Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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EDITOR'S NOTE: While the original recipe says to bake this cake for 80 minutes, our recipe tester recommends baking it for no more than 60 minutes. 2 cups sugar ½

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Rosemary and Goat Cheese Strata

EDITOR'S NOTE: While the original recipe says to bake this cake for 80 minutes, our recipe tester recommends baking it for no more than 60 minutes. 2 cups sugar ½

October 2013

Fresh Apple Cake

This fresh apple cake from Let Us Keep the Feast II uses the fall season’s flavors, including apples, cinnamon, and pecans.

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EDITOR’S NOTE: While the original recipe says to bake this cake for 80 minutes, our recipe tester recommends baking it for no more than 60 minutes.

2 cups sugar
½ cup Crisco oil
2 teaspoons vanilla
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup pecans
1 small can coconut
3 cups tart apples, grated
1 teaspoon salt

Preheat oven to 325 degrees. Combine sugar, oil, vanilla, and eggs; beat well. Sift together dry ingredients. Add slowly to liquid. Fold in nuts, coconut, and apples. Bake in a greased tube pan for 80 minutes. Let cake cool before removing from pan. Make icing by mixing powdered sugar, vanilla, and water; pour over cake while warm.

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This story was published on Oct 01, 2013

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.