Harvest Pound Cake

Here is the recipe to a yummy Harvest Pound Cake made with fresh apples, chopped nuts and covered with a warm caramel sauce.


Harvest Pound Cake

Cake
2 cups sugar
1 ½ cups vegetable oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 medium apples, peeled and finely chopped (2 cups)
1 cup chopped nuts

Caramel sauce
½ cup butter
½ cup packed brown sugar
2 teaspoons milk

Heat oven to 350°. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.

Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.

In 2-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon sauce over warm cake.

ENJOY!!

Chocolate Gobs

Chocolate Gobs

Cake
2 cups sugar
½ cup vegetable shortening
2 eggs
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ cup cocoa

Filling
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
1 cup
1 stick of butter, softened
½ cup vegetable shortening
1 teaspoon vanilla extract

Preheat oven to 425 °.

In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. Stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed.

Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreaded cookie sheet. Bake for 5 minutes. Allow to cool and transfer onto waxed paper.

To make the filling, place flour into saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

Yields 25 Gobs

ENJOY!!

Snickerdoodles

Who doesn't like snickerdoodles. Yum! Yum!Snickerdoodles

1 cup Crisco shortening
1 ½ cups plus 2 tablespoons sugar
2 eggs
2 ¾ cups sifted all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 °. Cream shortening, 1 ½ cups sugar, and eggs. Sift together flour, cream of tartar, baking soda, and salt. Combine with egg mixture. Chill dough thoroughly and then roll into balls the size of a small walnut. Roll in mixture of 2 tablespoons sugar and the cinnamon. Bake for 8 to 10 minutes on a ungreased baking sheet until lightly browned but still soft.

Yields approximately 4 dozen

ENJOY!!