FRESH APPLE CAKE
Furnished by: Dale Shafer
2 cups granulated sugar
1/2 cup vegetable oil
6 medium apples, peeled and coarsely chopped
2 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
Option: 1/2 cup chopped nuts
Cream the sugar and oil together; add eggs and apples. Stir in the flour, soda, salt and spices. Pour mixture into a 9x13 inch well greased pan. Bake at 350 degrees for 45 minutes.
Note: I add freshly ground nutmeg and some allspice for an added "kick" of spices.
PUMPKIN FLUFF DIP
Furnished by: Lori Lehmann
1 16 oz container frozen whipped topping, thawed
1 5 oz. package instant vanilla pudding mix
1 15 oz. can solid pack pumpkin
1 teaspoon pumpkin pie spice
In a la rge bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refregerator until serving.
OAT-NUT SNACK SQUARES
Furnished by: Lori Lehmann
1 (16-ounce) box oat squares cereal
1 1/2 cups roasted Spanish peanuts
8 tablespoons butter
1 cup firmly packed brown sugar
4 tablespoons light corn syrup
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking soda
Heat oven to 250°F (120°C). Line 2 cookie sheets with wax paper. In 13 x 9-inch baking pan, combine oatmeal cereal squares and peanuts. In small saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a boil. Stir well. Boil 2 minutes without stirring. Remove from heat. Add vanilla and baking soda; mix well. Immediately pour over cereal mixture; stir with wooden spoon to evenly coat all pieces with syrup mixture.
Bake 1 hour, stirring every 20 minutes. Transfer to prepared cookie sheets, spreading mixture into even layer. Cool completely.
Break into bite-size pieces. Store tightly covered at room temperature.
Makes 10 cups.
