For over 25 years, these recipes seem to be the special ones our
customers come back and talk about the next year. I think most
of Woodford and Tazewell Counties have them, but in case you have
missed out, here they are again.
(Tongue in cheek -- "Of course, they are better
with our sweet juicy apples.")
QUICK APPLE DESSERT
6 cups sliced apples (about 6 medium apples)
½ cup sugar
1 tsp. cinnamon
4 Tbsp. water
1 yellow Jiffy Cake Mix (9 oz) -- You will only use ½ for the 8 X 8" size.
In a bowl, sprinkle sugar and cinnamon over apple slices. Toss or stir to distribute
mixture over the apple slices. Put into a 8 X 8" or 9 X 9" baking dish. Sprinkle ½ of a package of
yellow Jiffy Cake Mix over the apple mixture. Sprinkle the water over this. (Optional: Place
pats of butter on top.)
For a 9 X 13" pan, double the recipe above and use the whole Jiffy Mix.
Bake 350° for 40 - 45 minutes.
Excellent just like this (warm or cold) or with a small scoop of ice cream on top.
Enjoy!
This recipe comes from my mom, Lola Beabout and is a moist cake, much like a date pudding in texture. I like to bake it a day or two before it is needed because it seems to get better with age. (If it lasts that long.)
PARTRIDGE POINT FRESH APPLE CAKE
3 cups flour
2 cups sugar
2 tsp. baking soda
1 tsp. cinnamon
2 eggs or 4 egg whites
½ tsp. nutmeg
½ tsp. salt
4 cups diced apples
½ cup nuts, chopped (I use pecans, Mom uses English walnuts.)
½ corn oil
½ cup milk
Grease and flour a 9 X 13" inch dish or pan. Mix dry ingredients and add liquids and eggs, then apples and nuts. It will be a thick batter. Bake at 350° for 45 - 50 minutes** or until top springs back when pressed with finger and it is brown.
** The baking time will vary a little depending on the juiciness of the apples used, so be sure to test by inserting knife.
Serve with whipped cream or cool whip. Scrumptious!