Today will be the last day of Facebook reminders for new blog entries for a while. I will continue to post a new recipe or two every day. Most weekends I will just post 1 recipe. I hope you will continue to check the blog each day or at least very often to take advantage of the recipes I am sharing. Please leave comments and requests for me so that I can make the blog a meaningful resource for you. You can leave comments and requests on Facebook or on the blog. I really treasure these recipes so I want to share them with you in hopes that your family and friends will enjoy them. I encourage you to use them as a springboard for your own additions of favorite ingredients. My influences are of course my Mother, Grandmothers, Sister and Aunts who taught me to have joy in the kitchen---and of course, to enjoy eating! My personal passion for cooking has grown and developed as I have been cooking for my family for the past 29 years. I purposefully keep my dishes simple and pure and use the freshest ingredients possible to allow my family to experience the true taste of the food being prepared---making sure to not mask the flavors with multiple spices . However, this should not keep you from experimenting with the flavors and cooking methods that suit you and your family best. Trust your judgement—this will build your confidence in the kitchen. This confidence will spill over to your children and cause them to want to create and produce beautiful recipes for their future families. Give them opportunities to assist you as you cook or to even be in charge of following a recipe to create a dish for the family. This is one reason why the kitchen is referred to as the “heart of the home”. A place to be with those you love, creating food memories together. God bless you as you cook with confidence and joy!
Apple Dumplings:
2 large cooking apples, peeled, cored and quartered
1 can of Crescent Rolls (8-count)
1/8 teaspoon cinnamon
½ cup butter or margarine
1 cup sugar
1 cup orange juice
1 teaspoon vanilla
Preheat oven to 350 degrees. Separate crescent rolls. Wrap an apple quarter in each roll. Place in an 8 inch square pyrex baking dish. Sprinkle with cinnamon.
In a medium saucepan, combine butter or margarine with sugar and orange juice. Bring to a boil and remove from heat, stirring until sugar dissolves. Stir in vanilla. Pour mixture over dumplings. Bake for 20 minutes or until crust is golden brown. Spoon liquid in the baking dish over the warm dumplings and serve.
FRESH APPLE CAKE:
1 ½ cups oil (canola or vegetable)
2 cups sugar
3 extra large eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups chopped tart baking apples (such as Granny Smith)
1 cup chopped pecans (optional)
2 teaspoons vanilla
Frosting:
1 cup butter
2 cups brown sugar
½ evaporated milk
2 teaspoon vanilla
Beat oil and sugar until well blended. Add eggs; one at a time, beating after each. Sift together flour, soda and salt; add to egg mixture. Stir in apples, pecans and vanilla. Pour into greased and floured 10 inch tube pan or Bundt pan. Bake at 350 degrees for 60-70 minutes.
For the frosting: Place butter and brown sugar into a sauce pan and melt over medium heat. Add milk and bring to a rolling boil for 2 to 3 minutes. Cool and add vanilla. Drizzle over top and sides of cake.
APPLE COBBLER PIE:
6-8 apples, peeled and sliced (about 6 cups)
(A variety of apples is best such as, Granny Smith, Gala and Red or Yellow Delicious)
Dash of salt
1 cup sugar
1 Tablespoon lemon juice
2 Tablespoons flour
1 teaspoon cinnamon
½ stick butter, melted
1 cup or more---apple juice
1 prepared pastry (use a Pillsbury flat crust or homemade)
Instructions:
Slice apples into a 9x13 rectangular Pyrex baking dish which has been sprayed with PAM.
Sprinkle salt and lemon juice over apples. Combine sugar, flour, and cinnamon and sprinkle over apples. Pour butter over apples. Add apple juice to almost cover the apples. Stir mixture just to combine a bit.
Roll out prepared pastry. Cut into ¾ inch wide strips. Make a lattice crust on top placing a layer of strips crosswise and then a layer lengthwise. Add a strip of pastry around whole edge to hold juices in and to finish off the pie. Bake at 400 degrees for about 50 minutes or until pastry is brown and pie is bubbly.
APPLE-CRANBERRY CASSEROLE
3 cups chopped apples
2 cups cranberries
1 teaspoon lemon juice
1 ½ cup sugar
1 1/3 cups uncooked quick cooking oats
1 cup chopped walnuts or pecans (optional)
1/3 cup packed brown sugar
½ cup melted margarine
Place apples and cranberries in 9x13 rectangular Pyrex baking dish that has been sprayed with PAM.
Sprinkle apples with lemon juice. Cover apples with sugar, set aside.
Combine oats, walnuts, brown sugar and margarine in a small bowl just to moisten. Place mixture over apples for the topping.
Bake uncovered at 375 degrees for 1 hour. If casserole gets too brown during the baking process---cover with aluminum foil to finish baking.
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