Index of Heirloom Fruit Dessert Recipes

Apple Brown Betty

Apple Delight

Apple Oatmeal Betty

Apple Pan Dowdy

Apple Tapioca Pudding

Bird's Nest Pudding

Bread and Apple Pudding

Depression Cake

Fruit Puffs

Fruited Tapioca Cream

Huckleberry Cake with Apple Variation

Indian Pudding with Apples

Mrs. Child's Apple Pudding

Mrs. Child's Bird's Nest Pudding

Old Fashioned Fruit Crisp

Ozark Pudding

Ozark's Bread Pudding

Quick Fruit Pudding & Pudding Sauce

XYZ Apple Pudding

It was a universal custom to set a dish of apples and a pitcher of cider before everyone who came to the house. Any departure from this would have been thought disrespectful. The sweet cider was generally boiled down into a syrup, and, with apples quartered and cooked in it, was equal to a preserve, and made splendid pies. It was called apple sauce, and found its way to the table thrice a day. - Life in Canada Fifty Years Ago by Canniff Haight

Historical Look Back at Fruit Drying in America

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Enjoy these delicious Fruit From Washington  Recipes and use wonderful Washington grown apples and pears.

And now, although it is not yet noon, hunger rages in us. The pancakes, the syrup, the toast and the other incidents of breakfast have disappeared the way the rabbit vanishes when the magician waves his hand. The horrid Polyphemus did not so crave his food. And as yet there is no comforting sniff from the kitchen. Scrubbing and other secular matters engage the farmer's wife. There is as yet not a faintest gurgle in the kettle.

To divert ourselves, we climb three trees and fall out of one. Is twelve o'clock never to come? Have Time and the Hour grown stagnant? We eat apples and throw the cores at the pig to hear him grunt. Is the great round sun stuck? Have the days of Joshua come again? We walk a rail fence. Is it not yet noon? Shrewsbury clock itself--reputed by scholars the slowest of all possible clocks--could not so hold off. I snag myself--but it is nothing that shows when I sit.

Ah! At last! My grandfather is calling from the house. We run back and find that the lunch is ready and is laid upon a table with a red oil-cloth cover. We apply ourselves. Silence.... - Charles S. Brooks, There's Pippins And Cheese To Come

Heirloom Recipes —

Heirloom Recipes are those handed down from generation to generation. The cooking techniques and ingredients may change as the years go by, but the character and flavor of the original always comes through, especially when the baker tries to stay true to the source and make it the way that Grandma or Great-Grandma did. We endorse healthy eating with less fat and less sugar than was typically consumed a hundred years ago, but we won't neglect our history simply because eating habits have changed. The past deserves to be preserved...butter, sugar, eggs, and all. We have given this collection of Heirloom Recipes, which previously appeared scattered across the desserts page, a dedicated heirloom page of its own. I trust there will be more to add as time goes by.

Huckleberry Cake

From The Easiest Way in Housekeeping and Cooking by Helen Campbell (Little Brown and Co., Boston, 1903).

One quart of flour; one teaspoonful of salt and two of baking powder sifted with the flour; one pint of huckleberries; half a cup of butter; two eggs; two cups of sweet milk; two cups of sugar. Cream the butter, and add the sugar and yolks of eggs; stir in the milk, and add the flour slowly; then beating the whites of the eggs stiff, and adding them. Have the huckleberries picked over, washed, dried, and well dusted with flour. Stir them in last of all; fill the pans three-quarters full, and bake in a moderate oven for about half an hour.

APPLE CAKE. Make as above; but, instead of huckleberries, use one pint of sour, tender apples, cut in thin slices. It is a delicious breakfast or tea cake.

Ozark Pudding		Ozark's Bread Pudding 10 slices French bread, lightly toasted 1/2 c. raisins (optional) 8 eggs, lightly beaten 1 1/2 c. sugar 3 c. milk, scalded 3 c. heavy cream, scalded 1/8 tsp. salt 2 tsp. vanilla 1/2 tsp. cinnamon Whipped cream (optional) Preheat the oven to 350° F. Arrange bread in two-qt. baking dish. Sprinkle with raisins if desired. Beat the eggs well with the sugar. Gradually beat in milk and cream. Stir in salt and vanilla and pour over bread. Sprinkle with cinnamon and bake 30 - 40 minutes, or until set. Serve hot or chilled and top with whipped cream if desired. Serves 10-12.
	Reputably Bess Truman's Recipe and Harry S. Truman's Favorite Dessert
1/3 c. presifted flour 1 1/4 tsp. baking powder 1/8 tsp. salt 1 egg 3/4 c. sugar 1/2 c. chopped apples (Jonagolds are great in this recipe!) 1/2 c. chopped walnuts 1 tsp. vanilla 1 c. heavy cream, whipped 1/4 c. rum Preheat oven to 325° F. Grease 1-qt. ovenproof baking dish. Sift together flour, baking powder and salt. In mixing bowl, beat egg and sugar until and lemon-colored. Add flour mixture, blend well. Fold in apples, walnuts and vanilla. Pour into baking dish. Bake in preheated oven for 30 minutes. Mix rum with whipped cream and serve with pudding. Serves 4-6.

Apple Oatmeal Betty

From The Household Magazine, November 1934, p. 41.

