17-year-old Helena Muffly wrote exactly 100 years ago today:
Saturday, August 24, 1912: We’ve been expecting company for the last several days, but it seems to be as if they aren’t coming. It seems to be the luck around here.
Her middle-aged granddaughter’s comments 100 years later:
Did they make food in anticipation of the company that didn’t show? Since apples are in season, maybe they made an apple dessert..
I tried two Apple Crisp recipes to see which was the best. First I made the recipe that was in an old Pennsylvania Grange Cookbook; then I made the recipe on the Betty Crocker website.
1 cup flour
1/2 cup sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/3 cup butter, melted
1 egg, slightly beaten
5 medium apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Preheat oven to 350 degrees. Stir together flour, sugar (1/2 cup), salt, and baking powder; add melted butter and egg. Stir together until crumbly.
Pare and slice apples, and place in an 8” X 8” baking dish. Cover with the flour mixture. Bake approximately 45 minutes or until the apples are soft.
Then I made the apple crisp recipe on the Betty Crocker website:
4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired
Heat oven to 375º F. Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
The verdict—Both recipes were good and I’d recommend either recipe.
The oatmeal in the Betty Crocker recipe made that Apple Crisp crunchier than the other one. And, the flavors were a little more subdued with the Old Pennsylvania recipe because white sugar (rather than brown sugar) and fewer spices were used.