The best and Simple Sugar Cookies that anyone can bake. Simple Sugar Cookies I LOVE this recipe! It is slightly different from some of the other recipes though. First, the cookies don't get brown on the bottom. Second, they keep their shape while baking. That's why I like to use this recipe to make the cookies that I will be icing, especially with flood icing. About the Ingredients • B utter -Use unsalted butter if possible; otherwise, omit the salt in the recipe. • Sugar -Measure carefully and level off. • Egg -I use large or extra-large eggs. • Vanilla -Use a good quality or make your own, recipe here . • Flour -All-purpose or plain flour works best. • Baking powder -Always use fresh, check the date! • Salt -I like sea salt or kosher salt. With this recipe you can place the unbaked cookies close together, see above. I like to place them ½-inch apart. Simple Sugar Cookies Ingredients • 1 cup butter • 1 cup sugar • 1 large egg • 2 tsp of a good vanilla • 3 cups flour • 2 tsp baking powder • ½ tsp salt Preheat oven to 350°F. You will need a couple of baking sheets and parchment paper. Instructions 1. In a large mixing bowl, beat the first 4 ingredients until fluffy, scraping the bowl 2 times. 2. Add the next 3 ingredients that have been whisked together and and mix until the dough comes together; be patient, it will come togther. 3. Remove a piece of dough and place it on a piece of floured parchment paper that has been placed on the counter. Lightly sprinkle flour on the dough and roll it out to a little less than ¼-inch thick. I use new wooden paint sticks as a guide to roll on. Dip your cookie cutter in flour and cut out the desired shapes. The shapes can be ½-inch apart or a little less. Remove the dough pieces in between the shapes and dust off the excess flour before returning to the bowl. Lay the parchment with the cookies on the baking sheet; bake for 8 to 10 minutes until set. Don't wait until they brown. Tips • If you're not decorating, the cookies can be lighly sprinkled with granulated sugar (colored or plain) before baking. KEYWORDS best sugar cookies, easy sugar cookies, simple sugar cookies

Easy crustless Mini Pecan Pies. Mini Pecan Pies Makes 4 to 5 dozen These are wonderful to have with a cup of coffee or tea, a bridal shower, or any occasion where you want small pick-up treats. They look so good on a tray with the Mini Cheesecakes for an after-dinner treat. Ingredients • 1 ½ cups chopped pecans (no need to toast beforehand) • ¾ cup milk • ¾ cup corn syrup, light or dark • ¼ cup butter, softened • 1½ tsp vanilla • 4 eggs • ¾ cup packed brown sugar (light or dark) • ½ cup baking mix (our recipe) Heat oven to 350°F. Thoroughly grease mini muffin pans with baking spray or use our pan release . Instructions 1. Sprinkle large pinches of pecans on bottom of each cup. 2. Place the rest of the ingredients in a blender; cover and blend on high for 15 to 20 seconds until smooth. 3. Pour into each cup on top of pecans until ½ inch from top. 4. Bake until almost firm, 10 to 15 minutes. Do not overbake. Cool thoroughly; store in covered container. Options • This recipe will also make 1 large pie (9-inch) Tips • The number of tiny pies will never come out the same two times in a row. The important thing is not to overfill the cups. • Do not use paper cups with these. • Tiny tongs are useful when serving these. KEYWORDS mini pecan pies, pecan pie, pecans, corn syrup PRINT

