I participate in several Food Forums, I may have mentioned this before; a nice gentleman posted a recipe that his Sister gave him for what they call Apple Squares, me, I say pure yumminess is much more along the line!
courtesy of Andy M.
130g (1 C.) All Purpose Flour
240g (1 1/4 C.) granulated Sugar
1/2 tsp. Salt
1/2 tsp. ground Cinnamon
1/8 tsp. ground Nutmeg
2 tsp. Baking Powder
3/4 C. Chopped Walnuts (I used Pecans)
3 Macintosh Apples, peeled, cored and diced (I had Ruby Frost Apples that needed using)
2 Eggs, beaten
Preheat the over to 375°F
Grease and line with parchment paper, an 8″ x 8″ pan
Combine the dry ingredients in a large bowl. Add the Apples and mix well. Stir in the beaten Eggs thoroughly. This makes a very stiff batter, but be patient, it will come together. Pour the batter into the pan and spread it out evenly with an off-set spatula.
Bake for 40-45 minutes, until a toothpick test comes out clean. Cool the cake completely on a wire rack, in the pan.
Using the parchment paper, remove carefully to a cutting board and slice with a serrated knife into 9 equal pieces.
Why not guild the lily and serve your cake ala mode? 😀
My husband has been trying to get me to make him Soft Pretzels for YEARS! And I can understand, he’s from Philadelphia and loves his Soft Pretzels 😀
Well, I have no idea what got into me, but I was in the mood for something yummy and different, so I went on the WWW to search for a good recipe. There are several websites/blogs/vlogs etc. out there with solid techniques for making Soft Pretzels, but I settled on:
This is a gorgeous dough!
I rolled out 8 ‘snakes’ of dough
… not bad for my 1st try, if I do say so myself
Boil the formed Pretzels in a Baking Soda solution …
… this makes quite the mess!
See how they puffed up?
I thought that the finished product looked a bit fat, but DH LOVED these. I didn’t have Pretzel Salt, and used course Hawaiian Sea Salt, that was okay, but I really wished that I had some Queso for dipping! Next time, and believe me, there will be a next time, soon!
I had a couple of 4 small apples that were a bit too tart to eat out of hand, so what to do?
What about a tart?
This can’t be any easier to do.
Take out a sheet of frozen puff pastry and let it rest on a baking tray lined with parchment paper. Preheat the oven to 420⁰. In the meantime, simply peel, core, half and slice the fruit. As you finish each apple, put the slices into a bowl of water with some lemon juice in it so that they don’t turn brown on you. Drain the water off, mix in a squirt of fresh lemon juice, ½ cup of brown sugar and your favorite apple pie spices (I used freshly grated nutmeg, cinnamon and ground ginger). Give it a good stir and then line the fruit up on the pastry, leaving about an inch boarder all the way around. Bake for 18 to 20 minutes, until the pastry is nicely browned.
Allow to cool and serve with your favorite topping, we chose vanilla ice cream, but powdered sugar would be nice as well. This didn’t come out super pretty, but man, it sure did taste good.
Over the holiday weekend we had folks over for dinner.
We met this couple who don’t live too terribly far from us, and they’re from Hawaii too, can you believe it?
Anywhos, we invited them over for dinner and DH says, “why don’t you make like a Hawaiian plate lunch type of dinner”; did I say that’s he’s smart and handsome?
So I put together what you would typically get back home, but minus, quoting DH again, “the Styrofoam container and plastic fork”.
I couldn’t decide on a dessert, so thanks to Cake In A Can, I served
Orange Grand Marnier cake with fresh strawberries macerated in more Grand Marnier and some freshly whipped cream.
Mr. & Mrs. New Friends had seconds of the plate lunch style dinner and went back for THREE, yes 3 helpings of dessert. It was that good I guess. Well, just to make sure it wasn’t a fluke, I sampled the cake and berries with cream once more tonight, and not to pat my own back, but I will, it was that good.
I may have mentioned previously that I belong to a Chef’s forum that has given me the confidence in myself to have ventured out and started my own food business. One the gals that I’ve ‘met’ at this site is a Private Chef in Montreal Canada. One day she was mentioning this tea that she found and how lovely it was. She asked if I would be okay with sending her my physical address, that she wanted to send me a packet, sure I said, why not.
She not only mailed me Love Tea #7 but also Aloha Pu’erh from David’s Tea. The Love Tea #7 is the tea that my new friend wanted me to try. It’s a Chinese black tea with dark chocolate, strawberries and rose petals. Oh my gosh, the intoxicating aroma filled the house as soon as I poured hot water over the leaves, man! And the flavor was like nothing I had ever had. The Aloha Pu’erh is just that, pu’erh tea, which I’d never heard of before this, white chocolate, pineapple and papaya. WOW! Delicious, but I like the Love #7 better.
I made a cup of each so that DH and I could try both, along with a piece of Rum Cake from my shop Cake! In A Can. We had a very civilized afternoon tea break. I did a google search of this shop to see if there are any near us, not really, but that’s okay, I can order more online. If you kinda of like tea, do try the Love Tea #7, it’s addictive.
Yes Sir! Yes Ma’am! I added a new flavor to my shop at Etsy.com
Orange Grand Marnier
It’s so moist, so rich, so decedent, really surprisingly delicious.
Now, mind you, Grand Marnier is not an inexpensive liqueur, but with the fresh Orange juice and zest along with it, MAN!
NO, I’m not going to tell you how I make this recipe, but if you think that you might like to try it, you’re welcome to my shop
Can you tell that I get excited about CAKE!
It’s a cake, in a can
And that’s exactly how it comes to you, in a can! An old fashion cookie tin to be more specific, this way as one customer puts it, it doesn’t arrive as just crumbs!