An Apple A Day…

“Here’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square hole. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.” ~ Steve Jobs

cake

Fall brings on football, tailgating, pumpkins, scarecrows and apples!   A delicous way to get that apple a day!

Fresh Apple Cake  [print_link]

Summary: Sinfully delicious? Nahhhh but good to the core!  Use what ever varieties of apples you have on hand. Go ahead mix em up, the flavors are yummy!


From the kitchen of : Geraldine Olive, Bhm, AL

Ingredients

  • 1 1/4 cup vegetable oil
  • 2 cups white sugar
  • 3 large eggs
  • 1 teaspoon salt
  • 1teaspoon baking soda
  • 3 cups all purpose flour
  • 3 cups peeled, chopped apples
  • 1 cup chopped pecans
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat oven to 250 degrees.
  2. Butter and flour a large tube or bundt pan.
  3. Sift together salt, baking soda and flour.
  4. In mixer bowl, blend oil and sugar well.
  5. Slowly add dry sifted ingredients into oil and sugar mixture. (Batter will be stiff at this point)
  6. Whisk eggs together lightly and add to batter.
  7. Reduce speed on mixer and add nuts and vanilla to batter.
  8. Pour batter slowly into prepared pan, shifting carefully so that batter is even .
  9. Bake for 1 1/2 hours @250 degrees.
  10. Cool.
  11. Invert on to cake plate.
  12. Add topping

Quick notes

You can substitute walnuts for pecans and serve as a coffee cake  with no topping as well.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

cake

 

 

cake

 

 

Praline Topping

Ingredients

  • 1 cup firmly packed brown sugar
  • 1 stick unsalted butter
  • 1/4 cup half and half
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 1 cup finely chopped pecans

Instructions

  1. Bring brown sugar, butter and milk to a boil in a heavy saucepan over medium heat
  2. Whisk constantly as it boils for 1 minute
  3. Remove from heat
  4. Stir in Vanilla
  5. Gradually add in powdered sugar beating with hand mixer until smooth.
  6. Mix gently for about 5 minutes until slightly thickened and cooled.
  7. Spoon over cooled cake
  8. Sprinkle with chopped pecans

Quick notes

You’ll need your hand mixer for this one. And be sure to remove the frosting from the heat before adding in vanilla.

Preparation time: 5 minute(s)

Cooking time: 1 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

Copyright © Simple Plate 2004-2011.

cake

This recipe was given to me by a dear friend who’s mother deserves ALL the credit for this yumminess!  Ms Geraldine was a true southern lady! A wonderful wife and mother. We loved her dearly and she is missed, but not forgotten!

 

Deb’s Home Made Baked Beans Easy

In the south, certain foods, just go together. Like peas and carrots. So when the hunter gatherer came home from a trip to the local Wal-Mart with a prize catch of Spare-ribs, I knew I had to cook baked beans to go with. This simple to follow recipe is one that’s been around forever, I think.  But its not only good, its frugal. A one pound  bag of navy beans (which is what’s in those cans you buy) is usually around 88 cents. The additional ingredients won’t run you much over a couple of bucks if you have to go out and buy anything. Odds on the items are on your shelf or in your larder now!

I add in a few things you might have questions about like baking soda (I never cook dry beans without it) and ginger and cinnamon. Sure you can make these beans without the two spices, but I’ll guarantee, once you’ve tasted the beans with the two you won’t ever go back to plain ole beans!
… 

Read More »

Fruit Cake Cookies Recipe

These yummie goodies have been a Christmas standard since I was a child. My Aunt Betty, who loved to cook, discovered this recipe in a Southern Living magazine (I haven’t a clue what issue) But she made them and they were such a hit, they began making an annual appearance. We all looked foraward to the beautiful boxes of cookies from Aunt Betty! They’re rich, but oh so good and even the fruitcake haters in your house will love these Fruit Cake Cookies!

 

cc

Fruit Cake Cookies
 
Prep time
Cook time
Total time
 
Even the fruit cake haters in your house will love these
Recipe type: Dessert
Ingredients
  • ¼ cup butter or margarine, softened
  • ½ cup firmly packed dark brown sugar
  • 2 large eggs, separated
  • 1½ teaspoons baking soda
  • 1½ tablespoons milk
  • 2 tablespoons orange juice
  • 1½ cups all-purpose flour
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 (8-ounce) package chopped dates
  • ½ pound red candied cherries, quartered
  • ½ pound candied pineapple,chopped
  • 1 (15-ounce) package golden raisins
  • 3 cups chopped pecans
Instructions
  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.
  2. Combine baking soda and milk, stirring until soda dissolves; add orange juice.
  3. Combine flour and next 4 ingredients. Combine ½ cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.
  4. Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.
  5. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
  6. Drop dough by level tablespoonfuls onto lightly greased baking sheets.
  7. Bake at 300° for 15 to 18 minutes or until lightly browned.
Notes
Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.