One Bowl Apple Cake

2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×13 or two 9″ round pans. Bake for approximately 55 minutes.v

Bucatini with Citrusy Cherry Tomatoes


Serves 2

The addition of lemon and orange zest adds an unexpected, bright twist to this traditional summertime dish. Clyde Common served the tomatoes with spaghettini, but I like pasta with a little more substance, so I used bucatini—a fat cousin of spaghetti that retains a nice bite when cooked.

8 ounces bucatini or spaghetti
1 tablespoon salted butter
½ cup panko breadcrumbs
1 tablespoon finely grated Parmesan cheese, plus more for garnish
2 tablespoons fresh basil, minced
2 pints of cherry tomatoes, halved pole to pole
2 large garlic cloves, slivered
1 tablespoon flat leaf parsley, minced
2 tablespoons extra virgin olive oil
Zest from ½ of an orange
Zest from ½ of a lemon
Sea salt

1. Bring a large pot of salted water to a rolling boil and add the pasta. Give it a good stir. Meanwhile, melt the butter in a skillet. When the foam subsides, add in the bread crumbs and one tablespoon of the basil. Stir constantly until the breadcrumbs are evenly coated with butter and golden brown. Scrape the toasted breadcrumbs into a bowl and set aside. When cool, stir in the Parmesan cheese and add salt to taste.

2. Wipe out the skillet and then heat the olive oil over medium heat until it shimmers. Add in the slivered garlic and cook until it is soft and just beginning to brown on the edges. Add in the cherry tomatoes and cook, stirring occasionally until they soften and begin to wrinkle. Remove from the heat as soon as the tomatoes begin to collapse. Gently stir in the remaining basil, parsley, orange and lemon zest.

3. When the pasta is cooked (it should be tender with just a little bit of bite), drain it into a colander and then immediately transfer it to a large bowl. Pour the tomato sauce over the pasta and toss well. Dish up the pasta into warmed bowls and sprinkle the buttery breadcrumbs over the top. Pass Parmesan cheese at the table.


Chocolate Covered Caramel Pretzel Rods



Pretzel rods (2 packages makes about 60 with almost no leftover caramel)
Milk Chocolate Chips (I used about 3 – 11.5oz bags of Nestle Toll House Chips)

Seasonal Sprinkles if desired


Caramel ingredients
1c. Karo syrup
1c. Brown sugar
1c. White sugar
1 stick of butter
1 can sweetened condensed milk (it was the typical smaller can – probably about 5oz)

To make a batch of caramel, put 5 caramel ingredients in a large sauce pan over medium heat and stir until melted and combined.  Turn up the heat a little to bring to a boil for five minutes stirring constantly.  Be careful to keep stirring so that it doesn’t start to burn on the bottom of the pan. Take caramel off the burner after 5 minutes.  Many recipes said overcooking caramel makes it hard so I used a timer so I didn’t go over.

Put the hot caramel in a deep container. I used a really tall mug that was almost as tall as the caramels.  Someone else recommended using a Pyrex 4 cup measuring cup.

Prepare a couple cookie sheets lined with foil and sprayed with Pam.  I first used wax paper as recommended in the recipe, but the caramel stuck to it badly.**  I was able to remove it with patience and work, but transferred to a lightly greased foil and it worked MUCH better.

Dip pretzel rod in caramel, about 3/4 of the way and let it drip off any excess caramel. Then lay the rod on the cookie sheet.  I found that running it in a twisting motion up the side of the mug worked well to get some of the extra caramel off without getting me too sticky and was faster than watching each one drip!

Put cookie sheets in the fridge to help set up caramel.  Once caramel is set, lift up each pretzel rod off the foil and mold caramel around the rod since it will puddle on the sides as it cools.

Melt chocolate in a deep container (I used my tall mug again).  I melted the chocolate in the microwave in 30 sec increments.  I melted then stirred and melted again.  My big mug took about 1-1 ½ minutes to melt two bags which filled my cup almost to the top.  Once your chocolate is melted, dip the caramel covered pretzel rods.  If you are going to sprinkle them or roll them in toppings, do it before the chocolate sets.
Place chocolate covered pretzel rods back on cookie sheets and place in fridge to set up.

**If you make the mistake of using wax paper and they get stuck, here is the magic remedy.  Put a cookie sheet in the oven at 175 degrees for about 10 minutes until it is nice and warm.  Put the piece of wax foil with the stuck caramel on the hot pan.  Let it sit for about a minute and then start slowly pulling up the rods, twisting slightly to the side as you lift.  If you lift straight up, the pretzels break, but pulling to the side was more successful.  If too many break as you lift them, the pan is too cold.  Put it back in the oven without the wax paper to warm up for a few more minutes.  Then put the wax paper on it again and keep going.  As you pull off the caramel pretzels, you will need to smooth them a little but at least you won’t have wax paper stuck to their bottoms!