An unusally easy dessert with only 5 ingredients plus the crust. Easy French Silk Chocolate Pie Serves 10 to 12 WARNING! This pie is so rich that you may want to use half the amount of chocolate (2 oz instead of 4 oz). I LOVE chocolate! And if you love it as much as I do, then this easy recipe is definitely for you. It is truly a chocolate lover's dream! The only baking involved is the crust. And you can use a store bought crust, your own pie crust recipe, or try our simple pie crust recipe. Either way, our Easy French Silk Chocolate Pie will be the hit of the party, reunion, or where ever you decide to serve it. I am a whipped cream addict, but this would be so good with a scoop of vanilla ice cream! I like to add chocolate curls to each serving (easily made with a vegetable peeler) or grated chocolate. You could even dust with cocoa or confectioner's sugar! Why I like this recipe: ♥ Easy to make, especially with a bought crust. ♥ 5 simple ingredients, plus the crust. ♥ Makes a beautiful presentation; looks like you spent hours making it! About the ingredients. . . • You will need a baked crust for an unfilled pie. • Unsweetened Chocolate Squares -Easy to find in the grocery store. (This pie is worth splurging for the better quality of chocolate.) • Unsalted Butter -No margarine for this recipe. Let it soften at room temperature for an hour before using. • Sugar -White granulated sugar (cane sugar). • Vanilla -Goes so well with chocolate. Our recipe here. • Eggs -Large or extra large. Raw eggs are used in this recipe. If you are uncomfortable doing that, there are instructions on the web on how to pasteurize eggs at home or you can buy pasteurized eggs in a carton, of which I measure out what I need and add to the recipe per instructions. For the best results, it's important that this recipe be chilled for several hours after completing. That makes it much easier to slice and serve. Instead of a crust, I have also served this recipe in decorative bowls or glasses as a mousse and placed baked piecrust cutouts on top, which have been sprinkled with sugar before baking. Easy French Silk Chocolate Pie Ingredients • 1 prebaked, cooled pie crust * • 4 oz (4 squares) unsweetened chocolate** • 1 cup unsalted butter, softened • 1¼ cups sugar • 2 tsp of a good vanilla • 4 whole eggs Instructions (for pie filling) 1. In a small glass bowl, melt chocolate using 15 second increments in the microwave set on 50% power, stirring often; cool completely. 2. In a large bowl, cream the butter while gradually adding the sugar. You must beat this mixture until it is pale colored, light, and fluffy. This is necessary for the success of this recipe. 3. Slowly blend in the chocolate and vanilla. 4. Add the eggs, one at a time. beating for 5 minutes at medium speed after each addition (20 minutes total). 5. Immediately spoon into the baked crust; cool for several hours. Garnish as desired. * A chocolate crust works great for this recipe as it adds another layer of flavor. **This pie is very rich. You may want to reduce the amount of chocolate from 4 oz to 3 oz. Share Pin Share Jump to Printable Recipe▼ PRINT RATE Don’t love it Not great Good Great Love it The butter should be light and fluffy!

The best Southern Banana Pudding. Southern Banana Pudding 6 to 8 servings This is my basic recipe for banana pudding. Like most cooks in the South, we each have our tried and true recipes. There are many others out there, but this is the one that works for me. I like to eat the banana pudding within a few hours of making it. This is the version that I grew up with because the pudding is made from scratch and cooked. It has simple ingredients and takes a minimum amount of time. About the Ingredients • Milk -Only use whole milk. It does make a difference. • Eggs -I use large eggs for most of my cooking, even though they seem smaller than they used to be. • Vanilla wafers -Use a good quality; I've always used Nila vanilla wafers. I am partial to the size and the flavor. • Bananas -Yellow with a few dark spots have the best flavor. • Vanilla -Banana pudding and vanilla go hand in hand. Our recipe for homemade vanilla here . One of my favorite things about banana pudding is the meringue on top. My mom would always put it under the broiler until the "tips" of the meringue would turn brown then