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Apple Dapple Cake
Apple Dapple Cake

Every time my mother presented this cake, she was asked for her recipe. I have seen many recipes similar to this one, but this remains a “treasure” within my family. Courtesy of my mom, Regina Sartalamacchia.

Yield: 6 servings

Beat together until well blended:
1-1/2 cups oil
2 cups sugar
3 large eggs
1 tsp. vanilla extract
1/2 tsp. salt
(don’t overbeat; you’re not trying to incorporate air)

Add to the mixture and mix only till blended:
2-1/2 cups flour (or blend of flours)
1-1/2 tsp. baking soda
1/ Tbsp. cinnamon (or more, to taste)
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. mace and/or 1/2 tsp. nutmeg (optional)

Fold in:
3 cups (or three medium) apples of the green baking type, not peeled, cut into quarters, cored, then cut into thin slices.
1 to 1-1/2 cups broken walnut meats

Batter will be quite stiff. Pour/scrape into a tube pan (Bundt pan) which has been well greased with a solid shortening such as Crisco. Place in oven preheated to 400 and immediately lower temperature to 375 After the first fifteen minutes, lower the heat to 350. Bake for a total of 50 to 60 minutes. Cake is done when it has pulled away slightly from the side of the pan and can be touched without leaving a mark.

Notes: When I have wanted to lower calories, I have lowered the oil to 1 cup, and the sugar to 1-1/2 cups, and found it is still very good.
One-half-cup more apples and walnuts may also be used.

Source: Regina Sartalamacchia (Entered by Judy Shelton)
Servings: 6 servings
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Creamy Grits with Collard Greens and Wild Mushrooms

A friend who lives in the state of Washington and hunts wild mushrooms (something you should do only if you truly know the edible from the poisonous ones)likes to make this for his family as a satisfying cool-weather dish.

Source: Arthur, my neighbor at one time, and still a friend via email. (Entered by Margret Schreck)
Servings: Serves 4
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“A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.” – Sandy

Source: GFM Newsletter (Entered by Michelle Steiner)
Servings: 6-8
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Easier Than Pie Apple Crisp

Easier-Than-Pie Apple Crisp – serves 6
7 or 8 apples (preferably tart and crisp)
1 ½ teaspoon ground cinnamon
1 cup flour
⅔ cup rolled oats
¾ cup packed brown sugar
¼ cup chopped nuts (optional)
½ cup (1 stick) butter or margarine

Source: From Vermont Fresh Handbook (Entered by Judy Shelton)
Servings: 6
Ingredient keywords: Apples, Cinnamon, Brown, 1, optional
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Pure Power Smoothie Recipe

Pure Power Smoothie Recipe
Serves 1 – Vegan

Brimming with antioxidants from the fruit, satiating fats from the seeds and nut butter, muscle-building protein from the powder, and blood sugar-balancing cinnamon, nothing kicks my day off to a better start than a tall glass of this Pure Power Smoothie. When shopping for a protein powder, be on guard for hidden sources of gluten, dairy, and sugar that often sneak into the ingredient lists.

1/2 cup fresh strawberries or blueberries
1/2 medium frozen banana
2 ice cubes
1/2 cup unsweetened almond or rice milk
1 scoop brown rice, pea, or hemp protein powder
2 teaspoons ground chia seeds or flaxseed
1 tablespoon almond or peanut butter
Pinch of sea salt
Pinch of ground cinnamon

Combine all of the ingredients in a blender and blend on high until smooth. Serve.

Go nut-free: Use rice milk and omit the nut butter.

Source: Mother Earth Living (Entered by Judy Shelton)
Servings: 1
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