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Kathy's Cookbook

Quick Cherry Dessert Cake

1 cup (2 sticks) butter or margarine
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1 can (21 oz) cherry pie filling
Powdered sugar to dust over top
In a large mixing bowl, cream together the butter and sugar.  Add the eggs.  Beat until light and fluffy.  Add the vanilla.  Stir in the flour and baking powder.  Mix until smooth.  Grease a 9 x 13 pan.  Pour the mixture into pan.  Spoon the pie filling over the top, spacing evenly in each direction.  Bake at 350* for 45-50 minutes.  Filling will sink into cake while baking.  To serve cut into 16 pieces.  Turn each piece bottom side up on serving plate.  Dust with powdered sugar.  Spoon whipped topping over each serving.  Best if served warm
Microwave Peach Crisp
4 medium peaches peeled and sliced
3/4 cup bisquick baking mix
1/2 cup oatmeal
1/2 cup brown sugar
3 T. soft margarine
1/2 tsp cinnamon
1/4 tsp nutmeg
Arrange peaches in 8 x 8 x 2" microwavable dish.  Mix rest of ingredients until crumbly.  Sprinkle over peaches.  Microwave on HIGH for 6 minutes.  Rotate dish---Microwave 4-6 min longer.
OR:  Bake in conventional oven 350* 30-35 minutes
Country Apple Cake

1 Box Yellow Cake Mix (I Used Duncan Hines Butter)
2 Eggs
3/4 Cup Butter (Softened)
2 cans apple pie filling
1/2 cup  brown sugar
1 tsp cinnamon
1 cup sour cream

Preheat Oven - 350 Degrees. Mix Together with Fork or Mixer (On Low) the
cake mix, 1 of the eggs  and butter until Crumbly.  Press into 13x9" Pan.
Spread both cans of apple pie filling on top of crust. In separate bowl,
combine the brown sugar and cinnamon and then sprinkle over top of the apple
pie filling. Then in separate bowl mix together the sour cream and the other
egg and drizzle over the top. Bake at 350 for 30 to 40 minutes.
Dirt Cake
1 cup powder sugar
8oz. cream cheese
1/2 stick butter
Mix together.
31/2 cups milk
12 oz. Cool Whip
2 small instant vanilla pudding
Mix together.
Add both together.
Layer with crushed Oreos.
Taffy Apple Salad
1 TB flour
1 Cup Sugar
1 beaten egg
1 TB vinegar
Juice from 8 oz. crushed pineapple
8 oz. crushed pineapple
4 cups diced apples
1 cup salted peanuts
8 oz. Cool Whip
Cook flour, sugar, egg, vinegar and pineapple juice over low heat till pudding consistency. Let cool. Add pineapple, apples, peanuts and Cool Whip.
You can add chopped up snickers bars.
Pumpkin Bars
2 cups flour
1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
2 cups sugar
3 eggs
2 tsp. baking powder
1 tsp. pumpkin pie spice
1 cup oil
2 cups pumpkin
Beat all together. Pour into greased jelly roll pan. Bake 350* 25 minutes.
Frosting: 2 cups powder sugar. tsp vanilla. 3/4 stick butter. 3 oz. cream cheese. Beat together
Nobby Apple Cake

1/2 cup oleo
2 cups sugar
2 eggs
2 cups flour
2 teaspoons baking soda
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4 cups chopped/diced apple (peeled or not, your choice)
1 cup broken nuts (optional, but really good!)

Cream together the oleo (old recipe ~ we call it margarine now), sugar and eggs. Sift together flour, baking soda, cloves and cinnamon. Add to creamed mixture and mix thoroughly. Stir in chopped apple and nuts. DO NOT ADD LIQUID. Spread in a greased and floured 9x13 pan. Bake at 350 degrees for 45 minutes.

Notes: Great recipe for using up apple slices the kids didn't finish or apples that are over-ripened.

This is a really moist cake and keeps well. You can serve it warm or cold , plain or drizzled with powdered sugar glaze ~ it's still good any way you fix it.
Green Jello Mold
1 large lime jello
1 can lemon pie filling
8oz. sour cream
Mix together. Add 2 cups boiling water. Beat well. Put in Jello mold.
Cranberry Pecan Bars :)

