Naked Apple Pie and Cream Cheese Pound Cake are delicious

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This week’s recipes are easy and delicious desserts your family will love. If you like apple pie (who doesn’t?) you need to try this Naked Apple Pie (no crust.) It’s really easy, and you just can’t beat this dish topped with vanilla ice cream or whipped cream.
The second offering is a terrific and versatile Cream Cheese Pound Cake, a recipe from my late friend Linda Allison-Lewis, cooking columnist for “Kentucky Living,” the Inter-Co Energy magazine. This cake is moist, dense, not overly sweet, just scrumptious. If you want, you can add fruit of your choice, plus an additional cup sugar. I’ve tried it with blueberries, strawberries and red raspberries, but usually I make it plain and serve it with fruit and whipped cream on top.

Naked Apple Pie
1 egg
1/2 c. brown sugar, lightly packed
1/2 c. sugar
1 t. vanilla
Pinch salt
1/2 t. cinnamon
1/2 c. flour
1 t. baking powder
2 large apples, peeled and sliced
1/2 c. chopped pecans
Beat egg in medium bowl. Add sugars, vanilla, salt, cinnamon, flour and baking powder; mix well. Add apples and pecans. Spread in greased 9-inch pie pan. Bake at 350 degrees for 30 minutes. Serves six.

Linda’s Cream Cheese Pound Cake
3/4 c. (1 1/2 sticks) unsalted butter
1 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
4 eggs
2 t. vanilla
2 c. flour
1 1/2 t. baking powder
Preheat oven to 350 degrees. Grease and flour a large tube or Bundt pan. In a mixing bowl, cream butter, cream cheese, sugar, and vanilla together, till light in color and very fluffy.  Add eggs, one at a time, and beat one minute between each egg. Stir flour and baking powder together, then gradually add it to the mixture with a rubber scraper. Once incorporated, beat a few seconds longer and check for lumps.  (If using fruit, add last and just stir till combined.) Bake in prepared pan 1 1/2 hours, till toothpick inserted in center comes out clean. You may want to put foil on top of the cake for the last 1/2 hour, to prevent over-browning the top. The top should be golden brown and will crack. Cool for 10 minutes, then run a knife around the edges of the pan and turn out onto cake rack. Cool completely before slicing.  Serves 12. (Fruit option: add an extra cup sugar at the beginning, then 1 c. diced fresh fruit at the end.)