Apples | Chickens in the Road

Posts Tagged ‘apples’

Jun
9

Desserts, The Farmhouse Table

A pandowdy is one of a family of old-fashioned deep-dish desserts, known by quaint names such as slumps, grunts, buckles, duffs, crumbles, or sonkers, made with seasonal fruits, that are all variations of a cobbler, and all of which came to America with the Colonists. Like Shoo-Fly Pie, pandowdy (the name is believed to refer to its “dowdy” appearance) is made with simple, primarily non-perishable, ingredients that were easy to keep on hand. You can make a pandowdy out of different fruits, but it’s traditionally made using apples sweetened with molasses (or brown sugar). The crust is a biscuit-type dough which can be baked on top, broken up near the end of the baking time and poked (”dowdied”) into the fruit, or even baked on the bottom, inverting the dish before serving. (Take your pick!) I’m fascinated with old-fashioned desserts, so expect to see more of them here. Apple Pandowdy is quick and easy, and baking it will make you feel like an early American settler, so go grab some apples and bake it today!

How to make Apple Pandowdy:

Step One–
3 cups sliced, peeled apples
1/2 cup molasses
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt

Core, slice, and peel three cups of apples and place in a bowl. Add 1/2 cup of molasses.

Add nutmeg, cinnamon, and salt. Mix well.

Butter a one-and-a-half quart baking dish and dump in the apple mixture. Bake at 350-degrees for 20 minutes.

Step Two–
1/2 cup butter, melted
1 egg
1/2 cup milk
1/2 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

Melt butter. Add egg, milk, and sugar. Stir well.

Add flour, salt, and baking powder. Mix together.

Spread evenly over baked apple mixture. Place back in the 350-degree oven for an additional 30 minutes.

Ohhhh my……….

Serve with ice cream or whipped cream.

When Georgia asked me to bring an extra dessert to the big party, I baked this at the very last minute. It really is that fast–and that good!

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Posted by Suzanne McMinn @ 5:05 am | Permalink
Tags: apples, molasses

May
14

Desserts, The Farmhouse Table

There’s always more to do with Grandmother Bread! Try Apple-Streudel Ladder Loaf–for dessert, for breakfast, or just a snack. Or lunch while the kids are at school eating hamburger casserole and peas. I won’t tell. Start with the basic recipe for two loaves of Grandmother Bread.

How to make Apple-Streudel Ladder Loaf:

dough for two loaves of Grandmother Bread
2-3 tablespoons melted butter
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 cups chopped, peeled apples

After the first rise, divide dough in half, and roll each half into an 8-inch square on a floured surface. Brush melted butter on each square. Combine brown sugar, flour, cinnamon, and apples for filling. Spread half of the filling down the middle of each square of dough. At the sides of the filling, cut the dough at 1-inch intervals.

Fold dough strips over the filling to wrap, alternating strips to make a braid. See how pretty that’s going to be?

Carefully move filled loaves to greased baking sheets. Brush tops with more melted butter; sprinkle with sugar. And more sugar. And some cinnamon-sugar. Let rise till doubled. You could use half the dough for a regular loaf of bread, or dinner rolls, or Cinnamon Crispies if you just want one ladder loaf. In that case, either cut the Apple-Streudel Ladder Loaf filling recipe in half, or go ahead and use it all in one ladder loaf. Because you can. Because we love filling.

Bake at 350-degrees for 30 minutes. Serve warm slices with ice cream.