boiling water. Remove the pudding in the mold from the Dutch oven. Remove the aluminum foil from the pudding. Allow the steam to escape before attempting to remove the pudding from the mold. Serve with the Hard Sauce.
Hard Sauce Directions:
- In a small mixing bowl, combine the butter and apple juice. Beat at low speed of electric mixer for 1 minute. Add the confectioners’ sugar and nutmeg; beat at medium speed until smooth. Spoon into a small bowl and refrigerate at least an hour.
- Yield: 1 cup
For more of Linda’s delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com You will find her large collection of old fashion recipes at http://grandmasvintagerecipes.blogspot.com
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