ANN COX EASTES / KROGER
APPLE DUMPLINGS
2 large Granny Smith apples
2 (10-oz) cans refrigerated crescent rolls
3⁄4 c butter (1 1⁄2 sticks), melted
1 1⁄2 c sugar
1 T cinnamon
1 (12-oz) can Mountain Dew, Mellow Yellow or Sierra Mist (clear carbonated soda)
Peel and cut each apple into 8 wedges. Separate crescent rolls and wrap one roll around each pieceof apple. Pour half of melted butter in a (9 X 13-inch) baking dish and place apple rolls side by side in baking dish. Mix sugar and cinnamon and sprinkle over top of rolls. Drizzle with remaining butter andpour soda on top. Bake in a preheated 350F oven for 35-40 minutes or until golden brown. Yield: 8-10 servings
FRESH APPLE CAKE
3 eggs
3⁄4 c canola oil
2 c sugar
2 1⁄2 c plain flour
2 t cinnamon
1 t baking soda
1⁄2 t salt
4 c chopped Granny Smith apples
3⁄4-1 c chopped pecans
2 t vanilla
Mix eggs, oil and sugar in a large bowl and blend well. Stir in flour, cinnamon, baking soda and salt; mix completely. Add apples, pecans and vanilla and beat to mix. Pour into a bundt pan which has been coated with butter and flour. Bake in a preheated 350F oven for 50-55 minutes. Remove from oven and let cool a couple of minutes before turning out onto serving plate. Yield: 10-12 servings
GLAZE
1 c brown sugar
1⁄2 c butter
1⁄4 c milk
1 t vanilla
Combine ingredients for glaze in a glass bowl and microwave on HIGH for 2 minutes; stir. Poke holes over entire cake and pour glaze over cake. (Tastes best served next day.) Yield: 10-12 servings