Flashback Friday..Autumn Apple Cake

For Flashback Friday I am re-introducing this Autumn Apple Cake. It is the season when apples are available fresh from the orchards. This is a very moist cake, a recipe from my sister in law.
There are so many varieties of apples in the store and in our backyards right now. I think any kind of apple will do.
This cake smells wonderful as it is baking and your kitchen will be filled with wonderful aromas.
For dessert hubby and I enjoyed a piece of this cake with a dollop of whipped cream and a drizzle of caramel sauce. So delicious.

• 2/3 cup butter 
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 1/4 cups flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2/3 cup buttermilk
• 3 cups apples, peeled, cored, and chopped
• 1/3 cup nuts, chopped, I used pecans.

1. Cream together butter and sugar. Add eggs, and vanilla and beat until well blended.
2. Stir in dry ingredients alternately with buttermilk. Fold in chopped apples and nuts.
3. Pour into a 9" by 13" greased pan and sprinkle topping over cake.
4. Bake in a 350º oven for 40 minutes.
5. Cool, serve with whipped topping and a drizzle of caramel sauce if you like.

Topping:

• 1/3 cup brown sugar
• 1/4 cup rolled oats
• 2 teaspoons flour
• 1/4 cup chopped nuts
• 1/4 cup coconut
• 1/4 cup toffee bits
• 2 teaspoons cinnamon
• 1 tablespoon butter, melted

1. Crumble ingredients together and sprinkle evenly over cake batter.

Potato, Kale, Farmer Sausage Soup

 

Ingredients:

• 2 tablespoons oil
• 1 onion, chopped
• 1/2 link farmer sausage, chopped fine
• 8 cups water
• 1 dried chili pepper
• 10 black peppercorns
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon better than bouillon or 1 cube chicken bouillon
• 2 - 3 cups sliced baby potatoes, skin on
• 1 sweet potato/yam or 2 carrots, finely chopped
• 1 bunch kale (6 cups), chopped
• extra crushed chilies, if needed and extra water if too thick
• 1/4 - 1/2 cup cream

Method:

1. In a large pot, cook onion and farmer sausage until onion is soft.
2. Add water and spices (chili pepper and peppercorns tied in cheesecloth) and bring to boil
3. Add potatoes and sweet potato or carrots. Cook for 20 minutes
4. Add kale and cook until soft, about 20 minutes. Taste for flavor and add more chili if more zip is needed.
5. Turn off heat and stir in cream. Serve with fresh bread, scones or bread sticks. When re-heating do not bring to boil with the cream in it.

Sour Cream filled Apple Bars

I was looking for an apple bar online and came across this idea.  I changed it up somewhat, and served it to our care group recently.  They all loved it so here is the recipe.   I served it warm from the oven but you could add a scoop of ice cream and a drizzle of caramel sauce if you like.

Crust:

• 1 cup soft butter
• 1 cup brown sugar
• 2 cups oatmeal
• 1 cup flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 cup finely chopped pecans
• 1 cup toffee bits ( found in the baking aisle)

Filling:

• 1 cup sour cream
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1 egg
• 2 cups shredded apples

1. Beat the butter and brown sugar until creamy.
2. Add oatmeal, flour, baking soda and cinnamon, toffee bits and pecans and blend into a crumbly mixture.
3. Press half of crumbs in a lightly greased 9"x 13" pan. 
4. Bake at 350º for 8-10 minutes.
5. Make filling:  Mix sour cream, sugar, salt and flour in a medium sized bowl.
6. Add beaten egg and stir until mixed.
7. Add shredded apples and stir to coat.
8. Pour over hot crust.
9. Top with remaining crumb mixture.
10. Bake for another 35- 45 minutes or until centre is set.
11. Cool, cut into bars and serve.
12. Store leftovers in refrigerator.

Pumpkin Chiffon Cake for a Crowd

Wondering what to bring for your family pot luck gathering for the dessert?

If you are looking for a switch up from pies...try this cake.    The cake will cut comfortably into 35 pieces.

