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1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 tsps ground cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnuts
Cream Cheese Frosting
Stir together first 4 ingredients in a large bowl until blended.
Combine flour and next 3 ingredients. Add to butter mixture, stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13” x 9” pan.
Bake at 350º F. for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting; sprinkle with walnuts, if desired.
1 8 oz. pkg cream cheese, softened
3 tbsps butter or margarine, softened
1-1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Add vanilla and blend.
More Recipes from Smoky Mountain Cookbook
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Raspberry Tea
5 family size teabags
1 cup granulated sugar
1 12 oz. can frozen raspberry lemonade, thawed
Remove tags from teabags and place teabags in a pitcher. Pour 2 cups cold water over them. Fill a kettle with 4 cups of water and bring to a rolling boil. Pour over the teabags and cover the pitcher with a small plate. Steep for 10 to 15 minutes then remove the teabags, add sugar, and stir until dissolved. Add 3 cups of cold water to the tea and stir in the lemonade until dissolved.
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