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Virginia Apple Pudding

Reviewed: Oct. 10, 2010
I've been looking all over for this recipe. Every time I move the recipe seems to get lost. I learned this recipe when I was cooking in a restaurant; and had to pare it down for at home. For those who complain the apples stayed in the middle, you pour the apples down the center of the pan. I use a glass 13X9 pan. I usually go down one side and up the other as opposed to dumping them in the middle in a pile. That's how I was taught. We served it warm with vanilla ice cream in the restaurant. I also learned to melt the butter in the pan, then add the flour mixture minus the butter, then add the apples.
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Sugar Cookie Drops

Reviewed: Nov. 22, 2008
I split the recipe for 6 doz. into two batches. I added 1 tsp almond extract to 1/2 the batch and used the full amount of vanilla 1 tsp in the other 1/2. The half with the almond I rolled in sugar and special dark cocoa powder mixed. The vanilla half I used cinnamon sugar on some and colored sugar on the rest. I used unsalted butter so I added a 1/4 tsp salt to each 1/2 batch. Wonderful recipe, easy to make and hard to resist. The only thing I would do differently next time is cream the sugar with the butter then add the oil. It took a bit more time than it would have otherwise to get the lumps of butter smoothed out. Next time I think I'll try maple or mint flavoring. I used someone's idea to use a glass to press them instead of a fork. Good idea.
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