1 -
1 1/2 cup flour
1/2 cup shortening
PASTRY
Directions
Blend until mealy. Sprinkle a little ice water over dough, enough to
hold together. Roll out to 1/4" thickness, brush with 1/4 cup melted
butter. Cut pastry in half. Place halves on top of each other. Roll
and cut again. Repeat until you have 16 separate pieces piled up.
then chill for 1 hour. Roll pastry again and cut in half. Line bottom
of baking dish. Save other half for top.
FILLING:1/2 c. sugar 1/2 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. nutmeg
10 lg. apples 1/2 c. molasses 3 tbsp. melted butter 1/4 c. water U
Peel and slice the apples. Mix with sugarand spices and put in
pastry lined dish. Combine molasses with butter and w Cover with top
crust and seal. Bake at 400 degrees for 10 minutes. Then reduce heat
to 325 degrees. "Dowdy" the dish by cutting the crust into apples
with sharp knife. Bake one hour. Serve hot with ice cream or whipped
cream.
Recipe By :
Servings: 4 servings
Abigail Adams Apple Pan Dowdy Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Experts have proved the existence of recipes far back into the distant past, certainly as far back as the ancient Egyptians, and possibly even further. In practice though, these, old recipes were just basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to historians are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy roman citizens. He recounts how the meals were split into starters, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs made use of a good variety of spices, including a few that are still present in modern kitchens like thyme, rue and parsley. During the succeeding few hundred years, the upper classes competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century the formal cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the arrival of the 20th century, cookbooks were in high demand, as a result of more people being able to read, people having increased leisure time and having more money. Like it or not, the introduction of television gave us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Abigail Adams Apple Pan Dowdy recipe.
