Jingle Jangle Spurs — Flavors of the Season

We thought it’d be fun to share some of our favorite holiday recipes.

Here is my Granny’s Fresh Apple Cake recipe. It’s exactly as she wrote it and the way I’ve baked it ever since I can remember. It’s a great holiday cake.

Granny’s Fresh Apple Cake

2 eggs, beaten 1 tsp. soda
1 ½ c. sugar 1 tsp. vanilla
¾ c. oil 2 cups chopped apples (approx. 3 apples)
1 ½ c. flour 1 cup chopped pecans
½ tsp. salt

Flour pans. Turn on oven to 325 degrees.

Cream eggs, sugar and oil. Add flour, salt, soda, vanilla and pecans. Mix well, but do not mash apples. Bake 45 to 60 minutes. Use Caramel Icing.

Caramel Icing

1 c. brown sugar 1 stick butter                     ½ c. milk

Cook all ingredients for minutes after bringing to a boil. Add:
1 ¾ c. powdered sugar Vanilla                     Beat till smooth and put all over cake.

Enjoy!

Phyliss

 * * * * *

I hope everyone is planning a wonderful Christmas and you have the gifts all wrapped and ribbons tied. Being with family and eating wonderous treats makes everything so much better. In my family, we have a tradition of making Sausage Cheese Balls — the easy way — and serving them up hot on Christmas morning. 

Ingredients:

3 cups of dry Bisquick

1 pound of grated cheese

1 pound of sausage (any degree of spiciness)

This recipe calls for no liquid. 

Knead everything all together (This will take some time but keep mixing until it’s all integrated into a ball.) Your hand will get very tired.

Roll out the size balls you like and put them on a cookie sheet 1 inch apart. Cook at 350 degrees for about 20 minutes. But check on them so you won’t overcook. Eat and Enjoy!

Do you hear those Jingle, Jangle Spurs? It’s the cowboys filing in to eat their share. Better hurry!

See you all in 2020!

Much Love,

Linda Broday

 

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A native Texan, New York Times and USA Today bestselling author Phyliss Miranda still believes in the Code of the Old West and loves to share her love for antiques, the lost art of quilting, and the Wild West.

Visit her at phylissmiranda.com

42 thoughts on “Jingle Jangle Spurs — Flavors of the Season”

  1. Wow I love both of these recipes. Merry Christmas to you both and everyone here. I’m in Texas celebrating with my family and it’s so wonderful.

    • Hi our sweet Tonya. I think you’ll love both recipes. You’re in Texas and I’m in California, freezing to death. My kids live right on the ocean in the wine country, so it’s colder than I’m used to even in Texas. Have the whole family here except for some who couldn’t get off. Have a Merry Christmas and enjoy Texas! Hugs Phyliss

    • Good morning, Debra! You can never go wrong with the apple cake. When I was growing up, my dad would load us in the car and we’d drive four hours to the mountains every October. We’d stop at all the apple stands along the highway and go home with a car full. My dad would make apple cider and mom an apple cake. The smell of apples always takes me back home. Wishing you and your family a very merry Christmas!

    • Hi Debra. WOW, GF flour. I never thought about that, but I bet it’s really good. I used to make this cake for a good friend of mine who always took her family to Vegas between Christmas and New Years. She’s been gone a long time, but I still remember making the cake for her; plus, of course, can still taste my Granny’s cake! Merry Christmas!

    • Hi Kathy, thanks for visiting us and I hope you enjoy the recipes. I think it’s cold up here in California on the ocean, but you knocked me back to reality when you said Minnesota. I bet it’s beautiful. Merry Christmas!

  2. Thanks so much for the recipes we just had your sausage balls at Thanksgiving and will have them at Christmas.

    Wishing all of you a Merry Christmas!

  3. Oh but these look fabulous. Thank you for sharing your recipes with us. May you and yours have a magical Christmas that is full of love and laughter (and sweets also of course )

    • Hi Lori, I truly can vouch for both recipes. I’m having a fabulous holiday here in the wine country of California with our family. We’ve done a lot of sweets already. To my surprise the moment my younger daughter and granddaughters drove in from LAX (a horrid drive) they started pulling out chocolate, Ritz crackers, peanut butter, and nuts and began working on sweets! More to come today! Happy Holidays to you and yours.

    • Hi Trudy. Thanks for stopping by. Both recipes are really good, glad you like ‘um. Merry Christmas to you and yours.

  4. I do an apple cake, but not in so many layers. It takes a cream cheese frosting, but I love caramel frosting. I will have to try your recipes for both. I have done the sausage balls, but the recipe doesn’t tell whether to use cooked sausage or raw sausage. I have a tendency to pre-cook the sausage a bit to get rid of some of the grease, but then they are a bit dry. So…..raw or cooked sausage in the recipe?

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