A+ Apple Cake

This is hands-down the best apple cake I’ve ever had, and it’s a very simple recipe. I got this recipe from a friend last week, and I think I’m going to make it again for Thanksgiving.

• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 cups flour
• 1 cup oil (or 1/2 cup apple sauce and 1/2 cup oil – I use the applesauce mix)
• 2 1/2 cups sugar (You can use ½ the sugar, but I use full)
• 3-4 cups chopped apples ( I used two Honeycrisp and one Golden Delicious. Any type will do. Peel and core the apples, then cut them into 1/4 in. slices, and then cut the slices into three pieces.)
• 2 eggs

Mix all ingredients together. Bake for 60 minutes at 350 in greased spring form pan. If you don’t have a spring form pan, a bunt cake pan will work, but be careful removing it.

Blueberry Scones

 

This recipe is from The Military Wives’ Cookbook.  I received this cookbook a couple years ago, and (I hate to admit) this is the first time I have used it.  The book is filled with history, tradition, great recipes, and old photographs of military wives.   The book is thoughtfully divided into six sections:

• Teas and Coffees
• Buffets, Brunches, and Lunches
• A Taste of Home: Dinner Family Style
• Alfresco Dining
• Over There: An International Affair
• Home for the Holidays and Other Celebrations

I highly recommend checking it out.

We have had a bumper crop of blueberries in the Upper Valley this year.  I have picked berries the past two weekends.  This weekend, I picked a whopping 4 lbs!  So, in addition to searching for corn and zucchini recipes, I have also been on the lookout for blueberry recipes.

Here is the [very] simple Blueberry Scone recipe:

2 cups all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

1/4 cup firmly packed brown sugar

1/4 cup unsalted butter, chilled

1 cup fresh blueberries

1 egg

3/4 cup half and half

1/2 tsp vanilla extract

Preheat oven to 375 degrees.  Combine flour, baking powder, salt, and brown sugar.  Mix and cut in butter. Add blueberries and toss to mix.

In a separate bowl mix together the egg, half and half, and vanilla extract.  Slowly pour liquid mixture into the flour mixture.  Gently stir with a rubber spatula, taking care not to over-mix.  Turn the dough onto a floured surface and lightly knead 3 or four times until dough comes together.  (Note: be sure to use plenty of flour on your hands and kneading surface – this dough is sticky.)  Divide dough in half.  Make two 6-inch rounds.  Cut each round into 6 wedges and place on an ungreased cookie sheet.  Bake approx. 20 minutes.  Serve warm.

Enjoy! -Ali

Front Range Peach Pancakes

Peaches are at their peak in Colorado this time of year and while delicious and perfectly peachy all on their own, this is a yummy way to start any day with ripe, in-season peaches as the star.  Because the peaches are cooked into the pancake, they get a nice carmelization that just makes the peaches sing – it’s like peach cobbler for breakfast!  You can use your favorite pancake recipe to start (I usually make my own), but for this recipe, I used Bisquick.  Alongside a good cup of coffee, fresh fruit and maybe a mimosa (or two), this makes a great breakfast or brunch!

(Serves 4-6, depending on pancake size)

2 cups Bisquick mix

1 cup milk

2 eggs

1 TBSP sugar

2 tsp. baking powder

2 TBSP lemon juice

2 to 3 fresh peaches, thinly sliced

cinnamon, to taste

toasted sliced almonds or pecans

real maple syrup

Heat griddle or cast iron skillet to medium heat.  Warm oven to 200°F to keep cooked pancakes warm as you continue to cook.  Warm maple syrup over low heat.

Combine lemon juice and milk and let stand for a few minutes while you combine remaining ingredients.  Combine bisquick mix, sugar and baking powder.  Add beaten eggs to milk mixture and add to the dry ingredients.  Mix until just moistened (you want to see a few lumps and bumps in the mixture). 

Grease skillet using cooking spray or butter and pour about 1/4 cup pancake batter (or preferred size) onto preheated skillet.  Arrange a few peach slices on top of pancake batter while the underside cooks.  Sprinkle a few toasted almonds or pecans and cinnamon on top of peaches.  Once edges begin to dry, flip pancake over to continue cooking peach side.  Transfer pancake to warm oven and continue with remainder of batter.

I like to serve mine with a dollop of greek yogurt and a drizzle of real maple syrup.  A ricotta cheese mixture would also make magic in your mouth alongside this pancake.  ¡Buenos dias, amigas!

