Donna S Apple Pudding Recipe Recipe For Deviled

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THE BEST APPLE PUDDING



The Best Apple Pudding image

This is my favourite apple dessert. This recipe came from my mother and we had this many times growing up. Use enough apples to generously cover the bottom of the dish. So Yummy!

Provided by bert2421

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

4 -5 apples (enough to generously cover the bottom of the dish)
1/4 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup brown sugar
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon vanilla
1 1/2 cups water

Steps:

  • Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
  • Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
  • Add vanilla.
  • Spread over apples.
  • Combine all sauce ingredients and boil for 5 minutes.
  • Pour over batter and bake 35- 45 minutes at 350.

Nutrition Facts : Calories 677.4, Fat 18.6, SaturatedFat 6.2, Cholesterol 64.8, Sodium 405.1, Carbohydrate 125.1, Fiber 4.2, Sugar 92.5, Protein 6.4

APPLE PUDDING



Apple Pudding image

A recipe that was handed down through the years from Mother to Daughter. It's just a simple and easy 'Apple Pudding' recipe. When you are in a hurry and have very few staples on hand, you may want to give this dessert a try. That is the basic recipe and good for the times of depression when extras are scarce. Serve either hot or cold. It is good plain but better with milk, cream, whipped cream or lemon sauce.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 5

6 tart apples - peeled, cored and sliced
¼ cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
  • Bake in preheated oven 45 minutes, until apples are tender.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 60.2 g, Cholesterol 6.5 mg, Fat 1.9 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 34.8 mg, Sugar 51.5 g

SUNNY'S APPLE CIDER DONUT PUDDING



Sunny's Apple Cider Donut Pudding image

Provided by Sunny Anderson

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 15

8 apple cider, pumpkin spice or plain cake donuts, sliced in half horizontally
2/3 cup dried cranberries
2 cups orange juice
8 tablespoons (1 stick) unsalted butter
1 cup chopped pecans
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
Zest of 1 lemon plus 2 tablespoons lemon juice
1/3 cup plus 2 tablespoons dark brown sugar
1/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
1 cup heavy cream
2 pints vanilla ice cream, for serving

Steps:

  • Place the donuts cut-side up on a baking sheet. Turn the oven to 350 degrees F and while it's preheating, place the baking sheet with the donuts inside to toast, flipping once after about 10 minutes. Continue to cook until lightly toasted on both sides, another 5 minutes. Remove the baking sheet and continue to preheat the oven.
  • Meanwhile, in a small saucepan over medium-high heat, add the cranberries and 1 cup of the orange juice. Bring to a simmer and cook until the cranberries are plump, 10 to 15 minutes (the orange juice will reduce; that's just fine). Set aside.
  • Cube 7 tablespoons of the butter. In a large bowl, add the pecans, flour, salt, lemon zest, 2 tablespoons of the brown sugar and the cubed butter. Using a pastry cutter or your fingertips, mix everything together until crumbly. Refrigerate until ready to bake.
  • In a separate large bowl, whisk together the granulated sugar and egg yolks until well incorporated, less gritty and slightly lighter yellow in color. Add the pumpkin pie spice, vanilla extract and remaining 1/3 cup brown sugar and whisk until everything is well blended. Slowly add the heavy cream while continuing to whisk, then whisk in the lemon juice and remaining 1 cup orange juice. Slowly add the simmered cranberries and orange juice.
  • Butter the bottom and sides of an 8-by-8-inch casserole dish with the remaining tablespoon of butter. Break the donuts into large chunks and add to the casserole dish. Pour half of the custard mixture over top, making sure to nestle the cranberries in the nooks and crannies. Press everything down into the custard and allow it to soak for 10 minutes. Pour the remaining custard over top. Remove the topping from the refrigerator and sprinkle evenly over the top.
  • Bake until golden brown and bubbly around the edges, 35 to 40 minutes. Let sit 15 minutes before serving warm with a scoop of vanilla ice cream.

INDIVIDUAL APPLE BREAD PUDDINGS WITH SPICED ICE CREAM



Individual Apple Bread Puddings with Spiced Ice Cream image

This warm and comforting brioche bread pudding is packed with apple and cranberry and topped with spiced vanilla ice cream.

