Is for Apple-icious
Why not celebrate the harvest with these two Mother-tested recipes, including pudin de pan and apple cake.
Autumn is here again, or almost, and with it ...apples!
Crisp, juicy, and fragrant, this wonderful fruit lends
itself to dishes without number. Here, for MOTHER's
readers, are two creations adapted from Uprisings, The
Whole Grain Bakers' Book (compiled after the
Cooperative Whole Grain Education Association Conference of
1980). The book is available for $12.95, plus $1.50 for
postage and handling, from Mother's Bookshelf ® , 105
Stoney Mountain Rd., Hendersonville, NC 28791.
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We baked and taste-tested both of these recipes, using
MOTHER's art and editorial staffs as the eager guinea pigs.
On the basis of our first results, we made a few small
changes in one recipe but left the other intact.
PUDIN DE PAN
• 5-6 cups of bread chunks (old bread is best)
• 1-1/2 cups of apple juice
• 1/3 cup of oil
• 1/3 cup of honey
• 1/3 cup of molasses (or maple syrup)
• 1/2 cup of chopped dates
• 1 teaspoon of vanilla
• 1 tablespoon of baking powder
• 1 teaspoon of cinnamon
Soak the bread with the apple juice in one bowl while, in
another, you blend the oil, honey, molasses, and dates. Add
the honey mixture to the bread, and stir everything well.
Now dribble in the vanilla. Mix the baking powder and
cinnamon together, then add them to the batter. Use two
spoons to stir the mixture thoroughly: It should be fairly
thick and lumpy. Pour the batter into an oiled 9" X 9" pan,
and bake it at 350°F for 30 minutes, until it's firm
but moist. Finally, spoon your confection into dessert cups
and top it with whipped cream or whipped tofu.
Our test recipe was a great success, with comments ranging
from "Great!" to a forlorn "I didn't get any!" Our
pudin was made with molasses rather than maple
syrup, and we used some leftover white bread. Obviously,
the sweetener, as well as the type-and-age-of the bread you
use will affect the flavor, moistness, and texture to some
degree. We served our pudin without topping; in
retrospect we feel this was a good decision, as the whole
thing might otherwise have been devoured in large hunks, at
once.
