Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
Possibly deriving its name from Missouri’s Ozark region, this custard, made with fruit and nuts, grew popular during the Great Depression due to its simplicity and rich flavor. Later, in the 1950’s, the dish gained notoriety as then-President Harry Truman’s favorite food, undoubtedly in the style prepared and published in the Congressional Club Cookbook by his wife Bess. This “pudding," which really has a drier texture, can be made with whatever nuts and fruit are readily available and has a filing effect -- both qualities desirable during tough economic times.
Ingredients
• 1/2 cup sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla
• 1 cup chopped pecans or walnuts
• 1 cup finely chopped peeled apples
Directions
1. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, beat egg and sugar
together until creamy.
2. Stir in sifted dry ingredients, blending well.
3. Stir in vanilla, chopped nuts, and chopped apples.
4. Spoon batter into a well-greased 10-inch pie plate and bake at 350° for 35 minutes.
5. Sprinkle more nuts over the top, if desired, and serve warm or cold with ice cream or fresh whipped cream.
Courtesy of Diana Rattray
Ingredients
• 1/2 cup sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla
• 1 cup chopped pecans or walnuts
• 1 cup finely chopped peeled apples
Directions
1. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, beat egg and sugar
together until creamy.
2. Stir in sifted dry ingredients, blending well.
3. Stir in vanilla, chopped nuts, and chopped apples.
4. Spoon batter into a well-greased 10-inch pie plate and bake at 350° for 35 minutes.
5. Sprinkle more nuts over the top, if desired, and serve warm or cold with ice cream or fresh whipped cream.
Courtesy of Diana Rattray