Apple cake

TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:9 servings

Ingredients

• 1/4 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 medium tart apples, peeled and grated
• 1/2 cup chopped walnuts
• BUTTER SAUCE:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup half-and-half cream

Directions

• 1. Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Stir in apples and walnuts.
• 2. Pour into a greased 8-in. square baking dish. Bake 40-45 minutes or until a toothpick inserted in center comes out clean.
• 3. Meanwhile, in a saucepan, melt butter. Stir in sugars and cream. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Serve over warm cake. Yield: 9 servings.

Nutritional Facts

1 slice: 443 calories, 21g fat (11g saturated fat), 71mg cholesterol, 379mg sodium, 61g carbohydrate (48g sugars, 1g fiber), 4g protein.

© 2016 RDA Enthusiast Brands, LLC

Peacher's cake

Preacher Cake
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 20-ounce can crushed pineapple, with juice
1 1/2 cups finely chopped pecans or walnuts, divided
1 cup flaked coconut (optional)
Cream Cheese Frosting (recipe below)

Sift together flour, baking soda, salt and cinnamon; set aside.

Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.

Add pineapple (undrained), 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined (about 1 minute).

Spray a 13x9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.

Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.

Cream Cheese Frosting
1 8-ounce package cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar (add more if necessary to reach desired consistency – if your kitchen’s hot, you might need more because the butter will be softer). Makes enough to top one 13x9 cake – double recipe if using on a layered cake.
Read more at http://www.southyourmouth.com/2013/11/preacher-cake.html#uoQSPdEucU1yCM4M.99

BEST FRENCH BREAD,
Megan requested a french bread recipe and this is my fav from the Utah Heritage cookbook

2 pack yeast or 2T instant yeast                    5T Shortening, melted or vegt oil
1/2 c warm water                                           6 cups flour, unsifted
2 cups hot water                                             1 egg white
3 T sugar                                                         Sesame seeds, opt
1T salt

Dissolve yeast in 1/2 c warm water and set aside for 10 min.
 In large bowl combine 2 cups hot water, sugar, salt, shortening or oil and half of flour, beat well,
Stir in yeast and mix well, stir in rest of flour, 1 cup at a time ( should be a little sticky), mix well,
leave spoon in bowl , allow to rest for 10 minutes then stir vigorously and then let sit for 10 minutes , repeat 3 more times.
Turn dough out on floured board. Knead once or twice until coated with flour, divide in half.
roll each half into a rectangle 9x 12 .
Starting at the long end, roll loosely like jelly roll.  Seal edges
Place both rolls seam down on large baking sheet.
Gash the tops of each loaf diagonally 3 times with sharp knife,
Brush with beaten egg white,  sprinkle with sesame seeds
Let rise for 30 minutes.
Bake at 400 for 35 minutes (till barely golden brown)