This week’s column is dedicated to “Granges” everywhere…our Lincolnville one has a baked bean supper on May 14 — best food around!

Apple Roly Poly

2 cups biscuit mix

1/2 cup honey

5 large tart apples

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3 tablespoons sugar

2 tablespoons butter

Prepare biscuit mix as directed on package. Roll out lightly on floured board into oblong 1/4 inch thick. Spread with honey to within 1 inch of edges. Pare and core apples; chop fine; spread on dough. Combine cinnamon, nutmeg, cloves and sugar; sprinkle over apples. Dot with butter. Roll up like jelly roll. Bake in greased pan at 350 degrees for 40 minutes. Slice and serve plain or with whipped cream.

Double-Oink Roll-Ups

1/4 cup butter

1/2 cup water

1 1/2 cups herb-seasoned bread stuffing crumbs

1 egg, slightly beaten

1/3 pound bulk sausage, mild or hot to taste

2/3 pound bacon strips

In a saucepan, melt the butter in the water. Remove from heat and stir into the stuffing crumbs. Add the egg and sausage and blend thoroughly. Chill for one hour and shape into pecan-size balls. Preheat the oven to 375 degrees. Cut the bacon strips into thirds, and use these strips to wrap around the balls, securing each with a wooden pick. Place on a shallow baking pan. Bake for 35 to 40 minutes, turning once. Drain on paper towels. Serve hot.

Pineapple Cheese Pie

1 small can of pineapple chunks

1 – 8-ounce package of cream cheese

1 – 3-ounce box of lemon gelatin

Drain the juice from the pineapple and add water to make 1 cup. Bring the pineapple juice to a boil and add the lemon gelatin. Blend half this mixture with the cream cheese. Mix until smooth. Pour the cheese mixture into a 9-inch graham cracker crust. Chill until thickened. Arrange the pineapple chunks on top of the pie. Pour remainder of gelatin mixture over the pineapple. Chill until ready to serve.

“I Couldn’t Love You More” Chocolate Cake

Cake:

2/3 cup unsweetened cocoa

1 cup boiling water

1/2 cup (1 stick) unsalted butter softened

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla

1 1/2 cups cake flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350 degrees. Line bottom of two 8-inch round cake pans with waxed paper and then grease and flour the paper and inner sides well.

Whisk together cocoa and hot water in a bowl and set aside. Place the butter, sugar, eggs and vanilla in a large bowl and beat with electric mixer until very light and fluffy. Sift together flour, baking powder, soda and salt. Fold the dry ingredients into the egg mixture in three parts, alternating with the cocoa mixture. Pour the batter into the prepared pans and bake for 22 to 25 minutes or until cakes pull slightly away from sides of pans, and a toothpick inserted in center comes out clean (don’t over bake). Cool in pans for about 10 minutes, then turn out onto cake racks. Remove waxed paper and cool completely. Fill and frost with:

Buttercream Frosting:

1/2 cup unsalted butter, softened

6 squares (6 ounces) unsweetened chocolate melted

4 cups confectioners sugar, sifted

5 tablespoons cream or half and half

2 teaspoons vanilla

pinch of salt

With an electric mixer, cream butter until fluffy. Beat in melted chocolate: Add sugar alternately with cream, beating in a little at a time. Add vanilla and salt. Beat until frosting is smooth and creamy (if too stiff, add a little more cream). Makes enough for an 8 or 9 inch layer cake.

Our thought for the week: “Worry is interest paid on trouble before it falls due.” W.R. Inge.