imediately take it out. This always left a lot of white and I never flet comfortable eating that. But by putting it in a preheated oven, letting it start to turn brown, then quickly turning off the oven and leaving it just until the entire top was brown made it a lot more appetizing to me. There is a big difference in the flavor of our vanilla pudding and the boxed kind that you find in the store. It tastes so much "cleaner" and fresher because it doesn't have all the preservatives in it. Jump to Recipe Share Pin Share Southern Banana Pudding Ingredients • 2 ¼ cups milk • 4 eggs, separated (whites will be used for the meringue topping) • 6 Tbsp sugar • 2 Tbsp cornstarch • 1 tsp salt • 2 Tbsp butter • 1 tsp of a good vanilla • 2 Tbsp sugar • Vanilla wafers (about 48) • 4 ripe bananas, sliced (scant ½-inch) Preheat oven to 350°F. You will need a 1½ quart casserole dish. It can be round, square, or rectangular. Instructions 1. Combine the first 5 ingredients in a large saucepan; whisk until smooth*. 2. Cook over medium heat, stirring often with a whisk until thickened. Whisk in butter and vanilla; set aside. 3. Place alternate layers of vanilla wafers, bananas and custard in the casserole dish. (Make sure the custard gets into every nook and crannie.) 4. Beat egg whites (with the 2 tablespoons sugar)on high speed until foamy; gradually add sugar and beat until meringue forms stiff peaks. Spread over pudding, making sure to seal at sides of dish. 5. Place the banana pudding in oven; bake until it starts to brown; turn off oven. Leave in the oven and watch closely until the surface is light brown, like the picture shown. *I use my immersion blender for this. It makes it easy to get a smooth and creamy pudding. You can find it here . KEYWORDS banana puddding, best banana pudding, simple banana pudding PRINT RATE Don’t love it Not great Good Great Love it

This is a truly simple and easy cheesecake. It has the best flavor! Share Pin Share Jump to Recipe Best Rustic Cheesecake If you're a fan of cheesecake and want a simple recipe, this one is for you. It contains only six ingredients (plus the topping) and comes together in your blender. And it is so creamy and delicious! This recipe has a delicious sour cream topping, but you can ski p that in lieu of fresh fruit like strawberries or blueberries. This is one of my favorite toppings to use on some of my plain desserts. Simply spread sliced almonds on a parchment covered baking sheet; sprinkle with a dusting of powdered sugar, then broil just until the sugar starts to melt and slightly browned. This step takes only seconds. You have so many options with this recipe... • You can use a 9 × 13-inch dish for this recipe; then cut into squares. • You can use a prepared mini muffin pan and get at least 2 dozen tiny cheesecakes. Fill about two-thirds full. Watch carefully in oven so they don't get too done. • You could also use a prepared regular-size muffin pan; should get about 12 little cheesecakes. • You could use a cake, pie, or tart pan with a removable bottom. It makes such a beautiful presentation, especially when topped with the toasted, sugared almonds or sour cream topping. I like to put it on a cake stand. I used a regular pie pan for some of the pictures. • BUT, my favorite way is to line a cake pan with parchment paper, using another cake pan to press it onto place. Pour in the filling; bake; cool; then gently pull down the edges of the paper and serve. Why I like this recipe... • It makes it's own crust. • Everything goes into a blender. • This recipe is so easy to make with simple ingredients. About the Ingredients: • Milk -Whole milk is the only option. • Eggs -Use large or extra-large. • Sugar -Simple white granulated sugar is all you need. • Baking mix -You can use one like Bisquick or try our recipe here . • Cream cheese -The low-fat doesn't work well in this