FRUIT DIP

App & Osborne Family Cookbook 2004
Unknown

Ingredients
1 stick of butter
1 C brown sugar
1 Tbsp. vanilla
1 C sour cream

Directions
1. In a medium saucepan, melt butter, add brown sugar. Bring to a smooth consistency and remove from heat.
2. Let cool, then add vanilla and sour cream. Mix thoroughly.
3. Keep refrigerated when not using.

LEMON VELVET GLAZE CAKE

App & Osborne Family Cookbook 2004
Linda App (My son Chris’ favorite dessert)

Ingredients
Cake
1 box lemon cake mix
1 box instant lemon pudding mix
3/4 C oil
3/4 C water
4 Eggs

Glaze
2 C powdered sugar
2 Tbsp. water
2 Tbsp. melted butter
1/4 C lemon juice

Directions
1. Preheat oven to 350 degrees. Grease and flour a 9×13 pan.
2. In a large bowl, mix together cake mix, pudding mix, oil, water and eggs. Mix as directed on back of cake mix box.
3. Bake for 35-40 minutes.
4. While cake is baking, combine all ingredients for the glaze. Mix well.
4. Remove from oven and poke holes in hot cake with meat fork then pour glaze over entire cake.

Strawberry Jam Cake

App & Osborne Family Cookbook 2004
Martha Van Winkle

Ingredients
1 tsp. soda mixed into 1 C of sour milk. Let stand while mixing other ingredients
1 C sugar
1/2 C margarine or butter
2 C flour
1 tsp. baking soda
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
2/3 C strawberry jam

Directions
1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. In medium bow, cream together sugar and butter.
3. In separate bowl, whisk together flour, baking powder, cloves, nutmeg, and cinnamon. Mix into creamed mixture.
4. Stir in milk and then strawberry jam.
5. Pour into prepared pan. Bake for 25-35 minutes. Or until toothpick comes out clean.
6. Cool completely. Ice with powdered sugar icing.

Easy Pie Crust 2

App & Osborne Family Cookbook 2004
Barbara Ward and Cathy Johnson

Ingredients
2 1/4 C flour
3/4 C vegetable oil
3 Tbsp. sugar
3 Tbsp. milk
1 tsp. salt

Directions
1. If baking for a prebaked crust, preheat oven to 400 degrees
2. Mix well with fork and press into pie pan.
3. Bake for 10 minutes. If using crust for fruit pies, do not bake first.

*Really good!! Recipe came from a college friend.

Chiffon Pie

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 (14 oz.) can sweetened condensed milk
1 (6 oz.) can of frozen lemonade concentrate, thawed
1 (8 oz.) container Cool Whip
1 graham cracker crust

Directions
1. Mix first 3 ingredients together. Pour into graham cracker crust.
2. Freeze for 10-15 minutes. You can use lime or orange juice instead of lemonade, if you like.

Spice Cake

App & Osborne Family Cookbook 2004
Louella Collier English

Ingredients
1/2 C butter or margarine
1 1/2 C brown sugar
2 egg yolks, beaten
1/2 C sour milk
1 tsp. vanilla
2 C flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 tsp. soda
2 egg whites, beaten until stiff peaks form but not dry

Directions
1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. Cream butter and sugar together. Add egg yolks and mix well. Mix in sour milk and vanilla.
3. Whisk together flour, salt, cinnamon, cloves, nutmeg and soda. Quickly fold in beaten egg whites.
4. Pour into prepared pan. Bake for 25-30 minutes.

Peanut Butter Pie

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1/2 C peanut butter
1/2 C sugar
2 eggs
1 1/4 C white corn syrup
1/8 tsp. vanilla
unbaked pie shell

Directions
1. Preheat oven to 350 degrees.
2. Mix first 5 ingredients together and pour into pie shell.
3. Bake until lightly firm and don’t overbake.

*note – this is a recipe that Lee and Martha Head obtained from the files of the restaurant they bought in the 1940’s in Mooresville, In.

Hershey Chocolate Almond Pie

App & Osborne Family Cookbook 2004
Barbara Ward

Ingredients
1 (7 oz.) Hershey Chocolate Almond Bar
1 (8 oz.) container Cool Whip, thawed
1 small graham cracker crust

Directions
1. Break up candy bar and melt in microwave.
2. Add melted chocolate to Cool Whip, stir and pour into pie crust.
3. Refrigerate for an hour or so before serving.

Cookie Salad

App & Osborne Family Cookbook 2004
Cathy Johnson

Ingredients
1 large can crushed pineapple, drained
1 package Keebler Fudge Striped Cookies, crushed
2 large cans mandarin oranges, drained
2 (3 oz.) boxes instant vanilla pudding
2 C buttermilk
1 (16 oz.) container Cool Whip

Directions
1. Mix together Cool Whip and buttermilk.
2. Fold in dry pudding mix, then add crushed cookies and drained fruit.
3. Refrigerate till cold and set.

Apple Crisp

App & Osborne Family Cookbook 2004
Evelyn App

Ingredients
4 C peeled and sliced apples
1 tsp. cinnamon
1 tsp. salt
2 Tbsp. water
1/4 C flour
1 C sugar
1/3 C butter

Directions
1. Preheat oven to 350 degrees. Butter an 8×8 pan
2. Sprinkle apples with cinnamon, salt and water. Put into prepared pan.
3. Mix flour, sugar and butter together until it resembles a coarse meal. Sprinkle over apples in pan.
4. Bake for 40 minutes.