Ingredients: 1/2 cup butter or margarine 1 cup sugar 2 eggs 2 Tbs. milk 1 tsp. vanilla extract 2 cups flour 1 tsp. double-acting baking powder 1 tsp. baking soda 1 cup chopped apples 1/2 cup chopped pecans
Preparation: Preheat oven to 350º F. Grease a 9 x 5 inch loaf pan; set aside. In a large mixing bowl cream butter or margarine and sugar until light and fluffy. Beat in eggs, milk, and vanilla. Add dry ingredients and stir just until well blended. Fold in apples and nuts. Pour into pan. Bake for 1 hour. Remove from pan and cool on wire rack. Once cool, wrap and let stand overnight before slicing.
Ingredients: ½ C honey 8 hard-boiled egg yolks 1½ C white bread crumbs 1/8 tsp black pepper SYRUP: ½ C wine 2 tsp honey 1/8 tsp each powdered ginger and cinnamon
Preparation: 1. In a saucepan, over medium heat, bring honey to boil, reduce heat, and simmer, stirring frequently, for twenty minutes, until honey starts to thicken.
2. In a bowl, mash the egg yolks to a smooth paste. Stir the boiled honey and pepper into the paste, blending thoroughly. Stir in the bread crumbs, kneading the mixture by hand.
3. Scrape the mixture into a lightly oiled mold or bowl. Refrigerate, and turn out for serving.
4. To make the syrup, in a bowl, stir together wine, honey and spices. Pour the syrup over the Leche Lumbarde before serving, or serve along side.
Serves four to six.
NOTES ON THE RECIPE: This is a dish similar to medieval gingerbread.