recipe. • Vanilla -Use a really good vanilla or almond extract. KEYWORDS artisanal cheesecake, simple cheesecake, rustic cheesecake Best Rustic Cheesecake Ingredients • 1 scant cup of milk • 2 eggs • 1 cup sugar • ½ cup baking mix (see our recipe ) or something like Bisquick • 2 pkgs (8 oz ea) cream cheese, cut into small cubes, softened • 2 tsp good vanilla Heat oven to 350°F. Grease a large pie plate * or brush with our pan release . Instructions 1. Place milk, eggs, sugar and baking mix into blender; cover and blend on high for about 15 seconds. Add remaining ingredients; cover and blend on high for about 2 minutes, scraping the inside of the container twice. 2. Pour into prepared pie plate; bake for 40 to 45 minutes until almost set; do not overbake. Let cool; spread with topping. Refrigerate until needed, Sour Cream Topping (optional) Mix 1 cup sour cream, 2 Tbsp sugar and 2 tsp vanilla until smooth. Gently spread on cooled cheesecake. PRINT RATE Don’t love it Not great Good Great Love it

Mouth-watering Chocolate Cream Pie. Crustless Chocolate Cream Pie with Salted Caramel PRINTABLE RECIPE ▼ Serves 6 to 8 Outside of being just plain delicious, this pie is so simple to put together and even makes its own crust. It can be as simple or elegant as you want and is great for those unexpected guests. About the Ingredients (Pie): • Milk -Whole milk works the best. • Eggs -I use large eggs; use extra-large if that's what you have. • Butter -Use unsalted; must be room temperature-soft. • Unsweetened Chocolate -This recipe calls for 2 ounces. • Sugar -White cane sugar • Baking Mix -Use your favorite or try our recipe here . • Vanilla -You can also use Amaretto or almond extract. Caramel Sauce: • Brown sugar- Use light brown; must be packed. • Butter- Unsalted • Milk- Whole milk gives more richness. • Vanilla- (optional, but gives flavor) Easy Chocolate Cream Pie Recipe with Salted Caramel Drizzle Ingredients (Pie) • 1 cup milk • 2 eggs • ¼ cup butter, room temperature-very soft • 2 squares (1 oz each) of unsweetened chocolate, melted and cooled • 1 cup sugar • ½ cup baking mix • 1 tsp Amaretto or a good vanilla extract Caramel • 1 cup packed brown sugar • ½ cup unsalted butter • ¼ cup milk • 1 tsp vanilla extract (optional) • ½ teaspoon flaked sea salt Preheat oven to 350°F. You will need a greased 9-inch pie plate. Instructions (pie) 1. In a blender, place all ingredients for pie; cover; process on high for 1 minute. 2. Pour into the prepared pie plate; let sit for 3 minutes; bake for about 30 minutes or until there is no indentation when LIGHTLY touched in the center. 3. Set aside to cool. Caramel 4. Combine all ingredients (except vanilla) for caramel in a small saucepan; cook over medium heat and bring to a boil. Cook until thickened (1 to 2 minutes) while constantly stirring. 5. Remove from heat; stir in vanilla; cool slightly. Drizzle on top of pie; sprinkle with sea salt. Unbaked Butter, brown sugar and milk in pan. PRINT FYI This recipe has the flavor of a good brownie with a ganache-like filling. It's not bitter but has the perfect sweetness. Granulated sugar balances the flavor of the chocolate. The filling is made with eggs, milk and butter, which gives the pie a creamy taste. About the Chocolate: If you've been baking for a while, you know that n ot all companies that make baking chocolate have it scored into 1-ounce sections. It's so important that you check the package. In the picture above, one ounce equals four small sections, so for this recipe you will need half of the whole bar which will be eight of the ¼-ounce sections. Baked Tip for Caramel: If you decide to do the caramel sauce, I recommend using the light brown sugar. It makes a lighter caramel and to me it just tastes better. You can also do cream or half and half instead of milk. Boil on low-medium temperature for 2 to 5 minutes until slightly thickened.

