Trading Post: Taffy Apple Salad and Fresh Apple Cake
A fresh apple, medium-size, has 81 calories and 4 grams of dietary fiber. It’s easy to carry for snacking, a natural mouth freshener, inexpensive and it tastes good. It also can give moisture, flavor and texture to recipes.
Taffy Apple Salad
1 small box instant butterscotch pudding mix
1 (8-ounce) carton whipped topping
1 (20-ounce) can crushed pineapple
4 to 6 Granny Smith apples, unpeeled, cut into bite-size pieces
1 cup chopped nuts (pecans, peanuts, almonds)
Stir pudding mix into whipped topping until dissolved. Add pineapple; mix well. Cut in apples and add nuts. Chill and serve.
Makes 4 to 6 servings.
-- Hootie Owens of Peoria, Ill.
Fresh Apple Cake
1 cup oil
2 1/3 cups flour
2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
2 ½ cups peeled, chopped apples
Small package butterscotch bits
½ cup nuts
Beat eggs and oil in large bowl. Sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Add to liquid ingredients. Add apples.
Pour batter into greased (not floured) 13-by-9-inch pan. Sprinkle top of cake with butterscotch bits and nuts. Bake at 325 degrees for 1 hour.
Makes 12 servings.
-- Virginia Vasen of Canton, Ill.
We’re looking for side dishes that are served at your family’s Thanksgiving dinner. If you have a recipe you would like to share, please send to the Trading Post at one of the addresses below. Feel free to include tips on making the recipe and comments on how it tastes.
The Trading Post is a recipe-exchange column that runs every other week and is compiled by Kathryn Rem. Send recipes and recipe requests to the Trading Post, The State Journal-Register, P.O. Box 219, Springfield, IL 62705, fax to 788-1551 or e-mail firstname.lastname@example.org. Please include your name, city and daytime phone number.