Things have been very excited here in Manti since school got out for the summer. Mitch & I made began our serious search for a home. We found an adorable little home that was in our budget & made an offer. It was accepted! So now we are working on financing, applying for a USDA home loan- a loan for rural areas & low incomes. I'll keep you posted, but I expect to be very busy...packing & cleaning the Thomas' house (We have to be out by July 1st) & my room at mom's. I am so looking forward to having a place where I can have MY things out for me to use. I am more than ready for a home for Mitch & I. We still have a ways to go, but WOW! I'm so excited!!! Hope you are all happy & healthy. Much love,
Nora
Apple Crisp
Apple Mixture:
• 10 c apples, peeled and sliced (I used about 8 c of apples & 1 bag frozen sliced peaches (thawed))
• 1/8 cup lemon juice
• 3/4 cup sugar
Topping Mixture:
• 1 1/2 sticks butter
• 1 1/4 cups all-purpose flour
• 1 1/2 cups light brown sugar
• 1 1/2 cups oats
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1 teaspoon vanilla extract
• Vegetable oil or cooking spray
Directions
Combine all of the ingredients for the apple mixture in a bowl. In another bowl, cut the butter into the flour and stir in the remaining topping ingredients. Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream
In an oven, spray a 13x9” glass baking dish with Pam cooking spray. Place fruit on bottom, top with oat topping. Bake in preheated 400° oven for 20 minutes, then drop heat to 350° and continue baking for 25 minutes or until top is browned & fruit mixture is bubbling through.
Applesauce Cake
Cream together:
1/2 c. shortening 1 egg 1 c. white or 1 1/4 c. brown sugar
In a separate bowl, sift:
2 c. flour 3/4 tsp soda 1/4 tsp cloves
1/2 tsp nutmeg 1/2 tsp salt 1 tsp baking powder
1/2 tsp cinnamon
Add dry ingredients alternately with applesauce (1 1/4- 1 1/2 c.) to creamed mixture. Add 1/2 c. raisins and 1/2 c. nuts with last addition of flour. Grease & flour (or cooking spray) a 9x13 pan. Bake at 350° F for 40 minutes. Cake is done when a toothpick inserted in the center comes out clean and cake pulls away from side of pan. Cool.
Carollee’s Wacky Cake
Into an ungreased dripper pan (9x13) sift:
3 c. flour 2 c. sugar 1/2 tsp salt
6 Tbsp cocoa 2 tsp soda
Make 3 holes in above mixture. Into 1st hole, put 2 tsp. vanilla. Into 2nd hole, pour 1/2 c. salad oil. Into 3rd hole, pour 4 Tbsp vinegar. Then, pour 2 cups cold water over the top and mix well with a fork. Bake at 350° F for 40 minutes. Cake is done when a toothpick inserted in the center comes out clean and cake pulls away from side of pan. Cool.
Carrot Cake
2 c. flour 1 egg 1 1/2 c. sugar
1 c. oil 1 tsp salt 1 tsp cinnamon
1 tsp soda 1/3 c. walnuts 3 c. grated raw carrots*
Mix & pour into a 13x9” pan. Bake at 325° F for 35-40 minutes. Cool. Frost the cake with your favorite cream cheese frosting.
Frosting: 3 oz. cream cheese, softened
1/2 cube soft margarine
1/2 tsp vanilla
2 c. powdered sugar
2-3 Tbsp evaporated milk
Mix well & spread over cooled cake.
*If you can find matchstick carrots in the bags, you can use them, but add a can of pineapple, juice & all to help with the moistening of the cake batter.
