#3709 - Chocolate Apple Cake

(by Shirley McNevich)

2 cups white sugar
1 cup softened butter
3 eggs
1/2 cup water
1 TBSP vanilla
2 1/4 cups flour
2 TBSP Hershey's cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground allspice
1/2 tsp. salt
1/2 cup Nestle's MILK chocolate chips
2 cups grated baking apples (peel and core before grating)

In a mixer add white sugar and butter--beat. Add eggs, water and vanilla--beat. Add cocoa, baking soda, cinnamon, allspice and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and grated apples--stir just until mixed. Pour batter into a greased and floured 10" bundt cake pan. Bake at 325 degrees 60-70 minutes--test with a toothpick for doneness. Cool for 20 minutes, then loosen and invert on to a cake plate. Glaze as desired.

#1473 - Sugarless Raisin Cookies

(by Shirley McNevich)

1 cup flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
1 cup Quaker quick oats
1 cup raisins (cover them with water in a saucepan, bring to a boil, boil for 5 minutes, then drain)
1 cup unsweetened applesauce
1/2 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped nuts
4 packets Equal sweetener

In a bowl add flour, cinnamon, baking soda, salt, nutmeg, ground cloves, ground allspice, quick oats, and Equal--stir until mixed. In a mixer add eggs--beat. Add canola oil, vanilla and applesauce--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add drained raisins and chopped nuts--stir. Drop spoonfuls of batter on to greased cookie sheets. Bake at 375 degrees for 10-12 minutes.

#1329 - Rhubarb Spice Cake

(by Shirley McNevich)

1/2 cup butter (softened)
1 1/2 cups Domino's dark brown sugar (packed)
1 egg
2 tsp. vanilla
2 cups flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 cup buttermilk
2 cups finely chopped fresh rhubarb
Topping: 1/2 cup white sugar; 1/2 cup Baker's angelflake coconut; 1/2 cup chopped pecans; 1 tsp. cinnamon

In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add buttermilk--beat. Add 1 1/2 tsp. cinnamon, baking soda, salt, allspice and cloves--beat. Add flour--beat until smooth. Remove bowl from mixer--add chopped rhubarb--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. In a separate bowl add white sugar, coconut, chopped pecans and 1 tsp. cinnamon--stir with a spoon. Sprinkle the coconut topping evenly over the top of the cake. Bake at 350 degrees for 35-45 minutes--test with a toothpick for doneness.

#286 - Brown Sugar Cookies

(by Shirley McNevich)

1 1/4 cups firmly packed Domino's brown sugar
1/4 cup water
3 TBSP honey
1 large egg
2 1/3 cups flour
1 cup finely chopped pecans
2 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. ground allspice

Preheat oven to 375 degrees. In a large mixing bowl, combine brown sugar, water, honey and egg--beat well. In another bowl, combine flour, chopped pecans, cinnamon, baking soda, and ground allspice--mix well using a fork. Add dry ingredients to sugar mixture and blend well. Drop cookies onto greased baking sheet by teaspoonsful 2" apart. Bake at 375 degrees for 10-12 minutes until lightly browned. Remove cookies from oven and let cool slightly--remove cookies from cookie sheets and allow to cool completely.