Apple Butter Cake
Lib Faulknier
2 1/4 cups flour
1 tsp. soda
1 cup sugar
2 eggs
1 tsp. vanilla
1 tsp. baking powder
½ tsp. salt
½ cup butter
¾ cup apple butter
1 cup sour cream
Sift flour, baking powder, soda and salt.
Add sugar to butter in large mixing bowl. Cream at high speed until light and fluffy.
Reduce to medium speed and add eggs, one at a time, beating well.
Blend in apple butter and vanilla.
At low speed, add sifted dry ingredients, alternately with sour cream, beginning and ending with dry ingredients.
½ cup firmly packed brown sugar
½ tsp. nutmeg
1 tsp. cinnamon
½ cup chopped nuts.
Combine all ingredients.
Grease and flour a 13 x 9 inch pan.
 Pour ½ of cake batter into pan.
Sprinkle ½ of the topping over batter.
Spoon remaining batter into pan.
Spread evenly.
Sprinkle with remaining brown sugar mixture.
Bake at 350º for 40 to 45 minutes.
Serve warm or cold with whipped cream.
Crusty French Bread
Alice Rowan Waugh
Place in a large mixing bowl:
1 Tbsp. salt
2 Tbsp. sugar
1 cup boiling water, then 1 cup cold water.
Blend in 1 package of yeast.
Add 6 cups flour for stiff dough and knead 5 minutes.
Let rise in bowl, twice.
Shape into 2 long loaves, roll flat, then roll up.
Grease cookie sheet, sprinkle with corn meal and place bread on cookie sheet.
Brush bread with cold water.
Let rise until doubled in size.
Brush again with cold water.
Slash top of each loaf with a sharp knife and sprinkle with poppy or sesame seeds.
Bake at 400º for 10 minutes.
Brush loaves again with cold water.
Lower oven to 375º and bake 10 minutes.
Brush again with cold water and bake 20 minutes longer.
Yields 2 loaves or 12 hard rolls

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