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Huguenot Torte (Ozark Pudding)


2 eggs

¾ cup sugar

2 teaspoons baking powder

Dash of salt

1 cup apples (preferably Granny Smith), shredded

½ cup pecans

1 teaspoon vanilla extract

¼ cup flour

1 cup heavy cream

3 tablespoons sugar

2 tablespoons Calvedos brandy


  1. Preheat oven 350 degrees.
  2. Toast and chop the pecans.
  3. In a mixer, mix the eggs with 3/4 cup sugar until they are light yellow in color.
  4. Sift to combine the flour with the baking powder and salt.
  5. Gently fold in the flour mixture and then the apples, pecans and vanilla extract.
  6. Pour the batter into a well-oiled pie plate or individual ramekins and bake 30–45 minutes or until golden brown.
  7. Whip the cream with 3 tablespoons sugar and the Calvedos and serve with the Torte.  Enjoy!
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