The very best recipe for our Cream Cheese Pound Cake. Cream Cheese Pound Cake PRINTABLE RECIPE ▼ We all have our favorite desserts and this one has proven to be one of the favorites of our website visitors. Our favorite Cream Cheese Pound cake is so versatile and serves at least 12 or more. And I like that it stays moist until the last slice. Here are some of our favorite toppings: • Spoon a couple of tablespoons of apple, blueberry, or lemon pie filling on a slice and see what reaction you get. • Fresh fruit with whipped cream is always a hit! Tips for the best results: • Because of the cream cheese, the recipe may require a slightly longer baking time. • Prepare the pan(s) by brushing with a thin layer of butter or shortening to the inside of the pan, making sure to cover the entire inside surface. Sprinkle flour into the pan and gently tap and tilt, making sure all surfaces are coated well. Invert the pan over the garbage and tap to remove the excess flour. You can also use baking spray or try our recipe for Pan Release here . • Top with a swirl of our Basic Buttercream Frosting . Our Chocolate Buttercream Frosting recipe is on the same page. Facts About Cream Cheese • The cream cheese helps to keep the cake moist and dense. • Cream cheese is a neutral-tasting with a subtle sweetness, is slightly tangy and a smooth texture. • It's most often made from cow's milk and cream. • Using full fat cream cheese delivers the best richness and flavor, especially for recipes like this. Cream Cheese Pound Cake 12 servings+ Ingredients • ¾ cup butter, room temperature • 1 pkg (8 oz)cream cheese, softened • 1½ cup sugar • 6 eggs •3 cups baking mix ( our recipe here ) • ½ cup flour • ¼ tsp salt • 1 tsp Amaretto or almond extract (can also use vanilla) Heat oven to 350°F. Grease and flour a large tube pan (10 x 4- inches), a 12-cup bundt pan or 2 loaf pans (9 x 5 x 3). Instructions 1. In large bowl, thoroughly beat butter, cream cheese and sugar; add e ggs and mix well. 2. Add the remaining ingredients and beat at low speed, scraping bowl often until mixed. Turn mixer to medium speed and beat for 4 minutes. Pour into pan; bake up to 60 minutes (depending on size of pan) until pick inserted in center comes out clean. Cool for 10 minutes; turn out onto serving plate or wire rack; cool completely. PRINT

Our deliciou s,and easy-to-make Rustic Strawberry Pie. RATE Don’t love it Not great Good Great Love it Rustic Strawberry Pie This was the first year that I grew enough strawberries to eat and store by freeze-drying. We are lucky enough to have a small store down the road from us that usually has seasonal fruits and vegetables. This year their strawberries were exceptionally nice so I will be freeze drying some of theirs as well. You can use a bought crust for this pie but this is so easy and it doesn't have to be perfectly round. Make this style of pie just once and you will be hooked!! Crust Ingredients Every bit of this crust is flaky and delicious. Unlike regular pie crust where the crimped edge is usually left on the plate. • All-purpose flour -Simple, right? Make sure the flour you are using is fresh. It's easy to tell by the smell. • Sugar • Salt -Preferably sea or kosher salt. • Unsalted butter -Make sure it is cold, cold, cold. After cutting into cubes (or grating), put in freezer for a few minutes. • Ice water -Although the recipe says 3 tablespoons, almost always it takes a little more. And make sure it is cold! I like to drizzle in the water while using a large fork to shape and make a rough ball. Filling Ingredients • Strawberries -Use the freshest and plumpest berries that you can find. You can also use apples, peaches, cherries, or blackberries. • Cornstarch -I use cornstarch instead of flour because you need less and it makes the filling more palatable. • Sugar • Lemon -Not much, but necessary • Cinnamon -Fresh is best! Start with capped strawberries and mix with the other filling ingredients. If the strawberries are the size of a quarter or less, I leave them whole. Pour the strawberries into the crust; arrange them if necessary. Fold the crust over the edge of the strawberries. You can do it into neat folds or randomly as I've done here. I prefer the more rustic look. The juices ran over in this pie, but once it cools a little, the