August 27, 2010


In honor of Fall weather,
Chillicothe Hornet football
and my newest diet plan
I introduce you to the "Granny Smith's Apple Cake".
Rick's Grandmother was lovingly called Granny, and this was her recipe (hence the name).

Someday I want to be a Granny Smith. Not anytime soon............ or even in the next 10 years........ but someday.

Granny Smith's Apple Cake

1 1/2 cup salad oil
2 cup sugar
3 cup flour
3 eggs
1 cup chopped nuts
(in most cases, less is more. This is an exception, more is more!!!)
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
3 cup peeled and chopped apples
(I use my handy-dandy Pampered Chef gizmo. However, if you don't have this make your slices thin and walnut sized)

Combine all ingredients except apples and nuts. Mix well. Gently fold in apples and nuts. Bake in a greased and floured bundt pan at 350 degrees for exactly 60 minutes. Cool and remove from pan.

1/2 cup oleo
1 cup brown sugar
1/4 cup milk

Add all ingredients into a medium saucepan. Boil for two minutes. Let cool and add enough powdered supar to thicken. It will harden as it cools. I like it to be a light golden brown. The consistency of runny pancake batter. Spread on cake while it's warm. I pour it on top and let it run down the sides.

You MUST, MUST, MUST eat this with either a scoop of vanilla ice-cream or a glass a milk. It's not an option. If you do not listen and eat it without milk or ice-cream. REPENT IMMEDIATELY!!!!!

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