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Apple Butterscotch Cake

This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.

2 cups Sugar
2 Eggs
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips

Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.

(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)

“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21



Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

Grandma Ople’s Apple Pie

I wanted to make an apple pie and found this recipe on Allrecipes.com. It is the highest rated apple pie recipe and so I thought I would try it out, and it was really good and super easy to make! There is a review at the bottom of this post from allrecipes.com that I found useful.

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples – peeled, cored and sliced


Directions:

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Allrecipes.com user review:

A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I’ve ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every review for people’s advice before starting, and did make a few adjustments to the original. Some mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9″ glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesn’t brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but I’m convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! Three cheers for Grandma Opal and family.

Waldorf Salad


chopped apples (red or green) and celery
nuts (pecans or walnuts)
Mix with:
spoonful of mayo
approx. 1 tsp lemon juice

Fresh Apple Cake

1 large egg
1 cup sugar
2/3 cup oil
1 ¼ cup flour
½ tsp. salt
½ tsp. baking soda
1 tsp baking powder
2 cups apples, sliced
½ cup nuts
½ tsp vanilla

Beat egg. Add sugar and oil. Add dry ingredients. Add apples, nuts, and vanilla. Mix. Bake in an 8 inch square pan at 350 degrees for 25-30 minutes.

Apple Spinach Salad

1 (10 oz.) package fresh spinach, washed and torn
2 Granny Smith apples, not peeled, chopped
½ cup lightly salted Cashews
¼ cup sugar
¼ cup apple cider vinegar
¼ cup canola oil
¼ tsp. garlic salt
¼ tsp. celery seed

Apple Muffins

2 cups sifted flour
3 tsp. baking powder
½ cup sugar
3 Tbsp. shortening
1 egg, beaten
1 cup milk
1 cup chopped, peeled apples, or 1 cup applesauce
1/3 cup brown sugar
1/3 cup chopped pecans
½ tsp. cinnamon

Sift flour, baking powder, and sugar together. Cut in shortening. Combine egg, milk, and apples. Add to flour mixture. Stir only until flour is dampened. Fill muffin tins 2/3 full. Combine brown sugar, nuts, and cinnamon. Sprinkle over batter. Bake at 400 degrees fro 25 minutes. Makes 12 muffins.