This recipe may look labor intensive but the cake can be baked 1- 2 days ahead.  The baked cake can be filled and decorated and refrigerated the day before your event. 

Preheat oven to 325 F.  Line a 15 X 11 X 2 cake pan with parchment paper with the sides hanging over on the two long sides.  This will make removing the cake much easier and fool proof.

Dry Ingredients

•  1 1/2 cup white sugar
• 1 cup brown sugar
• 3 cups cake flour
• 2 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg

1. Measure all the dry ingredients above through a large sieve into a large mixing bowl. 
2. Use the sieve to dip into the bowl and shake it through several times.  You won't get all the dry ingredients through again but it helps to aerate and lighten the flour and sugars and at the same time combines them all well.
3. Set aside.

Wet Ingredients

• 14 eggs
• 1 teaspoon cream of tartar
• 1 cup vegetable oil
• 1/2 cup maple syrup
• 2 teaspoons maple flavoring
• 1/2 cup water
• 1 1/2 cup canned pure pumpkin (398 ml)

1. Separate 10 eggs.  Separate them into two bowls. Put the yolks into a medium mixing bowl and the whites into a large mixing bowl. Use a small bowl to put the whites into after separating and then one by one. .add the egg whites to the large bowl of egg whites.  If you get even a speck of yolk in that large bowl of egg whites. ..they will not whip up stiff.
2. Whip the egg whites and the cream of tartar until stiff with beaters.  They should hold a stiff peak.  Don't beat them until the start to break down.
3. In the bowl with the egg yolks, add the remaining 4 eggs and the remaining wet ingredients and beat until well combined.

Combining Wet and Dry

1. Add the egg yolk mixture to the dry ingredient bowl and stir until well combined.
2. Use a large spatula to fold the egg whites into the batter.  You might have some streaks left. .which is better than over mixing. 
3. Pour into pan and bake about an hour.  Test the cake by sticking a toothpick in.  The cake should be browned and the toothpick should come out clean.
4. Allow to cool on a wire rack.

Butterscotch Filling

• 3/4 cup brown sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 2 beaten eggs
• 3 cups milk
• 1/4 cup butter
• 2 tablespoons spiced Rum or 1 teaspoon vanilla

1. Combine the brown sugar and cornstarch and salt in a large microwave-safe measuring cup.
2. Add the beaten eggs and a bit of the milk and stir well.
3. Add the remaining milk and microwave until bubbly and thick.  Stir every few minutes.
4. Add the flavoring and the butter and stir until the butter melts. 
5. Place a piece of plastic wrap over the surface of the filling so that it doesn't form a skin
6. Allow to cool to room temperature.

Butterscotch Whipped Cream Frosting

• 3 cups heavy cream for whipping
• 1/3 cup white sugar
• small package instant butterscotch pudding mix

1. In a large mixing bowl, beat the whipping cream adding the sugar until frothy. 
2. Add the instant pudding mix slowly and then beat until stiff peaks form.

Assembling the Cake

1. Using the parchment paper, lift the cake out of the pan. Use a long serrated knife to cut through and remove the top.
2. Place the bottom half of the cake back in the pan for easy transport or place on a large tray.
3. Spread the cooled filling over the cake and put the top half back over.
4. Spread the Butterscotch Whipped Cream Frosting over the cake.
5. Garnish with 1 cup of crushed walnuts if desired.
6. Garnish with Dulce de Leche Drizzle or Purchased Butterscotch Sauce when you serve the cake.

Dulce de Leche Drizzle

• 1 can sweetened condensed milk
• 1/2 teaspoon sea salt

1. Pour the sweetened condensed milk into a deep glass or non-metal oven proof flat dish.
2. Stir in the salt.
3. Cover the edges tightly with aluminum foil.
4. Place the dish in a large roasting pan and add water into the roasting pan up to about half the depth of the pie plate.  Check the roasting pan halfway during the cooking process and add additional boiling water to the pan if it is boiling dry.
5. Bake in a 425 F oven about an hour and a half or until the condensed milk has developed a beautiful caramel color.
6. Allow to cool and while pourable...pour into a container that has a squirt top for garnishing your cake.
7. Warm in a hot water bath before drizzling.

