Melt shortening and beat in sugar and vanilla.
Stir in eggs. Sift dry ingredients and mix them in.
Stir in apples and nuts. Spread in greased 9-inch square pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cut while warm in 2-inch squares.
Makes about 16 brownies.
Note: you can use apple pie filling about 1/2 the can or double ingredients and use the whole can, cut apple into chunks, omit cinnamon.
Preheat oven to 350.
Cream together eggs, sugar and butter.
Add flour, baking soda, baking powder, cinnamon and salt.
Fold in diced apple.
Pour into a greased 8 x 8 pan.
Bake 30-35 minutes.
Cream butter, sugar and eggs.
Add dry ingredients.
Stir in apple and nuts.
Bake in a greased 8 x 12-inch pan for 30 to 35 minutes.
Do not overbake.
Cut in bars.
When cool, roll in powdered sugar.
Beat melted margarine, sugar and egg in large bowl. Add grated apples and chopped nuts.
Sift together dry ingredients and fold into apple mixture. Bake in ungreased 9 x 13-inch pan 50 minutes at 350\u00b0.
ind that all overnight oatmeal recipes stick to the sides of
Preheat oven to 350.
Soften margarine.
Mix all ingredients together in a lg. bowl.
Bake in a buttered 8x8\" baking dish, for 30-40 minutes.
Let cool, cut, and then store in a plastic container.
lass jar with 8 cups apple juice.
Add sugar, yeast
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Soak walnuts in 3 tablespoons apple juice concentrate. Sift baking powder and cocoa into bowl with flour and make a well. Measure 1 1/3 cups apple juice concentrate, oil, egg white and banana into measuring cup and add all at once to dry ingredients and mix.
Spread in 13 x 9 inch pan sprayed with nonstick spray. Sprinkle with walnuts on batter evenly and smooth nuts into batter with back of spoon. Bake at 350 degrees for 30 minutes. Cover when slightly warm. Cut in 24 servings and store in freezer to keep fresh. Yield 24 brownies.
reheated 350\u00b0 oven until brownies are firm to touch and
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Add the butternut squash, apple, broth and water. Bring to
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
o 400\u00b0F.
Mix apple pie filling, sugar, cinnamon, nutmeg
BROWNIES: Preheat your oven to 325\
Make 2 double pie crust recipes.
Line an oblong shallow
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
ugar, cinnamon, flour, nutmeg (or apple pie spice), and salt; mix
Preheat oven to 350 degrees F (175 C).
Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.