APPLE CAKE with crumb topping
Thursday, March 19, 2015
10:05 PM
3 eggs
1-1/2 cup oil ( or HALF BUTTER> MELTED )
2 CUPS SUGAR
3 CUP FLOUR
3 CUP CHOPPED APPLES
1-1/2 CUP CHOPPED NUTS
TPS SODA
TPS BAKING POWER
2 TBSP VANILLA
MIXTURE OF SPICES: CARDAMON, CINNAMON, NUTMEG, CLOVES, GINGER … TSP EACH
CREAM TOGETHER OIL/ BUTTER, EGGS, SUGAR VANILLA
…. ADD DRY INGREDIENTS … SHIFTED
ADD NUTS AND APPLE LAST
BAKE X ONE HOUR
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TOPPING
1/2 CUP BROWN SUGAR
1/2 CUP FLOUR
CINNAMON / SPICES
4 TBSP BUTTER
MIX TOGETHER VIA FOOD PROCESSOR
….. CAN ALSO ADD SOME MELTED BUTTER AND VANILLA
Nonnie's Quilting Dreams 
Angelina’s
Spanish Cheesecake
Ingredients (10 servings)
CRUST:
1 x pre made … cookie crust … liked the chocolate ….
CHEESECAKE:
1 lb Cream Cheese
2 ea Eggs; Large
1 ts Lemon Rind; Grated
1/2 ts Salt
3 tb Butter
1 1/2 c Sugar; Granulated
1/2 ts Cinnamon; Ground
1/4 c Unbleached Flour
1 x Confectioners’ Sugar
Instructions
Preheat the oven to 400 degrees F.
In a large mixing bowl, cream the cheese, 1 tbsp of the butter and the sugar. Do not beat.
Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well.
Butter the pan with the remaining 2 tbsp of butter, using your fingers to spread the butter completely.
Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners’ sugar.