HungryRecipes.com

1 pk Yellow cake mix(NO PUDDING!)

1/2 c Margarine

3/4 c Shredded coconut

2 1/2 c Peeled, sliced apples

1/2 c Sugar

1 ts Ground cinnamon

1 c Sour cream

1 Beaten egg

Cut margarine into cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13×9-inch pan, building up edges slightly. Bake 10 minutes at 350 F. Arrange apples on warm crust. Mix sugar and cinnamon and sprinkle over apples. Mix sour cream and egg together well. Drizzle this over the apple and cinnamon layers. Return to 350 F oven, and bake for 20 minutes more, or until lightly browned. Makes 1 13×9 inch cake. —–

6 Apples pared & sliced

5 tb Plus 2 c sugar

5 ts Cinnamon

3 c Flour

3 ts Baking powder

4 Eggs

1 c Salad oil

1/4 c Range juice

1 tb Vanilla

Whipped cream Combinw apples & 5 T sugar, add cinnamon. Sift flour, the rest of the sugar, baking powder & salt into a bowl. Make a well in the center & pour oil, eggs, juice & vanilla into it. Beat w/spoon until blended. Spoon 1/3 the batter into greased 9″ angel food pan. Make a ring of 1/2 the apple mix(drained). Spoon another 1/3 batter over apples, spread remaining apples and top w/last 1/3 of batter. Bake in 375 oven for 1 hr. or until done. Test w/toothpick. Serve warm or cold with whipped cream. —–

3 C All-Purpose Flour — sifted

3 Tsp Baking Powder

1/2 C Margarine — softened

1 1/2 C Sugar

1 Whole Egg

1/3 C Milk

***********Topping************* 1/2 C Margarine — cold

1/2 C Brown Sugar

1/2 C Granulated Sugar

1 C All-Purpose Flour — sifted

1 tsp Vanilla

Cinnamon — to taste Apples

Mix first six ingredients till soft dough forms. Dump into greased jelly roll pan, With buttered hands spread till covers pan evenly. Peel and slice apples to cover dough. Use lots. For topping: mix remaining ingredients and crumble on top. Bake at 350 for 45 minutes.

1 Nine inch baked pastry shell

6 c Tart apples, pared and cored

1/2 c Raisins

1 c Sugar

1 tb Butter

2 tb Flour

2 Egg yolks, well beaten

Rind and juice from 1 lemon

3 Egg whites

1/4 ts Cream of tartar

1/2 ts Vanilla

6 tb Sugar

Cook apples and raisins with 3/4 cup water for 15 minutes at medium heat until apples are tender. Remove from heat; drain excess liquid. Gently fold in sugar, butter, flour, 3 egg yolks, and rind and juice from lemon. Return to heat. Cook for 5 minutes or until thickened. Spoon into baked pastry shell. Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar and beat until stiff. Spread meringue over filling, sealing to edge of pastry. Bake at 350~ or until meringue is golden.

1/3 c brown sugar

2/3 c salad oil

1 egg

1 c sour milk

1 ts baking soda

1 ts salt

1 ts vanilla

1 ts cinnamon

2-1/2 c flour

1-1/2 c diced apples

1/3 c chopped nuts

Stir ingredients together in order listed. Pour into 2 greased 8″ loaf pans; sprinkle with 1/2 cup sugar mixed with 1 Tbsp melted butter. Bake at 350 degrees for 60 minutes or until done

1/3 c Sugar

1 c Oil

3 Eggs

1 ts Salt

1 ts Vanilla

2 c Flour

1/2 ts Baking soda

1 c Chopped walnuts

2 c Finely chopped apples

Mix in order given and pour in greased 9 x 13 inch pan. Bake in 350 degree oven 45 minutes. —–

Recipe by: MEDITERRANEAN COOKERY For cake, preheat oven to 325 degrees. Grease 9″ springform pan with olive oil. In medium bowl, combine flour, baking soda, cinnamon and salt, if desired. In large bowl, beat applesauce, brown sugar and olive oil with electric mixer at medium speed until well blended. Gradually beat flour mixture into applesauce mixture until smooth. Spoon batter into prepared pan. Arrange apple slices in overlapping circles on top of batter. Cover pan with aluminum foil. bake 55 min. Meanwhile, for Nut Topping, in small skillet, heat olive oil over medium heat until hot. Add nuts; cook and stir until golden. Add granulated sugar and cinnamon; stir well. Sprinkle topping over cake. Continue to bake cake, covered, 20-25 minutes or until toothpick inserted in center comes out clean. Remove

foil; cool on wire rack 10 min. Remove side of pan; cool completely before serving. Makes 10-12 servings —–

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup sugar

1/2 cup milk

1/2 cup drippings or other shortening

2 eggs

3/4 cup applesauce, unsweetened

1/2 cup chopped nuts

Sift flour, baking powder, sugar and salt together. Add melted drippings and mix. Add beaten eggs, applesauce and nuts. Stir only until flour is moistened. Fill greased 2 1/2 inch tins 2/3 full. Bake in moderate oven 375 degrees for 20 to 25 minutes. >From Favorite recipes of Colfax Country Club Women, 1946 by Mrs. J.W. Ausherman, Miami Typed by Ethel Snyder <essie49@juno.com> Date August 12, 1997

1/2 c Pitted prunes

2 tb Water

1 2/3 c Unbleached all-purpose flour

1/2 c Old-fashioned oatmeal

1/2 c Brown sugar — firmly packed

1 tb Baking powder

1/4 ts Salt — optional

1 1/2 ts Ground cinnamon

1/2 c Skim milk

1/4 c Maple syrup

2 Egg whites — .

1 c Chopped apples

1. Preheat oven to 375 degrees 2. Place prunes and

water in a food processor or blender and puree. 3. Combine flour, oats, brown sugar, baking powder, salt if using and cinnamon in a bowl. 4. In a seperate bowl, beat together the prune puree, milk, maple syrup, egg whites and apples. 5. Stir the we ingredients into the dry ingredients until the dry ingredients are moistened. 6. Transfer batter to nonstick or paper lined muffin cups, or to muffin cups lightly sprayed with vegtable cooking spray. Bake 20-30min until muffin tops are lightly browned and a

wooden toothpick inserted into the middle of a muffin comes out clean. NOTE: You can substitute 1/3 cup commercially prepared pureed prunebaby food of prune butter(found in jam & jelly of baking section of your supermarket for the prune puree) the baby food prune jars you will need 2 2/2 oz jars and the prune butter will add extra cal sue to the added sugars in the mixture. I used the baby food prunes and it worked quite well. Nutrition (per serving): 144 calories Total Fat 0 g (3% of calories) Source: 500 Fat-Free Recipes By Sarah Schlesinger Page(s): 43 Date Published: 1994 A complete guide to Reducing the fat in your diet. : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?

1 1/2 cups quick cooking oatmeal

3/4 cup flour

3/4 cup whole wheat flour

1/2 cup brown sugar — packed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1/2 cup raisins

1 cup apple, peeled & — finely chopped

1 egg — slightly beaten

1/2 cup honey

1/2 cup vegetable oil

1/3 cup milk

Preheat oven to 375. In a medium bowl, combine oats, flours, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets using a rounded teaspoon of dough for each cookie, leaving 2″ of space between each. Dip fingers in water; press dough down to about 1 1/2″ diameter. Bake for 10 to 12 minutes or until lightly golden. Transfer cookies to rack to cool.