Newsgroups: rec.food.cooking
Subject: Recipes needed
Date: Sat, 29 Aug 1992 02:18:07 -0500

  GS> From: gswst@gl.pitt.edu (Gary S. Wachs)

  GS> I am in search of recipes for:
  GS> 
  GS> Shoefly Pie
  GS> 
  GS> Apple Pan Dandy
  GS> 
  GS> If you know where to get them, please respond (preferably by email)

You can get a dandy recipe for apple pan dowdy (which I suspect is what you
really want) in "The New Fannie Farmer Boston Cooking-School Cook Book."
The Ninth Edition (1951) is the very best ever produced.
 
Just in case your local bookstore doesn't stock it, here's the recipe   :)
 

     Apple Pan Dowdy [p. 560]

   Serve with whipped cream instead of hard sauce, if you prefer.

  2 cups sliced apples                  1/4 teaspoon cinnamon
  1/4 cup molasses or brown sugar       1/4 teaspoon salt
  1/4 teaspoon nutmeg                   Cottage Pudding batter (above) [below]
                      Hard Sauce (p. 618)

   Put apples in buttered baking dish.  Sprinkle with molasses or brown sugar,
spices, and salt.  Bake at 350 until apples are aoft.  Pour batter over the
apples and continue baking.

   Serve from the baking dish or turn out with apples on top.  Serve with Hard
Sauce.  Serves 6.



     Cottage Pudding [p. 560]

   If you like a richer, sweeter cake, use 1/3 cup butter, 1 cup sugar, and
2 eggs.

  1/4 cup butter                        1 1/2 cups flour
  1/2 cup sugar                         2 teaspoons baking powder
  1 egg, well beaten                    1/2 teaspoon salt
                       1/2 cup milk

   Cream butter.  Add sugar gradually, and add egg.

   Mix and sift flour, baking powder, and salt.  Add alternately with milk to
first mixture.  Turn into buttered shallow cake pan, 8x8 inches, small
angel-cake pan or individual tins.  Bake at 350 about 25 minutes.
 
   [further details omitted, as they are subsumed by the pan-dowdy directions]


     Hard Sauce  [p. 618]

   Beat Hard Sauce long enough to make it very fluffy and fine grained.

  1 cup confectioners' sugar       1/2 teaspoon vanilla or other flavoring
    /or/ 3/4 cup fine sugar        1/3 cup butter

   Sift sugar.  Let butter stand at room temperature until easy to work, but
not melted.  Cream thoroughly, and beat in sugar gradually, continuing to
beat until mixture is very smooth and fluffy.  Add flavoring drop by drop
to keep mixture from separating.

   If you use an electric mixer, scrape down sides of bowl once or twice
while beating.  Chill or serve at room temperature.

   For a richer sauce, beat in 1/4 cup heavy cream (lukewarm).


Now, for the benefit of anybody confused by a couple of the terms... the
apples would probably be either green cooking apples (Greenings, maybe),
or our all-purpose apples, McIntoshes.  In either case, a firm-textured and
probably somewhat tart apple, not a sweet one.  These days, Granny Smiths
would do fine.  NOT Delicious apples, they'd be entirely the wrong taste and
texture.  The molasses (treacle) would be light molasses (probably),
definitely not blackstrap.  In 1951, the milk would have been whole milk,
probably a bit richer than it's possible to buy milk in this country these
days.  Not skim, anyway!  And the confectioners' sugar is also known as
powdered sugar, whereas fine sugar would be what we now call "superfine" or
"bartender's" sugar.  Whether or not this is caster sugar or table sugar,
I'll leave to the readers in Britain.

Newsgroups: rec.food.cooking