pie will be easy to slice and the pieces will remove easily. The parchment paper helps with that. That's why I love this style of pie! KEYWORDS artisanal pie, blackberry pie, rustic pie Rustic Strawberry Pie Serves 6 to 8 Ingredients Crust: • 1¼ cups plain flour • 1 Tbsp sugar • 1 tsp salt • 8 Tbsp (1 stick) cold, unsalted butter, cut into small cubes • 3 Tbsp ice water (depending on the weather, it normally takes more) Filling: • 4 to 5 cups fresh strawberries, washed and spread on towel to dry. Cut into halves or thirds if large. • ½ cup sugar • 4 Tbsp cornstarch (¼ cup) • ¼ tsp cinnamon (optional, but good) You will need a baking sheet and parchment paper.* Instructions 1. Crust : In a large bowl, mix the flour, sugar and salt**. Toss the butter cubes with the and cut in with a pastry cutter until the butter is the size of small peas. Sprinkle 2 tablespoons of water over the mixture and fold with a spatula adding more water if needed until the mixture, when pressed together, forms a rough ball. Do not overmix. Form dough into a 6-inch disc; wrap in plastic wrap and chill about 20 minutes. Remove from chilling, roll on parchment sheet until 13-inches in diameter. Make filling. 2. Preheat oven to 425°F. 3. Filling : In a large bowl, mix together the corn starch, sugar and nutmeg. Add the berries and fold to coat with the dry mixture. Place crust (leave on parchment) on sheet pan. Place filling in the center, leaving about 3 inches of dough uncovered on all sides. Fold that dough up over the fruit all the way around while creating rustic pleats. Place the pie on a middle rack in the preheated oven. Bake for 15 minutes; lower heat to 375°F and continue baking for an additional 45 minutes or until the crust is golden brown. Remove from oven; cool completely before serving. *After rolling the crust on parchment, it can be fitted into a large pie pan, leaving the parchment to make it easier to remove and slice after cooling. **This crust can also be made in your food processor. Print Share Pin Share Jump to Recipe Rolling Pin Parchment Paper

Loaded Chocolate Chip Cookies are easy-to-make cookies with lots of options. Loaded Chocolate Chip Cookies I have made these cookies for over 40 years! They are so versatile because you can add additional ingredie nts to suit your taste. • This recipe is so versatile and flavorful! • A box of these cookies make a great gift for any occasion. • This recipe is actually good for you. KEYWORDS loaded chocolate chip cookie recipe, chewy chocolate chip cookie recipe, favorite chocolate chip cookie recipe Loaded Chocolate Chip Cookie Recipe Ingredients* • ¾ cup shortening or room temperature butter • 1½ cups of packed brown sugar (I prefer light brown) • 1 egg • ¼ cup water • 1 tsp of a good vanilla extract or Amaretto • 1 cup flour, sifted • ½ cup dry milk • 1 tsp sea salt • ½ tsp baking soda • 1½ cups rolled oats, uncooked • ¾ cup wheat germ • ½ cup chocolate chips (up to ¾ cup if not adding additional ingredients) Preheat oven to 350°F. Line baking sheets with parchment paper. Instructions 1. In a medium bowl, place shortening, sugar, egg, water and vanilla; beat thoroughly until well mixed. In a sifter, place flour, dry milk, salt and soda; sift over the wet mixture. Mix well; blend in oats, wheat germ and chocolate chips. Add any additional ingredients of your choice from below. 2. Drop by small level scoops onto a prepared baking sheet. Bake for 12 to 14 minutes until golden. It may take longer depending on the ingredients. Be careful not to over brown (check bottoms). *Ingredients you can add (choose 1 combo): ¼ to ½ cup chopped pecans, walnuts, macadamias, hazelnuts, etc ¼ cup raisins with ¼ cup chopped nuts ¼ cup c hopped dates with ¼ cup chopped nuts ¼ cup coconut flakes with ¼ cup sliced almonds ¼ cup white chocolate chips with ¼ cup chopped macadamias