1/2 Cup Cooked Oatmeal
2 Cups Thinly Sliced Apples
2 Tablespoons Butter
Sugar, Cinnamon, and Salt

Fill well-oiled baking dish with alternate layers of oatmeal and apples. Sprinkle each layer generously with sugar and cinnamon. Dot with butter. Add few grains salt. Bake in moderate oven (375 F.) for about one hour.

Apple Delight

From The Household Magazine, November 1934, p. 41. If you are looking for a frozen apple delight recipe, please go to our frozen desserts recipe page!

2 Cups Sweetened Apple Sauce
6 Graham Crackers
3 Egg Whites, Stiffly Beaten
1/4 Cup Brown Sugar
1/4 Cup Chopped Nuts
1 Tablespoon Lemon Juice
1/8 Teaspoon Salt

Crumble crackers. Add apple sauce. Let stand twenty minutes. Add lemon juice and salt. Fold in egg whites. Pour into baking dish or into individual custard cups. Sprinkle with brown sugar and nuts. Set in pan warm water. Bake in moderate oven (375 F.) until nicely browned. Served hot, or chilled with whipped cream. Delicious accompanied by hot tea, coffee, or cocoa. -- Mrs. M. H. Roberts, Independence, Mo.

Bread and Apple Pudding

From The Easiest Way in Housekeeping and Cooking by Helen Campbell (Little Brown and Co., Boston, 1903).

Butter a deep pudding-dish, and put first a layer of crumbs, then one of any good acid apple, sliced rather thin, and so on till the dish is nearly full. Six or eight apples and a quart of fresh crumbs will fill a two-quart dish. Dissolve a cup of sugar and one teaspoonful of cinnamon in one pint of boiling water, and pour into the dish. Let the pudding stand half an hour to swell; then bake till brown,—about three-quarters of an hour,—and eat with liquid sauce. It can be made with slices of bread and butter, instead of crumbs.

Bird's Nest Pudding - An Heirloom Recipe from Apple Talk

Core and pare eight apples, put into a deep, well-buttered pudding dish, fill the centers with sugar and a little nutmeg, add one pint of water and bake until tender, but not soft. To two cups of flour add three teaspoonfuls of baking powder, one teaspoonful of salt, one pint of milk and the well-beaten yolks of four eggs; stir thoroughly and fold in the whites of four eggs beaten dry. Pour over the apples and bake for one hour in a moderate oven. Serve hot with any pudding sauce.

Bird's Nest Pudding - From The American Frugal Housewife by Mrs. Child published in Boston, 1833.

If you wish to make what is called ‘bird's nest puddings,’ prepare your custard,—take eight or ten pleasant apples, pare them, and dig out the core, but leave them whole, set them in a pudding dish, pour your custard over them, and bake them about thirty minutes.

Indian Pudding with Apples - An Heirloom Recipe from Apple Talk

Scald two quarts of sweet milk, stir in a cup of cornmeal until the mixture thickens. Remove from the fire, add one and one-sixth cups of molasses, one teaspoonful of salt, one-half teaspoonful each of nutmeg and cinnamon and two cups of sweet apples, pared, cored and quartered. Pour into a deep pudding dish and bake for four hours. When the pudding has baked for one and one-half hours, add, without stirring, one pint of cold milk. Serve with cream and sugar or syrup.

Apple Pudding - From The American Frugal Housewife by Mrs. Child published in Boston, 1833.

A plain, unexpensive apple pudding may be made by rolling out a bit of common pie-crust, and filling it full of quartered apples; tied up in a bag, and boiled an hour and a half; if the apples are sweet, it will take two hours; for acid things cook easily. Some people like little dumplings, made by rolling up one apple, pared and cored, in a piece of crust, and tying them up in spots all over the bag. These do not need to be boiled more than an hour: three quarters is enough, if the apples are tender.

Take sweet, or pleasant flavored apples, pare them, and bore out the core, without cutting the apple in two. Fill up the holes with washed rice, boil them in a bag, tied very tight, an hour, or hour and a half. Each apple should be tied up separately, in different corners of the pudding bag.

Apple Pudding - An Heirloom Recipe from “The ABC and XYZ of Bee Culture,” by A.I. and E.R. Root, 1920.

Apples sliced fine
1/4 c. honey
Cinnamon
Butter
1 tsp. salt
2 eggs
1/2 c. water
3 or 4 slices bread crumbled
1 cup cooked rice

The rice should be cooked for several hours. Beat into this the yokes of the eggs. In the bottom of the pan place a layer of crumbs with dots of butter here and there; then a layer of apples, with honey and cinnamon on top. The third layer is a mixture of rice, egg, and salt. The fourth and fifth layers are a repetition of the first and second. Add water and bake in a moderate oven. Cover with meringue.

Quick Fruit Pudding

1 qt. canned or fresh fruit
1 c. flour
2 T. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
2 T. oil

Place the drained fruit in bottom of a baking pan, reserving juice. Sweeten fruit if desired. Sift flour, sugar, baking powder and salt together. Mix together the beaten egg, milk and oil. Add liquid to the flour mixture and stir only until mixed, do not over beat. Pour batter over the fruit and bake at 400 for 20 minutes. Serve warm topped with fruit sauce.

Fruit Pudding Sauce

1 c. sugar
1 T. flour
1/4 tsp. salt
1 c. hot fruit juice
1 T. butter

Blend the sugar, flour and salt. Add the fruit juice that has been heated to a boil and stir until smooth. Return to boil and continue to cook for 3 minutes. Stir in the butter and serve over pudding.

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