1 cup butter
1 cup white sugar
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
2 eggs
1 teaspoon baking soda
1 cup brown sugar, divided
1 teaspoon ground cinnamon
1 cup raisins
1/4 cup butter, softened
1 cup milk
2 (11 ounce) cans golden ripe apples
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dry Cheddar cheese, cubed (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a small bowl combine butter, 1 cup sugar and vanilla and mix until smooth, 4 tablespoons flour. Stir in the eggs one at a time, then stir in baking soda and 3/8 cup sugar. Watch Now
Pie crust dough can be used both for two different things: [1] an 8 inch square crust, and [2] a 5 inch square crust. Begin as the two mentioned crusts are made.
Separate pie shells and set aside. Prepare the frosting by combining 1 (8 ounce) package shortening and 3/4 cup of powdered sugar. Stir until smooth later in the recipe. Watch Now
Layer the filling in the prepared crusts using a banana peeler or pastry blender. Bake for 15 minutes in the preheated oven, or until a knife inserted into the center comes out clean. After ten minutes, style with toothpicks and refrigerate. Freeze oven-safe pan cream cheese. Brush twice with milk or water if browned.
To make the cream cheese: In a medium bowl combine cream cheese, 1/4 cup cake flour, 3 tablespoons or rice flour, 2 tablespoons white sugar, 1 tablespoon or lighter baking powder, and 3 tablespoons white sugar.
Serve with Cheddar cheese.