1/4 c Butter or margarine; softend 1 c Sugar 1 Egg 1 c All purpose flour 1 ts Salt 1 ts Ground cinnamon 2 tb Hot water 1 ts Vanilla extract 3 c Apples; peeled and diced 1/2 c Pecans; chopped -rum butter sauce 1/2 c Brown sugar; firmly packed 1/2 c Sugar 1/4 c Butter or margarine; softend 1/2 c Whipping cream 2 tb Rum -whipped cream- 1 pt Whipping cream 1/3 c Brown sugar 1 ts Vanilla Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg; beat until blended. Combine flour, salt, and cinnamon; mix well. Add to creamed mixture; beat on low speed of an electric mixer until smooth. Stir in water and vanilla. Fold in apples and pecans; spoon into a greased and floured 9 inch pieplate. Bake at 350~ for 45 minutes or until a wooden pick inserted in center comes out clean. Serve warm or cold with Rum Butter Sauce and whipped cream. Sauce: Combine first 4 ingredients in a small saucepan; mix well. Bring to a boil, and cook 1 minute. Stir in rum. Serve with a dollop of whipped cream. -----
How To make Applewood Special Pie Cake's Videos
Pumpkin Roll
Fall is just around the corner. That means it's time for pumpkin rolls, pumpkin spice latte's and all things pumpkin. This pumpkin roll will immediately make you think of falling leave and fall breezes. Add this recipe to your next holiday table or family gathering. I promise you will be asked to make again.
1/4 cup powder sugar for dusting towel
3/4 cup all purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp pumpkin pie spice 1/4 tsp salt 3 eggs 1 cup granulated sugar 2/3 cup pure pumpkin 1 8oz pkg cream cheese, room temperature 1 cup powder sugar 6 Tbsp butter, room temperature 1 tsp vanilla Powder sugar for decoration on roll
Preheat oven to 375 degrees Grease 15X10 jelly roll pan. Line pan with wax paper. Grease and flour paper or spray with baking spray. Sprinkle towel with powder sugar and set aside.
Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl. In larger mixing bowl beat eggs and sugar. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake 13-15 minutes or until top of cake springs back when touched. Immediately loosen cake and turn out onto prepared towel. Peel paper off back of cake. Roll cake and towel together starting at narrow end.
Beat cream cheese, 1 cup powder sugar, butter, and vanilla in small mixer bowl until smooth. Carefully unroll cake when cooled. Spread cream cheese mixture over cake. Reroll cake without towel. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powder sugar before serving if desired.
Enjoy! Karen & Paul
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Lancashire Cheese with Chorley Cake (a.k.a. Dead Fly Pie).
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