#2789 - Apple Butter Muffins

(by Shirley McNevich)

1/2 cup white sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 cup chopped pecans OR chopped walnuts
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 cup milk
1/4 cup canola oil
1 beaten egg
apple butter

In a bowl add white sugar, cinnamon, nutmeg, allspice, baking powder and salt--stir until mixed. Add the flour--stir until mixed. In a separate bowl add milk, canola oil and beaten egg--stir until mixed. Add the flour mixture and the chopped nuts to the milk mixture--stir just until mixed. Place cupcake liners into muffin tins. Spoon 1 TBSP of batter into each muffin cup. Spoon 1 TBSP of apple butter in the middle of the batter in each cup. Fill the rest of the cups 2/3 full with batter on top of the apple butter. Bake at 400 degrees for 20 minutes.

#1455 - Apple Butter Cake

(by Shirley McNevich)

2 1/2 cups CAKE flour
1 tsp. baking powder
1/2 tsp. salt
1 cup white sugar
1 tsp. baking soda
3/4 cup apple butter
2 eggs
1 cup Breakstone's sour cream
2 tsp. vanilla
1/2 cup softened Parkay margarine
Topping: 1/2 cup Domino's dark brown sugar (packed); 1 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 cup chopped nuts

In a mixer add white sugar, eggs and vanilla--beat. Add Parkay--beat. Add sour cream and apple butter--beat. Add salt, baking soda and baking powder--beat. Slowly add cake flour--beat until mixed, then beat for 2 minutes. Pour 1/2 of batter into a greased 9 x 13 cake pan. In a separate bowl add brown sugar, cinnamon, nutmeg and chopped nuts--stir until mixed. Sprinkle 1/2 of the nut mixture on top of the batter in the cake pan. Spoon the rest of the batter on top of the nut mixture. Sprinkle the rest of the nut mixture on top of the batter. Bake at 350 degrees for 35-45 minutes.

#1256 - Vanilla Cookies

(by Shirley McNevich)

1 cup butter
1 cup white sugar
2 eggs
2 tsp. vanilla
3 cups flour
1/2 tsp. baking soda
1 tsp. salt

Frosting: 1/2 box Domino's powdered sugar (1 lb. size); 1 stick Parkay margarine; 2 tsp imitation vanilla; 1.5 TBSP milk

In a mixer add butter and white sugar--beat. Add eggs--beat. Add vanilla, baking soda and salt--beat. Slowly add flour--beat. Flour your counter, place the batter on top of the flour, and flour the top of the batter--roll out with a rolling pin to about 1/4" thick. Cut batter with cookie cutters. Place cookies on to greased cookie sheets. Bake at 375 degrees for 8 minutes. Remove cookies from trays and place on paper towels until they are room temperature. Frosting: feed powdered sugar, margarine, 2 tsp. vanilla and milk in mixer--beat. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. Frost the cookies.

#1164 - Coconut Oatmeal Cookies

(by Dorothy [Schuck] Amerman - friend)

8 TBSP butter
1 cup Domino's dark brown sugar
1 egg
2 cups Quaker quick oats
2 TBSP flour
1/2 cup Baker's angelflake coconut

In a mixer add butter and brown sugar--beat. Add egg--beat. Add flour--beat. Add oatmeal and coconut--beat. Drop by teaspoonfuls on to greased cookie sheets. Bake at 350 degrees until lightly browned (8-10 minutes).

#554 - Apple Butter

(by Ruth Garrett - friend)

11 cups applesauce (plain--no added sugar or cinnamon)
1/2 cup cider vinegar
6 cups white sugar
3 tsp. ground cloves
4 tsp. cinnamon
1 tsp. ground allspice
1/2 cup apple cider

Preheat oven to 400 degrees. In a large pot add all ingredients--stir well. Place pot on a cookie sheet in the oven (to catch the drips). Bake until mixture starts to bubble, then turn oven back to 300 degrees and bake for 5 hours. Remove from oven, let it cool--place into pint jars (makes about 6 jars). If you're not going to use them right away, seal the jars. Keep any open jars refrigerated.