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Title: Baked Apple Pudding
Yield: 1 Servings

Ingredients

    1/2 c  shortening
      2 c  sugar
      2    eggs
  2 1/4 c  all-purpose flour
      2 ts baking soda
    1/2 ts salt
      2 ts ground cinnamon
  1 1/2 ts ground nutmeg
      4 c  applesauce
      1 c  firmly packed brown sugar
      1 c  chopped pecans or walnuts
      2 tb butter or margarine
      1    whipped cream or vanilla ice
           - cream

Instructions

Cream shortening; gradually add 2 cups sugar, beating well at medium speed
of an electric mixer. Add eggs, one at a time, beating well after each
addition.

Combine flour and next 4 ingredients in a medium bowl; stir well. Add flour
mixture to creamed mixture alternately wity applesauce, beginning and
ending with flour mixture. Mix well after each addition. (Mixture will be
very wet.)

Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.

Combine 1 cup brown sugar, pecans, and butter in a small bowl; mix well
with a fork. Sprinkle brown sugar mixture over batter, lightly pressing
into batter.

Bake at 350 degrees for 45 to 55 minutes, or until a wooden pick inserted
in center comes out clean.

To serve, cut into squares; invert each square onto a dessert plate. Serve
warm topped with whipped cream or ice cream.

Recipe taken from *A 1992 Hometown Collection -- America's Best Recipes*
Recipe submitted by Janet Trowbridge and originally included in *Holladay
7th Ward Cookbook*

Posted to Bakery-Shoppe Digest V1 #191 by alyag@juno.com (Gayle L.) on Aug
16, 1997

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