Apple Cake / Thanksgiving 2013

This recipe was first published in 1973 by Jean Hewitt, former Home Economist at the New York Times.
It was shared by Food 52
The Tube pan is perfect for this cake. It maximizes the crust surface area and creates height.

Grease a Tube Pan ( I use my Pan Release Recipe on the blog under Tips, Hints and More)
I refer to this Pan Release often. It's the only mix I use to grease any sweet recipes I bake.

3 C flour
1 1/2 C vegetable oil
1 C granulated sugar
1 C brown sugar
3 eggs
1 tsp salt
1 tsp
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
3 apples ( I prefer Jonagold  or Granny Smith, Honey Crips), peeled, cored and sliced
1 C coarsely chopped walnuts
1 C raisins ( can be soaked in Irish Whiskey as an option) Just enough to cover them, let them sit overnight, drain and drink the whiskey in a cup of coffee!

Preheat oven to 350 degrees.

In the bowl of a stand mixer, with a paddle attachment:
oil
sugar
Beat for 5 minutes

Add eggs and continue to mix until creamy

In a separate bowl, whisk:
flour
salt
cinnamon
baking soda
Add to batter

Add:
vanilla
apples
walnuts
raisins
Mix well just until combined

Pour batter into prepared pan
Bake for 1 hour 15 minutes
Cool before serving
Dust with confectioner's sugar to serve.

Enjoy!
Peace in the Kitchen!

Ratatouille!

 It is a favorite. It makes enough to feed a family of 4 - 6.

It's the best Ratatouille we've ever tasted. It is definitely considered a Best of the Best Recipe !
I wish the pictures were in order, I didn't want to take the time to shuffle them around.



Here's what you'll need:

A Large Saucepan.

1 Pound of Dry Rigatoni, cooked according to package directions.

1/4 C Olive Oil plus Additional for Serving.
3 Onions, Chopped
1 Large Green Bell Pepper, Chopped
1 Large Eggplant, Trimmed at both ends. Cut into 1" pieces
4 Small Zucchinis, Trimmed at both ends and cut into 1" pieces
1/4 tsp Red Pepper Flakes
1 1/2 tsp Salt
8 Garlic Cloves, Sliced
4  Tomatoes, Cut into 1" pieces
1 C Shredded Fresh Basil
Black Pepper to Taste

In a Large Saucepan:
Heat Oil

Add:

Onion
Green Pepper
Sauté 5 Minutes on Medium High Heat

Add:

Eggplant
Zucchini
Pepper Flakes
Salt
Reduce Heat and Cook Covered for 25 Minutes
Stir occasionally

Add:

Garlic
Tomatoes
Cook for an additional 5 Minutes

Remove from Heat
Add Cooked Rigatoni to a Serving Bowl.

Top it with the Ratatouille.

Just before Serving:

Stir in 1/2 the Basil
Sprinkle Remaining Basil on Top
Garnish with a Few Additional TBS of Oil and Some Black Pepper.


Enjoy!
Peace in the Kitchen!

This picture is deceiving. the bowl is 13" in diameter and 6" deep.

This All Clad Saute Pan is 11" in diameter and 2 1/2 " deep.
This recipe made a lot.

I ended up topping it with Grated Parmesan Cheese.

Apple Pie Cookies

We have an annual Harvest Festival at our Church and it's this weekend.
We raise money for Mission Trips and other amazing community outreach programs.
Part of the events include a bake sale.
I'm working on a new recipe to take this Saturday.
If it turns out well, I'll post the recipe and pictures!
Otherwise, it's back to the recipe file to take something else.



They turned out well.
This is an original recipe.

Apple Pie Cookies:

2 sticks of butter, softened
1 1/2 C packed brown sugar
2 TBS light corn syrup
1 tsp vanilla
1egg
1 2/3 C flour
1/2 tsp salt
1 1/4 tsp baking soda
2 C quick oats
1 TBS apple pie spice
1 C chopped dried apples

Stand Mixer:
butter
sugar
syrup
vanilla
Beat until creamy

Add egg
Mix well
Leave in the bowl of the mixer

In a small bowl:
flour
salt
baking soda
oats
apple pie spice
Mix well.
Add to batter, mix on low speed until incorporated

Fold in apples by hand
Refrigerate dough 1 hour

Line baking sheets with parchment paper
Use a 1 1/2" cookie scoop and place cookies 2" apart
Bake at 375 for 10 -12 minutes
Cool on the sheet pan for 5 minutes
Transfer cookies to a wire rack to cool completely.

