Apple Cake ~ Jan Faulkner

I haven't made this one yet, but Jan tells me it is absolutely yummy, and she's one darn good cook! It's on my hit list to make soon.

Beat at medium speed for 3 minutes

            1 C oil

            2 C sugar

            3 eggs

            1 tsp vanilla

Sift together and gradually add to egg mix beating well after each addition

            2 C sifted flour

            1 tsp salt

            1 tsp baking soda

Prepare and add to dough

3C apples pared & diced

            1 C chopped walnuts

            1 tbsp flour

Pour into grease and floured 9X13 pan.  Bake at 350 for 1 hour until done.  Cool on rack.

Combine in sauce pan and boil for 3 minutes stirring constantly

            ½ C butter

            1 C brown sugar- packed

            ¼ C milk

Immediately spread over cake

Spinach Breakfast Casserole

2 1/2 c. good quality seasoned croutons, or oven dried rustic Italian bread cubes

4 eggs

1/4 t. dry mustard

1 can condensed cream of mushroom soup

2 1/4 c. milk

1   10-12 oz. pkg. chopped spinach, thawed and squeezed dry

1   4 oz. can chopped mushrooms, drained

1 c. shredded cheddar cheese*

1 c. shredded Monterey Jack cheese*

Spread croutons on bottom of buttered 9 x 13 pan, keeping them a little bit away from the edges of the pan. Otherwise, when you add the egg mixture, the croutons will sneak up over the edges, and you will have to dunk them back under.

Whisk eggs in large bowl. Stir in condensed soup, mustard, and milk. Add spinach, mushrooms, and half of the combined cheeses. Pour this mixture over croutons. Cover and refrigerate overnight.

Bake, uncovered, at 325º for 40 minutes, or until set and lightly brown. Sprinkle the remaining cheese on top. Turn off the oven and set the casserole back in the oven for about 15 minutes to melt the cheese.

NOTES:

*Combine the two cheeses together, reserving half.

Blackberry Pie

Blackberries grow wild up in Northern Wisconsin. So Dave does the pickin' and I do the fixin'. Fresh berries make a pie extra special. 

4 cups blackberries, washed and drained well

1¼  cup granulated sugar

8 teaspoons cornstarch

2 tablespoons quick-cooking tapioca

⅓ cup water

4 tablespoons butter

1 recipe pastry for a 9 inch double crust pie crust

Mix together berries, sugar, cornstarch, tapioca and water.

Mix and let sit while you make your pie crust.

Put berries in bottom crust and put 4 pats of butter on top.

Put on top crust and crimp edges. Make slits in crust to allow steam to escape.

Bake at 425º for 15 minutes then reduce heat to 350º and bake 45 minutes.