When I saw this recipe contributed by Judy Holmes in the church-produced cookbook, I thought, “That is a strange thing” — but I tried it, and it is good. My test group here at our noon table all gave it a good mark, so I am sharing it with you today.
One of the good things about this Applesauce Soufflé is that you may have all the ingredients on hand to pluck from your pantry and refrigerator. It is listed with vegetables (and fruits), but it can almost be a dessert.
Judy and her husband, Hamp Holmes Jr., a semi-retired cattleman, are members of Sweetwater Baptist Church, near North Augusta. Rev. Paul Noe is the pastor and has served for seven years at the church, which was organized in 1832. Sweetwater Baptist, with an average Sunday attendance of around 300, offers a full range of Baptist organizations.
When she shared this recipe with the cookbook committee, Judy was a member at First Baptist Church, Edgefield, where she and her husband were until about five years ago. That church, currently pastored by Rev. Stacy Williams, has a long history of growth and service from its founding 1823 and is a member of the Edgefield Association.
A medium-sized and growing church, Edgefield First is busy, as are many churches around the state, with the prisoner packet project. They also have praise bands for both youth and adults.
Retiring in April from Campbell Construction Company, Judy now has time for other interests, which include digital photography (with landscapes and nature as her favorite subjects), crocheting and reading. And time for making Applesauce Soufflé.
Judy Holmes
Judy and Hamp have two children – Connie and her husband, David Reynolds, who live in Lexington; and Hampton Holmes III and his wife, Stephanie, of Trenton.
This recipe was given to Judy a long time ago by a friend, Janet Whitlock, and Judy makes it frequently. It is a favorite served with ham. Make it some Sunday soon and have it waiting when you and your family get home from church to enjoy for … Sunday Dinner.
Applesauce Soufflé
1 large can (about 16-18 ounces) applesauce
1 cup sugar
¾ stick margarine, melted
2 eggs (or Egg Beaters)
1 cup vanilla wafer crumbs
1 cup milk (whole or evaporated)
Sprinkle of cinnamon to taste
Have ready a large pie plate or baking dish. Preheat oven to 350 degrees.
Beat eggs, then add other ingredients. I (Judy) usually melt the margarine in the preheating oven. Put the other ingredients on top of the melted margarine.
Bake 45-60 minutes or until lightly browned. Serves 5-6.
(Double the recipe to fit a 9×12-inch baking dish. Triple the recipe for 16 servings. This is a good recipe to serve with ham.)