Homemade Apple Sauce

Why buy apple sauce when it’s SO simple to make your own (and it makes your house smell wonderful)!  Depending on how many apples you’d like to use, you’ll have to adjust the recipe.  I like adding a little fresh squeezed orange juice, using a little less sugar, and a little more cinnamon.  Just remember, you can always add more of anything, but you can’t take it back out once you’ve added it.  Here’s a good starting point:

INGREDIENTS
4 apples , peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon cinnamon

DIRECTIONS

In a saucepan, combine apples, water, sugar, and cinnamon.
Cover, and cook over medium heat for 20 to 30 minutes, or until apples are soft.

Allow to cool, then mash with a fork or potato masher.

It will be very difficult to mess up this recipe.  If you add too much water, just cook it longer.  If it’s not sweet enough, add more sugar.  If you’ve added too much sugar, just add more apples and it cook it longer (I’ve also heard that you can add lemon juice to balance out the flavors).

Lemon Berry Fizz

Some friends and I invented this delicious beverage this weekend (which I’m sure is a variation of other great drinks).  It’s perfect for summertime and was incredibly refreshing as we sweat beside the pool.  (It’s been hotter in NC this week than in our beloved home state!)

Lemon Berry Fizz

Mix together:

• 1 can of lemonade concentrate
• 1 bottle of champagne
• 2 bags of frozen strawberries
• Approx. 4 cups of ginger ale

Let it sit in the fridge for about 30 minutes, then stir and enjoy.  If you drink them promptly, you don’t need ice because the strawberries function as ice cubes (and don’t dilute your beverage!)

Strawberry Shortcake!

Posted by Corrie

This recipe is from my mom’s sister, Aunt Sissie, and has been a favorite of mine since I was little.  She makes it for me everytime I visit and made it for a Bridal shower she threw me last summer.  Can’t believe it’s almost been a year since then!  Anyhoo, it is a delicious summer dessert that is easy and can be prepared ahead.

STRAWBERRY SHORTCAKE:

Serves 6-8 (depending on how big you make the biscuits)

1/2 cup shortening
3 cups sifted all-purpose flour
3 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 tsp. (or more) lemon zest
1 1/2 cups buttermilk (or add 1 TBSP. white vinegar to reg. milk as a substitute)
2 TBSP. melted butter
2 tsp. (or more) sugar
4 cups (or more) strawberries
2 TBSP. lemon juice
sugar, honey or agave syrup
1 cup fresh sweetened whipped cream

A couple hours before serving, wash, hull, and chop strawberries.  Toss strawberries with 2 TBSP. sugar (or honey or agave syrup, whichever you prefer) and lemon juice.

Preheat oven to 450 degrees. 

Sift together dry ingredients; add lemon zest; cut in shortening; add buttermilk all at once; stir until just blended.  Drop dough in 6 even mounds 2″ apart on cookie sheet; flatten slightly; brush with melted butter and sprinkle with sugar.

Bake biscuits at 450 for 12 minutes or until golden brown.

If serving right away, while hot, split cakes and spread with strawberries and whipped cream on bottom half, add top half, and spread with more cream and strawberries.

You can also make this into one big cake.  Prepare as above, but spread dough out onto cookie sheet in one layer, leaving 1/2 inch border.  Bake at 450 for 20 minutes.

Salud mis amigas!

‘Tis the Season of Spinach

Making a salad is pretty straightforward.  Making a salad that really works and doesn’t end up with the entire contents of my fridge has proven tricky for me.  That is why I am sharing this delicious strawberry and spinach salad with homemade balsamic vinaigrette.

SPINACH & STRAWBERRY SALAD (adjust quantity as needed)

Fresh Spinach (varies on how many servings you want)
Fresh strawberries, washed and sliced (2-3 per person)
Chevre, bleu, or feta cheese (whatever makes your mouth happy)
walnuts, pecans, or almonds (or a mix), chopped
sugar
Balsamic viniagrette (recipe below)

Lightly toss spinach, chopped strawberries, and cheese in a bowl.  In a non-stick skillet, toast nuts until they begin to release their oils (over medium heat) and sprinkle with sugar.  Stir nuts until coated with sugar and sugar begins to melt (be careful not to burn sugar).  Remove from heat and allow to cool.  Once cool, add to salad and toss with enough dressing to coat.  Salud!

Balsamic Dressing (really easy and delicious…you won’t buy the bottled stuff again):
1/3 cup olive oil or salad oil
1/3 cup balsamic vinegar
1 to 2 tsp. sugar
1 TBSP. snipped fresh thyme, oregano, or basil (OR 1/2 tsp. dried of any of these)
1 tsp. dijon mustard (or 1/4 tsp. dry mustard)
1/8 tsp. black pepper
1 clove garlic, minced.

