Apple Cake

 Today is September 22nd, 2025 and it's the first day of Fall in the United States. Fall is the Season of Apples and Apple Recipes. I have so many Apple Recipes on the Blog and this is my latest.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A 9" X 13" Baking Pan, brushed with a Pan Release Mix. I'll post it at the end of this recipe.

1 3/4 C Sugar  ( I use Sugar Free  Granulated Monk Fruit since I'm Diabetic)

1 C Vegetable Oil

3 Eggs

1 tsp Vanilla

2 C All Purpose Flour ( I use Almond Flour to reduce the number of Carbs since I'm Diabetic)

1 1/4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

1/4 tsp Baking Soda

2 C Finely Chopped Apple that has been Peeled and Cored. ( I use Jonagold or Braeburn) 

1 C Chopped Pecans

In a Large Mixing Bowl:

Sugar

Oil

Eggs

Vanilla

Whisk until Well Combined.

In a Small Mixing Bowl:

Flour

Baking Powder

Salt

Cinnamon

Baking Soda

This until Well Combined.

Gradually Whisk into the Sugar Mixture until Well Blended.

Fold in the Apples and Pecans.

Spoon into the Casserole Pan.

Bake for 35 - 45 Minutes, until a Toothpick in the Center Comes out Clean.

Remove Pan from the Oven to a Cooling Rack for 10 Minutes.

NOTE:

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.

I always have it available for all of my baking needs.

Brush the Pans Generously with the Mix.

This is the only way I Brush any Pan for Baking to guarantee a perfect Release, even the most Detailed Bundt Pans.

Enjoy! 

Peace in the Kitchen!

Amish Pumpkin Cream Cheese Muffins

 I make these for Thanksgiving. 

I had to take some liberty with this recipe. It was very vague in the instructions.

It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.

2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg

In a medium bowl, mix all of the ingredients well.

Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping

Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.

Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.

Bake at 400 degrees for 20 - 22 minutes or until golden brown.

Enjoy!
Peace in the Kitchen!

Pumpkin Oatmeal Dump Cake

 Dump Cakes are simple and delicious. I've always liked them. This one appeals to me during the Fall Season and the Holidays.

Here's what you'll need:

Preheat the oven to 350 Degrees.

1- 9" X 13" Baking Pan.

1- 15 0z. Can of Purée Pumpkin, not Pumpkin Pie Filling.

1 - 12 oz Can of Evaporated Milk.

3/4 C  Brown Sugar, I use Sugar Free Monk Fruit Brown Sugar.

3 Eggs

1 TBS Pumpkin Pie Spice Mix

1 tsp Vanilla

1 Box of Spice Cake Mix

1 C of Old Fashioned Rolled Oat

1/2 C Chopped Pecans. Additional  Whole Pecans to Top the Cake

1 1/2 Sticks of Butter, Melted.

Whipped Cream to Garnish. 

Directions:

In a Mixing Bowl:

Pumpkin Purée

Evaporated Milk

Brown Sugar

Eggs

Pumpkin Pie Spice

Vanilla

Whisk Well until Smooth and well Blended.

Spoon into the Casserole Pan and Spread Evenly.

Sprinkle the Cake Mix evenly over the Top. Do Not Stir it.

Add on the Top:

Sprinkle evenly with Chopped Nuts and Oats. Do Not Stir it.

Drizzle with the Melted Butter

Add Additional Whole Pecans.

Bake uncovered 50 - 60 Minutes.

Remove the Dish from the Oven to a Cooling Rack for 10 Minutes.

Serve individual Servings topped with Whipped Cream.

Enjoy!

Peace in the Kitchen!

Cheesy Baked Zucchini Slices

 I happen to love Zucchini and I have quite a few recipes on the Blog. 

This is the latest one that appealed to me.

Here's what you'll Need:

Preheat the oven to 375 Degrees.

1- 9" X 9" Baking Dish Sprayed with a Vegetable Cooking Spray.

