1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup white raisins (optional)
1 teaspoon cinnamon
3 cups diced apples
1 cup of pecans

Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans -- test to be sure it is done before removing from oven.

Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.
--Compliments of Mrs. Lamar Burges, San Antonio


Uncooked pie crust
6-7 apples, peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon

Place apples in pie crust. Sprinkle sugar and cinnamon over apples. Dot with butter -- cover with the following:

1/2 cup sugar
3/4 cup flour
1/3 cup butter or margarine

Sift sugar and flour together; cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees F. for 40 minutes.
--Compliments of Carolyn Parsons, said-to-be luckiest woman in Texas


1 small baking apple
1 tablespoon raisins
1 1/2 teaspoons brown sugar
1/4 teaspoon cinnamon
2 tablespoons sour cream

Core apple almost to, but not through, bottom. Mix together raisins, brown sugar and cinnamon. Stuff apple cavity. Cover with plastic wrap. Pierce plastic to allow for steam. Microwave on HIGH (100% power) 2 to 3 minutes. Test with skewer. (Apple will continue to cook on standing.) Let stand several minutes or until cool. Serve with sour cream if desired. Makes 1 serving.


1/2 cup soft shortening
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2 cups of pre-sifted flour
1 teaspoon baking soda
1 cup of chopped nuts
1 cup finely chopped apples
1 cup raisins
1/4 cup apple juice or milk
White glaze frosting (optional)

Preheat oven to 375 degrees F. In mixing bowl combine shortening, sugar, salt, spices and egg. Beat well. Sift together flour and baking soda. Drop batter by tablespoon onto greased cookie sheets. Bake 11 to 14 minutes until light brown. Spread while hot with frosting. Makes 48 cookies.

1 1/2 cups sifted powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/2 tablespoons light cream.
Combine all ingredients to good spreading consistency.
--Compliments of Mrs. Lawrence Burrer, Fredericksburg Home Kitchen Cook Book (12th edition)


Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples. Sprinkle 1/4 cup of water over the apples. Work together until crumbly:

3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Spread crumb mixture over apples. Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.
--Compliments of Mrs. Curtis A. Spenrath, Cooking In Comfort Cookbook (Vol. I)


Line a deep pie pan with rich pastry; fill with peeled and sliced apples. Mix well:

1 1/4 cups sugar
2 tablespoons cornstarch
1/4 cup butter
3 egg yolks, well beaten
1/2 cup thick cream
1/4 cup milk
Juice of 1/2 lemon

Spread this mixture over the apples. Bake in oven at 350 degrees F. until done. Beat the egg whites until stiff; slowly add 6 tablespoons sugar. Spread this over the pie. Bake slowly until meringue is browned.
--Compliments of Mrs. Edwin C. Moellering and Mrs. Otto Dittmar, Fredericksburg Home Kitchen Cook Book (12th edition)


One unbaked 9-inch pie shell
4 or 5 tart apples
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
2 tablespoons lemon juice

Toss peeled, sliced apples in large bowl with sugar, flour nutmeg and juice. Spoon into pie shell.

TOPPING: 1/2 cup sugar;1/2 cup flour; 1/2 cup butter or margarine.
Cut butter into dry mixture, sprinkle evenly over apples. Place pie in large heavy brown paper bag. Fold twice to seal. Bake at 425 degrees F. for one hour. Remove from paper bag and cool on rack.
--Compliments of Mrs. Harry A. Hartmann, Fredericksburg Home Kitchen Cook Book (12th edition)


Prevent Discoloration

The addition of Ascorbic acid (Vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add 1/2 teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars, or use commercial Ascorbic and Citric acid mixture following manufacturer's directions.


Select uniform apples. Wash, pare and core. Cut into desired size. If peeled fruit is to stand several minutes before precooking, drop it into solution to prevent discoloration. Drain. Boil 3 to 5 minutes in a thin syrup (see below). Pack into jars to within 1/2 inch of top. Fill to within 1/2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight. Process in boiling water bath as follows: 20 minutes - pint jars 25 minutes - quart jars


Peel, core, and slice apples. Put in solution to prevent darkening. Drain and blanch 2 minutes in boiling water or slice directly into chilled syrup (see below).


1 cup sugar
3 cups water
Boil sugar and water together until sugar is dissolved.



1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.

Bake at 375 degrees F. for 20 minutes.

1 egg
1/2 cup sugar
1 cup of evaporated milk

Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.

compiled by Carol Adams
P. O. Box 1401
Medina, Texas 78055

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