Homemade Caramel Sauce and Chocolate Sauce

In the photo --  gluten-free brownie , Charlotte's Chocolate Black Bean  or my Coconut Flour Brownies -- served with vanilla ice-cream and Caramel Sauce.    

I know these sauces  are easily bought but I like to make my own and find the flavour superior to the commercial brands.  Isn't home made always better ?

Caramel Sauce

• 1 cup white sugar 
• 3 tbsp water 
• 6 tbsp butter 
• 3/4  cup whipping cream 

1. Put sugar and water into a small sauce pan and place on medium heat, stirring constantly. The sugar will melt, then crystallize then melt again.  When it melts the second time, watch it carefully -- still stirring until it turns a lovely caramel colour. Be careful not to let it get too dark or it will be bitter. 
2. Add the butter,  stirring until it melts. 
3. Remove from heat and let cool slightly,  then add the cream stirring until smooth. 
4. The sauce will thicken as it cools.   It can be warmed in microwave  before serving if desired.  
5. Store in fridge. 

 Chocolate Sauce 

• 1/4 cup butter 
• 1/2 cup cocoa 
• 3/4 cup white sugar 
• 1/4 cup white corn syrup 
• 3/4 cup milk 
• 1 tsp vanilla  

1. Melt butter in sauce pan. 
2. Remove from heat and stir in the cocoa , stirring until completely smooth. 
3. Add the sugar,  corn syrup and milk 
4. Return to the element and cook until mixture comes to a boil. 
5. Remove from heat and add vanilla. 
6. Sauce will thicken as it cools.  
7. Store in the fridge.  

NOTE:  These Sauces keep well in the fridge --  mine usually get used before I worry about them but a couple of weeks to a month should be fine! 

Bread for the Journey

Many of us memorized Psalm 119:105 a long time ago . . .

be it in Sunday School or at Pioneer Girls . . .

or maybe it was given to us at a significant time, such as our baptism.

Recently I had to think on what this verse means to me right now

at this time in life . . . why is it important to me?

I mulled about how I can find verses to help me when I'm fearful, 

need comfort or encouragement.

I thought about how God's word tells us where it all began, 

it tells us that we are not here by chance, that we are valued.

It tells us about those who chose to trust in God and those who did not.

It tells us how God provided salvation for us and

of the hope we have in Him.

But, my thoughts kept going and I realized why this verse has significance.

God's word is timeless.

What that means is that in this world, where things keep changing,

God's word stays the same.

His word is a light that exposes truth,

giving us a rock to stand on - an anchor for our soul.

In times when it's difficult to distinguish right from wrong

may God's word be a light for our path.

Caramel Apple Dip

I was at an open-house recently where a huge smorgasbord of appetizers waited to tempt us.  I indulged, mostly in the caramel apple dip.  And then I asked my niece for the recipe.  And now I'm passing it along to you.  Just because. I know you will like it too!

• 1 - 8 oz. package of cream cheese, softened
• 1/4 cup brown sugar
• 1 cup caramel topping (small jar sundae topping)
• 1 package Skor bits (or chopped Skor bars) 
• 4-6 apples (Granny Smith or your favorite)

1. Mix cream cheese and brown sugar until blended.
2. Spread in pie plate or large glass serving plate.
3. Chill for one hour.
4. Spread caramel topping over cream cheese mixture.
5. Sprinkle with Skor bits...sparingly or use the entire package! 
6. Slice apples and arrange around dip.

Enjoy!
 

Florence's Carrot Cake ~ Flashback Friday

I received this recipe from a neighbor of mine many years ago. And I am sharing this with you again today.  Just recently she called me and could not believe that her Mom, Florence's carrot cake recipe was on our blog post. 

It's fall time, and on this beautiful day, you can hear the tractors and machinery tilling up the land, planting winter wheat.  What better treat than to serve a fresh piece of moist carrot cake loaded with almonds and a fresh cup of coffee?  We don't know how long the weather will last.