Lemon Pudding Cake 6 to 8 servings Our Lemon Pudding Cake recipe is wonderful any time of the year. I especially like it is served warm, soon after it comes out of the oven. This the perfect dessert to have after a heavy meal when you want just a little something. I like to use my old custard cups (see above). Pyrex still makes them. There are also more modern versions too. Lemon Pudding Cake Ingredients ¼ cup all-purpose flour ½ to ¾ cup sugar (depending on your level of sweetness) 1 tsp salt 3 eggs, separated 1 cup milk ¼ cup lemon juice Preheat oven to 325°F. You will need a greased 9-inch square baking dish * plus larger dish to hold water. Instructions 1. In a medium bowl, combine flour, sugar and salt. In a small bowl, beat egg yolks; mix in milk and lemon juice. Add to flour mixture, mixing well. 2. In a mixing bowl, whip egg whites until stiff but not dry; fold gently into egg yolk mixture. Pour into baking dish, then place into larger pan filled with 1- inch hot water. 3. Bake 50 minutes or until top is nice and brown. Cool about 30 minutes; then serve. Keep leftovers in the refrigerator. * Mixture can be poured into 8 (6-ounce) custard cups, placed in a shallow pan filled with 1-inch of hot water. Bake 20 to 30 minutes or until the top is a golden brown. Jump to Recipe Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

Our Best Fresh Apple Cake Recipe This is the perfect cake recipe for the fall and winter months. It makes such a great presentation when baked in a bundt cake pan. It is so good that it doesn't need a glaze or frosting, but feel free to use our recipe (included) for a simple glaze. I like to use a dusting of powdered sugar sometimes too. Why I like this recipe . . . • It is so moist due to the butter, shortening** and eggs, plus a cup of water. • I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices. • I use whatever apples I have, usually a mixture of granny smith, gala, fuji or honey crisp. • When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake. If you do this, double the recipe of the glaze. **I have started substituting coconut oil for the shortening. ► Our Best Fresh Apple Cake Recipe Ingredients • ½ cup butter • ½ cup shortening (I like coconut oil, not the liquid)) • 2 cups granulated sugar (can do half brown sugar) • 4 eggs • 3½ cups all purpose flour • 1 tsp baking powder • 1 tsp allspice • 1 tsp nutmeg • 1¼ tsp cinnamon • 1 tsp baking soda • ¼ tsp sea salt • 1 cup cold water (preferably not from the tap) 2½ cups chopped apples 1½ cups chopped walnuts 1 pkg chopped dates (about 1¼ cups)* Preheat over to 350°F. You will need a bundt or tube pan, greased and dusted with flour. Instructions 1. In a large bowl, cream the butter, shortening and sugar until it's light and fluffy. One at a time, add the eggs, beating well after each addition. 2. In a medium bowl, sift the dry ingredients together; add to the creamed mixture a little at a time, alternating with the water. 3. On low speed or by hand, mix in the apples, walnuts and dates and mix until just combined. 4. Pour into a well-prepared pan; smooth top and make about 2 circles in the batter with a table knife. 5. Bake at 350°F for 1¼ hours. (One hour and 15 minutes) Let cool in pan for 10 minutes; turn out on rack and let cool for 20 minutes; wrap in plastic wrap to preserve moisture. *You can substitute ¾ cup of raisins or 1 cup of chopped prunes for the dates. Caramel glaze : Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture. PRINT Share Pin Share Jump to Printable Recipe▼ RATE Don’t love it Not great Good Great Love it

Apple Pudding Cake 12 servings This recipe not only tastes good, but the smell will certainly bring your family to the table. I have actually used the batter for cupcakes, and it worked beautifully. Ingredients • 2 cups sugar • ½ cup butter • 2 eggs • 2 cups flour • 2 Tbsp baking soda • ½ tsp salt • 1 tsp cinnamon • 1 tsp nutmeg • 1 tsp of a good vanilla* • 4 cups apples, peeled and diced • 1 cup walnuts, chopped Preheat oven to 350°F. You will need a greased 9-x-11 pan. Instructions 1. Cream sugar and butter; add eggs and blend well. 2. Add the dry ingredients to the egg mixture and beat until smooth at low speed; add vanilla. 3. Stir in apples and nuts; pour the mixture into the pan and smooth; bake for 1 hour. Let cool in pan. * Make your own vanilla with our directions here . Hot Lemon Sauce Ingredients • 1 cup sugar • ½ cup butter • 1 egg, beaten • ¼ cup water • 3 Tbsp lemon juice • Zest of ½ lemon Instructions 1. Place all ingredients in a small saucepan; bring to a boil. Remove from heat; pour sauce over servings of Apple Pudding Cake while still warm. KEYWORDS apple pudding cake, best apple pudding cake, easy apple pudding cake