Paula Deen Apple Salad Recipes

FAVORITE APPLE SALAD

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. Place juice in a saucepan; add butter, sugar and lemon juice. Bring to a boil. Combine the cornstarch and cold water until smooth; add to the saucepan, stirring constantly. Return to a boil; cook and stir for 2 minutes. Chill. Stir in mayonnaise. In a large bowl, combine pineapple, apples, grapes, poppy seeds and cooked dressing. Fold in the pecans just before serving.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Steps:

• Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
• In a medium bowl, combine apples, walnuts and 1/4 cup flour.
• In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
• In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
• Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
• In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.