Ann Montgomery of Millersville was looking for the recipe for a dessert her mother used to make in the 1950s for what she called cottage pudding. She described it as basically a single-layer yellow cake that was served warm with a slightly sweet vanilla sauce poured over it.
Cheryl Robbins of Joppa thought she had the very recipe Montgomery was looking for. It comes from the first cookbook she acquired, "The Fanny Farmer Cookbook," which she received as a wedding gift in 1966. She said that this was her husband's favorite dessert on a cold winter evening.
There is really a rather basic butter cake, and I don't know why exactly it came to be called a cottage pudding. No matter. When served warm with the accompanying vanilla sauce, it makes a delicious treat. I served it as is with some fresh berries on top for a little added color flavor, and I think it would be equally tasty served with a simple lemon or chocolate sauce if one preferred.
Annette Moore of Baltimore is looking for the recipe for what she thinks was called apple whipped pie, once served at Haussner's, the late, great Highlandtown restaurant. She described it as baked apple pie, but between the apples and the top crust there was wonderful layer of cream.
Janice deConge, also of Baltimore, has asked for help finding the recipe for a most memorable coffee cake that was served at Lemmel Junior High School, a Baltimore public school, around 1965 to 1967. She said the home economics teacher, a Mrs. Green, had provided the instructions for the cake.
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Cottage Pudding with Vanilla Sauce
Serve 6 to 8
11/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup butter, melted
1/2 cup sugar
1 tablespoon cornstarch