Recipe Roulette - Recipe #1: Blitz Torte

 Recipe Roullette - Recipe #1

Blitz Torte

    A fun, new idea I had this week, was to play "Recipe Roullette". Recipe Roullette will be cracking open a cookbook and picking a recipe from whatever pages the book opens to. Exceptions will include recipes with shellfish (I've got an allergy), organ meats, anything more "exotic" than bison and if the recipes are too complicated, because I generally do not like recipes which are complicated. Anyhow, Blitz Tortes consist of a dense, yellow/vanilla cake baked with a layer of merengue. It is topped with cinnamon and slivered almonds. I guess most Bliz Tortes have all of the filling in between the two layers, but I decided to put a bit on top and sprinkle with more almonds. I also used almond extract instead of vanilla extract in the filling. I thought it was pretty good. The recipe I used is in my 1964 copy of the American Woman's Cook Book. My copy was given to someone named Lucy May, by a lady named Lucia on August 4, 1965. I assume Lucy May got married and this cookbook was a bridal gift. It does not look like it was used very, often, as it is in really good condition for a book which is sixty years old. 

Although there were a few steps, I am really glad I made this. I do want to note that the recipe calls for cooking the filling over boiling water (as in a double boiler). I did not do this. I simply used a medium sauce pan, and made sure to not burn the milk. The filling turned out great. I also did not blanch the almonds as the original recipe says to do; I liked it just fine without blanching them. I never do great with merengue, and I didn't feel like mine made little peaks, but it also turned out fine. Try this recipe and let me know what you think.  My modifications are in italics. 

Cake Ingredients:

1/2 cup shortening

1/2 cup sugar

1/8 tsp salt

4 egg yolks

1 tsp vanilla

3 tbsps milk

1 cup cake flour, sifted

1 tsp baking powder

4 egg whites

3/4 cup sugar

3/4 cup slivered almonds, blanched

1 tbsp sugar

1/2 tsp ground cinnamon

Cream Filling Ingredients:

1/3 cup sugar

3 tbsps corn starch

1/4 tsp salt

2 egg yolks

2 tbsps butter, softened

2 cups milk, scalded

1 tsp vanilla or almond extract

Cake Directions:

Pre-heat oven to 350 degrees Fahrenheit. Cream shortening. Gradually add sugar and salt and cream until fluffy. Add egg yolks one at a time, beating well in between additions. Sift flour and baking powder in a separate bowl. Stir flour mixture into the creamed mixture, alternating with the 3 tbsps of milk, and finishing with the vanilla. Spread this thick mixture into two 9-inch greased and lightly floured cake pans (do the bottom and the sides) Beat egg whites until soft peaks form and gradually add sugar. Beat until peaks "round over gently". Spread merengue over the batter in the pans. Sprinkle with 1/2 cup slivered almonds. Bake for 30 minutes. Remove from oven and cool on wire racks before removing gently from pans. Finish cooling cakes on wire racks. To complete the dessert, place one cake on a plate and spread cream filling on top, and gently placing the second cake on top. Optional: Reserve about 1 cup of cream filling; place the second cake on top of the first layer and spread the reserved filling on top. Sprinkle with the additional 1/4 cup slivered almonds. 

Cream Filling Directions: In a bowl, combine sugar, cornstarch, salt and egg yolks, beating thoroughly. Add butter and a little bit of milk, stirring to make a smooth paste. Pour the rest of the hot milk into a medium saucepan or top of a double boiler. Add the paste to the hot milk and stir constantly until the mixture thickens (If you are using a double boiler, you need to have boiling water and the bottom part). Remove from heat and cool thoroughly before adding vanilla or almond extract. Optional: 1/2 cup additional  slivered almonds or 1/2 to 3/4 cups blueberries.

Blitz Torte Layer Without Filling

Blitz Torte

Blitz Torte (Sorry for the shadow in the photo)

Apple-Fig Bread w/Honey Glaze

 Apple-Fig Bread w/Honey Glaze

    Grrr. I already wrote this post once, but accidentally deleted it just before I could hit "publish".  This recipe is in the Betty Crocker The Big Book of Bread. I really like this book and have made several recipes from it. I've never made this one, and I'm glad I did not. If you don't have all-spice, do what I did and substitute with a little more cinnamon and some nutmeg. Serve with hot tea or hot coffee.  Serves about 12. 

