"It is fairly inexpensive - except for the sauce."
Other toppings can be substituted.
"Cool whip can be used instead of the sauce. The no-fat or lite whipped cream can save on extra calories. Or you could just sprinkle powdered sugar on top of the cake."
The sauce merits trying.
"But the sauce is so good, you'd be sorry if you didn't make it also. It's best served warm over the cake."
Leftovers are not a problem.
"This is a cake that doesn't last long because it is so good it won't just sit around the house. And it won't last long at a party either."
If you are using a fluted tube pan to bake the cake in, Miller recommends greasing it by spraying with a cooking spray to cover all of the angles of the pan.
Miller has cooked a lot. She has good yeast bread recipes and even makes her own noodles when making chicken noodle soup. She freely shares her peanut butter fudge recipe and makes it often. She calls it her "Blue Ribbon Fudge"
"Because I won a blue ribbon on it at the county fair."
Her grandchild has her own preference when it comes to Miller's cooking.
"My granddaughter (Erika Sinkhorn) loves my cinnamon bread. We have fun in the kitchen together."
Daughter Kathleen Sinkhorn works as the Boyle County Middle School Youth Service Center director and her husband, Leo, is the director of transportation with the Boyle County school system.
Although born in Ohio, Miller has lived in Michigan, Pennsylvania and California before moving to Kentucky in the 1970s. She has been in Danville for the last five years.
Miller is involved in various groups and activities and currently is serving as president of the Junction City Homemaker's Club. She invites those interested in joining to call her at (859) 854-0511. They meet at 10 a.m. the third Wednesday every month in different places such as the extension office, restaurants or homes.
"We always want and welcome new members. The dues are only $5 a year."
Miller has ways of enticing members.
"If you come to the meeting, I'll give you a copy of my blue ribbon peanut butter fudge recipe."
Apple Bundt Cake
2 cups sugar
1 1/2 cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups diced, peeled apples
1 cup chopped pecans
Butter Cream Sauce
1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla
In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans. Pour into a greased 10-inch fluted tube pan.
Bake at 325 degrees for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For sauce: melt butter in a small saucepan. Add sugar, cream and vanilla. Cook and stir over low heat until sugar is dissolved and sauce is heated through. Slice cake; serve with warm sauce. Refrigerate leftover sauce.
Yield: 12-16 servings.