Fresh Apple Cake
(given to me by my friend Nikki Becker)
1 c. butter, melted
2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 c. peeled and diced apples
1 1/2 c. chopped pecans, optional
Preheat oven to 350°. Mix first 4 ingredients well. Add the rest of the ingredients and mix by hand. Pour batter into a greased 9"x13" glass baking pan or 2 9" round baking pans and bake for 30-35 minutes.
Top with powdered sugar glaze and/or powdered sugar. This cake is also moist and flavorful enough to eat by itself.
Blackberry Pie
(given to me by my friend Nikki Becker)
1 c. butter, melted
2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 c. peeled and diced apples
1 1/2 c. chopped pecans, optional
Preheat oven to 350°. Mix first 4 ingredients well. Add the rest of the ingredients and mix by hand. Pour batter into a greased 9"x13" glass baking pan or 2 9" round baking pans and bake for 30-35 minutes.
Top with powdered sugar glaze and/or powdered sugar. This cake is also moist and flavorful enough to eat by itself.
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Blackberry Pie
4 c. blackberries
1 ½ c. sugar
2 tbsp. flour
1/8 tsp. salt
1 ½ tbsp. butter
2 unbaked pie crusts (see recipe below)
Combine blackberries, sugar, salt, and flour, and pour into crust. Dot butter on top. Lattice with pastry crust, and sprinkle sugar over the top. Bake at 450° for 10 minutes, then bake at 350° for 30 minutes.
Preheat oven to 300°. Set out cream cheese and eggs for about 30 minutes or until they reach room temperature. Combine crushed graham crackers and margarine, and press into bottom of 9” springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, and mix well. In a small bowl toss together ½ c. chocolate chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chocolate chunks evenly over top. Bake 55-60 minutes or until set (cake should still look uncooked in the center). Cool. Chill thoroughly.
6 (1oz.) baking squares of white, milk, or dark chocolate
Melt chocolate and shortening in the top of a double boiler, stirring constantly. Dip pretzel halfway in chocolate, completely covering half of the pretzel. Roll in crushed candy, if desired, and lay on wax paper. Continue the process until all of the chocolate is finished. Place in refrigerator to harden, and store in sealed baggies or airtight container.
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Chocolate Chunk Cheesecake
1 ½ c. finely crushed chocolate graham crackers
1 ½ c. finely crushed chocolate graham crackers
2-3 tbsp. margarine or butter, melted
3 (8oz) pkg. cream cheese, softened
1 (14oz) can sweetened condensed milk
3 eggs
2 tsp. vanilla extract
1 c. chocolate chunks
1 tsp. flour
Preheat oven to 300°. Set out cream cheese and eggs for about 30 minutes or until they reach room temperature. Combine crushed graham crackers and margarine, and press into bottom of 9” springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla, and mix well. In a small bowl toss together ½ c. chocolate chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chocolate chunks evenly over top. Bake 55-60 minutes or until set (cake should still look uncooked in the center). Cool. Chill thoroughly.
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Chocolate Covered Pretzels
6 (1oz.) baking squares of white, milk, or dark chocolate
1 (15oz.) pkg. mini twist pretzels
2 tbsp. shortening
¼ c. candy sprinkles, crushed Butterfinger, or other crushed candy
Melt chocolate and shortening in the top of a double boiler, stirring constantly. Dip pretzel halfway in chocolate, completely covering half of the pretzel. Roll in crushed candy, if desired, and lay on wax paper. Continue the process until all of the chocolate is finished. Place in refrigerator to harden, and store in sealed baggies or airtight container.
