I will be the very first to admit that my recipes are a mess.  I can NEVER find my favorites, like my receipe for the Raisin Bran Refrigerator Muffins or my Spinach Stuffed Crust Pizza. I did manage to locate the Mounds Bar recipe from a couple of years ago as Adria asked for.  Maybe I should make some more of those very fattening yummy treats.  So, I, for the sake of my recipe collection, am hoping for some snowy days where the kids can help me put them in order.  What usually happens in that I take them out of the binder to photocopy for a friend and then they never make it back to the house, they are lost in the chaos that is my office.

I'm going to whip up some applesause today and maybe tomorrow save a few out for Slab Apple Cake.  Pat K., one of my dear stampers, brought this to class earlier this year.  Oh man, is it GOOD!

Slab Apple Cake

Dough:

  • 3 c. flour
  • 1 t. salt
  • 3 T sugar
  • 1 t. baking powder
  • 1 c. shortening (I used butter)
  • 2 egg yolks, beaten
  • 8 T. water

Filling:

  • 16 med. Granny Smith Apples
  • 2 T. flour
  • 1 c. sugar
  • 1 t. cinnamon
  • 2 T. butter
  • 2 T. lemon juice

In a bowl mix flour, salt, sugar and baking powder.  Cut in shortening.  Add egg yolks (I know where you can get fabulous free range eggs!) and cold water.  Mix well and form into 2 balls

Roll out one ball to fit a jelly roll pan.  Place dough in pan. 

Peel and core and slice apples.  Add flour, sugar, cinnamon, and lemon juice to slice apples and mix.

Place apples in jelly roll pan.  Dot apples with butter.  Roll out second doubh ball to fit top of apples.  Place dough over apples and make several slits in top.  Bake at 375 for 60 minutes.  Cool.

Mix powdered sugar and water to make glaze.  Spread glaze over top of cooled cake.