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1 teaspoon baking powder 1/2 teaspoor, salt 1 tablespoon cinnamon 1/4 teaspoon vanilla 21 oz. can pie sliced apples, chopped 1/2 cup chopped walnuts or pecans 1 cup shredded Cheddar cheese
Cream butter and sugar. Beat in eggs. Continue beating and gradually add dry ingredients. Stir in vanilla, apples, nuts and cheese. Line muffin tins with paper muffin cups. Spoon batter into cups to half full. Bake at 375 degrees for 20 minutes or until toothpick inserted in center comes out clean. Makes 20 muffins.
Pound Cake
8 eggs 1 pound butter, room temperature 2 cups sugar 4 cups flour Grated rind and juice of one lemon 1/2 cup brandy, optional
In a mixing bowl beat eggs until light colored. Set aside. In a mixing bowl cream together butter and sugar. Alternately add flour and beaten eggs. Fold in lemon rind and juice. Grease and flour a 10-inch, tube pan. Spoon batter into pan. Bake at 325 degrees for 1 hour and 30 minutes or until tests done. Let cool in pan 10 minutes. Remove from pan. Slowly pour brandy over cake until absorbed
Lemon Sauce
4 lemons, washed and dried, 2 cups sugar 3/4 cup (11/2 sticks) butter 4 eggs, slightly beaten
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