Florence's Carrot Cake

• 3 cups of raw carrots, grated, set aside
• 2 cups white sugar
• 1 1/4 cups salad oil
• 4 eggs
• 1 teaspoon vanilla
• 2 cups white flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• pinch of salt
• 1 1/2 cups chopped almonds

Follow normal cake making directions.

1. Mix sugar, oil, and eggs. Add vanilla and the combined dry ingredients and nuts.
2. Add the carrots to the batter and stir well.
3. Bake in a well greased 9 x 13 pan at 350 F for 45 minutes.

Frosting

• 1/4 cup butter
• 4 ounces cream cheese
• 1 cup powdered sugar
• 1/4 teaspoon vanilla

1. Soften butter, add cream cheese and blend until smooth. 
2. Add powdered sugar and spread on cake when cool.  
3. Sprinkle chopped almonds on top.  

This cake becomes better with age and freezes so well.  This cake will be going along on a road trip to visit family for Thanksgiving weekend.

Country Fried Pork Steaks

Any kind of country fried steak or Schnitzel, be it beef, pork or chicken is a favorite for the one I cook for most.

For this recipe I purchase fast fry pork cutlets and tenderize them with a meat mallet until they are quite thin. You can also use rouladen cut beef or thinly slice some chicken breasts and tenderize them.

Ingredients:

• 6 - 8 slices of fast fry boneless pork cutlets or as many you wish to make
• salt, pepper, seasoning salt and garlic powder
• 2 - 3 eggs
• 1 -2 cups fine bread crumbs
• oil for browning
• 2 cups mushrooms, sliced
• 1 cup light cream
• 1 - 2 Tbsp flour

Method:

1. Trim fat on meat. Tenderize and season lightly on both sides.
2. Prepare a shallow bowl of whisked eggs as well as a plate with bread crumbs for dipping
3. Pour about 2 -3 tablespoons of oil into a large non-stick or stainless steel frying pan, set on medium heat.
4. Dip each slice into egg, then coat with crumbs and place into heated frying pan.
5. Fill pan, but do not crowd. Brown both sides, repeating with added oil if needed. Keep warm on ovenproof plate covered, on low heat or serve immediately if not making gravy.
6. To make gravy, add sliced mushrooms to pan drippings, stirring for a few minutes.
7. Stir in cream. Shake up flour with a small amount of cream or water and add to thicken.Season with salt and pepper according to taste.

 

Apples and Everything Muffins - Big Batch

Who doesn't love Apples?

Bushels and boxes full of fresh apples are now appearing at farmer's markets and shops. 

Here is a recipe that utilizes this favourite fruit.

These muffins have lots of apples in them plus almost everything else.

They are moist, delicious and freeze well.

The recipe makes approximately 36 medium sized muffins.

• 2 cups flour
• 1 1/2 cups whole wheat flour
• 1/2 cup natural bran (not cereal)
• 1 1/4 cups sugar
• 4 teaspoons baking soda
• 1 1/4 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 4 cups shredded peeled apples
• 1 cup shredded peeled carrots
• 1 cup chopped pecans
• 1 1/4 cups raisins or dried cranberries
• 1 cup coconut
• 1/1/2 cups oil
• 1/4 cup fancy molasses
• 1/2 cup milk
• 3 eggs, beaten
• 3 teaspoons vanilla

1. Lightly grease muffin tins and set aside.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine all dry ingredients.
4. Add shredded apple, carrots, pecans, raisins, and coconut and toss together with dry ingredients.
5. In another bowl, mix oil, molasses, milk, beaten eggs and vanilla.
6. Add wet ingredients to dry ingredients and mix lightly until evenly moistened.  Do not over mix.
7. Fill muffin cups 3/4 full.
8. Bake at 350 degrees F for 18-20 minutes or until toothpick inserted in muffins come out clean.
9. Immediately loosen muffins from edge of cups and tilt each muffin in it's cup. This keeps them from getting soggy in the pan.
10. Remove muffins to a rack.  
11. Serve warm or let cool completely and freeze.