Today I am pleased to welcome a blogging buddy to Stitches Thru Time! Susanne is sharing a recipe with us that would have been prepared by the heroine in her newest release, so first, Susanne, tell us about that story.
My Heart Belongs in Ruby City, Idaho: Rebecca’s Plight
Looking
forward to a quiet life and a full stomach, mail-order bride Rebecca Rice is
pleased to marry her shopkeeper intended, Mr. Fordham, until the
justice of the peace calls him Thaddeus, not Theodore—proceeded by the
title Deputy.
When the newlyweds realize they’ve married the wrong partners with similar names, an annulment seems in order—and fast, since Rebecca’s true intended is impatient to claim her as his own, not to mention Rebecca would never marry a lawman like her father. But when the legalities take longer than expected, Rebecca wonders if Tad wasn’t the right husband for her all along. . . .
Sounds exciting! Speaking of full stomachs, let's hear about that recipe. :)
Is
there such a thing as too many cookbooks? If so, I’m in trouble.
I
love them, and some of my favorites are books with historical recipes. They’re
fun to learn about and try, and I also enjoy them because they give me an idea
of what the characters in my stories would cook and eat—like an Apple Brown
Betty.
The
Brown Betty was first mentioned in the Yale Literary Magazine in 1864, although
folks had probably been baking and eating them for a while—not just from
apples, but from whatever fruit was in abundance, like pears, apricots, or
berries.
Sweetened
fruit was layered with buttered bread crumbs and baked, served plain or with
cream or lemon sauce. Cinnamon probably wouldn’t have been included often, as
it was an expensive spice back in the day. (Today, many recipes for the Brown
Betty use oats instead of breadcrumbs, but technically, that would make it a
crumble!)
To
make your own version of a historic dessert, you can try this recipe I adapted.
(Don’t tell, but I’m eating it for breakfast!)
2
c. fresh breadcrumbs
5
T. melted butter
5
c. apples, peeled and chopped
½
c. brown sugar
½
t- ¾ t ground cinnamon, to taste
¼
c. hot water
Preheat
oven to 350. Grease a 1 ½ qt. baking dish.
Toss
breadcrumbs with melted butter so they’re all moist. Spread 1/3 of crumbs in
the baking dish.
Combine
apples, sugar, and cinnamon in a bowl. Add half the mixture atop the crumbs in
the dish. Repeat with a layer of crumbs, the last half of the apples, and top
with a layer of crumbs.
Pour
hot water over all and cover the casserole with a lid or foil. Bake for 25
minutes. Remove lid or foil and bake another 20 minutes so the top gets crispy.
Serve
warm with ice cream, or, like they might have in the past, with plain heavy
cream.
Giveaway! Susanne is so generously offering a copy of her book, My Heart Belongs in Ruby City, ID to one commenter! Paperback or ebook for US residents, ebook only for outside US. Leave a comment for Susanne to get your name in the hat.
*****
Susanne Dietze began writing love stories in
high school, casting her friends in the starring roles. Today, she's the
award-winning author of a dozen new and upcoming historical romances. A
pastor's wife and mom of two, she loves fancy-schmancy tea parties, the beach,
and curling up on the couch with a costume drama and a plate of nachos.
Facebook.com/SusanneDietzeBooks
Twitter:
@SusanneDietze
Amazon:
http://bit.ly/SusanneDietze
Newsletter:
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