Apple Cake by Rebecca Harris

Apple Cake by Rebecca Harris
6 apples, peeled and diced (2 cups)
1 egg
1 1/2 c. flour
1 1/2 t. cinnamon
3/4 c. pecans
1 c. sugar
1/2 c. vegetable oil or Crisco
1 t. vanilla
1/2 t. salt
1 t. soda

Cover apples with sugar. Let stand. Combine the rest of the ingredients and then mix in with apples. Bake in a 9x13 pan or loaf pans at 375 degrees for 45 minutes to one hour.Glaze:2 T. shortening1/2 c. packed brown sugar2 T creamdash salt1 t. corn syrupCombine. Bring to rolling boil. Remove and cool slightly. Pour over warm cake. Spread evenly.Great using rehydrated dried apples from the cannery.

Anyberry Summer Pie courtesy of Beth Prueitt

Start to finish: 55 minutes
Serves 8
Ingredients:
For the filling:
3/4 c. sugar
2 T. cornstarch
pinch of salt
5 cups berries, fresh or frozen
1 prepared pie shell (slightly thawed if frozen)

For the crumb topping:
1/2 c. rolled oats
3/4 c. all-purpose flour
1 c. sugar
1 t. cinnamon
1/2 t. ground ginger
1/2 t. allspice
1/2 cup butter, cut into small pieces

Directions:Heat the oven to 375 degrees.To make the filling, in a large bowl mix the sugar, cornstarch, and salt. Add the berries and toss gently until well mixed. Pile the filling in to the prepared crust. Set aside.To make the crumb topping, in a medium bowl, combine the oats, flour, sugar, cinnamon, ginger, all-spice and butter. Using your fingers, a pastry blender, or a fork, mash and rub the butter into the dry ingredients until it resembles coarse crumbs.Top the berries with the crumb mixture, patting it on, as necessary, to make it stay put. Place the pie on a rimmed baking sheet (to catch drips) and bake for 45-50 minutes, or until the crumb topping is golden brown and the berries are bubbling.For clean slices, let the pie cool down before slicing. Or serve warm with vanilla ice cream or whipped cream.

Cherry Cream Puff Ring by Dana Dunning

Cherry Cream Puff Ring by Dana Dunning

Puff:
1 c. water
1/2 c. butter or margarine
1 c. flour
4 eggs
Filling:
1 c. sour cream
1 c. milk
1 pkg. (3.4 oz.) vanilla instant pudding mix
1/4 t. almond extract
1 can cherry pie filling

Heat oven to 4oo degrees. Heat water and butter to boiling in a 1 qt. sauce pan. Stir in flour until mixtures forms a ball--about a minute. Remove from heat and add eggs. Stir in eggs until the dough is smooth. Drop dough by tablespoonfuls onto a greased baking sheet to form a 8-10" ring. Smooth with spatula. Bake until puffed and golden, 50-60 minutes. Cool ring and cut off top with a sharp knife. Pull out any soft dough inside the puff and discard. Beat together milk, sour cream, pudding mix, and extract until blended. Fill puff ring with pudding mixture. Spoon 1/2 of the cherry filling on top of the pudding mixture. Replace top of puff ring and spoon remaining cherry filling on top. Refrigerate.