HOLIDAY APPLE CAKE

Katie Sutherland of Java

INGREDIENTS:

	1½ cups vegetable oil
	2 cups sugar
	3 eggs
	3 cups all-purpose flour
	1 t baking soda
	1 t vanilla
	1 cup chopped mixed nuts
	3 cups chopped apples

Glaze:

	1½ cups brown sugar
	½ stick margarine
	½ cup milk

DIRECTIONS: Mix oil, sugar and eggs. Add flour, soda and vanilla. Mix in nuts and apples and bake in a greased Bundt pan at 325 degrees for 1 hour and 15 minutes. Cool. Mix glaze ingredients and bring

to a boil. Pour over cooled cake and let set.

CINNAMON APPLE CRISP

Sylvia Boston of Unionville

INGREDIENTS:

	6 medium apples, peeled, cored and thinly sliced
	1 cup water
	1 pkg. white cake mix (I use Duncan Hines Moist Deluxe)
	1 cup firmly packed light brown sugar
	½ cup butter or margarine, melted
	1 t cinnamon

DIRECTIONS: Preheat oven to 350 degrees. Arrange apple slices in an ungreased 9" X 13" baking dish. Pour water on top. Combine cake mix, brown sugar, melted butter and cinnamon until crumbly and sprinkle over apple slices. Bake for 50-55 minutes or until lightly browned and bubbly. Serve with whipped topping or ice cream, if desired. 

APPLE BREAD PUDDING

Patricia Harbin of Louisa

INGREDIENTS:

	3 eggs
	14-oz. can sweetened condensed milk
	1¾ cups hot water
	¼ cup melted butter
	1 t vanilla
	1 t cinnamon
	5 medium apples, peeled and finely chopped
	4 cups cubed bread

DIRECTIONS: Preheat oven to 350 degrees and lightly grease a 9" X 13" pan. In large bowl, lightly beat eggs and blend in the sweetened condensed milk and hot water. Add butter, vanilla and cinnamon and mix well. In separate bowl, toss apples with bread cubes. Spread in baking pan and pour egg mixture over. Toss gently and press down with spoon to compact. Bake 50-55 minutes, until golden brown. 

APPLE CRUMB PIE

Edna Bratz of Unionville

INGREDIENTS:

	2⁄3 cup sugar
	¼ t salt
	¼ t cinnamon
	¼ t nutmeg
	¾ t grated lemon rind
	1 T butter
	6-8 apples, sliced
	1 unbaked 9" pie shell

Topping:

	¾ cup light brown sugar
	¾ cup flour
	¼ t salt
	¼ cup sugar
	½ cup butter

DIRECTIONS: Blend first six ingredients and toss into apples. Arrange in pie shell. Blend topping ingredients until bread-crumb consistency; spoon over apple mixture. Bake at 425 degrees for 15 minutes; reduce oven to 350 degrees and bake 35-40 more minutes.

APPLE DUMPLINGS

Mary Arnold of Hague

INGREDIENTS:

	4 Granny Smith apples, peeled and quartered
	2 cans crescent rolls (16)
	2 sticks butter
	2 cups sugar
	2 t cinnamon
	1 can carbonated lemon soda (non diet)

DIRECTIONS: Roll each apple quarter in a crescent roll and place in a greased baking pan. Melt butter and mix in sugar and cinnamon. Pour over rolls. Pour soda over all and bake at 350 degrees for 45 minutes. 

PRALINE BREAD

Yvonne Burnette of Sutherland

INGREDIENTS:

	1½ cups toasted pecans, divided
	8-oz. container sour cream
	1 cup sugar
	2 eggs
	1 T vanilla
	2 cups all-purpose flour
	2 t baking powder
	½ t baking soda
	½ t salt
	1½ cups peeled and diced Granny Smith apples
	½ cup butter
	½ cup light brown sugar

DIRECTIONS: Chop pecans that have been toasted in a 350-degree oven for 6-8 minutes. Beat next 4 ingredients for 2 minutes using an electric mixer. Sift dry ingredients; stir into sour cream mixture until just blended. Stir in apples and ½ cup toasted pecans. Pour into greased and floured 9" X 5" pan and sprinkle with remaining pecans. Bake at 350 for 1 hour or until a toothpick comes out clean, shielding pan with foil after 50 minutes. Heat butter and brown sugar to boiling; cook one minute and spoon over bread.