Apple Pudding Cake

Pictures coming! I did also see this recipe on another blog but I got the recipe from a family cook book.
Apple Pudding Cake
2 cups sugar
1/2 cup butter
2 eggs
2 cups flour
2 teaspoons baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 teaspoon salt
4 cups shredded raw apples (I used my food storage by using the dried apples from the cannery..I just rehydrated them and they worked great!)
Mix all together, adding apples last, and bake at 350 for 45 minutes. Serve with butter sauce.
Butter Sauce
1 cup butter
2 cups sugar
1 cup canned evaporated milk (NOT sweetened condensed)
1 1/2 teaspoons vanilla
Heat over low heat for 10-12 minutes (do not boil)
My notes:
This was a really yummy treat but it definately needs the butter sauce. Without it the cake was pretty plain.

Strawberry Brunch Bread

I have a picture of this coming when I get my new camera battery. It is super yummy and has a great presentation.
Brunch Bread
1/2 of this bread recipe (use the other half for a regular loaf or breadsticks or cinnamon rolls)
4 oz softened cream cheese
1/2 cup powdered sugar
1/2 cup strawberry jam, or your favorite flavor
Mix up your bread dough and let it rise 1 time. While dough is rising, mix together your cream cheese and powdered sugar. Roll dough out into a large rectangle (you could do this on your greased cookie sheet) and spread the cream cheese mixture down the center (going the long way) and top with jam. Cut strips on either side about 1/2-1 inch apart. Fold the top and bottom strip over and then start to braid, using one strip from the left, followed by one strip from the right, until you reach the end. If you didn't roll it out on a cookie sheet, carefully transfer to greased baking sheet and place in 350 oven for 15-20 minutes (until golden brown). Remove from oven and coat top with a little melted butter. Let cool completely, slice on an angle and serve.

Peanut Butter Sandwich Cookies

1 cup butter flavored crisco

1 cup peanut butter

1 cup sugar

1 cup brown sugar

3 eggs

3 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

Additional sugar for rolling

Cream crisco, peanut butter and sugars until fluffy, 1-2 minutes. Add vanilla and eggs beating after each. In a seperate bowl, combine flour, soda and salt. Add gradually to egg mixture. Scoop dough into small balls (I used a medium sized cookie scoop and cut the ball in half) and roll into sugar. Place on ungreased cookie sheet and flatten with a fork. Bake in 375 degree oven for 6-8 minutes. Do not over bake, you want them to be soft. Let cool on cookie sheet 2-3 minutes. Remove to cooling rack and cool completely. Place generous amount of frosting on half of the cookies and top with the other half to make a sandwich. Store in air tight container.

Frosting:

1 cup creamy peanut butter

1/2 cup real butter

4 cups powdered sugar

1 teaspoon vanilla

2-3 tablespoons milk

Beat peanut butter and butter until smooth. Slowly add powdered sugar, alternating with milk and vanilla. Beat until smooth. Use to fill peanut butter cookies.

Makes about 4 1/2 dozen cookies

Recipe source: adapted from Our Best Bites