Monster Cookies



2 1/3 cups brown sugar

2 1/2 cups white sugar

6 eggs

3 cups peanut butter

9 cups oats

4 t. baking soda

1 cup butter

1 lb. M&M’s

1 lb. chocolate chips


Cream sugars and butter.  Add eggs, soda and peanut butter. Add oats, M&M’s and chocolate chips.  Drop 1/4 cup (for really big cookies) on cookie sheet. Bake at 350 degrees for 12-13 minutes.


(These are really good chewy but also really good crispy, try some of each)



Ice Box Muffins (Bran Muffins)



3 cup white sugar

1 heaping cup of shortening

5 t. soda

1 t. salt

2 cups boiling water

2 cups Nabisco Bran Buds

4 cups Kellogs All Bran

1 qt. buttermilk

5 cups flour

4 eggs beaten


Pour hot water over bran buds. Cream shortening and sugar. Add eggs, buttermilk and Bran Buds. Sift flour, soda, and salt together. Add all at once with Kellogs Bran. Fold in until all moistened. Bake in greased muffin tins for 15-20 minutes at 400 degrees. This batter will keep for 6-7 weeks in the refrigerator. If it separates just stir together and bake.


(Do not over mix the batter when mixing the dry ingredients into the wet ingredients, stir only about 15 times and then stop – it’s fine to have some dry spots left in the batter but overmixing causes funny (pointed) tops on the muffins.)




Baked Potato Soup



4 large potatoes

2/3 cup butter

2/3 cup flour

½ teasp white pepper

½ teasp black pepper

12 slices of bacon (or 1-2 handfuls bacon bits)

¾ teasp salt

Some garlic salt – sprinkled on top

5-6 cups milk

1 can chicken broth

Cheddar Cheese

Sour Cream


Cook in mix for about 10 mins

Scoop skins.

Sort of mash so somewhat chunky.

Melt butter in pot on stove and add ¼-1/2 onion.

Add flour.

Stir until mixed will get thick fast.

Add 5 cups of milk.

Stir until thick on med/med-high heat if stirring all the time.

Add ½-1 can (1-2 cups) of chicken broth.

Add potatoes.

Add seasonings.

Add bacon – couple handfuls.

1-2 good handfuls of chedder cheese.

Big plop of sour cream about 1 cup.

Grandma’s Italian Dressing

(Submitted by Alicia Teater)



1 t             Oregano

1 t             Ground Mustard

½ t             Garlic Powder

½ t             Pepper

2 t             Chives

2 t             Parsley

2 t             Sugar

4 t             Seasonal

4 t             Dry Minced Onion

1 dash Cayenne Pepper (opt)


1/3 c             Red Wine Vinegar

1 T                Sugar

½ t               Paprika

¼ t               Ground Mustard

2-3 t             Spices

Shake well, then add 1/3 cup Oil


Great over a simple salad of Greens, Feta Cheese, Strawberries and glazed walnuts.



The Best Buttercream Frosting In Town



3             Egg Whites

2 lbs       Powdered Sugar

¾ C        White Sugar

6 T          Water

2 C          White Crisco  **

1t            Vanilla

1t            Salt


Beat the egg whites until frothy and add 1 lb of the powdered sugar.  In a saucepan, boil the white sugar and water for 3 minutes to create a syrup.  Pour the syrup over the powdered sugar mixture.  Beat until cool.  Add Crisco, vanilla and salt.  Beat until it is well-mixed.  Add 2nd lb of powdered sugar.  Beat until blended.

*This icing can be frozen for later use.

**Yellow Crisco will result in Yellow Frosting

A Teater Family Favorite!




2½ C            Flour

2 t            Baking Powder

¼ C             Sugar

½ t             Salt

½ C            Shortening or Butter

¾ C             Milk


Blend the dry ingredients.  Cut in the Shortening with a Pastry Cutter.  Add the Milk and mix with a fork.  Knead 10-12 strokes.  Roll into a circle about a ½ inch thick.  Cut into wedges  (note: if you want smaller bite sized wedges, divide into 2 balls before rolling into a circle.)  Bake at 400 degrees for 10-15 minutes until they are golden brown.  Split and smear with butter and Raspberry preserves.  (Strawberry jam is fine, but Raspberry preserves with the seeds is MUCH better.)

A Teater Family Favorite!