Delicious and Quick Recipes

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California INGREDIENTS 1-2/3 cups sugar 2 large eggs 1/2 cup unsweetened applesauce 2 tablespoons canola oil 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 6 cups chopped peeled tart apples 1/2 cup chopped pecans FROSTING: 4 ounces reduced-fat cream cheese 2 tablespoons butter, softened 1 teaspoon vanilla extract 1 cup confectioners' sugar DIRECTIONS Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat sugar, eggs, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, cinnamon and salt; gradually beat into sugar mixture. Fold...

Oma's Apfelkuchen, which means Grandma's Apple Cake, has been shared by members of my husband's German family for more than 150 years. It's that scrumptious! Try it with any apples you have on hand. I used Granny Smith. —Amy Kirchen, Loveland, Ohio INGREDIENTS 5 large egg yolks 2 medium tart apples, peeled, cored and halved 1 cup plus 2 tablespoons unsalted butter, softened 1-1/4 cups sugar 2 cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons cream of tartar 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup 2% milk Confectioners' sugar DIRECTIONS Preheat oven to 350°. Let egg yolks stand at room temperature for 30 minutes. Starting at 1/2-in. from one end, cut apple halves lengthwise into 1/4-in. slices, leaving them attached at the top so they fan out slightly. Set aside. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, sift flour, cornstarch, cream of t...

These old-fashioned pancakes are fluffy inside and crispy outside. Onion adds nice flavor. Mom got this recipe from Grandma, so we've enjoyed it for years. -Dianne Esposite, New Middletown, Ohio INGREDIENTS 4 cups shredded peeled potatoes (about 4 large potatoes) 1 large egg, lightly beaten 3 tablespoons all-purpose flour 1 tablespoon grated onion 1 teaspoon salt 1/4 teaspoon pepper Oil for frying Chopped parsley, applesauce and sour cream, optional DIRECTIONS Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper. In a large nonstick skillet, heat 1/4 in. of oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.   Yield:  6 servings.

My husband and our four children like pancakes, and I appreciate quick suppers...so I gave this recipe a try when I saw it. The addition of turkey turns golden side-dish potato pancakes into a simple main dish we all savor. -Kathy Duerr, Fulda, Minnesota INGREDIENTS 3 cups shredded peeled potatoes 1-1/2 cups finely chopped cooked turkey 1/4 cup sliced green onions with tops 2 tablespoons all-purpose flour 1-1/2 teaspoons salt 3 large eggs, lightly beaten Canola oil Cranberry sauce, optional DIRECTIONS In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside. In a large bowl, combine the turkey, onions, flour and salt. Stir in eggs until blended. Add the reserved potatoes; toss to coat. Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop batter by 1/3 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with cranberry sauce...

Potato pancakes are really versatile. They can be a side dish for just about any meal or the main course for a light meal. Potato pancakes go particularly well with pork. We have them often at our house. —Lydia Robotewskyj, Franklin, Wisconsin INGREDIENTS 3 large potatoes (about 2 pounds), peeled 2 large eggs, lightly beaten 1 tablespoon grated onion 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder Vegetable oil DIRECTIONS Finely grate potatoes. Drain any liquid. Add eggs, onion, flour, salt and baking powder. In a frying pan, add oil to the depth of 1/8 in.; heat over medium-high (375°). Drop batter by heaping tablespoonfuls in hot oil. Flatten into patties. Fry until golden brown, turning once. Serve immediately.   Yield:  about 24 pancakes.

The medley of tomato, sauerkraut and smoked sausage gives this savory soup old-world flavor. It's enjoyable to make and serve, especially during these cold months. The tangy taste and aroma really warm you up!  INGREDIENTS 1 pound smoked Polish sausage, cut into 1/2- inch pieces 5 medium potatoes, peeled and cubed 2 medium onions, chopped 2 carrots, cut into 1/4-inch slices 3 cans (14-1/2 ounces each) chicken broth 1 can (32 ounces) sauerkraut, rinsed and drained 1 can (6 ounces) tomato paste DIRECTIONS In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.   Yield:  8-10 servings (2-1/2 quarts).