New England Apple Duff Recipe

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New England Apple Duff Ingredients

2 lb tart cooking app.les, paread and co, red
3/4 cup hard cider
1 1/2 tbsp quick-cooking tapioca
1 cup plus 6 tablespoons sugar
2 eggs, seperated
1 salt
1/4 tsp cream of tarter
1/2 tsp vanilla extract
6 tbsp all-purpose flour
1/4 tsp almond extract

A Recipe for
New England Apple Duff

Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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This Recipe for New England Apple Duff is one of thousands in the Recipes-to-go Fruit Cookbook.

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This is a recipe for New England Apple Duff from the recipe cookbook of Recipes-to-go (Fruit)

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

New England Apple Duff recipe - a tasty recipe for you to add to your collection!
Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!
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New England Apple Duff

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.
Fred Allen

New England Apple Duff Directions

Makes 6 Servings

A duff of apples, such as this one, is far lighter than the orignal
and more of a souffle-like pudding. It is best served as soon as it
comes out of the oven.

Preheat oven to 325 degrees F. Butter a 2-quart casserole.

Cut the apples into eighths and place in a large saucepan. Combine the
cider, tapioca, and 1 cup sugar, and stir until sugar is disolved;
pour over the apples. Bring to a boil, lower heat, and simmer for 10
to 12 minutes, until apples are soft but not mushy. Turn into the
prepared casserole.

In a bowl, beat the egg yolks with a dash of salt and 6 tablespoons
sugar; set aside. Beat the egg whites with another dash of salt,
until foamy. Add the cream of tartar and whisk until stiff but not
dry. Fold the egg yolk mixture into the egg whites. Add the vanilla,
and fold in the flour and almond extract. Pour batter over the apples
and bake 35 to 45 minutes, or untill puffed and golden brown.

Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
Beatrice Ojakangas

Serves: 6

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