Aunt Betty’s Chewy Cake

1 stick margarine

1 box light brown sugar

3 eggs

2 cups self-rising flour

1 tsp. vanilla

1 cup pecans

Grease & flour 9x13 pan. Preheat the oven to 300 degrees. Melt the butter and brown sugar in the microwave until bubbling. (Stop and stir frequently.) Mix in eggs, vanilla, and flour. Stir in pecans. Bake for approximately 30-35 minutes. The center will rise and then fall.

Peanut Butter Cake

If peanut butter is your love language, this cake is for you.


cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 package butter cake mix
2/3 cup water

frosting
1 cup creamy peanut butter
1/2 cup butter, softened
2 pounds powdered sugar
1 t. vanilla
1/3-1/2 cup heavy cream (or half & half, or milk)
12-14 full-sized Reese's Peanut Butter Cups

instructions Preheat oven to 325 degrees F. Grease and flour three 9 inch round cake pans. Combine 1/2 cup peanut butter and 1/2 cup butter; cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. Bake at 325 degrees for 18 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.

to make peanut butter frosting: Combine 1 cup peanut butter and 1/2 cup butter; cream until light and fluffy. Add the powdered sugar. Mix in vanilla and enough cream to make the frosting of a spreading consistency. Apply to cool cake. Top with chopped Reese's Cups.

Mile High Apple Pie

Ingredients

9 large apples - peeled, cored and cut into 1/8 inch slices

1 tablespoon fresh lemon juice

3 tablespoons corn starch

2 tablespoons Wondra flour

3/4 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup cold unsalted butter, cut into 1/4-inch pieces

1 frozen deep dish pie shell

1 rolled-up refrigerated pie crust

2 teaspoons milk

1 tablespoon white sugar

Directions

1. Preheat the oven to 425 degrees.

2. Place the apples into a large mixing bowl, and toss with the lemon juice.

3. Stir the cornstarch, flour, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl, and combine with apples, stirring well. Make sure all apples are coated.

4. Pile half the apples into the crust, and dot with pieces of butter. Pile the remaining apples into the pie plate. Unroll the refrigerated pie crust, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Poke a few holes in the top of the crust. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.

5. Bake for 40 minutes with aluminum foil placed loosely over pie. After 40 minutes, uncover and cook for an additional 15 minutes or until golden brown. Cool 3 hours on a wire rack before serving.

Thoughts

1. If I did this again, I'd use 3 crusts and make a lattice to cover the top of the pie.

2. The pie wasn't runny at all...success. :) The consistency was perfect.

3. I used apples that were on sale because I needed 36 of them...but my favorite combination would have been fuji + granny smith.

4. Obviously, you could make your own crusts from scratch. Since this was my first time making apple pie, I wanted to minimize opportunities to screw it up.

5. I'm not an apple pie person, but people who are said this recipe was delish.