Apple Dumplings

Ingredients
1 1/4 cups sugar
1/2 tsp ground cinnamon
1/2 tsp nutmeg
2 tbsp margarine or butter
1 1/4 cups all-purpose flour
2/3 cup shortening
6 small apples, pears or peaches

Preheat oven 375
Syrup
Mix 1 cup of the sugar, 1/4 tsp. cinnamon, 1/4 tsp nutmeg and 1 3/4 cups water
Bring to a boil and reduce heat - simmer for 5 minutes then remove from heat
Stir in margarine

Pastry
Mix flour and 1/4 tsp salt
Cut in shortening till coarse crumbs form
Add 6-8 tbsp water, a little at a time, mixing till moistened
Roll into 18X12 inch rectangle; cut into 6-inch pieces

Peel and core apples or pears (for peaches, halve and pit)
Place one fruit on each pastry square.
Combine remaining sugar, cinnamon and nutmeg. Sprinkle over fruit
Moisten edges of pastry; fold corners to center atop fruit.
Pinch to seal
Place in a 11X7X1 1/2 inch baking pan
Pour syrup all over
Bake 375 for about 45 minutes or until fruit is tender and pastry is brown
Serve with ice cream
Serves 6

Old Fashioned Brownies

Ingredients
2 squares unsweetened chocolate
1/2 cup butter
1 cup granulated sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp salt
1/2 tsp baking powder
1 cup chopped nuts - optional

Directions
Preheat oven to 325.
Melt chocolate and butter in double broiler
Stir in sugar and then beat in eggs and vanilla
Combine flour, salt, and baking powder into chocolate mixture
Add nuts and spread into a buttered 8X8 pan
Bake 25 minutes
Cool and cut into squares

Can be doubled and spread into a greased 9X13 inch pan. Bake 25-30 minutes

Vanilla Cream Frosting

Ingredients
8 ounces cream cheese softened
1 tbsp vanilla extract
1 tbsp milk
1 - 16 ounce package confectioners sugar

Directions
Beat cream cheese, vanilla and milk in a bowl until smooth. Add confectioners sugar gradually, beating until creamy.

Patriot's Flag Cake

Ingredients
1 1/2 cups butter, softened
2 cups sugar
6 eggs, separated
2 1/2 cups flour
2 tsp baking powder
1/4 tsp. salt
1 tbsp vanilla
2 tbsp lemon juice
Fresh blueberries
Fresh strawberries

Directions
Cream butter and 1 cup sugar in a mixer bowl until light and fluffy
Add egg yolks, 2 at a time, beating well after each addition
Blend in dry ingredients
Stir in vanilla and lemon juice
Beat egg whites in a bowl until soft peaks form
Fold gently into batter
Pour into a greased waxed paper lined 9X13 inch cake pan
Bake at 325 degrees for 1 hour or until done
Cool in pan on wire rack for 10 minutes
Invert onto rack to completely
Place cake on a serving tray
Frost top and side of cake with vanilla cream frosting
Decorate cake with blueberries and strawberry slices to resemble the American Flag.
Yield 16 servings

Vanilla Cream Frosting
Ingredients
8 ounces cream cheese softened
1 tbsp vanilla extract
1 tbsp milk
1 - 16 ounce package confectioners sugar

Directions
Beat cream cheese, vanilla and milk in a bowl until smooth. Add confectioners sugar gradually, beating until creamy.

Apple Crisp

Ingredients
4 cups sliced peeled tart apples
1/2 cup flour
2/3 cup packed brown sugar
1/2 cup oats
1/3 cup margarine
1 tsp cinnamon
3/4 tsp nutmeg

Directions
Place apples into buttered 8X8" baking dish
Combine remaining ingredients in bowl; mix until crumbly
Sprinkle over apples
Bake 375 for 30 minutes
Serve warm with ice cream
Makes 6 servings

Chocolate Fudge

Ingredients

• 1 tsp butter
• 2 cups (1lb) granulated sugar
• 2/3 cup evaporated milk
• 1 Tbsp light corn syrup
• 2 ounces (2 squares) unsweetened chocolate
• 2 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1/2 cup chopped walnut or other nuts (Grandmom used walnuts)
• 8 inch square baking dish, buttered

Directions

• Rub bottom and sides of the pan with butter
• Measure sugar, evaporated milk, corn syrup, chocolate and butter into the pan
• Place over low heat, stirring constantly until sugar and chocolate are dissolved
• Stop stirring
• Place pan on asbestos mat (this shows you how old the recipe really is)
• Put a candy thermometer into the the pan
• Wash down any sugar crystals that form on the sides of the pan using a pastry brush dipped in warm water and continue cooking until mixture reaches 234 degrees
• Remove the pan from heat and let cool, without stirring until 110 degrees (or luke warm)
• Add vanilla
• Beat fudge at low speed until it becomes stiff and looses its shine - about 10 minutes
• Work in chopped nuts
• Spread into prepared cake pan and mark into bite sized pieces while still warm
  

Note fudge will become grainy if stirred while it is still hot

Angel Food Cake

Move rack to lowest position in oven and preheat to 375
Ingredients
1 1/2 cups powdered sugar *if lumpy sift
1 cup Softasilk cake flour
1 1/2 cups egg whites (about 12)
1 1/2 tsp cream of tartar
1/4 tsp salt
1 cup granulated sugar
1 tsp vanilla
1/2 tsp almond extract

Directions
Mix powdered sugar and flour; reserve.
Beat egg whites, cream of tartar and salt in a large bowl on high speed until stiff peaks form
Beat in granulated sugar on high speed, 2 tbsp at a time; continue beating until stiff and glossy
Beat in vanilla and almond extract on low speed; gently fold in flour mixture
Pour into ungreased tube pan, 10X4"
Gently cut through batter with rubber spatula
Bake until top crust is deep golden brown and cracks about 30-40 minutes; do not under bake
Immediately invert on heatproof funnel or bottle until cake is completely cool