December 14th, 2006 by alice
Tags: Apple, Cake
INGREDIENTS
- 1 (18 1/2 ounce)packageyellow cake mix
- 1 (3 1/2 ounce)packagevanilla instant pudding mix
- 4eggs
- 1cupsour cream
- 1/2cupvegetable oil
- 6apples, peeled,cored and sliced
- 1/2cupwhite sugar
- 2teaspoonsground cinnamon
- 1/2cup choppedwalnuts (optional)
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together the cake mix and instant pudding.
- Add the eggs, sour cream and oil.
- Mix until well blended.
- In a small bowl, combine the sugar, cinnamon and walnuts.
- Pour half the batter into the prepared pan.
- Place a layer of sliced apples over the batter.
- Sprinkle with 1/2 the cinnamon mixture.
- Pour remaining batter over top and repeat with the remaining apples and cinnamon.
- Bake for 60 to 70 minutes.
- Cool for 1/2 hour before removing from the pan to cool completely.
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December 14th, 2006 by alice
Tags: Caramelpple, Pudding
INGREDIENTS
- 1cupall-purpose flour
- 1/3 packedbrown sugar
- 2teaspoonsbaking powder
- 1teaspooncinnamon
- 1/4teaspoonsalt
- 1/2cupcurrants(optional) or choppedwalnuts (optional)
- 2apples, cored and unpeeled
- 1/2cupmilk
- 2tablespoonsbutter, melted
-
Sauce
- 1 3/4boiling water
- 1cup packedbrown sugar
- 1tablespoonall-purpose flour
- 1tablespoonbutter, softenened
- 2teaspoonsvanilla
DIRECTIONS
- In bowl, combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon, salt and currants or walnuts (if desired).
- Thinly slice half of one apple; set aside. Chop remaining apples and add to flour mixture along with milk and melted butter; mix well.
- Spread in buttered 9-inch square metal cake pan.
- Arrange apple slices on top.
- Sauce: In bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
- Bake in 350° oven for 30 to 40 minutes or until tester inserted in cake comes out clean.
- Serve warm.
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December 14th, 2006 by alice
Tags: Patties, Potato, Sugared, Sweet
INGREDIENTS
- 8sweet potatoes, patties(usally found near frozen vegetables)
- 2tablespoonsbutter
- 4tablespoonsbrown sugar
- 1/2teaspooncinnamon
DIRECTIONS
- In a nonstick skillet melt butter on medium heat.
- Add patties and sprinkle tops with brown sugar and cinnamon.
- When patties start to sizzle turn them over and sprinkle other side.
- Let patties cook on each side until a nice crispy crust forms (usually 2-3 minutes on each side).
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December 14th, 2006 by alice
Tags: Caramel, Macadamia, Maple, Nut, Tart
INGREDIENTS
-
Crust
- 1 1/2cupsall-purpose flour
- 2tablespoonsgranulated sugar
- 1teaspoonground cinnamon
- 1/2teaspoonsalt
- 12tablespoons chilledunsalted butter, cut into small pieces
- 1teaspoonvanilla extract
- 3-4tablespoonsice water
-
Filling
- 1 1/4cupsgranulated sugar
- 1/4cupwater
- 1/2cupwhipping cream
- 2tablespoonsunsalted butter, cut small
- 2tablespoonspure maple syrup
- 1teaspoonvanilla extract
- 2cups choppedmacadamias(or nuts of choice)
- 1ouncewhite chocolate, finely chopped
-
Maple whipped cream
- 1cupwhipping cream
- 2tablespoonspure maple syrup
- 1teaspoonvanilla extract
- 1tablespoongranulated sugar
DIRECTIONS
- For the crust: mix flour, sugar, cinnamon and salt in bowl.
- Cut butter in until fine
- Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
- Preheat oven to 400°F.
- Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
- Fold overhang in and press, forming a high-standing, double thick edge.
- Pierce all over with a fork and bake until sides are set (about 20 minutes).
- Pie weights may be used, if desired.
- If weights are used, remove at this time.
- Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
- For the filling: Combine sugar and water in a heavy saucepan.
- Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
- Reduce heat to medium, add cream and stir until smooth.
- Add butter, syrup and vanilla and stir until well blended.
- Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
- Remove from oven and cool completely on wire rack.
- Melt white chocolate in microwave and drizzle decoratively over top of tart.
- For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
- Beat until soft peaks form and slowly add sugar, beating until desired consistency.
- Serve tart with whipped cream.
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December 14th, 2006 by alice
Tags: Candy, Chocolate, Squares
INGREDIENTS
- 1/2cupbutter or margarine, melted
- 2cupsvanilla wafer crumbs
- 1cup choppedwalnuts
- 1 (6 ounce)packagechocolate chips
- 1 1/2cupsflaked coconut
- 2/3cupevaporated milk
- 1cupbrown sugar(firmly packed)
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 13 x 9-in pan.
- Pour melted butter in bottom of baking dish.
- Sprinkle Vanilla wafer crumbs evenly over butter.
- Sprinkle walnuts over crumbs.
- Sprinkle chocolate chips over nuts.
- Sprinkle coconut over chocolate.
- Combine milk with brown sugar, stir until smooth.
- Pour evenly over layers.
- Bake for 22-25 mins (don’t overbake!).
- Cool for 1 hour.
- Cut into squares.
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