November 22, 2016
From the November, 1976 issue of Gourmet, these two recipes really caught my eye. This spoon bread souffle is not your usual turkey day offering, and the dried fruit pie looks really delicious.
utes. Reduce the het to 375 and bake for 20 tao 30 minutes more, or until golden. The recipe suggests brushing the lattice with apricot glaze, but that’s not really necessary.
Categorised in: Vintage Books and Magazines