Uncle's Bundt Cake

Ingredients:

Butter, for greasing pan
Flour, for dusting pan
6 eggs
2 sticks butter (1 cup), softened
2 cups sugar
One 12-ounce box vanilla wafers, crushed
1 cup sweetened flaked coconut or 1 can coconut flakes, 3 1/2-oz
2 cups chopped pecans
1/2 cup sweet milk (whole milk)

Directions:

Cook's Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

Preheat the oven to 325°.

Cream butter and sugar. Add eggs one at a time. Add half of wafers crushed fine. Add coconut, nuts, milk, and balance of wafers. Spoon into a greased and floured tube cake pan.  Cover pan with a clean tea towel; leave on counter for 45 minutes. *


Bake at 325° for 1 hour, or  until a toothpick inserted in the center comes out clean.

Leave in pan 10 minutes to cool; turn out onto plate and allow to cool completely.

*There is no leavening in the 'Vanilla Wafer Cake'; therefore, you must allow time for the wafers to absorb the liquid and 'swell'.  Do not skip this step.

Marcy Dempsey's Championship " Uncle's Bundt Cake" - The Toledo Blade~ August 4, 1976


This recipe by courtesy of Sweetmilk and Tea Cakes©

Deep-Dish Apple Pie

Ingredients:


  2 cups all-purpose flour
  1/2 cup shortening
  1 large egg
  1/4 cup cold water
  2 tablespoons white vinegar

  FILLING:

  10 cups sliced peeled tart apples (about 8 medium)
  1 teaspoon lemon juice
  1/4 cup sugar
  1/4 cup packed brown sugar
  3 tablespoons all-purpose flour
  1 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1 tablespoon butter
  1 large egg
  1 tablespoon milk


Directions:

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed.

Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.

On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender. Cool on a wire rack. Yield: 15 servings.

www.tasteofhome.com

Triple-Crust Peach Cobbler

INGREDIENTS:

 3 packages (11 ounces each) Betty Crocker™ pie crust mix
 1 cup cold water
 1 1/2 cups sugar
 3/4 cup butter or margarine, melted
 2 teaspoons ground nutmeg
 2 teaspoons ground cinnamon
 2 teaspoons vanilla
 2 teaspoons lemon extract
 2 cans (29 ounces each) sliced peaches in syrup, undrained

DIRECTIONS:

Heat oven to 350ºF. Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll into rectangle, 11x8 inches. Cut into 4 strips, 11x2 inches each. Place strips on ungreased cookie sheet; bake 18 minutes. Set aside.

Stir 1 package pie crust mix and 1/3 cup of the cold water until mixture forms a ball. Flatten ball; roll to fit bottom and sides of ungreased rectangular baking dish, 13x9x2 inches. Place in dish; set aside.

Stir together sugar, butter, nutmeg, cinnamon, vanilla, lemon extract and peaches in large bowl. Pour half of mixture in baking dish.

Arrange pastry strips on top. Pour remaining half of peach mixture on top.

Stir 1 package pie crust mix and remaining 1/3 cup cold water until mixture forms a ball. Flatten ball; roll to fit on top of mixture in baking dish. Cut several holes or slits in crust. Place crust on top of mixture in baking dish; seal to edges of dish.

Bake about 1 hour or until crust is golden brown. Store covered in refrigerator.

www.tablespoon.com

Old-Fashioned Sweet Potato Pie

Ingredients:

2-1/4 cup cooked and mashed sweet potatoes
1/2 cup butter or
margarine
1-1/4 cup sugar
1 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/8 tsp. ground cloves
2 eggs, beaten
2 cans (5-1/3 oz. each) evaporated milk or
1 can (13 oz.) evaporated milk
2/3 cup milk
2 9-inch unbaked pie crusts

Instructions:

Combine sweet potatoes & butter, mixing until blended.

In a separate bowl combine sugar, flour, and spices. Mix well. Add to sweet potato mixture. Blend eggs and milk. Add to sweet potato mixture.

Pour mixture into pie crust.

Bake at 425°F for 10 minutes. Reduce oven temp to 350°F and continue baking for 40-60 minutes or until knife inserted to center comes out clean.

www.foodgeeks.com

Jelly Cake

Rex Jelly was used by my paternal grandmother when she made the Jelly Cake for the holidays. This jelly recipe is close to its flavor.

Ingredients:

1 box Duncan Hines Butter Cake Mix, plus ingredients to make cake
2 lb jar of apple jelly
1 pkg 3 oz., raspberry jello
1/4 tsp lemon extract
1/4 tsp vanilla extract
shredded coconut, if desired for top

Directions:

The night before you fix your cake fix the jelly by combining the last four ingredients and refrigerate.

Preheat oven to 350 degrees. Grease and flour two 8 or 9 inch cake pans. Bake cake as directed. Cool completely.

Split layers equally to make four layers. Spread jelly mixture between layers, on top and sides of cake.

 Sprinkle with coconut, if desired. Keep refrigerated.

www.justapinch.com

Imperial Pound Cake

Ingredients:

Yield: 12 servings

1 pound stick margarine, at room temperature (not soft or reduced-fat margarine; Imperial brand is recommended)

1 pound powdered sugar, plus more for optional garnish

6 eggs

1 teaspoon vanilla extract

3 cups cake flour (see note)

Chopped nuts, for optional garnish

1. Grease and flour a large tube pan. Preheat the oven to 325 degrees.

2. In a large bowl, beat margarine and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Add flour slowly, beating until well mixed.

3. Put batter into the prepared pan. If desired, sprinkle lightly with powdered sugar and nuts.

4. Bake until cake is golden brown and a toothpick inserted in the center comes out clean, about 1 to 1 1/2 hours. Cool in pan for 10 minutes, then remove from pan and let cool completely.

Per serving: 525 calories; 30g fat; 6g saturated fat; 115g cholesterol; 5g protein; 59g carbohydrate; 38g sugar; 0.5g fiber; 335mg sodium; 20mg calcium.

Note: Some versions of this recipe call for all-purpose flour.

Saint Louis Dispatch