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Apple Bars
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Apple Bars
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Instructions
  1. Mix coconut, cake mix, and butter until crumbly. Pat lightly into a floured 9x13-inch pan. Bake 10 minutes at 325 degrees. Pour apple pie filling evenly over warm crust. Mix together cinnamon and sugar. Sprinkle over apple pie filling. Mix egg and sour cream until well-blended. Pour over cinnamon and sugar. Bake at 325 degrees for 25 minutes.
Recipe Notes

Marilyn Hines, Ellsworth

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Royal Apple Dessert
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Royal Apple Dessert
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  1. Preheat oven to 375 degrees. Cream shortening and sugar together. Add eggs and beat well. Sift remaining dry ingredients together; stir into mixture. Add apples and nuts. Bake in a 9x13-inch greased pan for 45–50 minutes.
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Manette Flouro

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Apple Dip
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Apple Dip
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  1. Beat first 5 ingredients thoroughly. Add milk until right thickness for dipping.
Recipe Notes

Ruthann Martin, Withee

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Polish Pork Lard Spread
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Polish Pork Lard Spread
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  1. Grind the diced fat and place in a large skillet. Fry until white pork fat is transparent, stirring occasionally. Add the onion, garlic, and bacon. Sauté until bacon is golden brown and the fat has rendered out. Add the apples and season to taste with pepper and salt. Transfer to a stoneware crock or heatproof jar. Leave at room temperature until fat has solidified. Then store, covered in the refrigerator for up to two weeks. Serve this spread on rye bread with sliced onion on top.
Recipe Notes

Heidi Garnello Johnson, Brule

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Rhubarb Pudding Cake
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Rhubarb Pudding Cake
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Instructions
  1. Preheat oven to 375 degrees. Line rhubarb in the bottom of an 8x9-inch non-reactive pan. In a bowl, mix 3/4 cup sugar, butter, baking powder, salt, vanilla, almond extract, milk, and flour. Pour over rhubarb. Mix together remaining sugar and cornstarch. Sprinkle over mixture in pan. Pour boiling water over the top. Bake for 45 minutes.
Recipe Notes

Lillian Marshall, Wisconsin Dells

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