Country Recipes
 Caramel Apple Pie
4 ounces cream cheese, softened
½ c butter or margarine, softened
1 cup all-purpose flour
1/3 c apple jelly, melted
5 T. butter or margarine
2 pounds (approx. 4 large) baking apples,
peeled, cored and sliced
2 T. firmly packed brown sugar
1 t. vanilla extract
1/3 c. golden raisins
2/3 c. heavy cream
½ cup firmly packed brown sugar
2c. sour cream
2 T. granulated sugar
1 T. vanilla extract
2 T. chopped pecans for garnish
In large mixing bowl, beat cream cheese and ½ cup butter. Stir in flour. Wrap dough in plastic wrap and refrigerate 1 hour.
 Preheat over to 450 degrees. On a floured surface, use a floured rolling pin to roll out dough into a 13-inch circle. Drape dough over rolling pin and transfer to an 11-inch tart pan. Press dough into sides of pan. Trim dough around the edges of pan. Line inside of pastry shell with aluminum foil and fill with dried beans or pie weights. Bake 10 minutes. Remove weights and foil and brush inside shell with melted jelly. Reduce heat to 350 degrees and bake 12 to 15 minutes longer or until shell is lightly browned.
Place 5 T. butter in a large skillet. Saute apples in butter over medium-high heat 2-3 minutes. Add 2 T. brown sugar, 1 T. vanilla, and raisins. Cook until apples are tender. Pour apples evenly into prepared pastry.
Scald the cream in a small saucepan. Place ½ cup brown sugar in a skillet over medium-high heat and stir constantly with a wooden spoon until sugar begins to melt. Stir until sugar is smooth and remove from heat. Cool 2 to 3 minutes. Slowly stir the hot cream into the sugar. Return to heat and stir until smooth. Pour the caramel over the apples, reserving ¼ cup.
Preheat over to 350 degrees. Combine sour cream, sugar, and vanilla. Spread evenly over top of pie. Bake 8 to 10 minutes (do not allow sour cream to bubble). Cool to room temperature. Pour reserved caramel over top of pie. Cover with plastic and refrigerate several hours before serving. Garnish with chopped pecans.
YIELD: 10-12 servings.
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 Frosted Pumpkin Bars
2 c. all=purpose flour
2 t. cinnamon
1 t. baking soda
1 t. baking powder
½ t. salt
2 c. sugar
1 c. salad oil
4 eggs, beaten
1 c. cooked pumpkin
1 c. chopped pecans
Frosting
1 8 oz. Package cream cheese
1 stick butter or margarine
1 t. milk
1 t. vanilla
1 lb. Box powdered sugar
Combine flour, spices and salt. In separate bowl mix sugar, oil, eggs and pumpkin. Stir flour mixture into pumpkin mixture. Beat well. Add pecans. Pour into well-greased cake pan. Bake in 325 degree oven 20 minutes.
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Pumpkin Coconut Cream Cheese Cake
2 c. sugar
1 ¼ c. salad oil
4 eggs, beatedn
2 c. cooked pumpkin
1 t. salt
1 t. baking soda
1 t. baking powder
2 c. flour
1t. cinnamon
½ c chopped nuts
½ c. flaked coconut
Frosting
1 8 oz. Package cream cheese
1 stick butter or margarine
1 t. milk
1 t. vanilla
1 lb. Box powdered sugar
 Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients. Then add nuts and coconut. Pour into greased 9x13x2 pan and bake in 350 degree oven 25 to 30 minutes or until cake tests done. Frost with cream cheese icing.
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