Recipes from Our Neighborhoods, Part 2
We love the fall here at First Bank. The crunch of the leaves underfoot, the fresh, cold air tickling our cheeks, the kaleidoscope of colors that slowly mute as the days get shorter.
It’s a wonderful time to reflect on the year that was, be thankful for all that we have, and eat good meals with those near and dear to us.
In celebration of the season, we’ve pulled together a few family recipes. In Part One, we shared some tasty soups. Here, you’ll find a few sweet treats and sides to pull out in time for the influx of company in the weeks to come.
Submitted by Virginia Griffith of High Point, NC
3 c. apples (prefer granny smith, unpeeled) ½ c. brown sugar
2 c. cranberries (12 oz.) 1/3 c. plain flour
1 ¼ c. granulated sugar ½ c. chopped pecans
1 ½ c. uncooked regular oatmeal 1 stick butter, melted
Place unpeeled, chopped apples, cranberries, and sugar in the bottom of 13x11x2 inch pan or casserole that has been sprayed with non-stick spray. Mix melted butter, oatmeal, brown sugar, flour, and pecans. Pour this mixture, evenly over first mixture in pan. Bake at 325o for 1 hour. This is a delicious side dish for chicken, pork, or beef. Any leftovers freeze well.
Submitted by Mrs. Harrison Kennedy of Sanford, NC
1 stick butter ½ c. nuts
1 c. sugar 1 c. flour (plain)
1 egg ½ tsp. baking powder
1 chopped apple with peel ½ tsp. baking soda
½ c. raisins 1 tsp. cinnamon
Mix together the first six ingredients. Then add flour, baking powder, baking soda, and cinnamon. Mix well, then pour into 13×9 inch lightly greased baking dish. Bake at 350o for 30 minutes or until done. Cool and cut into squares.
Submitted by Thelma Ritter of Star, NC
1 ½ c. vegetable oil 3 c. chopped apples (granny smith)
2 c. sugar 2 ½ c. self-rising flour
4 eggs 2 Tbsp. vanilla
1 c. chopped pecans ¼ tsp. salt
Mix oil and sugar then eggs, mix well. Then add flour, vanilla, salt, apples, and pecans. Pour into 3 greased and floured cake pans. Bake at 350o for 25-30 minutes. Cool. Frost with cream cheese frosting. Store in refrigerator.
Cream Cheese Frosting:
8 oz. cream cheese, softened 1 box powdered sugar
¾ stick butter, softened 1 c. chopped pecans
2 tsp. vanilla
Mix cream cheese and butter together. Add powdered sugar and then vanilla, mix well. Add pecans and mix in. Spread on completely cool cake. Store in refrigerator.