Featured Cookbook

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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.

... (more)

Best of the Best from the Mid-Atlantic Cookbook: Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, D.C.

Authors:

Date: September 2001

ISBN: 1893062287

Publisher: Quail Ridge Press

Plastic Comb

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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

2. boil and cook 1 minute. Stir in rum.

Source: A Cookbook of Treasures

More From This Book:

1. Onion Ring Loaf

2. Pesto-Crusted Salmon with Roasted Tomato Oil

3. Apple Pie Cake with Rum Butter Sauce

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