Cream Cheese Filled Apple Bundt Cake

Cream Cheese Filled Apple Bundt Cake - watch video

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For filling:

8 oz soft cream cheese
1/4 cup softened butter
1/2 cup white sugar
1 egg
2 tbsps flour
1 tsp vanilla

Blend well and set aside.

3 cups flour
1 tsp baking soda
2 tsps cinnamon
pinch salt
1 tsp nutmeg
1/8 tsp allspice
1 cup white sugar
1 cup brown sugar

Mix together well

1 tsp vanilla
3/4 cup canola oil
3/4 cup applesauce
3 large eggs
1 cup chopped pecans
3 cups peeled and chopped apples

Mix well and put about 2/3 of the mixture in a well-greased and floured bundt pan, pushing the cake batter up the sides, thus making a tunnel in batter. Spoon the cream cheese mixture into the tunnel. Top with the rest of the batter and carefully smooth the top.

Bake in a 350 degree oven for about 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.

Cool in pan for 15 minutes. Turn out onto a cooling rack and cook completely before frosting.


2 cups confectioners sugar
2 tsp cinnamon
3-4 tsp of milk

Drizzle glaze on cooled cake.

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Date Pecan Bundt Cake

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3 cups flour
1 tbsp flour
1 tsp baking soda
1 tsp baking powder
3/4 cup soft butter
1-1/2 cups white sugar
3 eggs
1 tsp vanilla
1 cup chopped pecans
8 oz sour cream
1 cup chopped walnuts

Grease and flour a 9″ bundt pan.

In a bowl, mix 3 cups of flour with the baking soda and baking powder. Set aside. Mix the 1 cup of chopped pecans with the 1 tbsps flour. Set aside.

In a mixer, beat butter and sugar till creamy. Add eggs one at a time until well incorporated. Add vanilla.

Alternately add the flour and sour cream. When well blended add the pecans and dates. Pour into prepared pan.

Bake at 350 degrees for about 50-60 minutes or until a toothpick comes out clean.

Cool 10 minutes in pan. Remove from pan and cool completely. Dust with powdered sugar just before serving.

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French Apple Tart

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1-1/3 cup flour
1/2 tsp salt
1/2 cup soft butter
1 egg yolk
3-4 tbsps. cold water

Mix altogether, wrap and chill 30 minutes.


1/2 cup soft butter
1/2 cup sugar
1 egg and 1 yolk
1 tbsp apple juice (or brandy)
2/3 cup ground almonds
2 tbsps flour

Blend the butter and sugar till light. Mix the flour with the almonds. Add the egg, yolk, juice and almonds and blend well. Set aside.

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Apple Beignets

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6 apples, peeled. cored and cut into rings

1/2 cup sugar
1/2 tsp cinnamon
1/2 cup rum or brandy or apple juice
Pour over apples and refrigerate 1 hour

In a bowl, mix
1-3/4 cup flour
pinch salt
2 eggs yolks (save the whites)
3/4 cup milk
2/3 cup flat beer
2 tbsps melted butter
Refrigerate 1 hour

Beat egg whites until stiff and fold into beer batter.

Drain apples. Dip into batter and fry at 375 degrees until brown.

Drain and dust with confectioners sugar.

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Mini-Apple Crostatas

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1 cup flour
1/4 cup brown sugar
1/3 cup sugar
1stick cold butter cut into cubes
2 tsps cinnamon
pinch salt

Combine all in a food processor and processor till crumbly. Set aside.


2 cups flour
1/2 tsp salt
1 cup cold butter
1 tbsp apple cider vinegar
pinch cinnamon
1/2 cup milk

In a food processor, mix the flour, salt and cinnamon. Add the butter and process until crumbly. Sprinkle with vinegar and then milk. Mix until forms a ball. Refrigerate for about a half hour.

Meanwhile, peel and core about 6 small apples.

Roll dough and cut into 5″ circles. Brush with some melted butter

Place one apple ring on a dough circle, and top with some of the streusel.
Crimp dough around ring and place on prepared baking sheet. Brush crostata with some melted butter and sprinkle with some coarse sugar.

Bake at 375 degrees for about 30-35 minutes or until golden and apples are tender.

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Pumpkin Filled Spice Cupcakes

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1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Mix all the above together.

In a mixer bowl, beat

1 stick room softened butter
3/4 cup sugar
1 tsp vanilla

Add 2 eggs
1/2 cup milk

Add dry ingredients to the butter mixture.

Mix well. Fill cupcake tins 3/4 full and bake at 350 degrees for about 18 minutes.

Filling – Mix together:

2 tbsps soft butter
4 oz. cream cheese
1 tsp vanilla
1/2 cup conf sugar
2 tbsps pumpkin puree

When cupcakes are completely cool, hollow out centers and fill with pumpkin filling.

Frost with:

1 stick butter softened
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla

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Pumpkin Donut Holes

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3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 cup sugar
3 tbsps soft butter
1 eggs
2 egg yolks
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup pumpkin puree

Blend all dry ingredients together.
In a mixer, cream butter and sugar. Add eggs and vanilla.
Add 1/2 of the flour mixture, mix well. Add buttermilk. Add second half of flour mixture.
Refrigerate dough a minimum of 3 hours.

Roll out about 1/2″ thick. Cut into small rounds.
Fry in oil at 365-370 degrees for about 2 minutes

Roll in a mixture of 1 cup sugar and 1 tbsp cinnamon.

Unfried “pucks” of donuts may be froze 3-6 months.

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Our First Two PEG Releases!

We’ve combined some of our videos into PEG releases. PEG stations, also known as cable access centers, can play our videos for their subscribers. Many Massachusetts towns have such centers and take advantage of our releases. In fact, many stations around the country have downloaded our shows.

We combined some of the shortbread recipes into one show, and some of the bars into another.

We aren’t going to post our combined shows as videos here. There’s no point since all the video recipes are already here. If you really need a copy of a show, send us an email. If you are a PEG station, you can access our shows via PEG Media.