1/4 cup margarine or butter
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon finely grated orange peel
1/2 cup orange juice
1 egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup chopped pecans
1/2 cup chopped cranberries
powdered sugar
In a mixing bowl beat margarine or butter with
electric mixer on medium speed for 30 seco>ds. Add about
1/2 of the flour, the brown sugar, orange peel,
half the orange juice, the egg, baking powder, and
baking soda. Beat until thourly conbined. Beat in remaining
flour and orange juice. Stir in pecans and cranberres.
Spread into and ungreased 11x7x1.5 inch baking pan. Bake at
350 for about 25 minutes or untill a toothpick inserted
near the center comes out clean. Cool in the pan on a wire
rack. Sift powdered sugar over the top. Cut into bars.
Makes 24
Chocolate Eclair Cake.
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
1 large package vanilla puddding
2 1/2 cups milk
1  8oz cream chees, coftened
2 cups whipped topping
chocolate syrup or melted choc. chips
   Boil water and margarine, remove from heat.  Stir in flour, and eggs, one at a time,  beating well inbetween.
   Spread mixture in well sprayed sheetpan.   Bake at 400 for 30 min.  until browned.
   Prepare pudding w/milk, and whip in cream cheese.  Spread mixture over cooled puffed layer.
   Top w/ whipped topping and drizzle over the top, the chocolate syrup or melted chocolate chips.  
   I prefer the chocolate chips or the crunch topping for icecream.
**  If you use a bigger pan you might have to double the bottom crust**
Gramma Jeans Lemon Cake
1 boxed Lemon cake mix
1 small package Lemon instant pudding
1 cup water
1/2 cup oil
4 eggs
Mix all together.  Beat until smooth.
Pour into greased and floured tube cake pan.
Bake 350* for 50 minutes
1 small package lemon instant pudding
1 package dream whip
1 1/4 cup milk
Beat slow until ingredients are mixed well.
Beat on high until thickened
Frost cool cake.
You can make this different flavors!  chocolate cake with chocolate pudding...same for frosting....french vanilla cake with vanilla pudding....etc
Rhubarb Rumble
3 cups chopped rhubarb
1 3oz. strawberry Jell-O
1 1/2 cup cold milk
1 vanilla instant pudding
1 graham cracker crust
Cook rhubarb in microwave till soft. Stir in gelatin. Cool. In bowl combine milk & pudding. Fold into rhubarb. Spoon into crust. Fridge till firm. ( i've used cherry Jell-O in emergency)
12 oz. cool whip
4 diced apples
4 diced snicker bars or Mr. Goodbars
small jar or maraschino cherries, halved, rinsed 
3-4 bananas sliced depending on size
Fold all ingredients together.  Chill. Best if used promptly.
Watergate Salad
1 16oz. crushed pineapple with juice
1 package pistachio pudding instant
1/2 cup chopped walnuts
1 cup small colored marshmallows
1 large cool whip
Add pudding to pineapple & juice. Mix well. Add nuts & marshmallows. Fold in cool whip. chill.
Mom's Apple Squares
2 1/2 cup flour
1 stick oleo
1/2 cup Crisco shortening
1 tsp. salt
work together a pie crust
2eggs add milk to make 3/4 cup
stir into flour mixture with fork. Divide into 2 portions.
Roll onto large cookie sheet (jelly roll pan). Sprinkle bottom crust with 1 cup crushed cornflakes. Mix together 6-8 apples, sliced,  1 cup sugar, tsp. cinnamon. Spread over cornflakes. Moisten edges and cover with crust. Brush top with 2 beaten egg whites. Bake 400* for 35 minutes. Drizzle with powder sugar frosting when done.
Orange Dreamsicle Dessert
2- 4 oz. orange Jell-O
1 cup boiling water
1/2 cup cold water
2- 4oz. instant vanilla pudding
2 cups milk
2- 11 oz. mandarin oranges, drained
2 cups cool whip- divided
Dissolve Jell-O in boiling water. Add cold water. Cool till thick.  Prepare pudding using milk. Reserve 5 oranges for garnish. Fold oranges thickened Jell-O, 1 cup cool whip into pudding. Pour into ring mold. Chill 4 hours. Unmold. Cool Whip in hole.
Apple Snicker Salad

Serving Size  : 4   

6 apples, chopped
6 regular size Snickers candy bars, chopped
12 ounces cool whip, thawed

Combine the apples and chopped candy bars in a
bowl. Fold in cool whip.  A sneaky way to get
the kids to eat some fruit!
Dr. Pepper Cake

2 cans dark sweet cherries, pitted and drained, syrup reserved
3/4 C. reserved cherry syrup
1/4 C. Dr. PepperŪ (not diet)
1 box cherry gelatin powder
1/8 tsp. almond extract
1 box yellow cake mix
1 box cherry gelatin powder
1/2 C. vegetable oil
3/4 C. Dr. PepperŪ (not diet)
4 eggs
2 C. miniature marshmallows

Arrange cherries evenly on bottom of a greased 9x13
baking pan. Preheat oven to 350F.  In a small saucepan,
combine the reserved cherry syrup, 1 box cherry gelatin
and 1/4 cup Dr. Pepper; gently heat until gelatin is
dissolved. Add almond extract and cool slightly.  In a
large mixing bowl, combine yellow cake mix, 1 box cherry
gelatin, oil, eggs and 3/4 cup Dr. Pepper. Beat at high
speed of an electric mixer for 3-4 minutes. Pour cooled
gelatin mixture over cherries in pan. Sprinkle evenly
with the miniature marshmallows and then carefully and
evenly spoon the batter mix over the marshmallows. Bake
for 40-45 minutes. Cool on rack for 45 minutes. Chill for
3 to 4 hours.