Apple Cake

Submitted by Renae Lopez

Cake:

1 c. oil

2 c. sugar

2 eggs

1 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

2 1/2 c. all-purpose flour

3 c. peeled & chopped apples,(pretty tiny)

Topping:

1/3 c. brown sugar, packed

1 tsp. cinnamon

Vanilla Sauce:

1 c. sugar

2 TBSP. all-purpose flour

1 1/2 c. heavy whipping cream

1/2 c. margarine

2 tsp. vanilla

For cake, beat oil, sugar, eggs and vanilla together. Blend in dry ingredients, then stir in apples. Press into a lightly oiled 13" x 9" pan. For topping, combine all ingredients and sprinkle over cake. Bake at 350 degrees for 35 to 45 minutes. For vanilla sauce, blend sugar and flour together in a saucepan. Whisk in whipping cream. Add margarine and cook over medium heat, whisking often, until thickened. Add vanilla and stir. Serve cake warm with vanilla sauce.

Sure to Please Sweet Potato Casserole

Submitted by Rose Conner of Akron

3C cooked, mashed sweet potatoes

3/4C white sugar

2 eggs

1 stick butter or marg.

1 tsp vanilla

1/3C EVAPORATED milk

TOPPING:

1 stick butter or marg. softened

1/3C flour

1C brown sugar

1/2 C chopped walnuts or pecans

Mix together and put in dish. Spread with topping and bake at 350* for 30 minutes.

Delightful Pumpkin Cheesecake

Submitted by Rose Conner of Akron

Crust:

3T butter, melted

3T sugar

1 1/2C graham cracker crumbs

Filling:

4 (8oz) pkgs Cream cheese, softened

1 1/2C sugar

4 eggs, room temp.

2T maple syrup

1 tsp ginger

1/2 tsp nutmeg

1 tsp cinnamon

1/4C EVAPORATED milk

1C pure pumpkin

Topping:

2C Sour cream

1/4C sugar

1T maple syrup

Preheat oven to 325. CRUST: Melt butter & mix with sugar & crumbs. Press into bottom of 9" pan. Bake 10 min. FILLING: Beat cream cheese & sugar until well blended. Add eggs one at a time, mixing on low speed. Add remaining ingred. & mix until blended. Pour over crust. Bake 1 hr & 5 min. or until almost set. TOPPING: combine sour cream, sugar & syrup. Top cheesecake with mix and return to oven for an additional 15 min. Allow to stand at room temp for 1 hour. Refridgerate 4 hr/overnight before serving.

Zippy Zucchini Pancakes

Submitted by Rose Conner of Akron

4 eggs

2 c grated zucchini

3/4 c all purpose flour

1/2 tsp white sugar

1/2 tsp salt

3T vegetable oil

4tsp baking powder

Preheat griddle. Beat eggs in large mixing bowl.Add shredded zucchini & mix well with a fork. Add flour, sugar, salt & oil. Stir to blend well. Add baking powder & mix well using a large spoon.

For each pancake, spoon about 2T batter onto hot griddle. Cook until there are no longer bubbles forming on the surface, about 2 min. Turn over & cook 2 min. longer. Rub with butter and top as desired.

Fall Bundt Cake

Submitted by Kelly Hooper of Akron

This bundt cake is wonderful for anytime of the year but definitely fits in the comfort food category. An extra bonus is that it is super easy!

Ingredients:

1 yellow cake mix

1 box vanilla pudding mix

2 eggs

1/2 cup of canola oil

8 oz. sour cream

1 bag mini chocolate chips

Mix all the ingredients, except the chips, very well until blended. Stir in the chocolate. Bake in a well-greased bundt pan for 50 minutes at 350 degrees. I usually sprinkle powdered sugar on top after it's been cooled. YUMMY!

Pumpkin Cranberry Praline Bread

Submitted by Amy Mcdouglad of Auroar, OK

1 2/3 Cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

1 can (15 ounces) pumpkin (not pumpkin pie mix)

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon cloves

1 cup dried cranberries

Praline topping

1/3 cup packed brown sugar

1/3 cup chopped pecans

2 tablespoons softened butter

Mix praline ingredients and put aside. Heat oven to 350. Grease bottoms of 2 loaf pans. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir in remaining ingredients. Pour batter into loaf pan and top with praline mixture. Bake 50-60 min or until toothpick comes out of middle clean. Remove from pan after bread is cooled 10-15 min. Serve warm or cold.

Carmel Apple Bars

Submitted by Sheila Bissell of Mentor

1 Cup packed brown sugar

1/2 C butter or margarine, softened

1-3/4 Cup Flour

1-1/2 Cup Quick cooking Oats

1 tsp salt

1/2 tsp baking soda

4-1/2 Cup tart apples, peeled & coarsely chopped

3 Tbl flour

(1) 14-oz bag of carmels

Mix brown sugar, butter an shortening in large bowl. Stir in flour, oats, salt & baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in an ungreased 13 x 9 pan.Preheat over to 400 F.

Toss apples and 3 Tbl four; spread over mixture in pan. Heat carmels over low heat, stirring occasionally, until melted. Pour evenly over apples. Sprinkle w/reserved oat mixture; press lightly.

Bake 25 to 30 min. or until topping is golden brown & apples are tender. Cut into 36 bars while still warm. Store covered in refrig. :)