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Monday, Sep. 1, 2014

Apple Favorites

Posted Sunday, October 11, 2009, at 1:51 PM

Fresh Apple Cake

2 c. sugar/splenda
1/2 c. shortening or oleo
2 eggs
2 c. sifted flour mixed with
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
4 c. grated apples
1/2 cp. pecans

Cream sugar, shortening and eggs together. Add flour mixture, soda, salt,and cinnamon. Fold in apples and pecans. Spoon into cake pan. Bake at 350 degrees for 1 hour.

Ok readers I am going to throw in this Zucchini Bread recipe also, there are lots of squash this time of year so use it, my mom makes it and uses applesauce, fruit cocktail, pineapples, raisins or about any combination you want to flavor it, she makes it in 1 pound coffee cans and puts in ziploc bags and freezes, if you have company or take a craving for something different then you have it on hand, she also makes it with splenda and sugar free fruit so diabetics can have it.

Zucchini Bread

3 eggs
2 c. sugar/splenda
3/4 c. oil
2 c. grated peeled raw zucchini
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. ground cinnamon
1 c. coarsley chopped walnuts
3 c. all-purpose flour

Beat the eggs until light and foamy. Add the sugar, oil, zucchini and vanilla. Mix lightly but well. Combine the flour, salt, soda, baking powder and cinnamon; add to the egg-zucchini mixture. Stir until well blended. Add nuts and pour into two 9x3 inch loaf pans. Bake in preheated 350 degrees oven for one hour. Cool on rack.


Comments
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Boy, do I like zuccini bread! Back when this was a real farm, and the kids were little, I had zuccini coming out my ears - I used to freeze ziplock bags with 2 cups of the grated zuccini, if I didn't have time to make the bread to freeze.

Happy times and zuccini bread!

-- Posted by goat lady on Sun, Oct 11, 2009, at 7:29 PM


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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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