Place apples in a deep oven pan. Sprinkle with lemon juice and bake at 325 for 10 to 15 minutes. to soften. Combine oats, flour, brown sugar, salt, butter and spices. Sprinkle on top of applies. Bake for about 20 minutes. or until softened and browned.
A surplus of fall apples would sometimes inspire Mom to pull out her pastry skills and make a few cinnamon-laden apple pies, topped with either a full or a lattice-work crust.
Preheat oven to 425º F.
Line a 9″ pie plate with pastry. Combine sugar, flour, cinnamon, nutmeg, salt ,and lemon rind. Add apples and toss to coat. Arrange in plate. Sprinkle with lemon juice and dot with butter. Top with pastry, pricking top with fork in several places, or form into a lattice-work pattern. Bake for 40 to 45 minutes or until browned.
This is not a recipe from our past: however, being that it is Russian and contains such an interesting combination of ingredients that we like–along the lines of liquid bread pudding–it does merit a place in the cookbook.
Pour boiling water over the dry rye bread, then rub soaked and softened bread through a sieve, along with the liquid.
Add raisins, sugar, apples, cranberries and cinnamon. Boil for 10 minutes.
Serve cool with whipped cream.
María Teresa’s Very Special Apple Pudding from Chile
This recipe is so simple, has absolutely no flour in it (though it does have all that sugar in the sweetened condensed milk), and is scrumptious. It is one of those concoctions that you see one moment, and the next, it’s gone, it gets eaten so fast.
In a blender or food processor, mix the milk, apples, egg yolks, and half the nuts. When well blended, add the baking powder. Stir in the rest of the nuts by hand (to avoid grinding smaller in the blender).
Turn into a buttered, oven-proof dish. Place in a 350 F oven for 15 to 20 minutes, or until set.
Meanwhile, make a meringue with the egg whites and sugar. Spread on top of the pudding and return to oven until meringue is golden.
This pudding is good chilled before serving (if it lasts that long).
Note from Maria Teresa, Oct. 21, 1982
In her note, Maria Teresa states that her Apple Pudding normally serves 8 unless Juan Esteban eats the whole thing first…
Although true mincemeat, as the name suggests, usually contains chopped beef, beef suet (fat), and at times, venison, here is a tasty meatless version that’s great as a pie filling. Red wine can be substituted for the rum, if desired, but the favor will change accordingly.
Pyes of Mutton or biefe, must be fine minced and seasoned with Pepper and salte, and a lyttle Saffron to colour it, suet or marrow a good quantytye a lyttle vyneger, prunes, great raisings, and dates, take the fatteste of the broth of poudred biefe, and if you will have paste royall, take butter and yolkes of egges, & so temper the flower to make the Paste. From "A Proper New Booke of Cookery," transcription of the edition in the British Library, published in 1575 by William How. Medievalcookery.com
Mix all ingredients together. Cover with a plate and let stand at room temperature up to 6 hours to meld flavors before using. Servings: Filling for 1 pie.
Substitute coconut oil for the butter and orange juice or kombucha tea for the rum.
