Ozark Pudding

1 egg, whole
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts, to garnish
3/4 cup of sugar
1 teaspoon baking powder
5 small raw apples, peeled, cored and diced
1 pint heavy cream

Beat egg and sugar until very smooth. Mix flour, baking powder, salt and stir in the sugar. Simmer apples, nuts and vanilla. Bake in buttered large skillet covered for 30 minutes over low heat. Remove from pan. Serve cold with whipped cream or ice cream. Garnish with chopped walnuts.


Graham Cracker Date Cake


2 cups graham cracker crumbs
1/4 teaspoon salt
1 egg
1/2 cup brown sugar
1/2 cup chopped pecans
2 teaspoons baking powder
1/2 cup raisins, dates or apples, chopped
1-1/2 cups milk

Roll graham crackers into small coarse pieces. Mix well with brown sugar. Add baking powder, raisins (or dates or apples), pecans (or coconut), and egg. Stir in milk. Butter the cold double boiler unit and fill with graham cracker mixture. Cook in 2 quart pan over medium low heat, reducing heat as required. Allow 1-1/2 hours to complete.


Puerto Rican Flan


1/2 cup sugar
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
1 tsp. vanilla
6 eggs

Prepare large skillet by filling in halfway to the top of the skillet with water.  Place utility rack on the lip of the skillet.  Bring water to a boil over medium heat.
Make caramel in a small saucepot by melting the sugar at medium heat.  Stir until sugar turns light brown.  Pour the melted sugar into double boiler inset, quickly turning pan so caramel covers the bottom.
In a blender mix the evaporated milk, sweetened condensed milk, vanilla and eggs.  Pour this mixture on top of the caramel in the double boiler inset.
Place double boiler from the utility rack.  Run a knife around the edges of the flan and turn onto a large plate.  If the top of the flan seems to have excessive moisture, blot it off with a paper towel.


Apple Oatmeal Bake


1/4 cup pecans, finely chopped
3 large apples, cored, sliced
1/2 inch thick
2 tbsp. fresh lemon juice
1/4 tsp. cinnamon, ground
2/3 cup all-purpose flour
1/3 cup margarine
1/4 cup honey
1/4 cup brown sugar, firmly packed
1/2 cup old-fashioned oatmeal, uncooked

 Preheat oil core skillet to 375ºF/190ºC.  Add pecans, stirring frequently for about 1 to 2 minutes, until fragrant and toasted.
Place apple slices in skillet.  Sprinkle with lemon juice and cinnamon.
In a large mixing bowl, blend flour and margarine with a pastry blender until crumbly; add honey, brown sugar and oatmeal.  Spread over apples; cover.  Reduce heat to 250ºF/121ºC and back 30 minutes or until apples are tender.  Top with pecans.