(Dolen Perkins-Valdez, hardback). From the title you might think this is a book about the s-x word. It’s not. By a long shot. But the story, set in about 1852, is about a black slave woman, and her somewhat misguided “love” for her master. About the children she bore him, under the eagle eye of the master’s wife. But it’s all tied together with a yearly journey made to a place called Tawawa House, a rural inn of sorts in southern Ohio (a free State), that for some years allowed white slave owners to stay at the resort in rustic cottages with their black slaves, as couples. This place existed, according to the author’s afterword, and finally closed because some of the regulars (white couples who stayed in the main house) didn’t fancy this concubine business going on out in the woods. It’s about Lizzie’s relationships with the other slave women, about their desire to run to safety through the local underground, about them secretly meeting some free blacks, finding out more about abolition, and about the hardships all these black mistresses endured, and how little their lives were valued. A real stunning book. (I was sent this book as a perk from Harper Collins – because I had mentioned The Help. No strings attached – I could choose to mention this book, or not, here on my blog. I’m glad to because it’s a very good read.)
(Jamie Ford, on my Kindle). A poignant story about a Chinese-American, growing up in Seattle at the beginning of World War II. Henry falls in love with a young Japanese girl before her family is interned in a relocation camp. It a very secretive relationship because his parents would highly disapprove. The story goes back to the 40’s and forward to the 1980’s when Henry is in his 50’s and his wife (not the Japanese woman) has just died of cancer. The story pulls you in from the first page, especially when some artifacts are found in the basement of an old hotel which contain personal belongings from several Japanese families who were suddenly taken away back in 1942. You can see where it’s going, can’t you? I heard criticism of this book that it was just a little bit contrived. Halfway through I’m enjoying it very much.
(Kathryn Stockett on my Kindle, an excellent read); 
by Jetta Carleton (Kindle edition, eh); 
by Susan Richards (Kindle edition, good book); 
by Sally Gunning (Kindle edition, very good read)
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(Mario Batali & Gweneth Paltrow); 
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I’ve updated this post with some newer (ahm, better) photos of the dish. This is a dessert I return to again and again because it’s just so darned good . . .
I would be ever so negligent if I didn’t post one of my favorite recipes, my mother’s Crisp Apple Pudding. I’ve been making this for as long as I’ve been cooking (that began in 1962). It was written out in my mother’s small recipe journal, something she began when SHE got married in the 1930’s, a recipe from her mother. And she passed this recipe on to me when I got married. My mother is gone now. Bless her heart. I loved her so much. But she lives on in this recipe for sure. I think of her every time I fix this.
I believe – but I’m not sure – that this recipe came from a vintage (probably 1930’s version) Betty Crocker Cookbook. Or maybe it was a Better Homes & Gardens. Did they publish cookbooks back in the 1930’s? I think one time in a used book store I saw a very old, stained copy of one of those books and glanced in it, and sure enough, it looked like this recipe. It has one very unique technique that I’ve not seen in any recipes I’ve studied. Even today. I did a search just now, and after looking at probably 40-50 apple crisp recipes, with variations of toppings (this one has no oatmeal or brown sugar in it), not a single one of them sprinkles the flour/sugar topping with water. That’s what gives this apple dessert its crispness, a different texture for sure. I love it – of course, it’s what I grew up having when my mother made this, so it’s what I think is the “right” kind of apple crisp. Note that this dessert has a whopping 5 grams of fat per serving.
One year either Bon Appetit or Gourmet did a very in-depth article about crisps, buckles, pandowdies and slumps. They are all similar, but not quite the same. And this technique was not in there, either. I even wrote a letter to the writer of that article about it. Never heard from her. Oh well. Her loss!
So, here is my mother’s recipe: Sliced apples, piled into a 8×8 Pyrex or metal baking dish, with a floury-egg-sugar based crumbly topping, dotted with a little butter, and sprinkled with cinnamon and a bit more sugar. THEN, it’s sprinkled with water to give that topping an honest-to-goodness crust. Once baked the topping melds together into a crust, and rises a little bit since it has baking powder in it. Allow to cool about an hour, then serve with warm cream or whipped cream. Ice cream is okay too, but whipped cream is better, I think. I’ve cut down a little on the sugar – I think originally it called for 1 cup, so if you like it sweeter, go ahead and add the full amount. And I hate to say this, but in a pinch, this is marvelous for breakfast.
Crisp Apple Pudding
Recipe: From an ancient Betty Crocker cookbook, I believe, but via my mother.
Servings: 6-8
1 cup flour
7/8 cup sugar
1 teaspoon baking powder
1 whole egg — beaten
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons butter
1/4 cup water
2 tablespoons sugar
4 large apples — peeled and sliced
1. Preheat oven to 350.
2. Spread sliced apples into an 8×8 pan. Sift together the flour, sugar and baking powder. Add the egg and mix well. Spread this mixture over the top of the apples, spreading as evenly as possible. Sprinkle the top with the spices and the 2 T. of sugar. Using your fingers or a small spoon, sprinkle water over the topping, sprinkling as evenly as possible. Dab the butter on top, in small pieces.
3. Bake for 35-45 minutes, or until top is brown. Allow to cool about an hour, or until it’s room temperature.
Serving Ideas : Can be served with whipped cream or Cool-Whip
NOTES: The preparation of this apple dish is a little different because of the water sprinkled over the top. It gives the pudding a wonderful crispy top. This travels well, although it’s best eaten the day it’s made.
Per Serving: 309 Calories; 5g Fat (15.1% calories from fat); 3g Protein; 64g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 133mg Sodium.
To view a printable recipe, click HERE.
randi
said on September 30th, 2007:
Just pulled this recipe out of the oven and was puzzled why mine had a very different (dry) look than yours.
Oooops, just realized I skipped the *dotting of the butter* step. I will have to try this again because it sounds so GOOD…especially the Apple Crisp PUDDING part!
Carolyn T
said on October 1st, 2007:
Randi – hope you sprinkled the top with the water – that’s the most important step. Really this dish is more like a cobbler than a pudding. But that’s what Betty Crocker called it and who am I to change a name, I guess? Hope you enjoyed it anyway!
Carolyn
Amanda
said on September 25th, 2008:
Originally found this recipe on your old blog and followed the links to get here. I just made a recipe of the same name but a bit different and was search out similar ones. I have added a link to this recipe from my blog post
Amanda – thanks very much. I do love that recipe. Now that apples are about come back for a new season, my mouth is watering to make it again. Thanks for stopping by and thanks for the link . . . Carolyn
yvette
said on January 23rd, 2010:
I made this dessert last night for Joe and dinner guests.
I served it warm, with vanilla ice cream.
Everyone asked for seconds.
We all voted that this should be a repeat dessert!
I’m so glad it was a success, Yvette. It’s certainly a family favorite around our house! . . . carolyn