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SAMPLE RECIPES:

1. Onion Ring Loaf

2. Pesto-Crusted Salmon with Roasted Tomato Oil

3. Apple Pie Cake with Rum Butter Sauce


Book Description
Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C.

Best of the Best from the Mid-Atlantic
by Gwen McKee (Editor), Barbara Moseley (Editor)
Publisher: Quail Ridge Press
Date:
September 2001
ISBN:1893062287
Spiral

ORDER/INFO

Apple Pie Cake with Rum Butter Sauce
From: Best of the Best from the Mid-Atlantic Cookbook
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; September 2001; ISBN:1893062287; Spiral)
Cookbook Heaven @
Recipelink.com

Yields 1 (9-inch) pie

CAKE

  • 1/4 cup softened butter or margarine
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 tablespoons hot water
  • 1 teaspoon vanilla
  • 3 cups peeled and diced cooking apples
  • 1/2 cup chopped pecans
  • Rum Butter Sauce
  • Whipped cream (optional)
  1. Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg; beat until blended.
  2. Combine flour, salt, and cinnamon; mix well. Add to creamed mixture; beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans; spoon into a greased and floured 9-inch pie plate.
  3. Bake at 350F for 45 minutes, or until a wooden toothpick inserted in center comes out clean. Serve warm or cold with Rum Butter Sauce and whipped cream.
RUM BUTTER SAUCE
Yields 1 1/4 cups

  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup softened butter or margarine
  • 1/2 cup sugar
  • 1/2 cup whipping cream
  • 1 tablespoon rum
  1. Combine first 4 ingredients into a small saucepan; mix well. Bring to a
    boil and cook 1 minute. Stir in rum.
Source: A Cookbook of Treasures

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