Enjoy!
Peace in the Kitchen!

Mexican Minestrone Soup

1 (15oz.) can of kidney beans, rinsed, drained
1/2 C prepared chunky salsa
1 C corn
1 (15 1/4 oz.) can of vegetable broth ( or 2 C vegetarian chicken broth or regular chicken broth for non vegetarians)
3/4 C elbow macaroni
1 C combined ( red and green bell pepper) diced
1 C sliced cabbage
1 TBS Adobo Seasoning

Combine all
Bring to a boil
Reduce heat and simmer until macaroni is tender

Enjoy!
Peace in the Kitchen!

Tomato Lentil Soup

Fall = Soup! Another simple equation!

I will try to list all of my soup recipes on this page at a later date.


1 TBS olive oil
2 C chopped red onion
1 tsp. cumin
1 tsp chile powder
1 tsp garlic powder
pepper to taste
3 C water
2 C dried lentils
3 ( 14oz.) cans vegetable broth
2 (14oz.) cans diced tomatoes, undrained

Heat oil in a Dutch Oven
Saute onion 3 minutes
Add:
spices
water
lentils
broth
tomatoes with juice
Bring to a boil
Reduce , simmer on low for 45 minutes

Blend 1/2 of the soup in a blender and add it back to the pot
Stir well
Adjust seasoning with salt and pepper

Enjoy!
Peace in the Kitchen!

Corn Pudding

I love corn. I've talked about this many times on the blog. I can't seem to get enough recipes with corn. I have Corn Pudding , Corn Timbale, Creamed Corn, Texas Creamed Corn, Texas Spoon Bread and Sweet Corn Pudding from Farmhouse Rules.
This is an original recipe. I was making changes as I was putting it together. We had it last night for dinner and it was everything I hoped it would be.

2 TBS butter
1 medium onion, chopped
2 cloves of garlic, minced
2 C corn
1/4 C flour
2 C milk
1/2 C corn meal
1 (4oz.) can of diced green chiles
1/2 tsp salt
1/2 tsp pepper
6 eggs, well beaten
Chimayo Chile Powder (or what ever Chile Powder you have)

In a large skillet:
Heat butter
Add:
onion
garlic
Saute 3 minutes
Add corn, cook 3 minutes
Add flour, stir well
Add milk and simmer stirring constantly
Don't allow to boil

Add corn meal and chiles
Mix well
Remove from heat
Add salt and pepper

Process the mixture in a blender
Pour into a large bowl and allow to cool a bit before adding the eggs.
Whisk in the eggs.

Pour into a deep dish pie pan sprayed with a vegetable cooking spray.
Bake at 400 degrees for 30 minutes.
Sprinkle with Chile Powder just before serving.

Enjoy!
Peace in the Kitchen!

Corn Soup with Roasted Chiles and Smoked Gouda Cheese

It's Soup season for me. It's Hatch Chile Season too. I love Smoked Gouda Cheese.
Here's the recipe that combines them all well:

4 TBS butter
1 medium onion, roughly chopped
1 pound of red potatoes, skin on, sliced
1 TBS fresh thyme
6 C water
4 C frozen corn
3 roasted hatch chiles, seeded, peeled, diced ( you can use 1 (4oz) cans of diced green chiles, well drained, if you don't have access to Roasted Hatch Chiles.
1 C half and half
1 C grated smoked gouda cheese
salt , to taste
chopped chives for garnish

in a large saute pan on medium heat:
butter
onion
saute for 10 minutes
transfer to a slow cooker and add potatoes, thyme,water
Cove and cook on low for 4 hours

Use an immersion blender and blend some of the potatoes, not all of them, just enough to thicken it

Add:
corn
chiles
half and half
cheese
salt
continue cooking for 30 minutes more

Serve garnished with chives

Enjoy!
Peace in the Kitchen!