This morning I recieved a request from Cheryl who is urgently seeking a recipe for a Cranberry Christmas Pudding -- here's what she wrote:
"As for the Christmas Pudding recipe (at least my mother used to make it for Thanksgiving and/or Christmas) back in the mid to late 60's. I believe it had Cranberries in it, baked in a loaf pan and served with some kind of rich buttery sauce. My youngest brother has terminal lung cancer and has asked if I could find this recipe......it's not in anything of my mom's. Can anyone help find this one? I would like my brother to have it at least once more before he's gone...This request is REALLY urgent and you can see why.........please help, someone out there must have had this same dessert (as we called it) besides my immediate family. God Bless you for your help. Cheryl"
Cheryl is also looking for a great apple butter recipe ... "Back in the 50's and 60's my mother had a recipe that I remember seeing on a handwritten card. Back then I had no interest in canning or such things so I couldn't even tell you what the recipe included or where it came from. All I know is it was the BEST apple butter others and myself have ever tasted. My mother is 90 and has Alzheimer's and there is no way she would remember let alone tell me where the recipe came from. I would appreciate any GREAT TASTING recipes for apple butter from back in the day."
I posted two of my favorites on the Heritage Recipe website: Apple Butter and Crabapple Plum Butter. I had some of the Crabapple Plum Butter on toast this morning -- yum! It can be made with any slightly tart apples if you don't have access to crabapples. I've also used Gravensteins.
Another request this week came from Stella. She is looking for two recipes that were in Comospolitan Magazine sometime around 1976-1977. One is Texas Bowl of Red Chili and the other is Zucchini Tomato Souffle Roll. I Googled the chili recipe and found several recipes for her to try but had no luck with the zucchini recipe.
If you have any of these recipes, please post them in the comment section. Thanks!
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This "cranberry loaf" is from a self-published auxiliary cookbook published in 1979 called "Just Desserts". I haven't made this particular recipe personally, but it does involve a hot, melted topping and is refrigerated for 12 hours after baking. If served prior to refrigeration, perhaps it would resembled a cranberry pudding of sorts? :
2 cups flour
1 cup sugar
1/2 tsp. baking soda
1 Tsb. hot water
1 Tsp. vegetable oil
1/2 cup orange juice
1 egg, beaten
Grated rind of 1 orange
1 cup fresh cranberries, halved
1 cup walnuts (optional)
Mix together the flour, sugar, baking soda and baking powder. Blend the water, oil and orange juice into the beaten egg. Add to dry ingredients. Blend well. Fold in orange rind, cranberries and nuts. Place in a well buttered 9x5x3 loaf pan. Bake at 325 for 1 hour. Remove from oven and while hot spread with mixture of melted butter and sugar. Wrap in foil and store in refrigerator 12 hours. Serves 8-10.
Typo correction: On the above Cranberry Loaf recipe where the capital "T" is written out as "Tbs." and Tsp." — for the water & vegetable oil, respectively — it should read "Tbsp." for tablespoon.
Anyhow, having lost members of my family to terminal brain cancer I hope to learn whether the cranberry loaf was anything like what the "Urgent Request" writer was after? Likewise, here's an Apple Butter Recipe from a church recipe booklet that might fit the bill:
4 lbs. Red Delicious Apples
2 c. apple cider
Sugar
Salt
1 1/2 tsp. cinnamon or to taste
1 tsp. ground cloves
1/2 tsp. ground allspice
Grated rind & juice of one lemon
Cut the apples into pieces without peeling or coring them. Put them into a pot, cover with cider and cook until soft. Put through a sieve or food mill. Measure. Add 1/2 cup sugar for each cup of apple pulp. To the whole mixture, add a dash of salt and the cinnamon, cloves, allspice and the lemon rind and juice. Cook covered over low heat until the sugar dissolves. Taste and adjust the seasonings if needed. Uncover and cook quickly, stirring constantly to prevent burning, until thick and smooth when a bit is spooned onto a cold plate. Pour into hot, STERILIZED canning jars and seal.
Enjoy!
NOTE: There are only so many ways to season Apple Butter using standard spices common to many Apple Butter recipes. Therefore, the secret to Mom's unmatched Apple butter may have been the use of another variety of Apple, a tarter or sweeter variety, for instance. Red Delicious is pretty "generic" as apple varieties go, but you could come up with some unique flavoring if you used more than one apple variety or a different variety entirely, I imagine. Likewise, I imagine it would also make a difference if one were to simmer the apples in inexpensive store brand apple juice vs. an old-fashioned style, gourmet type apple cider.
Here is a recipe I have used for cranberry cake, but when you add the hot butter sauce, it truly does become a traditional pudding type confection. It is very good.
Cranberry Cake with Hot Butter Sauce
Preheat oven to 350.
Grease a 13X9 inch glass baking pan.
2 C flour
1 C sugar
3 tsp baking powder
2 eggs, beaten
1 tsp salt
1 C milk
3 Tbs melted butter
2 C fresh cranberries
Sift together flour, baking powder and salt in a small bowl.
Combine butter and sugar in a large bowl. Beat with a mixer
on medium speed until well blended. Add eggs and beat. Add
milk alternating with dry ingredients, starting and ending
with dry ingredients. Mix well. Stir in cranberries.
Transfer to baking pan and bake 30 minutes or until wooden pick
inserted in the center comes out clean.
1 C butter
2 C sugar
1 C cream or half and half
2 tsp vanilla extract
Combine all ingredients in saucepan over medium low heat and
cook 10 minutes or until sugar is melted, stirring frequently.
Pour hot sauce over cake.
Serves 12
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