Apple Crisp

2-3 pounds apples (Jonathons, etc.)

7/8 cup flour

3/4 cup sugar

7 tbs margarine

cinnamon

nutmeg

Combine flour and sugar in bowl cut in magarine. Slice apples in ungreased baking pan. Sprinkle with about 3 tbs water. Then sprinkle on a dash of salt. Sprinkle with cinnamon. Cover with the flour mixture. Sprinkle top with nutmeg. Bake in 375 degree oven for about 35 minutes or until top is brown.

Aunt Gertie's Pound Cake

Daniel and Jocelyn managed to get this recipe from our late great aunt, who made incredible pound cakes.

1 pound Imperial margarine

6 eggs

1 box confectioner's sugar (fill confectioner's sugar box with sifted)

1 box sifted cake four

1 teaspoon lemon extract

1 teaspoon vanilla extract

Preheat oven to 325 degrees. Cream together margarine and eggs. Add confectioner's sugar. Cream. Add flour. Mix. Add lemon extract and vanilla extract. Mix. Pour into angel food cake pan. Bake 1 hour at 325 degrees.

Brown Sugar Spritz Cookies

1 cup butter

1/2 cup packed brown sugar

1 egg

1/2 tsp finely shredded lemon peel

1/2 tsp vanilla

1/4 tbsp almond extract

2 2/3 cups all purpose flour

1 tsp baking powder

colored sugars (optional)

assorted decorative sprinkles (optional)

candied cherries, cut up (optional)

In a large bowl combine butter and brown sugar; beat with an electric mixer for 30 seconds. Add egg, peel, vanilla, and almond extract; beat until combined. In a small mixing bowl, stir together flour and baking powder; gradually beat into sugar mixture. (If too stiff, use a spoon to stir in remaining flour.) Do not chill. Force unchilled dough through a cookie press onto an ungreased cookie sheet. (Or, pipe dough through a large star tip into S shapes or circles for wreaths.) If desired, decorate with colored sugars, sprinkles, or cherries. Bake in a 375 degree oven for 9 to 10 minutes or until edges are firm but not brown. Transfer cookies to a wire rack; cool completely. Makes about 70 to 80 cookies.

(Nutrition information per cookie: 47 cal, 3g fat, 10 mg chol, 1g pro, 5g carbo, 0g fiber, 32mg sodium.)

Kentucky Butter Cake

1 cup butter, softened

2 cups sugar

4 eggs

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon soda

2 teaspoons vanilla

1 cup buttermilk or sour milk

Butter Sauce:

1 cup sugar

1/4 cup hot water

1/2 cup butter

1 tablespoon rum flavoring

Cake: Pre-heat oven to 325 degrees. Generously grease the bottom only of a 10-inch tube pan. In large mixer bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each. Add remaining ingredients except sauce. Blend at low speed until moistened; beat 2 minutes at medium speed, scraping bowl occasionally. Pour batter into prepared pan. Bake at 325 degrees for 60 to 65 minutes until top springs back when touched lightly in center. Prepare Butter Sauce. Prick tip of cake with fork. Pour warm Butter Sauce over warm cake. Cool cake completely before removing from pan. If desired, sprinkle with confectioners' sugar just before serving. Note: Cake may be baked as directed in generously greased 10-inch bundt pan.

Butter sauce: In small saucepan, combine sugar, water, and butter. Heat until butter is melted; do not boil. Remove from heat; add rum flavoring. One tablespoon vanilla or two tablespoons rum may be used instead of rum flavoring in Butter Sauce.

Lemon Squares

1 cup all-purpose flour

1/4 cup confectioners sugar

1/2 cup butter>

2 eggs

3/4 cup sugar

3 tbs lemon juice

2 tbs all purpose flour

1/4 tsp baking powder

confectioners sugar

Stir together 1 cup flour and 1/4 cup confectioners sugar; cut in butter until mixture clings together. Pat into ungreased 8x8x2-inch baking pan. Bake at 350 degrees for 100 to 12 minutes.