Ingredients:

For the Bread:

1 1/2 cups all-purpose flour

1 1/2 tsps ground cinnamon

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

2/3 cup white sugar

1/2 cup vegetable oil

1 egg

1 egg yolk

1 1/2 tsp vanilla

1/2 cup milk

1 cup chopped, peeled apple

1/2 cups chopped, dried fig

For the Glaze:

1/3 to 1/2 cup powdered sugar

2 tbsps honey (Heat slightly in microwave for about 10 - 15 seconds to make it easier to mix)

1 tbsp softened butter

dash allspice (or cinnamon)

Directions:

Heat oven to 350 degrees F. Prepare pan by spraying the bottom only of an 8x4 loaf pan with cooking spray. In a medium sized bowl, combine dry ingredients. In a large bowl, beat oil and sugar for about a minute. Beat in egg, then egg yolk. Beat in vanilla. Stir in flour and milk, alternating and mixing well after each addition. Mix in apples and figs to smooth batter. Pour into prepared pan and bake in oven for 55 to 65 minutes. Test for doneness, with a toothpick or cake tester inserted into the center. Cool on a wire rack for 10 minutes. Loosen the sides of the loaf from the pan to remove. Set loaf top side up on the rack and cool completely (about 2 hours). In a small bowl mix 1/3 cup powdered sugar, honey, butter and allspice or cinnamon until smooth. You can add more powdered sugar to reach desired consistency. Spread glaze over loaf and allow to set. Serve immediately or wrap tightly with plastic wrap and store in the refrigerator. 

Apple-Fig Bread w/Honey Glaze

Apple-Fig Bread w/Honey Glaze

Appetizer #8 - Carrot Puffs

 The Year of Appetizers

Appetizer #8 - Carrot Puffs

    Okay, so I sometimes will take a picture of a recipe in a cookbook, so I can easily refer to it in making grocery lists. This time around, I did that and then put the cookbook away. I know it was the Waring Blendor Cookbook, but I do not know for sure which year it was published. I "googled' and I believe that the cookbook I have is the one that was published in 1955. This is not the only Waring cookbook which spelled blender as "blendor", but I am pretty sure of the one I have. 

    These puffs were good. They were of a lighter texture than hush puppies, but you fry them just the same (I actually used about two inches of oil in a large cast iron skillet). There are a number of variations you could do with this recipe. Substitute sweet potato for the carrot, add more nutmeg or substitute cinnamon. I am also curious how this would turn out using spinach. I used avocado oil instead of regular vegetable oil, so it was a little "better". Still fried in oil, but better. Lol. 

    My verdict is that these were tasty and I would make them again if I wasn't being careful with fried foods (I don't know what possessed me to make something fried). They were not difficult to make, so if you like fried things, try this!

Ingredients:

1 cup flour

1 1/2 tsp baking powder

1/8 tsp salt

1/4 tsp nutmeg or cinnamon

1 egg

1/2 cup milk

3/4 cup cooked carrots (cut up in small pieces)

2 tbsp oil

Directions:

Into a bowl, sift flour, baking powder, nutmeg/cinnamon and salt. Into your blender or food processor, add the egg, milk, carrots and oil over and blend until smooth. Pour your liquid mixture into the dry flour mixture and stir, thoroughly combining. Drop spoonfuls into hot oil and fry for 3 to 5 minutes. You want them golden. Remove to a paper towel lined baking sheet or plate and sprinkle with salt. Serves 6.

Carrot Puffs

Pie Number 20 - Sweet Potato Praline Pie

The Year of Pie

Pie Number 20 - Sweet Potato Praline Pie

    Woohoo! It's hard to believe that there are only four pies left in the Year of Pie! I've had some "fails", mostly "successes" and some which have turned out really well. One of those that turned out really well, is this Sweet Potato Praline Pie. The recipe is in Treasury of Desserts. Published in 1993, it contains recipes from several major food brands, including Philadelphia Cream Cheese, Jell-O, Eagle Brand, Duncan Hines and Hershey's. This recipe in particular, calls for Eagle Brand sweetened condensed milk and is very, clear about NOT using evaporated milk.  You can use an electric mixer if you have one, but I don't have one and I did everything by hand. I'm not big on pumpkin pie or sweet potato pie, but I am glad I tried this. It was really good.  This recipe includes a praline topping, but if you would rather not use the topping, that is perfectly fine. The pie would be excellent with a dollop of whipped cream or a scoop of vanilla ice cream. I really liked the flavor and texture of this pie and I recommend trying this recipe. 