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 4 servings

Number Of Ingredients 13

1/4 cup dried cranberries
1 tablespoon whiskey
1 pint vanilla ice cream
2 teaspoons pumpkin spice
2 tablespoons unsalted butter, melted, plus more, not melted, for the ramekins
2 large eggs
2/3 cup heavy cream
1/3 cup whole milk
1/3 cup sugar
1 small Gala or McIntosh apple, cored and cut into 1/4-inch pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
3 1/2 cups 1/2-inch cubes brioche or challah loaf (4 ounces)

Steps:

  • Put the cranberries, whiskey, and 2 tablespoons water in a small bowl and soak until the cranberries are soft, about 1 hour.
  • Meanwhile, let the ice cream sit at room temperature until slightly softened, about 30 minutes. Transfer it to a bowl, then fold in the pumpkin spice. Cover and refreeze the ice cream.
  • Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter four 6-ounce ramekins and put them on a baking sheet.
  • Whisk together the eggs, heavy cream, milk, sugar, apples, cinnamon and salt in a medium bowl. Reserve 1 cup of bread cubes and add the remaining bread to the bowl with the egg mixture. Stir to combine and allow the bread to soak for at least 30 minutes. Add the cranberry mixture to the bread mixture and mix well, then spoon into the prepared ramekins. Toss the remaining bread cubes with the melted butter, then top the puddings evenly with the bread cubes. Bake the puddings until just set but still loose in the centers, about 20 minutes. Let the puddings rest at room temperature for 5 to 10 minutes before serving. Serve the puddings warm with a scoop of the spiced ice cream.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

CAROLYN'S APPLE PUDDING CAKE



Carolyn's Apple Pudding Cake image

Is there anything nicer than the smell of apples and cinnamon? This is such a comforting dessert. Easy to make and low in fat too. You probably already have everything at hand. A good friend gave this to me many moons ago. I believe she got it from a women's group in Meaford Ontario. This is also terrific baked in individual ramekins or onion soup bowls. For a change of pace, try adding raisins or whole cranberries to the apples prior to pouring on the batter.

Provided by Diana 2

Categories     Dessert

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -6 apples, sliced
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons water
1 cup flour
1/2 cup white sugar
1/4 teaspoon baking soda
2 teaspoons baking powder
1 pinch salt
1 teaspoon vanilla
1 egg
1 1/2 teaspoons shortening, melted
1/2 cup milk
cinnamon sugar (optional)
whipped cream (optional)

Steps:

  • Preheat oven to 350*.
  • Slice apples, with or without the peel, to fill a casserole dish.
  • Sprinkle with brown sugar, cinnamon and water.
  • In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
  • In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
  • Add to the flour mixture and beat until smooth, then pour over the apples.
  • If desired, sprinkle with sugar cinnamon.
  • Bake for 1 hour or until golden.
  • Serve warm with a dollop of whipped cream.

Nutrition Facts : Calories 366, Fat 4.5, SaturatedFat 1.6, Cholesterol 57.1, Sodium 336.5, Carbohydrate 77.3, Fiber 4.5, Sugar 46.3, Protein 6.2

GERMAN APPLE PUDDING CAKE



German Apple Pudding Cake image

A fresh apple cake with nuts and raisins that, after baking, but still hot, has a cooked caramel-like topping poured over it. If using a glass baking dish, reduce oven temperature by 25 degrees.

Provided by Ann

Categories     World Cuisine Recipes     European     German

Time 1h5m

Yield 8

Number Of Ingredients 17

2 cups apple - peeled, cored, and chopped
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¾ cup chopped walnuts
¾ cup raisins
½ cup brown sugar
½ cup white sugar
2 tablespoons all-purpose flour
1 cup water
½ cup butter
1 teaspoon vanilla extract
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. In a large bowl, mix apples and sugar together. Let stand until sugar is thoroughly dissolved, about 8 minutes.
  • Stir egg and vanilla into apple mixture. Sift together flour, baking soda and cinnamon; stir into apple mixture. Fold in nuts and raisins. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour topping over cake while cake is still hot.
  • For the Topping: In a saucepan, combine 1/2 cup brown sugar, 1/2 cup white sugar and 2 tablespoons flour. Stir in the water. Cook over medium heat, stirring, until mixture boils and thickens. Remove from heat and stir in butter, vanilla, chopped walnuts and raisins. Stir until butter melts, then pour over cake.

Nutrition Facts : Calories 589.1 calories, Carbohydrate 92.2 g, Cholesterol 53.8 mg, Fat 24.4 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 8.7 g, Sodium 255.6 mg, Sugar 70 g

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