Friday, September 11, 2009

Apple Cake, Pumpkin Dip and Gingersnap Cookies Recipes

Happy Friday, everyone!!  Here’s a couple more recipes that are favorites in my house!  This first recipe was actually given to my hubby.  He came home from work one day last year and told me we had to make this cake.  Several of the guys he associates with in the construction field had been passing around this recipe and said it was fantastic!  (I never envisioned construction workers as the recipe swapping type!! LOL )  This is the best apple cake I’ve ever tasted!! 

This recipe originated from a B&O Railroad Conductor named Lawrence Harper and is formatted the way he wrote it.

Apple Cake

1 1/2 c. vegetable oil

2 eggs

2 c. sugar

2 tsp. vanilla   -   Beat well

Then add & beat:

1 tsp. cinnamon

3 c. flour

1 tsp. baking soda

1 tsp. salt

Then add:

4 c. diced apples

1 c. chopped nuts  -  Mix well

Pour all ingredients into a bunt or tube pan and bake in a preheated oven 350 degrees for 1 1/2 hours.

Cake Glaze

1 c. brown sugar

1/4 c. milk

1/4 c. butter – Boil for 3 minutes

As soon as cake is removed from oven, pour glaze over cake while hot.  Let set in pan until cool.



These next two recipes go together.  My daughter, Brittney, LOVES this stuff!!  In fact, when she saw me getting these recipes out, she got excited, thinking I was going to make them!  Probably sometime next week, Britt!  


Pumpkin Dip

1 (8 oz.) pkg. cream cheese, softened

2 c. powdered sugar

1 (15 oz.) can pumpkin pie filling

1 tsp. ground cinnamon

1/2 – 1 tsp. ground ginger

1/4 tsp. nutmeg

Beat cream cheese and sugar at medium speed with an electric mixer until smooth.

Add pie filling, cinnamon, ginger and nutmeg, beating well.

Cover and chill 8 hours.

Serve with gingersnaps or fresh fruit.


3/4 c. vegetable shortening

1 c. sugar, plus extra to roll the cookies in

1 egg

1/4 c. molasses

2 c. flour

2 tsp. baking soda

1/2 tsp. salt

1 T. ground ginger

1 tsp. cinnamon

Preheat oven to 350 degrees and grease some cookie sheets.  Beat together the shortening and 1 cup of the sugar.  Add the egg, and beat until light and fluffy, then add the molasses.  Stir and toss together the flour, baking soda, salt, ginger and cinnamon, and add to the first mixture, beating until smooth and blended.  gather up bits of dough and roll into 1” balls. then roll each ball into sugar.  Place about 2 inches apart on cookie sheets and bake for 10-12 minutes, until cookies have spread and the tops have cracked.  Remove from cookie sheets and cool on a rack.



Again, if you’d like to see who else is sharing recipes today, check out Colleen’s blog by clicking on the picture below.



I hope everyone has a wonderful weekend!!  Check back here sometime on Monday to see who the winner of my Birthday Giveaway is!!  If you haven’t already entered, click here, and leave me a comment, BUT you must be a Follower of my blog!!

Until Next Time. . . .Kris


  1. Sounds yummy, thanks for sharing:)

  2. Kris these recipes sound devine!!!! I sure hope you add these to our cookbook on APP!!!! We can add eleven now!!! I hope you have a GREAT Birthday weekend planned!!!


  3. YUmmy!! Have a great Birthday weekend Kris!

  4. How funny, Kris, that the construction workers were passing around recipes....I never would have guessed it either! It sounds WONDERFUL! Both the cake and the dip and gingersnaps. I'm printing them both and plan to give them a try. Great for fall! Thanks for sharing!

    Have a great weekend!

  5. I am going to try the cake and dip!!! Love your blog....I'll be back!!!

  6. Oh yum!! Darn, I need to stay on my diet, but the family can enjoy! Have a great weekend!

  7. Thank you for sharing those recipes Kris, they sound very yummy! when do we get to see pics of your Autumn decorating?....I for one would love to see!


  8. I am so going to have to make those. They sound soooo good. Thanks for sharing. Have a great weekend.

  9. Kris, I just tried that same gingersnap cookie recipe about a week ago. Everyone here LOVED them. I was hesitant about the amount of oil in them, but they were excellent. I will now try your pumpkin dip to go with them. Thanks for sharing. ~Ann

  10. Kris...all three of these sound wonderful. We are hosting a baby shower early October and these will be perfect! Have a great pre-bithday weekend.


  11. Oh, Kris ... these all sound fantastic! And so perfect for fall! Thanks, as always, for tempting us with your fall favorites. I can't wait to see what's next!

    Have a great pre-birthday weekend..

  12. Hi Kris,
    I sent you an email earlier but had to leave a comment too about your apple cake recipe! I made it this morning and it is getting rave reviews from everyone in my family. Ray loved it, my dad said "don't lose that recipe" and my mom could not stop talking about how moist and flavorful the cake was. I took a tiny bite too and it is indeed delicious!!! Thank you for sharing this wonderful recipe with us. By the way I don't use anything but olive oil so it's all I had in the house and it came out great and maybe even a little healthier(if you could call cake healthy) :) Hugs, Loretta

  13. We love the Pumpkin Dip! I always use store bought Gingersnaps, but I bet the homemade ones are awesome! The Apple cake sounds yummy too....oh boy....have to watch my diet the rest of the time!!! Thanks!

  14. Kris, thanks for sharing such yummy recipes! what a great combo~can't wait to make both of them. I have made the Apple Cake before and it is sooooooo good!!!
    Have a great Birthday weekend!

  15. Kris,
    Thanks for some great recipes and they are perfect for fall. I will definitely try the apple cake ~ it is already getting rave reviews. Enjoy your pre birthday weekend.

  16. MMMMM I am going to have to try ALL these recipes. They sound delicious! thanks for sharing.Have a blessed day!

  17. Kim how did you know these are all my favorites!
    Really they are....thanks so much for posting your recipes for them...I love trying new ones.



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