Several years ago I was involved in producing and publishing a cookbook for our local Junior Auxiliary chapter. Calico Cupboards was a big success and provided us with funds to accomplish many community service projects. Since I was president at the time of its publication, I was one of three members who traveled with the galley sheets to the publishing company in Memphis.
We were very apprehensive about the undertaking, not only because we had the one and only copy of the book on which our membership had worked for months, but because one of us was about to sign off on a HUGE financial contract (that would be me)! To say I was nervous would be an understatement.
Anyway as the story goes, the debt was quickly paid off and I never had to go to jail. One of the bonuses I came away with that day was several copies of cookbooks previously published by this company. I love freebies! This recipe came from one of those: Tea Time at the Masters which was originally published in 1977 by the Junior League of Augusta, Georgia. I hope they don’t mind the use of their recipe (could I still end up doing time?).
I’ve used this recipe so many times for a quick and easy dessert. My family always seemed to enjoy it; I hope you do as well.
3.4 cup brown sugar, packed
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup pecans, chopped ( I use more than that because we like it that way. I also toast them slightly beforehand.)
Butter an 8-inch square pan (or whatever you have that is close to that). Spread the apples across the bottom. Blend the remaining ingredients until crumbly. Spread this mixture over the apples. Bake at 350 degress until the apples are tender and the top is golden brown (about 30-45 minutes). Serve warm with whipped cream or ice cream.
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One thing I learned in working on a cookbook for my P.E.O. chapter this year is that recipes cannot be copyrighted. So I think you’re safe.