• 2 cups flour
• 2 cups sugar
• 1 cup chopped nuts
• 1 teaspoon vanilla
• 1 cup oil
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 2 large eggs
• 4 cups peeled and diced apples

Mix together all ingredients through the eggs.  Stir in the apples.

Bake in a 9  X 12” greased baking pan in a 350 F. oven for 50 to 60 minutes.

Frost with Cream Cheese Frosting:

• 6 ounces cream cheese
• 2 Tablespoons butter
• 2 cups conf. sugar
• 1 teaspoon vanilla

Whip together.

• 4 tablespoons unsalted softened butter
• 1 cup sugar
• 1 tablespoon flour
• 1 cup light corn syrup
• 1/2 cup dark corn syrup
• 1/4 teaspoon salt
• 4 large eggs
• 1 1/4 cups pecan halves
• 2 teaspoons vanilla extract

In electric mixer cream the butter and add the sugar and flour.  Cream until fluffy.

Add both syrups and the salt, beat until smooth.

Add the eggs, one at a time, beating well after each addition.

Fold in the pecans and vanilla. Pour into the pastry shell.

Bake in a preheated 350 °F.  oven for 1 hour to 1 hour and 10 minutes or until puffed and golden. 

The Pastry:

• 1 1/2 cups unbleached flour
• 1/2 teaspoon salt
• 1 large egg yolk
• 1 stick (4 ounces) very cold unsalted butter, cut into 8 pieces
• 4 to 5 tablespoons ice water

In the food processor with the steel blade process together the flour, salt, egg yolk and butter until the mixture resembles coarse meal.

Add the ice water and process just until a dough forms.

Remove and knead on a lightly floured surface into a smooth ball of dough.  Press into a disc and wrap in plastic wrap.  Chill for at least 2 hours.

Allow to sit at room temperature until pliable enough to roll easily.

Roll to 1/8” thickness and place in a 9” pie pan.

• 1 1/3 cups water
• 2 tablespoons butter
• 1 1/2 tablespoon sugar
• 3/4 teaspoon salt
• 4 cups flour
• 1 pkg. yeast
• 4 cups boiling water
• 2 tablespoons baking soda
• Coarse salt

Make the dough with the water, butter, sugar, salt and flour in the bread machine or mixer with dough hook.

Let rise before forming the pretzels. Let the formed pretzels rise until doubled.

With a slotted spoon dip into the boiling water that has the baking soda dissolved in it.

·         4 tablespoons unsalted butter or margarine

·         5 medium yellow onions, thinly sliced

·         1 teaspoon salt

·         White pepper to taste

·         5 cups chicken stock, warmed

·         3 tablespoons flour

·         1 cup heavy cream

·         1 egg yolk

·         1 carrot

·         2 sticks celery

·         4 green onions

·         2 tablespoons parsley

Melt butter and sauté onions until tender; cover and cook over low heat for 10 minutes.

Season with salt and white pepper.

Add flour and cook over medium heat for 2 minutes—do not  brown.

Whisk in stock and simmer 15 minutes.

Purée in the blender or food processor.

Whisk together yolk and cream and whisk in; do not boil.

For garnish: cut vegetables into very thin julienne strips (1" x 1/8"), and blanch for 2-3 minutes in a small amount of boiling water.

Refresh in ice water and drain. Add to soup just before serving.

Before serving, sprinkle with some parsley.

Serve hot.

Makes 8 servings.

·         16-oz. jar pickled whole beets, drained

·         2 cucumbers, peeled and seeded

·         7 cups chicken stock, chilled

·         2 cups sour cream

·         1/2 cup finely chopped sweet onion

·         3 tablespoon fresh lemon juice

·         1/4 cup chopped fresh dill

·         Dash of salt, or to taste

·         Sour cream and small sprigs of dill, for garnish

Cut the beets and cucumbers into a small julienne (approximately 1-inch x 1/4-inch).  Set aside.

In the food processor or blender, blend together the sour cream and 1 cup of the chilled chicken stock. Pour into a large bowl and whisk in the remaining stock. Stir in the beets, cucumbers and onion.

Stir in the lemon juice and chopped dill.

Cover and chill until very cold.

Taste to correct seasoning. Serve topped with the remaining sour cream and a sprig of dill.

Serves 8 to 10.