Combine all of the ingredients in a screw-top jar, cover, and shake well.  Stays good in fridge for 3 days with fresh herbs, up to 1 week with dried.

Corrie’s Granola

4 cups rolled oats
2 cups dried, flaked coconut
2 cups dried cranberries
2 cups almonds, hazelnuts, and/or walnuts
1/2 cup vegetable oil
1/3 cup honey
2 tsp. cinnamon
 
Preheat oven to 350.
Combine all in large bowl until well coated.  Spread on rimmed baking sheet and bake for 25-30 minutes, stirring every 5-10 minutes.  Watch closely during last 10 minutes of baking because the granola can go quickly from golden brown to burnt.  Remove from oven and let cool.  Store in air tight container.  Serve over yogurt, with milk, mix with cereal, or just eat by itself.  Enjoy!

Lemon Bars

This is the best anything lemon you will make. They are a great year-round treat, but they’re especially good in spring and summer, as a picnic extra – and they wow a crowd at a get-together.  When I cut the squares, I save the crusts to enjoy with coffee in the morning

Crust

4 cups all-purpose flour

1 cup confectioner’s sugar

1 pound plus 4 tablespoons (4 ½ sticks) unsalted butter -cut into ½ inch cubes and chilled

1. Preheat oven to 350 degrees.
2. Lightly grease a 17 by 12 by 1-inch baking pan and set aside.
3. Mix the flour and sugar in the bowl of a food processor fitted with the metal blade and pulse 2 or 3 times to blend. Add the cubed butter and pulse until the mixture resembles coarse meal and begins to stick together. Remove from the food processor and form into a ball.
4. Flatten the dough with lightly floured hands, and press evenly into the bottom and ¼ inch up the sides of the prepared pan. The dough will be about ¼ thick.
5. Bake 12 to 15 minutes, until light brown but not quite done. Remove from the over and set aside to cool.

Filling

3 cups granulated sugar

¼ cup all-purpose flour

½ teaspoon baking powder

7 large eggs, lightly beaten

Grated zest and juice of 4 lemons

1 cup fresh blueberries or raspberries, cleaned (optional – they’re good both ways)

¼ cup confectioner’s sugar

1. Mix together the granulated sugar, flour and baking powder in a bowl and set aside.
2. Mix the eggs, lemon zest, and lemon juice in a separate bowl and whisk until smooth and well blended. Sift the flour-sugar mixture into the egg mixture and stir until well-blended.
3. Pour the filling on top of the crust and sprinkle evenly with blueberries (this is optional – I like it both ways, but sometimes the original lemon bar is best.) Blueberries will sink slightly. Bake 30 to 35 minutes at 350 degrees or until set. Remove from the oven and allow to cool for several hours before cutting.
4. Trim the edges and cut into 2 ½ by 3-inch bars. Dust with confectioner’s sugar just before serving.

Squash Casserole & Mandarin Orange Salad

Posted by Amy:

Today I’m sharing the recipes for my two contributions to the Thanksgiving feast I’m attending.  Both of these come from my grandmother, Mama Kay’s, kitchen.  I will add pictures when I actually make these things Wednesday/Thursday.

Squash Casserole

Grease or Pam-spray your Pyrex dish. 

Grate 6-8 yellow squashes.

Chop fine a large onion

Mince 2-3 garlic cloves

Grate about a cup of Cheddar cheese

Bread crumbs or cracker crumbs (saltines are best)

Italian spice mix

Grated Parmesan cheese

2 eggs 

1.  In 1/2 stick butter, saute onions until clear and softened.

2.  Add minced garlic.  Saute 30 seconds more.

3.  Add grated squash.  Sprinkle with salt, pepper, and Italian spice.  Stir. Cover with lid to steam all.

4.  When almost cooked, drain the squash-onion mix.

5.  “Temper” beaten eggs by adding just a bit of hot squash mix. 

6.  Then stir in all egg and Cheddar cheese.

7.  Pour into baking dish.  Sprinkle with bread crumbs and plenty of Parmesan. 

Bake at 350 for 30-40 minutes, until set and browned on top.

 

Mandarin Orange Salad

Tia (aunt for those of you who don’t speak “tia”) Nancy says she typically triples it—depends how large amount you need. 

1 small lemon Jello

1 6 oz frozen orange juice, NOT diluted

l can mandarin oranges, drained

10 minced maraschino cherries

1 T. maraschino cherry juice 

Dissolve Jello in a “scant” one cup of boiling water.  Mix in all other ingredients and pour into pan to set. You’ll want to make this the day before and at least refrigerate it over night.  Mama Kay used to pour the mix into cute individual molds, which makes for an excellent presentation, however this 25-year-old is moldless.