As you have probably quessed, I as not as much a creator of recipes as I am a collector or recipes from lots of friends over the years and from places we have lived or visited. I first ate this German Apple Cake at our friends', the Wilmoth's house in Southern California. Gwen was sweet to give me the recipe and I have used it for nearly to 30 years. Once the apples (I prefer Fuji or Granny Smith) are peeled and sliced, the cake comes together very fast. It is very moist, and full of flavor. It is great served with vanilla ice cream or whipped cream.
APPLE CAKE
1 ¼ cup cooking oil(cannola is my choice)
2 cups sugar
3 eggs, well beaten
3 cups flour
1 Tablespoon cinnamon, ground
1 teaspoon salt
2 teaspoons vanilla
1 cup pecans,chopped
3 cups peeled and thinly sliced apples
1. Peel apples and slice thinly.
2. Mix all ingredients together.
3. Grease a 13 x 9 x 3 inch pan.
4. Pour mixture into pan and bake for 1 hour at 350 degrees.
5. Cut into squares and serve plain or with ice cream or whipped cream.
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Tuesday, August 23, 2011
Friday, August 12, 2011
Mini Olive Oil Cakes with Lemon Glaze
If yesterday's Mississippi Mud Cake was a little over the top for you, this recipe is a delicious alternative that has alot less calories and is healthier. The use of olive oil instead of all butter helps cut down on the fat. The lemon zest in the cake and the lemon juice in the icing make it very refreshing.
I found the recipe on Foodnetwork.com and thought it would be heart healthy. The recipe calls for fresh thyme in the cake, but I left that out to make it more husband friendly. I made it in my muffin pan instead of mini bundts. Give me some feedback if you try it.
Mini Olive Oil Cakes with Lemon Glaze
(Makes 6 mini bundts or 12 muffins)
1 Tbsp. unsalted butter, melted
1 c. all-purpose flour, plus more for dusting
1 1/3 c. granulated sugar
2 Tbsp. grated lemon zest (from 2 lemons)
2 large eggs
1/4 c. extra virgin olive oil
2/3 c. milk
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely minced fresh thyme, plus sprigs for garnish
For the Glaze:
1 1/2 c. confectioner's sugar
2 1/2 to 3 Tbsp. lemon juice (from 1 to 2 lemons)
2 Tbsp. unsalted butter, melted
1. Position a rack in the middle of the oven; preheat to 350 degrees.
2. Brush the bundt or muffin pans with butter or spray with Pam. Lightly dust with flour and shake out the excess.
3. Pulse the granulated sugar and lemon zest in a blender until combined.
4. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
5. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
6. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup muffin pan.
7. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
8.Meanwhile, prepare the glaze: Whisk the confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.
9. Drizzle over the warm cakes and garnish with thyme sprigs.
©Television Food Network G.P.
All Rights Reserved.
I found the recipe on Foodnetwork.com and thought it would be heart healthy. The recipe calls for fresh thyme in the cake, but I left that out to make it more husband friendly. I made it in my muffin pan instead of mini bundts. Give me some feedback if you try it.
Mini Olive Oil Cakes with Lemon Glaze
(Makes 6 mini bundts or 12 muffins)
1 Tbsp. unsalted butter, melted
1 c. all-purpose flour, plus more for dusting
1 1/3 c. granulated sugar
2 Tbsp. grated lemon zest (from 2 lemons)
2 large eggs
1/4 c. extra virgin olive oil
2/3 c. milk
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. finely minced fresh thyme, plus sprigs for garnish
For the Glaze:
1 1/2 c. confectioner's sugar
2 1/2 to 3 Tbsp. lemon juice (from 1 to 2 lemons)
2 Tbsp. unsalted butter, melted
1. Position a rack in the middle of the oven; preheat to 350 degrees.
2. Brush the bundt or muffin pans with butter or spray with Pam. Lightly dust with flour and shake out the excess.
3. Pulse the granulated sugar and lemon zest in a blender until combined.
4. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
5. Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
6. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup muffin pan.
7. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
8.Meanwhile, prepare the glaze: Whisk the confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick.
9. Drizzle over the warm cakes and garnish with thyme sprigs.
©Television Food Network G.P.
All Rights Reserved.
Thursday, August 11, 2011
Mississippi Mud Cake
Enough about salads for this week. Back to chocolate! I found this recipe on Cooking.com once when looking for a decadent dessert. This is the ultimate in that category. I found it easy to make and everyone liked it. I think I will make it on saturday to take to a potluck family gathering at my sister Annette's house.(If you do not have self-rising flour on hand, you can make your own:
1 cup self-rising flour=
1 cup all purpose flour +
1 1/2tsp. baking powder +
1/2 tsp. salt )
Mississippi Mud
(Contributed by: Jeannette, GA to Cooking.com)
Cake:
2 sticks butter
1/3 c. cocoa
10 oz. coconut
1 c. chopped pecans
4 eggs
2 c. sugar
1 1/2 c. self-rising flour
1 jar marshmallow creme
Icing:
1 stick butter
6 Tbsp. milk
3 Tbsp. cocoa
1 box confectioner's sugar
1. Combine all cake ingredients and mix well. Pour into a 9 x 13 inch pan.
2. Bake at 350 degrees for about 40 min. or until toothpick comes out clean.
3. Remove from oven and immediately spread marshmallow creme over cake.
4. For icing, put butter, milk and cocoa into a saucepan and bring to a boil.
5. Remove from heat and add one box confectioner's sugar. An addtional 1 Tbsp. of milk may be added to get a smooth consistency.
6. Swirl the icing through the marshmellow creme already on the cake to make a marbled effect.(I added more pecans on top.)
copyright1998-2011 Cooking.com
1 cup self-rising flour=
1 cup all purpose flour +
1 1/2tsp. baking powder +
1/2 tsp. salt )
Mississippi Mud
(Contributed by: Jeannette, GA to Cooking.com)
Cake:
2 sticks butter
1/3 c. cocoa
10 oz. coconut
1 c. chopped pecans
4 eggs
2 c. sugar
1 1/2 c. self-rising flour
1 jar marshmallow creme
Icing:
1 stick butter
6 Tbsp. milk
3 Tbsp. cocoa
1 box confectioner's sugar
1. Combine all cake ingredients and mix well. Pour into a 9 x 13 inch pan.
2. Bake at 350 degrees for about 40 min. or until toothpick comes out clean.
3. Remove from oven and immediately spread marshmallow creme over cake.
4. For icing, put butter, milk and cocoa into a saucepan and bring to a boil.
5. Remove from heat and add one box confectioner's sugar. An addtional 1 Tbsp. of milk may be added to get a smooth consistency.
6. Swirl the icing through the marshmellow creme already on the cake to make a marbled effect.(I added more pecans on top.)
copyright1998-2011 Cooking.com
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