Submitted by Leslie Eldh Jaquez, who says:  “Great balance of sweet and salty and crunchy sides!”

• 1/2 pound (2 sticks) butter
• 1 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 2 cups flour
• 1 cup chopped walnuts or pecans
• 1 cup apricot jam

Cream butter until soft. Gradually add sugar and blend. Add egg yolks and vanilla. Blend. Gradually add flour. Blend. Divide dough into two sections, about 1/3 and 2/3. Take the 2/3 section and with your hands press into the bottom of a 9 X 13 pan that has been buttered. Spread the jam onto the dough, leaving about 1/4 space around the edges. If you like more jam, that’s cool!

Take remaining 1/3 section and tear off small chunks and slightly flatten with your fingers and very haphazardly lay them on top of the jam. It will not cover completely just ‘here and there’.

Next, sprinkle nuts on top and gently press them in .

Bake at 350 degrees for about 35 minutes or until very lightly browned, they seem to brown up a little more once out of the oven.

Submitted by Rob Anning, from Pillsbury Classic Cookbooks – Down-Home Cooking and Baking – November, 1993 –

• 1 cup  firmly packed brown sugar
• 1/4 cup  butter or margarine; softened
• 1 large egg
• 1 cup all purpose or unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 cup  chopped apples

Cinnamon Butter Sauce

• 1/3 cup  butter
• 2/3 cup  sugar
• 1/3 cup  half-and half
• 1/2 teaspoon cinnamon

Heat oven to 350 degrees. Grease 8-inch square pan.

In large bowl, beat brown sugar and margarine until light and fluffy; beat in egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, 1 teaspoon cinnamon, nutmeg and salt; mix well. Stir in  apples.  Spread batter in greased pan. Bake at 350 degrees for 25 to 35minutes or until toothpick inserted in center comes out clean.

Meanwhile, combine all sauce ingredients in small saucepan. Heat over medium heat until butter melts and sauce is hot, stirring frequently. Serve warm sauce over warm cake. 9 servings.

High Altitude: Above 3500 feet: Increase flour to 1-1/4 cups. Bake at 350 degrees for 30 to 40 minutes.

330 calories, 14 g fat, 45 mg cholesterol and 330 mg

Submitted by Sheila Henkle

• 7 to 9  apples (about 4 lbs) Use a mixture of 2 or 3 different kinds of your choice.
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 stick butter at room temperature
• 1 cup flour
• 1 tsp cinnamon
• 1 tsp sugar, 1/4 tsp cinnamon & 1 tsp lemon juice to mix into apples.

Peel, core, quarter & slice apples, then mix apples with 1 tsp sugar 1/4 tsp cinnamon & 1 tsp lemon juice.  Place apples into a buttered deep dish pie pan or casserole.

Place remaining ingredients in a bowl and crumble with fingers to make topping.  Cover apples with topping.  Bake  at 350 degrees for 1 hour.

Note: You can make this up to 24 hours ahead and keep in fridge.  Then bake when convenient and serve warm.  Good with ice cream.

Submitted by Sharon Newman, who says:  “This recipe is from my father’s mother, Mollie Muskovitz. Everyone always loves it.”

• 4 cups blueberries (fresh or frozen)
• 1 1/2 cups sugar
• 1 stick butter or margarine, melted
• 2 eggs
• 1 cup milk
• 4 cups flour
• 4 tsp. baking powder
• 1 tsp. salt

Crumb Topping

• 1/2 cup flour
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1/4 cup butter or margarine

Cream sugar and butter.  Add eggs.  Sift dry ingredients together and add alternately with the milk.  Stir in the blueberries by hand.  Put in a greased 9×13 pan.
Mix the Crumb Topping ingredients together by hand and sprinkle on top of the cake before baking.  Bake at 375 degrees.  The recipe says 45 minutes but it takes longer than that in my oven.  Check with a toothpick.

Submitted by Carl LaFrance

• 2 1/2 cups whipped cream (ingredients below)
• 2 lbs. fresh strawberries, quartered
• 2 Tablespoons granulated sugar
• 2 pound cakes (traditional, chocolate or strawberry[or equivalent amounts of all three!)
• Ouzo (Sambuca) to taste
• Small bar of dark chocolate

Whipped cream:

• 2 cups heavy (whipping) cream
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract.

In a large bowl toss strawberries in 2 tbsp. sugar and place in refrigerator to mingle at least 30 minutes(Overnight is best.).

When ready to assemble:

Cut cakes into 1″ cubes

Prepare whipped cream (In a cold bowl combine and then whip all three ingredients with a cold whisk or mixer on low until it forms peaks.)

In a torte glass or other deep container with clear sides:

Beginning with the cake, make a small, loose layer and drizzle the cake with ouzo to taste, then follow with layers of the cream and strawberries, drizzling ouzo onto each successive layer of cake. Shave dark chocolate on the top for garnish.

Tips: Small layers and placing the cubes on the outside solidly against the sides of the container then pouring the cream in the center before spreading it will achieve a more finished look from the outside of the glass/container.