My Kid Sized Apple Pies are now posted on LeapFrog’s Learning Path! Talk about SUPER cute and yummy! I really loved making these with the kids. We used our apple corer, peeler, slicer which makes any apple activity fun. I’m in charge of a couple of pies on Thanksgiving, and I’m thinking my daughter might have to make these to bring to the party.
Don’t you just want to reach through your screen and take a bite? This is a recipe that my grandma always made on Christmas. It quickly became a favorite in our family. I mean, how can you go wrong with cream cheese filling? It was destined to be a favorite.
This recipe is really simple and it is made the night before you serve it. There is such joy in pulling something this beautiful out of the oven and knowing that the dishes are already done.
Here’s the recipe:
1/2 Cup warm water
1 package active dry yeast
2 1/2 Cups Bisquick (I told you it was simple!)
1 beaten egg
1 Tbsp sugar
1 8oz package of cream cheese, softened
1/2 Cup sugar
1 Tbsp lemon juice
Combine all ingredients. Spread the filling down the middle third of the dough. (For the record, my kids and hubby like it best when I leave out the lemon juice.)
Dear Sally Blake,
I’ve never met you before but I eat your pumpkin cake every year. Somewhere along the road of life, you met my sister, fed her some of your yummy pumpkin cake, and she wrote down the recipe. Eventually, I tried that pumpkin cake and thought it was worth adding to my recipe book.
Sally, I made your pumpkin cake for my family last week, like I do every year at about this time, and they fell in love all over again. They tell me I should make it more often, even when it’s not pumpkin season. They tell me it’s the best treat I could make on cold fall evening.
Thanks, Sally Blake, wherever you are.
And here’s Sally Blake’s Pumpkin Cake Recipe:
1 3/4 Cup sugar
1 Cup oil
1 16ox can of pumpkin
2 Cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
Combine wet ingredients. Then fold in dry ingredients. Pour into an ungreased 9×13 pan and bake for 30-45 minutes. Sally’s recipe says to bake it for 30 minutes, but I’ve always needed 45 with my oven. Remove from oven when the cake springs back when you touch the middle. Cool completely.
3 oz of cream cheese (softened)
1/2 cup of butter (softened)
1 tsp vanilla
2 cups powdered sugar
a tiny bit of milk
Frost the cake with your cream cheese frosting and enjoy! Thanks again, Sally Blake. We love your pumpkin cake!