Ingredients:

1 9-inch unbaked pastry shell (I make my own, but you could use a pre-made pie shell)

1 pound sweet potatoes or yams (cooked & peeled)

1/4 cup margarine or butter (I used butter)

1 14 oz can sweetened condensed milk (Not evaporated milk)

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp ground allspice

1/4 tsp salt

2 eggs, beaten

Praline Topping (Optional; I know it's in the title, but really if you don't like or can't have nuts, leave this out)

Directions:

Preheat oven to 350 degrees. In a large bowl, beat hot sweet potatoes with butter/margarine; add sweetened condensed milk, vanilla, spices and salt. Beat together until smooth. Stir in eggs and pour into unbaked pastry shell. Bake 50 to 55 minutes (the center needs to be set). Cool pie and top with warm Praline Topping (below). Serve warm (This was also good chilled with warmed praline topping). Refrigerate leftovers if you have any!

Praline Topping:

1/2 cup whipping cream (unwhipped)

1/3 cup firmly packed brown sugar

1/2 tsp vanilla extract

1/2 cup chopped & toasted pecans

Directions:

Cook and stir on medium low until sugar dissolves. Boil rapidly 5 to 8 minutes or until thickened. Stir occasionally. Remove from heat and stir in pecans. Spoon over a slice of warm (or chilled) pie. 

Sweet Potato Pie (Look at this filling!)

Sweet Potato Praline Pie

Sweet Potato Praline Pie

Pie Number 12 - Blackberry Pie

 The Year of Pie

Pie Number 12 - Blackberry Pie

    Mmmmm. My first blackberry pie. This recipe comes from  "Recipes Compiled By All Saints Episcopal Church Guild of The Christ Child of Fort Worth, Texas - Kitchen Favorites". There is no date on the book. The cover is light blue in color and by the font type and styling, I am guessing that this is from the 1960's or very, early 1970's. In the book, this recipe is titled "Blackberry, Raspberry, Blueberry or Peach Pie". I'd never made a blackberry pie and I thought this was the perfect time. The original directions are a little unclear, so I'm going to update the directions. I'll say even though it didn't look super appetizing in my opinion (being honest) I did like this pie. It was easy to do and everyone I gave samples to, enjoyed it. It is a single crust pie and would go well with either a dollop of whipped cream or ice cream. 

Ingredients:

4 cups fresh blackberries

2/3 cup sugar

4 tbsp flour

1/4 tsp salt

1/2 tsp cinnamon

1 cup cream (I used half & half). 

9-inch pie crust

Directions:

Pre-heat oven to 400 degrees. Wash berries and drain. You'll want them to be pretty dry, so pat dry with a clean dish towel or paper towels. Prepare a 9-inch pie crust (do not bake). Mix together sugar and flour. Pour berries over the flour and sugar mixture and toss to coat. Turn the coated berries into your prepared pie shell.You'll have a lot of sugar/flour mixture left, so just sprinkle it evenly all over the berries.  Mix salt and cinnamon with cream and pour over the berries. Bake for 35-45 minutes or until crust is lightly browned and the filling is set. Cool and serve with a dollop of whipped cream or vanilla ice cream.  Makes 8 servings.

Blackberry Pie

Blackberry Pie with Whipped Cream

Pie Number Six: Jack's Apple Pie

 The Year of Pie 

Pie #6 - Jack's Apple Pie

    Jack's Apple Pie is a recipe by Jack Jadkowski. Jack's recipe is in the Kalamazoo County Fair section of The County Fair Coobook, published in 1994. Jack has won numerous blue ribbons and won a Best In Show ribbon in 1992.  So, my crust didn't turn out great. Rolling dough is not my forte and while the top crust ended up with a nice texture, I did not like how the bottom crust was kind of soft.  I think if it had been thicker, it might have been better.  I also wasn't sure about the 4 tablespoons of butter in the filling. Overall though, and even with the crust problem(s), with the finished product tasted good. Modifications/What I did, in Italics.

