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.

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

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

Hot Spicy Cider


by Lisa Nix

1 gallon of Apple Wedge cider
1/2 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
4 (4-inch) sticks cinnamon
20 whole cloves
1 (6 ounce) can frozen orange juice concentrate, undiluted
1/2 cup lemon juice

Combine the first 5 ingredients in a large saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. Strain spices from cider. Add orange and lemon juices; stir until heated through. Serve hot. Makes 16 to 18 servings.

Yam and Apple Casserole

by Sallie Rhodes

6 yams, cooked and sliced
6 tart apples, peeled and sliced
4 Tbsp. cornstarch
½ c. cold water
½ c. boiling water
1 c. sugar
1 tsp. salt
¼ lb. Margarine (equal to 8 Tbsp.)

Butter a large casserole dish. Layer yams and apples. Make the sauce by dissolving cornstarch in cold water. Add rest of ingredients. Stir into the boiling water and cook until thickened. Bake. Pour sauce over the yams and apples. Bake at 350 degrees for 1 hour. Makes 10 servings

Applesauce Cake


by Demarius Rhodes

2 c. sugar
1 c. butter
2½ c. hot applesauce
3 tsp. soda
1 c. raisins
1 c. nuts
1 tsp. each: cinnamon, allspice and cloves
4 c. flour

Mix butter and sugar well. Add sifted flour and spices. Add raisins and nuts. Mix soda with hot applesauce and add to dry mixture. Bake at 300 to 325 degrees about 1½ hours or until done.