From Aunt Josephine's kitchen:

 

Josephine's
Apple Nut Cake
 
bullet3 cups Flour
bullet1 tsp Baking Powder
bullet1 tsp Baking Soda
bullet1 tsp Salt
bullet1 tsp Cinnamon
bullet¾ cup Oil (or melted Crisco©)
bullet4 cups Apple Slices
bullet1 tsp Vanilla
bullet1 cup Chopped Walnuts
bullet2 Eggs
bullet2 cups Sugar
 
 
Mix dry ingredients, add oil, apples, and vanilla.

Beat 2 eggs, add 2 cups sugar. Put all together. Mix with dry ingredients. Add nuts.

Bake at 350º for 1 hour. If using a glass pan, bake at 325º

 

Josephine's
Italian Rice Pie
bullet2 cups Cooked Rice
bullet1 stick Butter
bullet½ cup Sugar
bullet1 Tbsp Orange Juice
bullet1 tsp Lemon Rind
bullet1 tsp Orange Rind
bullet1 tsp Cinnamon
bullet1 tsp Vanilla
bullet6 Eggs
bullet2 cups Milk
bullet¼ lb Ricotta Cheese
bullet8 oz can Crushed Pineapple, drained
bulletNutmeg
 
 
Cook rice, butter, and milk until creamy. Cool. Add sugar, flavorings, eggs, ricotta, and pineapple.

Pour into a greased, floured 10" pie plate.

Sprinkle with nutmeg. Bake at 350 degrees for 1 hour.