Oven apple butter

Oven Apple Butter
40 large tart apples (about 13 pounds), quartered and cored
1/4 cup water
8 cups sugar
1 cup cider vinegar
4 teaspoons ground cinnamon
1 cinnamon stick (3 inches)
In a large kettle, cover and simmer the apples and water until tender. Press through a sieve or food mill. Measure 1 gallon of pulp; place in a large heavy roaster. Add sugar, vinegar, cinnamon and cinnamon stick. Cover and bake at 400 degrees for 3 hours, stirring often. Uncover and bake for 1 hour longer, or until very thick, stirring occasionally. Remove cinnamon stick. Pour hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Note:
This apple butter needs less stirring than those prepared on top of the stove. It is important to tightly cover the roaster for the first 3 hours of baking to avoid excess evaporation.
Makes 8 pints.

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Cupid cakes

Cupid Cakes
1 (12 ounce) package pound cake
Raspberry or strawberry preserves
3 (16 ounce) cans frosting (vanilla, chocolate and strawberry)
Assorted Valentine candies
Using a serrated knife, slice pound cake horizontally into 3 equal layers (trim off rounded top). Separate layers. With 3 inch heart-shaped cookie cutter, cut out 2 heart shapes from each layer. Spread preserves on top of 3 hearts. Cover with remaining 3 hearts. Decorate with frosting and candies. If desired, pipe your favorite frosting onto cakes.
Makes 3 cakes.

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Applesauce chocolate cake

Applesauce Chocolate Cake
1/2 cup shortening
3/4 cup sugar
1 egg plus 1 egg yolk
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon
1 1/4 cups sweetened applesauce
Mint Beaten Frosting (see below)
Cream together shortening and sugar until light. Beat in the whole egg and the egg yolk until well-blended and light. Sift together dry ingredients and alternately add with the applesauce. Pour into 2 greased and floured 8 inch round layer cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool and frost with Mint Beaten Frosting.
Mint Beaten Frosting
2 egg whites
1 2/3 cups sugar
6 tablespoons cold water
1/8 teaspoon cream of tartar
8 teaspoons creme de menthe syrup
Green maraschino cherries, cut in half
Place all the ingredients, except syrup and cherries, in the top of a double boiler over boiling water. Beat continuously with an electric mixer until mixture stands in soft peaks. Remove from heat and beat in creme de menthe syrup. Fill and frost cake. Decorate top of frosted cake with green cherries.

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Autumn apple cake

Autumn Apple Cake
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups oil
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon vanilla
3 cups apples, diced
3/4 cup nuts, chopped
Sift together flour, baking soda, salt, cinnamon and nutmeg. In large bowl with mixer, beat oil and sugars for 6 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla; add flour mixture. Fold in apples and nuts. Pour into greased 9 inch tube pan. Bake at 350 degrees for 1 1/2 hours.

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mississippi mud sheet cake

Mississippi Mud Sheet Cake
1 stick butter
1/2 cup oil or lard
4 tablespoons cocoa
1 cup water
1/3 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
2 cups sugar
2 cups flour
Frosting (see below)
In saucepan, combine butter, oil, cocoa, water and buttermilk; cook for 2 minutes. Add cocoa mixture to eggs, vanilla, baking soda, salt, sugar and flour. Pour into jelly roll pan. Bake at 350 degrees for 20 minutes.
Frosting
1 stick butter
6 tablespoons milk
2 tablespoons cocoa
1 pound powdered sugar
Place butter, milk and cocoa in saucepan and cook for 1 minute. Add powdered sugar; stir well. Frost warm cake.

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Apple coffee cake

Apple Coffee Cake
1 cup brown sugar
1 cup sugar
1 cup flour
1 stick butter
1 teaspoon cinnamon
1/2 cup nuts, chopped
1 cup apples, diced
2 eggs
1 cup flour
1 cup buttermilk
1 teaspoon baking soda
Mix together brown sugar, sugar, 1 cup flour and butter. Take out 1 cup of this mixture and add cinnamon, nuts and apples; set aside. To remaining sugar/flour mixture, add eggs, 1 cup flour, buttermilk and baking soda; mix well. Pour batter evenly into 2 greased and floured round, or 9 by 9 inch cake pans. Cover with apple nut mixture and bake at 350 degrees for 30 minutes.

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valentine red cake

Valentine Red Cake
1 1/2 cups unsalted butter, softened
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
1 teaspoon vanilla
2 tablespoons cocoa
1 teaspoon salt
1 cup buttermilk
2 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon vinegar
Fluffy Frosting (see below)
Preheat oven to 350 degrees. Beat butter with sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir food coloring, vanilla and cocoa together to form a paste. Beat into batter. Stir salt into buttermilk; add to batter in 3 parts, alternating with flour. Stir baking soda into vinegar; add to batter. Pour batter into 2 prepared (9 inch) pans. Bake about 30 minutes, or until done. Let cool completely before removing from pans. Cut each layer in half to form 4 layers. Frost cake with Fluffy Frosting.
Fluffy Frosting
3 tablespoons flour
1 cup unsalted butter, softened
1 cup milk
1 cup sugar
1 teaspoon vanilla
Slowly whisk flour and milk together until smooth. Cook, stirring frequently, over medium heat until thick, about 3 minutes. Let cool. Beat butter with sugar until light and fluffy. Slowly add vanilla. Beat in cooled milk mixture.
Makes enough to frost top and sides of 4 layers.

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