Ingredients:

Crust:

2 cups all-purpose flour

 2/3 cup solid vegetable shortening

1/2 teaspoon salt

4 to 6 tablespoons very, cold water

Filling:

6 to 8 McIntosh or Granny Smith apples, peeled and thinly sliced (I used 7 Granny Smith apples)

3/4 cup sugar

3 tablespoons all-purpose flour

1/8 teaspoon salt

1 teaspoon ground cinnamon

1/4 generous teaspoon ground nutmeg

4 tablespoons butter, softened

Optional Serving Toppings:

whipped cream

vanilla ice cream

Directions:

Pre-heat oven to 400 degrees. Make your crust - Combine flour and salt, cut in shortening until the mix resembles course meal. Stir in water a tablespoon at a time, until the dough holds together. Wrap in plastic wrap (I had wax paper) and refrigerate while you make the filling. Make your filling - Mix together in a large bowl, the sugar, flour, salt, cinnamon and nutmeg. Toss the apples in this mixture, making sure to coat all of the apple. Finish your crust and assemble - Divide dough in half. On a lightly floured surface, roll out bottom crust and place it in a 9-inch pie pan. Spread two tablespoons of the softened butter, evenly over the crust. Pour in apples and dot the remaining butter over top. Roll out your top crust. Cover the filling, crimp edges and cut vents for steam. Bake 50-60 minutes, or until golden brown. Serve warm with whipped cream or ice cream.  

Jack's Apple Pie

Side View

The piece I had for dinner. It didn't come out of the pan nicely, but it tasted good.
Topped with whipped cream. 

Pie Number Three: Pork and Tater Pie

The Year of Pie

Pie #3 - Pork and Tater

     Pork and Tater Pie.  I wasn't sure what to expect from this recipe which comes from the Favorite Recipes From Southern Kitchens - Meats: Including Seafood and Poultry, published in 1967, but it turned out really well. This recipe was submitted to Southern Kitchens by Mrs. A. Tschoepe Jr, of San Antonio, Texas. I adjusted some of the seasoning, because I didn't have any "savory" seasoning and also because I wanted to. Also, I added nutmeg. It is a two crust pie and although I still struggle with making pretty circles when I roll out my dough, but overall, I am doing good with crusts.  I brushed melted butter on the top crust, before baking and it gave it a nice, golden brown color.  Modifications in italics. Note that the original recipe only calls for salt, savory (1/2 tsp), sage (1/4 tsp), cinnamon, cloves (1/8 tsp) and pepper. The original recipe does not include thyme, Italian seaoning or nutmeg. I really liked this pie. I served with a nice garden salad and it was perfect. So, try this pie!

Ingredients:

2 cups flour, sifted

1 tsp salt

2/3 cup shortening

1 lb ground pork, browned

2 cups diced potato, cooked

2 tbsp butter, melted

1/2 cup water

1 tsp salt 

1/8 tsp oregano

1/8tsp thyme

1/8 tsp Italian seasoning

1/8 tsp nutmeg

1/8 tsp cinnamon

1/8 tsp pepper

parsley (optional)

Directions:

Sift flour and salt together and cut in shortening until pea-size crumbles form. Sprinkle 6 or 7 tablespoons cold water over the pea-sized crumbles and mix until dough forms (I used my hands to form the dough ball after mixing with the fork). Separate dough into two halves. Roll out one half of dough until about 10 inches round. Loosely lay dough over a 9 inch round pie pan. Cook pork in skillet and drain off fat. Add seasonings and 1/2 cup water. Mix thoroughly until heated through. Pour the meat & potato mixture into the pie pan. Set aside and roll out the second half of dough. Place over the filling. Crimp top and bottom crust together and trim any excess dough. Cut slits in top crust to allow steam to escape. Brush top crust with melted butter. Bake at 400 degrees for 40 to 50 minutes. Serve with sprinkling of parsley flakes. The original recipe says four to six servings. You can get six to eight servings. 

Pork and Tater Pie

Pork and Tater Pie

Week 42 - Fruit & Oat Squares

 Fruit & Oat Squares

Week 42 of 52

Dessert #6

    This yummy recipe comes from Best Loved Cookies published in 2000.  You can use your favorite flavor fruit preserves and I used peach preserves.  I liked that in this recipe, there aren't a lot of ingredients and it was pretty easy to make. This recipe makes 12 to 16 servings, depending how large you cut them.  Notes in italics.

