Ozark Pudding Cake from Congressional club cookbook
1/2 T unsalted butter, melted, plus more for the skillet
2/3 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 c sugar
1 tsp finely grated fresh ginger
1 tsp pure vanilla extract
1 granny smith apple, peeled and cored
1 6oz blackberries, halved
1/2c pecans, roughly chopped
Heat oven to 350 degrees, butter an 8in cast-iron skillet. In small bowl whisk together flour, baking powder and salt. In large bowl beat the eggs and all but 1T of sugar until pale and thick. Whisk in the ginger and vanilla then the flour mixture.
Chop half the apple and fold into the batter along with half berries and pecans. Pour in skillet. Thinly slice remaining apples and arrange on top of the batter. Brush the apple with melted butter and sprinkle tsp sugar. top with remaining berries and pecans.
Bake until top is golden brown 40 to 45min.
Baked apple acorn squash
1/2 c of raisins
4 T of honey
1/4 tsp allspice
Preheat 350. Cut and seed squash, place upside down in shallow dish with a little water cook 20min. While cooking prepare honey and allspice in small bowl then fold in apples and raisins then fill in squash and cook another 20min. Pull out and enjoy!