Fresh Apple Cake


by Lola D. Coston

3 cups. plain flour
2 Tbsp. Cinnamon
1 tsp. Baking soda
1/2 tsp. salt
2 cups. brown sugar, packed
1½ cup. vegetable oil
3 large eggs
4 cups. apples (Golden Delicious is my choice), chopped
1 cups pecans or walnuts, chopped
2 tsp. vanilla


1 cup brown sugar
1/4 cup milk
1 stick butter or margarine, softened
1 tsp. vanilla

Preheat oven to 350 degrees. Flour tube pan. Combine flour, cinnamon, soda and salt; set aside. Beat sugar, oil and eggs in a large bowl. Add flour mixture. Stir in apples, nuts and vanilla. Pour batter into a tube pan and bake for 55 minutes. While cake is cooling (10 minutes), make glaze.

Glaze: Bring sugar, milk and butter to a boil for 3 minutes. Remove from heat and add vanilla. Spoon over cake while hot.

Peach Pound Cake

Peach Pound Cake

1½ c. cooking oil
2 c. sugar
3 eggs
2 tsp. Vanilla
3 c. self-rising flour
3 c. peaches, peeled and diced
1 c. chopped nuts
1 c. coconut

Preheat oven to 350 degrees. Mix all ingredients together in order listed. Pour into lightly greased and floured Bundt pan and bake for 1 hour. Remove from oven and let stand in pan for 10 minutes and turn out on cooling rack. Cool completely.

Spoon Peach Cream Cheese Frosting on top:
1 (3 oz.) pkg. cream cheese
6 tsp. peach juice
1½ c. 4X sugar

Beat cream cheese and peach juice together with mixer until smooth. Add sugar gradually and continue beating until creamy. Spoon over top and drizzle sides of Fresh Peach Pound Cake

Homemade Peach Ice Cream


1 (5½ oz.) package instant vanilla pudding
2 cups sugar
4 cups milk
1 cup water
1 (12 oz.) can evaporated milk
2 cups mashed peaches

Mix all dry ingredients together and then add liquids and peaches and put mixture in ice cream churn. (Half and half may be substituted for some of the milk for a creamier ice-cream.) Add enough milk to fill to 1 gallon line. Churn and enjoy!

Grandma’s Apple Pie

Honeycrisp Whole Pies


5 to 6 cooking apples (Mutsu, Fuji, Granny Smith or Pink Lady work well in this recipe)
¾ cup sugar (add more if using tart apple)
3 tablespoon cornstarch
2 tablespoon lemon juice or 1 tablespoon vinegar
¼ to ½ teaspoon cinnamon
¼ teaspoon nutmeg
3 tablespoon butter
Dash of salt
2 pie crusts (ready-made or made from scratch)

Peel and slice apples. Add lemon juice or vinegar and toss. Sprinkle some of the sugar and cinnamon in the bottom of the crust. Add 1 tablespoon of cornstarch. Put half of sliced apples into crust. Mix the sugar, cinnamon, nutmeg and 1 tablespoon cornstarch together in a bowl. Add ½ of mixture to the apples that have been put into crust. Add rest of apples into crust and then the rest of the sugar mixture on top of apples. Dot with butter. Top with crust. Crimp the edges of the two crusts. Cut vents into the top crust. Sprinkle small amount of sugar on top of crust.

Bake at 400 degrees for 6-8 minutes and then reduce the temperature to 350 degrees. Bake for 50 minutes or until golden brown. Let apple pie cool before cutting.

Source: North Carolina Apple Growers Association

Wilma’s Apple Fritters

Apple Fritters

by Wilma Whitaker (Greg Nix’s Mother)

1 c. milk
1 egg, beaten
4 Tbsp. margarine
¼ c. sugar
½ tsp. salt
1 orange, rind and juice
1 c. apples, chopped but not too fine
3 c. cake flour
2 tsp. baking powder
1 tsp. vanilla

Beat egg. In a mixing bowl, combine the milk, egg and melted margarine. Add the orange juice, rind, chopped apples (skins may be left on) and vanilla. Sift together the flour, salt and baking powder. Stir into milk mixture with a spoon until blended. Do not overmix. Preheat oil in a skillet to 300 degrees. Drop off end of tablespoon into hot oil. Fry to a golden brown. Turn so they brown evenly. Allow to cool

Apple Dip

by Diane Justus

8 oz. Cream cheese
1 tsp. Vanilla
½ c. powdered sugar

Blend together. Top with caramel topping (not too thick). Dip slices in the dip. Granny Smith apples are good to use

Apple Nut Bread

Apple Nut Bread

c. sugar
1-1/4 c. oil
3 eggs
3 c. flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. vanilla
3 c. apples, chopped
1 c. quick oatmeal
1 tsp. cinnamon
1/2 c. chopped nuts

Mix sugar, eggs, and oil. Add dry ingredients. Mix well. Add other ingredients. Bake in a Bundt cake pan at 325 degrees for 1-1/4 hours. This is wonderful with coffee

Quick Peach Cobbler

Peach Cobbler

4 to 6 c. sliced peaches
½ tsp. cinnamon
½ tsp. nutmeg
1 c. self-rising flour
1 c. sugar
1 large egg, beaten
½ c. margarine

Sprinkle ¼ cup sugar and spices over peaches. Toss to mix. Place in a 1½-quart casserole. Mix ¾ cup sugar, flour and egg to a crumb-like texture. Pour over peaches. Melt margarine and drizzle over crumb topping. Bake at 350 degrees for 30 minutes or until top is slightly brown and crusty. Serve hot or cold with ice cream or whipped cream. Serves 6 to 8

Waldorf Salad

Waldorf Salad

by Sandra Caldwell

4 Red Delicious apples
1 Tbsp. lemon juice
½ c. pecans or walnuts, chopped
½ c. chopped celery
¼ c. raisins
¼ c. mayonnaise

Core and dice apples. Sprinkle with lemon juice. Combine with nuts, celery and raisins. Stir in mayonnaise only until blended

Sour Apple Cream Pie

Sour Apple Cream Pie

by Martha Manahan

½ c. sugar
1 tbsp. all-purpose flour
¼ tsp. cinnamon
¼ tsp.  nutmeg
6 c. peeled and cored sliced tart apples
1 (9-inch) unbaked pie shell
1 c. sour cream
¼ c. brown sugar

Preheat oven to 400 degrees. Combine sugar, flour, cinnamon and nutmeg. Stir into apples. Arrange in pie shell. Cover loosely with aluminum foil. Bake 50 to 55 minutes or until apples are tender. Remove foil. Combine sour cream and brown sugar. Pour evenly over apples. Sprinkle lightly with nutmeg. Bake for 2 to 3 minutes more or just until sour cream topping is set