In mixing bowl, beat eggs; add granulated sugar and lemon juice. Beat until slightly thick and smooth, 8 to 10 minutes. Stir together 2 tablespoons flour and baking powder; add to egg mixture. Blend just until all is moistened.

Bake at 350 degrees for 20 to 25 minutes. Sift confectioners sugar over top. Cool; cut into 1-inch squares.

Orange-Yogurt Cake with Honey Syrup

Cake:

3 cups uncooked farina (aka Cream of Wheat Cereal)

1/2 cup unbleached white flour

2 tsp baking powder

1 tsp baking soda

1 1/2 cups honey

2 cups plain non-fat yogurt

1/2 cup coarsely chopped blanched almonds

4 Tbs. frozen orange juice concentrate

1 Tbs. fresh orange zest

Syrup:

1 1/2 cups honey

1 1/2 cups orange juice

1. Preheat oven 350 oven. Sift together farina, flour, baking powder, and soda.
2. Stir yogurt, almonds, orange juice concentrate, orange zest and 1 1/2 cups honey into dry ingredients.
3. Pour batter into a well-greased 9" x 13" baking pan. Bake until top is golden brown (about 45 minutes).
4. To make the syrup, bring 1 1/2 cups honey and 1 1/2 cups orange juice to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove and discard any froth that may form on the syrup's surface.
5. Pour syrup over finished cake. Poke cake gently with a toothpick to help cake absorb syrup. Serve when cake is cool and syrup has been absorbed.

(Per serving: 401 calories, 10g protein, 3g fat, 57g carbohydrates, 1mg cholesterol, 177mg sodium, 1g fiber.)

Pecan Squares

2 cups all purpose flour

1/2 cup powdered sugar

1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces

2 cups pecan pieces (about 8 ounces)

3/4 cup (packed) golden brown sugar

3/4 cup honey

6 tablespoons whipping cream

Preheat oven to 350 degrees. Butter 13x9x2-inch metal baking pan. Blend flour and powdered sugar in processor. Add butter and cut in, using on/off turns, until moist clumps form. Press dough onto bottom of prepared pan. Bake until golder, about 20 minutes. Maintain oven temperature.

Stir pecans, brown sugar, honey, and cream in heavy small saucepan over medium heat until sugar dissolves. Boil until mixture bubbles, about 2 minutes.

Pour pecan mixture over crust. Bake until filling bubbles and is light caramel color, about 20 minutes. Cool completely. (Can be prepared 1 day ahead. Cover tightly and store at room temperatue.) Cut into squares and serve.

Pumpkin Pie

(makes 2 pies)

1 can Libby's pumpkin (small)

5 large beaten eggs

1 tsp nutmeg

1 tsp cinnamon

2 cups sugar

2 cups milk

2 sticks melted butter

Beat eggs. Add sugar gradually. Then add nutmeg and cinnamon. Add pumpkin. Beat. Add milk gradually. Then add melted butter. Pour into 2 8- or 9-inch unbaked pie shells. Bake at 400 degrees for 10 minutes, then at 350 degrees for 45 minutes.

Zucchini, Lemon and Orange Cake Cake

• 1 cup whole wheat flour
• 2 cups unbleached white flour
• 1 1/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 2 eggs
• Egg substitute equal to 2 eggs
• 5 ounces prune puree
• 2 tablespoons canola oil
• 2/3 cup buttermilk
• 3 tablespoons orange juice concentrate
• 2 teaspoons vanilla
• 3 cups shredded zucchini, blotted dry
• 1 1/2 cups golden raisins
• 1/3 cup chopped walnut pieces
• 1 tablespoon orange zest
• 1 tablespoon lemon zest

Mix the first 7 ingredients together in a large bowl. Mix the next 7 ingredients together in a separate bowl, then fold in the dry ingredients. Fold in the remaining ingredients. Spray 1 bundt or tube pan or two 9 x 5 inch loaf pans with non-stick spray and pour in the batter. Bake at 350° F for 1 hour 20 minutes. Cool. Glaze with lemon icing. Icing

• 1 1/2 cups powdered sugar
• 1 teaspoon lemon zest
• 4 tablespoons lemon juice
• Combine until smooth.