Menu plan 9/22/2014

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Here it is, a busy busy week ahead.  Looking forward to Friday since it is homecoming this week!

Monday: Spaghetti and meatballs

Tuesday: Crockpot Pulled pork, baked beans, and corn casserole

Wednesday: leftovers

Thursday: Crockpot Chicken and potatoes

Friday: Football game

Saturday: Roasted Chicken

Sunday: Chicken Enchiladas

As always, I am linking up at menuplan monday


Apple Nut Pudding

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Well, the air has a slight hint of fall lately here in the Midwest.  This time of year my baking bug hits home just a little bit.  So, today I went out to the orchard closest to my home and found a bag of Jonathan apples, which are my favorite to bake with this time of year.  Brought them home and made a wonderful apple cake.  This recipe came from my husband's late grandmother.  She was known as the baker in the family.  When she passed on last fall, I inherited her recipe collection with cookbooks that date back to the 1930's.  Starting this month, I have decided to begin working my way through some of these recipes.  I pulled some apple and pumpkin recipes out that look a little interesting.  I also have been looking for some dinner recipes also.  Hopefully, I will find a few family favorites to add to my dinner rotations. 

Here is the recipe for Apple nut pudding.  This looks more like an apple cake than pudding.

Apple Nut Pudding

2 cups granulated sugar
1/2 cup shortening
2 eggs
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
4 cups chopped apples
1 cup chopped nuts
2 teaspoons vanilla

Cream sugar and shortening.  Then add eggs and beat well, and set aside.  Sift dry ingredients and add to shortening mixture mixing well.  Add apples plus nuts gradually mixing well each time.  Lastly add the vanilla.  Bake at 350 degrees for30-45 mins.   Serve with cool whip, whipping cream or ice cream.  This cake also freezes well if you need it to last that long.  Mine didn't last through the weekend.  It is THAT good!!!