Deserts
Apple Pecan Cake
3 cups of flour
3 large eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
3 cups cubed & pared apples
1/2 cups butter – melted
1 1/2 cups pecan halves
1 cup golden raisins
2 cups packed brown sugar
1/2 tsp salt
1 cup oil
Preheat oven to 350 degrees. Butter and flour a 10″ tube pan. Sift flour, cinnamon, baking soda and salt together. Beat oil, butter, sugar, eggs and vanilla in large bowl.
Stir in dry ingredients. Batter should be very thick.
Fold in apples, pecans and raisins.
Bake 1 1/4 hours. Cool in pan.
Christmas Sugar Cookies
1 Cup. oil
1 Cup. powdered sugar
1 Cup butter (do not use margarine or Naughty Elves will visit you)
1 Cup. white sugar
2 eggs
1 tsp. vanilla
4 Cup. plus 4 T. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
Preheat oven to 350 degrees. Cream oil, powdered sugar, butter and white sugar. Add eggs and vanilla; cream this mixture very well. Sift flour, baking soda cream of tartar and salt. Add to the creamed mixture and cream well again until thoroughly mixed. CHILL COVERED OVERNIGHT. Roll into balls the size of walnuts. Roll balls in sugar, put on cookie sheet and flatten with a glass dipped in sugar. Bake at 350 degrees for about 11 minutes. Do NOT overbake. Makes about six dozen.
Apple Pie
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup ice water
- 8 Granny Smith apples – peeled, cored and sliced
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons butter
Directions
- In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water a tablespoon at a time until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- Preheat oven to 400 degrees F (200 degrees C.)
- In a large bowl, combine sliced apples, sugar, 1 tablespoon flour and cinnamon. Mix well and pour into pie shell. Dot with remaining 2 tablespoons butter. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 60 minutes, or until golden brown.
Cherry Pie
Ingredients
- 2 cups all-purpose flour
- 1 cup shortening
- 1/2 cup cold water
- 1 pinch salt
- 2 pounds sour cherries, pitted
- 1 1/8 cups white sugar
- 3 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon almond extract
Directions
- In a large bowl, combine flour and salt. Cut in the shortening until pea sized. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- Preheat oven to 375 degrees F (190 degrees C.) In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and pour into pie shell. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown.
No-Bake Fruitcake Balls
- 1/2 cup butter
- 1/2 cup honey
- 1 cup finely chopped mixed candied fruits
- 1 cup chopped dates
- 1/2 cup raisins, chopped
- 1/2 cup candied pineapple, chopped
- 1/2 cup chopped candied cherries
- 1 cup chopped pecans
- 1 teaspoon grated orange peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- dash ground cloves
- 3 1/2 cups fine graham cracker crumbs
Preparation:
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.