Ingredients: 

1 cup all-purpose flour

1 cup uncooked quick oats

3/4 cup packed light brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/3 cup margarine or butter, melted (I used unsalted butter)

3/4 cup apricot, cherry, peach, or other fruit flavor preserves

Directions:

Preheat your oven to 350 degrees and grease a 9-inch square pan. I used cooking spray as the directions recommended in the book, but if you lightly grease with butter or margarine, that's just fine. Combine your dry ingredients in a bowl, mixing well. Mix in margarine/butter with a fork until crumbly. Reserve 3/4 cup of the crumb mixture (for the topping). Press the remaining crumb mixture into the bottom of your greased pan. Bake 5 to 7 minutes, until lightly browned. Spread preserves over the crust and sprinkle the reserved crumble mix over top. Bake for 20 to 25 minutes or until golden brown. Cool completely. You can set the pan on top of a cookie rack, to help it cool quicker (what I normally do).

Fruit & Oat Squares

Fruit & Oat Squares
Ready to Enjoy!

Bonus Recipe - Apple Fritter Bread

Bonus Recipe 

Apple Fritter Bread 

    This Apple Fritter Bread recipe is one cut out from a newspaper, but I do not know which paper. It was part of some packing paper an aunt of mine used when sending me a box of things. My aunt lives in sort of Southwest Central Iowa; Southwest of Des Moines, so it would be a paper local to her.  I also don't have an exact date, but the most recent year noted in an article related to hog farming, is 2017. I believe this is from late 2017 or early 2018. Anyhow, I'd made this bread at least one time before and I don't know what I did different this time, but it turned out really good this time around. I made this on March 19, 2022 and shared some with friends and co-workers. I would not change a thing about this recipe. Try it and enjoy it. It's fabulous with coffee and tea, or milk. I really love this recipe and I hope you do as well. 

Ingredients:

1/3 cup brown sugar

1 tsp ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 eggs

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 tsp baking powder

1/2 cup milk

1 apple, peeled and chopped (any kind of apple is fine), mixed with 1 tbsp sugar and 1/2 tsp cinnamon

Glaze: 1 cup powdered sugar, plus 1 - 3 tbsp of milk or cream (I used 3 tbsp)

Directions:

Preheat oven to 350 degrees; grease and flour a 9x5 inch loaf pan. I used cooking spray and flour. You could also grease and then line with parchment paper, but I didn't see a need for that. 

Mix brown sugar and cinnamon in a bowl and set aside. Beat white sugar and butter together using an electric mixer (if you have one) until smooth and creamy. Beat in eggs, one at a time and add vanilla. Combine flour and baking powder in a bowl and stir it into your creamed butter mixture. Stir your milk into batter until smooth. Pour half the batter into your loaf pan; add half of the apples and half of the brown sugar mixture. Pat your apples lightly into the batter. Pour the remaining batter over the apple layer and repeat the process with apples and cinnamon mixture. You can swirl the brown sugar mixture through the apples using a knife or fork. 

Bake until a toothpick (I used a long wooden kabob skewer) inserted in the center of the loaf comes out clean; this should be 50 to 60 minutes. For my oven, I left it in the full 60 minutes. While the loaf cools, make your glaze and after 15 minutes, drizzle glaze over the loaf. 

Apple Fritter Bread

Beautiful Slices Of Apple Fritter Bread

Pineapple Pecan Pudding

 Pineapple Pecan Pudding

    Okay, so I was super excited to make this. The original recipe is in the 1972, 6th printing of Better Homes & Gardens Jiffy Cooking cookbook. I've made minor adaptations, including using pancake/waffle mix, but followed the directions in the original recipe (see photo). 

