APPLE CAKE

          

The apples of Fall are beginning to be in abundance at the grocery stores and even at the Farmers Markets in some locations.  Take advantage of these and look for new ways to enjoy them.  Today’s recipe is my Mother’s recipe for fresh apple cake.  It is sure to please and to make your house smell yummy!

Ingredients:

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

Instructions:

*Beat oil and sugar until well blended. 

*Add eggs; one at a time, beating after each.

* Blend  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.

ANNIVERSARY ROLLS

                 
HAPPY ANNIVERSARY TO THE BLOG!  I BEGAN SHARING MY RECIPES WITH YOU, ONE YEAR AGO TODAY.  THANK YOU FOR READING AND FOR TRYING OUT MY TREASURES!

Here is a recipe for yeast bread that is really good to make into dinner rolls.  Don’t let the two risings make you tired.  The end result is worth the planning ahead.  A bonus is the way they will make your kitchen smell as they bake!

Ingredients:

2   cups hot water

½ cup extra virgin olive oil

¼ cup sugar

2 and ½ t. kosher salt

½ cup cold water

2 packages dry yeast

2 eggs, beaten

6 cups flour

Instructions:

*Stir olive oil into the hot water.

*Pour into a large mixing bowl.

*Whisk in sugar and salt.

*Whisk in cold water and yeast until yeast dissolves.

*Stir in half of the flour.  Mix well.

*Stir in eggs.

*Stir in remaining half of flour to form a soft dough ball.

*Coat another large mixing bowl with 2 tablespoons of olive oil ( I usually pour the oil in the bowl and then take a small section of paper towel and smear the oil over the interior surface of the bowl.

*Place the soft, sticky dough ball into the oil- coated bowl, turning over once to coat.

*Let the dough rise in a warm place until double in size.   This takes about one hour.  I usually place the bowl into the oven.  This provides a draft free place for the dough to rise.  If you are concerned about the oven being too cold, just preheat it to 200 degrees and then turn off about 10 minutes before placing the bowl in there.

*After the dough has risen, punch the dough down and begin to make small dough balls (walnut size) and place them in rows in a pyrex baking dish that has been sprayed with PAM.  You can also spray your hands with PAM if the dough sticks to your hands as you are making out the rolls.  The dough balls should be very close but not touching.  They will grow together as they rise.   You may be able to fill up 2 rectangular baking dishes with the dough balls.  Another option is to fill one baking dish and then to drop the remaining dough balls into a greased bundt cake pan.  This will make a delicious bread dish that my Mother always called “pick-a-roll”!  When you serve “pick-a-roll”, invert it on a serving plate as you would a cake and tell your guests to help themselves!A

*Let the rolls rise in a warm place until they are double in size (about 30 minutes).

*Bake rolls at 325 degrees for 30 minutes, or until brown and cooked through.

If you make a “pick-a-roll” it will take longer to cook.

*When the bread is done, brush the tops with a bit of olive oil.

RUSTIC MINI-QUICHES

       

Try these delicious homemade 3-bite quiches for a special lunch or breakfast.  Add your favorite herbs, cheeses and toppings and serve with fruit.  Your friends and family will be delighted!

Ingredients:

2 Cups flour

1/3 cup shredded parmesan cheese

1 t. salt

1/3 cup oil

1/3 cup ice water

2 eggs

1/3 cup milk

1 t. black pepper

1/3 cup Italian cheese blend

1 small tomato, chopped

¼ cup chopped fresh basil

Instructions:

*Spray 12 muffin cups with PAM

*Mix flour, parmesan cheese, salt and oil together

*Add ice water in small amounts until dough comes together

*Press equal amounts of dough into the muffin tins

*Bake at 425 degrees for 10 minutes.

*Reduce oven heat to 350 degrees.

*Mix eggs, milk, pepper, cheese, tomato and basil.

*Pour evenly into the quiche crusts.

*Bake at 350 degrees for 20 minutes.

TOFFEE CANDY

            

This candy is addictive!!  I usually hide a third of it so that when the rest is devoured, I can save the day by magically producing more for the hungry masses!!  Have fun with this one!

1-2 sleeves Premium Plus (saltine) crackers

1 stick butter (1/2 cup)

1 cup packed brown sugar

2 cups semi-sweet chocolate chips

Instructions:

*Preheat oven to 350 degrees.  Line a heavy baking sheet-with sides-- with aluminum foil. 

*Arrange the crackers in a single layer on the baking sheet.  There should be no empty spaces between the crackers and they should go across the entire surface of the baking sheet.  Across the last row, break crackers to fit.  Crush any remaining crackers into small crumbs and set aside---they will be used for decorating the top.

*Place the butter and brown sugar in a small saucepan over medium-high heat.  Stir constantly as butter melts and the mixture begins to boil.  Once boiling, carefully pour the mixture over the crackers as evenly as possible.  Try to cover most of the cracker surfaces, however the toffee will spread more in the oven. 

*Bake at 350 degrees for five minutes---toffee will be bubbling all over.  Remove the pan from the oven. 

*Evenly sprinkle chocolate chips on top of hot toffee and allow them to sit for 1 minute to soften. Then using an offset spatula or a large knife, spread the melted chocolate evenly over the entire surface of the toffee.

*Sprinkle the reserved crushed crackers in a design or  randomly over the top of the chocolate layer.

*Refrigerate the pan for 30 minutes until toffee is set.  Once set, break the toffee by hand into random, uneven pieces.

*Store toffee pieces in a plastic container with a lid in the refrigerator.

**It won’t last long though!!