Season's Cooking
Time is flying by! I am fortunate to be working almost every day. Vacation wasn't that long ago but once back I hit the ground running. I have my KitchenAid work, my personal chef customers, and of course cooking for us.
I was very excited to cook Thanksgiving this year. Last year was the first eye surgery, the week before Thanksgiving and I had to be face down while on Percocet. Much better this year!
I took Wednesday off this year and did some baking for us. I made a pumpkin pie, a pecan pie, an apple cake and a sausage mushroom quiche. The quiche was a bonus using some ingredients left from a personal chef cook day. Never bad to have a spare quiche in the house.
I was going to make an apple pie, I had spare apples from the cook day also, but decided I had enough pie things happening and looked for a cake recipe.
I found this from Taste of Home and it was wonderful. No, not light, but delicious.
Chunky Apple Cake from Taste of Home August/September 2006
serves 12
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped, peeled, tart apples
- In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
- Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to the creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
- Spread into a greased 13 x 9 baking dish. Bake at 350 degrees for 40 to 45 minutes or until top is lightly browned and springs back when lightly touched. Cool 30 minutes before serving.
- Meanwhile, in a small saucepan, combine the brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Serve with the cake.
This was so good! I used a glass baking dish. I stored the sauce in the fridge and just warmed a piece of cake with some sauce when we were ready for dessert. I used Granny Smith apples.
We had dinner Thursday, leftovers Friday, went to my grand daughter's first birthday on Saturday, leftovers on Sunday and then put the rest of the turkey roulade slices in the freezer.
Monday night I roasted some salmon for a change from turkey. Last night was an easy egg sandwich for me. I now need to find something to do with shrimp and pasta for dinner tonight. Using the freezer for this week's meals!
There are no comments for this entry.
[Add Comment]