    Pre-heat your oven to 375 degrees and grease a 10x6x1 1/2 inch pan. Drain your pineapple and reserve the liquid (syrup). Mix your pineapple and biscuit mix/pancake mix; add the chopped pecans and milk, stirring until all ingredients are combined. Spread this mix in your greased pan. Make a syrup by adding water to your reserved pineapple liquid, to make 1 1/2 cups. Combine your liquid with 1/2 cup brown sugar, 2 tablespoons butter or margarine, a dash of ground cinnamon and a dash of nutmeg. I used a couple dashes of cinnamon. Stir this mix in a saucepan until boiling and pour it over the batter mix in your pan. Transfer your pan to your oven, carefully (mine came very close to the cop and I was glad I didn't spell any) and bake for 35 to 40 minutes.  I baked mine for 35 minutes. 

    The recipe suggests serving warm with vanilla ice cream, which I did, but you could use whipped cream and that would be just as good. The verdict? This was good. I really liked it. The "pudding" was a nice cake-y consistency and didn't taste overly sweet.  You could easily get 6 to 8 servings as the recipe suggests. 

Let me know if you try this and how you like it.  

Ingredients:

2 1/2 (20 1/2 oz) cups pineapple tidbits (I used crushed)

1 1/2 cups packaged biscuit mix (I used pancake/waffle mix)

1/2 cup chopped pecans

1/3 cup milk

1/2 cup brown sugar

2 tablespoons butter

Dash nutmeg

Dash cinnamon (I used 3 dashes)

The finished product. Yummy!

The original recipe directions.

The batter part; I wanted to show what it should look like. 

In the oven!

Out of the oven! I love this little pan.

A close up of the top.

Close up of the pudding. You can see the lovely texture, pecans and pineapple. I was really happy with the texture of this. 

Goody-Pie

 Goody-Pie

    This recipe is the last of the choices I gave when I had a poll to see what I should make.  The winner was Vegetable Dish, so I made the Spanish Lima casserole, then it was the Meat Dish (Donna James' Salisbury Steak) and now this, Dessert.  Reading the recipe, it is clear it is not a pie, but more of a "crisp".  It's a pretty easy recipe and I enjoyed making it. However, although it tasted good, I wished I had not chopped the apples so small and it was way too much sugar. And, I was on FaceTime with a friend and accidentally put 1 teaspoon each of baking powder and baking soda instead of 1/4 teaspoon of each.  I figured at least they were equal amounts; at least I was consistent with that. *It didn't really affect the taste* I plan to try this recipe again, only I will double the amount of apple, and will use less sugar.  I'll take out the single cup of white sugar mixed with the apples before the topping with has more sugar in it. Because I'll be doubling the amount of apple, I'll also use a bigger baking dish.  

    I started by melting the 1/3 cup butter, so it could cool while I was fixing the apples (cutting, peeling and chopping) and mixing the dry ingredients for the topping.   The recipe says you can also sprinkle lemon juice over the apples, which I didn't do, to help prevent the fruit from turning brown.  I used two decent, good sized honey-crisp apples, which were just a tad over 3 cups. You can sprinkle cinnamon over the apples in the dish, if desired.  I chose to mix 1 teaspoon cinnamon in with the white sugar and then poured that over the apples, which I had spread in my round baking dish.  I combined the dry ingredients for the topping together in the order listed and stirred in the cooled butter with a fork at first and then used my clean hands to make sure it was completely mixed.  Next I spread the topping mixture over the apples and put it in my oven for 45, which I had pre-heated to 350 degrees.  The recipe says "a moderate oven" and I figure 350 degrees is pretty standard. My kitchen started smelling really good pretty quickly. It was awesome!!

    When my baking time was up, some of the topping still looked "dry", but I think that happens with a lot of crumbles/crisps. It was a nice, dark brown bubbly color around the outside though.  I served myself a small dish with some whipped topping and then remembered I had maple flavored whipped topping in a can, so I tried some of that also and it was awesome!!!! I will say though that I did not eat all of the gooey goodness on the bottom of my bowl, but that wasn't because of the taste, it was because it was just so sweet.  I hate to say it, but I didn't save what was left, because of the overpowering sweetness.  After I did that though someone I talked to about it suggested using bits of it on top of oatmeal and then I was kicking myself, because I thought that would have been a great idea to be able to at least use some of it. 

    Anyhow, like I said up top, I liked this dessert and will make it again, but with less sugar and more apples.  If you try it, let me know if you like it.  You may be okay with the full amount of sugar, so it's up to you if you want to try it. Using more apple and a bigger pan might help.  

    This recipe was submitted to the cookbook which started this all by a Mrs. W. O. Abram.