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)

Curry Pumpkin Soup

Curried Pumpkin Peanut Soup
found this recipe this fall when we had small pie pumpkins and apple to use up.  Great for fall.
serve 4 220 calories and 12 gm protein and 6 g fiber, 9 gm fat, less with fat free cream.

1 1/2 cups chopped peeled apples
1 cup onion
1/4 c sherry or apple juice
1 1/2 T curry powder
1 can pumpkin, pure or  cooked fresh pumpkin
1 can 14 oz chicken broth, I  use homemade
3/4 c evaporated milk , skimmed- I use fat free half and half
1/4 c peanut butter, creamy
3/4 t salt

In a large stockpot, combine apple , onion, sherry over med high heat
stir occasionally, cook about 8 minutes until onion is soft and liquid absorbed
add curry and stir for 30 sec
stir in pumpkin, broth and peanut butter, cover pan, bring to a boil then
reduce heat and simmer for about 10 minutes, stir in milk or cream
and allow to cool then pour into blender until smooth.  Warm on stove before serving, so not boil
Garnish with pumpkin seeds made from fresh pumpkin...

Flan

Quesillo ( Flan)
This recipe was from our maid in Venezuela who taught me how to make this when we lived there.
Preheat oven to 350



 Need a metal pan, 8" round cake pan or bread pan , coated with caramelized sugar
 To caramelize sugar:
in a heavy sauce pan heat 1 cup sugar on high  and start stirring in small circles as starts to melt, will clump up but keep stirring till all melted,  turn down or off so doesn't burn once starts to turn dark.
As soon as completely dissolved pour immediately into pan and turn all around till  the bottom and sides are coated 1/2 way up.  Hint: Use a hot pan, the pan will get hot and carmel will harden quickly
While cooling make the custard:

In the blender blend together
6 small eggs or 4 large
1 can sweetened condensed milk
1 can full of  whole milk or 1 can evaporated milk ( really rich)
(when I  double it/make 2, 1 use can evap and 1 can full of milk)
1 teas vanilla

Pour custard into caramelized tin

Bake at 350 in water bath for 1 hour or till browning on top and set
 ( water bath : I use a cake pan with 1 inch of water and place in the middle)

Remove from bath and let cool  about an hour and when pulls away from sides dump upside down on a plate with a lip, I take a knife around pan and back sure it is loose
Chill before serving

10 cup cookies

1 c butter
1 cup peanut butter
1 c sugar
1c brown sugar
2 eggs
1 cup oatmeal
1 cup flour
1t baking soda
1/2 t baking powder
1 cup coconut
1 cup milk chocolate chips
1 cup nuts,  I subbed 1 cup m and m's  for kids

Cream butters and sugars, add eggs and flour, oats and powders
Mix rest of ingredients

 drop by large spoonfulls on greased pan and
Bake 350 12 minutes

Larry's Salsa

This is a secret family recipe! Larry said : DO NOT REVEAL TO ANYONE!
 It makes alot so make it when there are lots of peeps around to eat it up.   I always cut in half
INGREDIENTS
7  28 oz cans of diced tomatoes. blend or grind 6 of the cans, leave one diced
5 7oz cans of diced green chilis
1 batch of green onions, trim and chopped
1 small onion, yellow sweet , minced
4 large anaheim green chilis, chopped
2 hungarian chiles, if can find, I use 2 jalepenos as sub
1 bunch of cilantro, soaked and chopped lightly
1T of garlic powder
1 t salt, add more to taste after made
1 can tomato juice

INSTRUCTIONS
mix the ingredients except juice and cilantro in a large bowl  and stir together like a crazy person
add cilantro to liking/look and juice to consistency you want, it will thicken over night
add salt in 1/2 t increments and stir like there is no tommorrow
seal and refridge  over night.  Last in fridge a few weeks.
invite friends over and enjoy!