Apple Crisp Coffee Cake

Cake Batter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter (1 stick), melted
1 cup sour cream
3 eggs, lightly beaten
2 teaspoons vanilla extract
2 medium Granny Smith apples, peeled, cored, and finely diced (Cosmic Crisp apples)

Topping
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 stick), melted

Glaze
2/3 cup packed light brown sugar
2 tablespoons apple cider
2 tablespoons butter

Instructions
Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
Sprinkle apples on top of batter.  (Happy accident - apples got mixed in the batter, worked well)
In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

Recipe from spicysouthernkitchen.com

Tam's Buttermilk Pie

3 eggs
1/2 cup butter softened 
1 1/2 cup sugar
3 tbs all purpose flour 
1 cup buttermilk 
1 tsp vanilla extract 
1 tbs lemon juice 
1/8 tbs nutmeg
1 pie crust
Preheat oven to 350
Beat eggs until frothy then add butter sugar and flour
Beat until smooth
Stir in buttermilk, vanilla, lemon juice and nutmeg 
Bake for 40 to 60 minutes, or until center is firm. 
Yum!

Recipe from Tamera Shea

Grandma Simon’s Sugar Cookies

½C shortening
½t salt
½t grated lemon rind (omit)
½t nutmeg (½t *or a smidge less* Penzeys Pie Spice )
1C sugar
2 eggs
2T milk
Cream together with a mixer
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2C flour
1t baking powder
1/2t baking soda
Sift together in separate bowl
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Slowly mix in dry to wet, sturdy wooden spoon works best for mixing
Drop from teaspoons on greased baking sheet.  Flatten with glass with a damp cloth over it. (this step is optional)
Bake at 375 for 9-10 minutes
Makes 3½ dozen

Grandma Simon’s Chocolate Chip Cookies

½c shortening

¼c sugar
½c brown sugar, firmly packed
½t vanilla
1 egg
1c 2T flour
½t baking soda
½t salt
1 pkg chocolate chips

Cream together first four ingredients then add eggs

Sift in flour, soda, & salt – stop to fold in the dry occasionally

Once wet & dry are mixed add chips

Bake @ 375 for 8-12 minutes (depends on your oven)

Maple Corn Bread

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled, plus more for the pan
2 cups all-purpose flour, spooned and leveled
2 cups cornmeal
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups whole milk
4 large eggs
3/4 cup pure maple syrup

Heat oven to 425° F. Butter a 9-by-13-inch baking pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Meanwhile, in a small bowl, combine the remaining ¼ cup of butter and ¼ cup of maple syrup. After removing the corn bread from oven, brush with the butter mixture. Cool completely in the pan, then cut into pieces.

Photo by Con Poulos

www.realsimple.com

Easy Peach Cobbler

1 cup self-rising flour
1 cup white sugar
1 cup milk
2 cans (16 ounce) sliced peaches in heavy syrup
1/2 cup butter
1/2 teaspoon ground cinnamon, optional

How to make it
Preheat oven to 350 degrees.
Melt butter in a 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly over melted butter. DO NOT STIR! Sprinkle with cinnamon if desired. (I put the cinnamon in the batter)
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream.

Recipe from www.facebook.com/RecipeswithKaren

Apricot Squares

INGREDIENTS
1 can (approx. 16 ounces) apricot halves, drained (2 cans)  (reserve 3T of the juice)
2 cups all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 cup sugar
1/2 cup melted butter or margarine
1 tablespoon milk
1/4 cup apricot preserves

PREPARATION
Grease an 8-inch square baking pan. Sift flour and spices into a bowl; stir in sugar. Add melted butter or margarine; mix together with a pastry cutter or fork. Set aside about one-quarter of the crumb mixture for topping. Stir the 1 tablespoon milk (or 2t reserved juice and 1t water) into remaining mixture; press into the pan. Prick all over with a fork.  Mix together apricot preserves with 2T reserved juice. Smooth apricot preserve mixture over bottom layer crust Arrange drained apricot halves over first layer; crumble remaining crumb mixture over the apricots. Bake at 375° for 45 minutes, or until topping is browned. Serve warm with ice cream or whipped topping.

southernfood.about.com