German Apple Cake

"Enough" apples peeled, cored, and quartered*

1/2 lb. butter

4 cups flour

3/4 cup sugar

1 Egg

1 1/2 tsp. baking powder

1 tsp. vanilla

tapioca

Combine all ingredients except apples and tapioca. Work together to create chunky crumbs. Spread and pack crumbs on bottom and sides of "tube" pan.  Reserve 1/3 of crumbs for top of cake. Sprinkle with tapioca. Place sliced apples over crumbs. Dot with 1/4 lb butter.  Sprinklw with sugar and cinnamon.  Vocer with the remainder of crumbs.

Bake at 325 degress for about 1 hour and 15 minutes.

*Grandma is not really sure about the quantity of apples, she simply said, "use enough." Okay . . .

Pignoli Cookies v. 1

4 Egg Whites

1 lb. Almond Paste

1 1/2 C Sugar

1 lb. Portuguese Pignoli Nuts

Beat egg whites until stiff. Set aside.

Break up almond paste into small pieces and beat in sugar.

Fold the sugar and almond paste mixture into egg whites. Refrigerate a few hours or overnight.  Roll into balls and roll balls into pignoli nuts.  Flatten slightly. Put on greased cookie sheet. Bake at 375 degrees 12 - 15 minutes.  When cool, sprinkle with confectioners sugar.