Ozark Bakeless Pudding 1953 Food

OLD-FASHIONED OZARK PUDDING

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Generously butter a 10-inch pie plate.
• Sift together the flour, baking powder, and salt; set aside.
• In a mixing bowl with an electric mixer , beat the eggs and sugar together until creamy. Stir in the sifted dry ingredients, blending thoroughly. Stir in the vanilla, chopped nuts, and chopped apples.
• Spoon the batter into the prepared pie plate and bake in the preheated oven for 30 to 35 minutes.
• Sprinkle more nuts over the top, if desired, and serve warm or cold with ice cream or sweetened whipped cream .
• Enjoy!

OZARK PUDDING BY BESS

Steps:

• Beat eggs well until thick and lemon colored.
• Gradually add sugar to eggs.
• In separate bowl mix together flour, salt and baking powder.
• Stir into egg mixture.
• Chop apples (with skins) and nut meats- fold into batter.
• Grease 9x9 pan well with butter.
• Pour in batter.
• Bake in preheated 325º oven approximately 30-40 minutes or until done.
• Pudding falls slightly after baking.

PINEAPPLE CHRISTMAS CAKE 1953

Steps:

• Chop drained cherries in half.
• Chop the candied pineapple rings into pieces.
• Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
• Cream room temp.
• butter and white sugar until light and fluffy.
• Beat in the two beaten eggs.
• Stir in the sifted dry ingredients.
• Stir in the extracts.
• Stir in the can of undrained pineapple.
• Stir in the fruits.
• Pour into a greased and floured tube pan.
• Let sit covered overnite on the kitchen counter.
• Bake next morning.
• Bake at 300 degrees F.
• for 2 1/2 hours to 3 hours.
• Tester will come away clean.
• Wrap in foil then in saran wrap when cooled thoroughly.
• Keep 4 weeks before cutting.
• Note can add more drained cherries and candied pinepple only if desired but not too much.
• This cake has no nuts, which is why I think it a favourite among the older generation!

OZARK PUDDING

Steps:

• 1 Preheat the oven to 325°F. Butter a 9-inch square baking dish.
• 2 Whisk together the flour and baking powder in a small bowl. In a large bowl, whisk the eggs and salt until blended and frothy. While whisking vigorously, slowly add the sugar and whisk until thick. Stir in the apples, pecans, and vanilla. Stir in the flour mixture, stirring well to incorporate the dry ingredients.
• 3 Scrape the batter into the prepared dish and smooth the top. Bake until the top crust is browned and the filling is bubbly around the edges, about 40 minutes. Let cool at least 10 minutes before serving hot or at room temperature with the whipped cream.

ITALIAN CARROTS (1940)

Steps:

• Combine all ingredients in a skillet or large saucepan and cover tightly.
• Cook for about 20 minutes, or until almost tender.
• Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.

OZARK PUDDING

Steps:

• Preheat the oven to 325 degrees.
• In a mixing bowl, combine eggs, sugar and vanilla, mixing until light and fluffy.
• Add the flour, baking powder and salt.
• Mix well.
• Fold in the apples, and nuts.
• Grease a 9x9 baking dish.
• Pour into dish and bake for approximately 30 minutes.
• Serve warm.

OZARK APPLE PUDDING

Steps:

• Preheat oven to 350 degrees.
• Beat together eggs and sugar until very smooth.
• In a small bowl, mix together flour, baking powder and salt, then stir into egg mixture.
• Add remaining ingredients and stir well.
• Bake in greased pie tin for 35 minutes.
• *Serve topped with whipped cream, or drizzle with heavy cream. Awesome with a scoop of vanilla icecream!