3 Medium Zucchinis, sliced into 1/4" Round  Pieces. (Unpeeled)

1/2 tsp Salt

1/4 tsp Pepper

2 TBS Olive Oil

1 C Shredded Cheddar Cheese

1/2 C Grated Parmesan Cheese  (I Post a Photo to show Grated vs. Shredded) 

1/2 C Breadcrumbs

2 tsp Minced Garlic

1 tsp Dried Italian Herbs

In a Mixing Bowl:

Oil

Garlic

Salt, Pepper

Italian Herbs

Stir to Mix Well.

Add:

Zucchini Pieces

Toss to Coat Well.

In the Baking Dish:

Layer Half of the Zucchini.

Sprinkle with Half of the Cheddar Cheese and Half of the Parmesan Cheese.

Top with remaining Zucchini.

Sprinkle with both remaining Cheeses.

Sprinkle evenly with the Breadcrumbs.

Bake uncovered 25 Minutes until Golden Brown and Tender.

Enjoy!

Peace in the Kitchen!

Pumpkin Pie Spice Mix (Homemade)

 I keep a Jar of  Homemade Pumpkin Pie Spice Mix in the Pantry so I always have it available during Pumpkin Season. I use it in several Recipes that call for Pumpkin Spice,  this isn't only used for Pumpkin Pie.

Here's what you'll need:

1/4 C Cinnamon

2 TBS Ground Ginger

1 TBS Ground Nutmeg

1 TBS Ground Clove

Mix all together and store in a Jar.

Enjoy!

Peace In The Kitchen!

Artichoke and Tomato Salad with an Italian Vinaigrette Dressing

This is a very refreshing Salad with a Delicious Italian Dressing.

Here's what you'll need:

A Large Serving Bowl

Salad Ingredients:

1 - 12 oz. Jar of Marinated Artichoke Hearts, strained.

1 1/2 C of Cherry Tomato Halves.

1 Small Red Onion thinly sliced and Cut into pieces.

1- 15 oz. Can of Chick Peas, Drained, Rinsed and Patted Dry with a Paper Towel.

2 TBS. Chopped Fresh Basil Leaves.

2 TBS. Thinly Sliced fresh Chives.

2 TBS Capers.

Italian Vinaigrette Dressing Ingredients:

In a Small Bowl, Whisk together:

1/4 C Olive Oil

2 TBS Red Wine Vinegar

1 tsp. Dried Parsley

1/2 tsp. Salt

1/4 tsp. Pepper

1/2 tsp. Garlic Powder

Directions:

In a Serving Bowl:

Add all of the Salad Ingredients and Mix to Combine Well.

Add the Dressing and Mix Well until everything is Coated.

Refrigerate  1 - 2 Hours.

Enjoy!

Peace in the Kitchen!

Starbucks Egg Bites Copycat Recipe

 The first time I tried these, I loved them and then I found this recipe.

   

Here's what you'll need:

Preheat the oven to 350 Degrees.

A Blender

! - 12 C Muffin Tin (Sprayed with a Vegetable Cooking Spray.

A Deep Baking Pan or Roasting Pan that Holds the Muffin Tin so you can add about 1/2" of water  to the Pan when the Muffin Tin is placed in it.

8 Large Eggs

1 C Cottage Cheese

1 C Shredded Mozarella Cheese

1/4 C Finely Diced Onions

1/3 C Finely Diced Red Bell Pepper

1/4 C Finely Chopped Fresh Baby Spinach

1 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp  Crushed Red Pepper Flakes (1/2 tsp if you don't like as much Heat)

Salt and Pepper to Taste

Boiling Water To add to the Roasting Pan.

BLENDER DIRECTIONS:

In the Blender:

Eggs

Cottage Cheese

Mozarella Cheese

Blend until Creamy Smooth.

Remove the Blender from it's Base.

Add:

Onions

Red Bell Pepper

Spinach

Garlic Powder

Onion Powder

Red Pepper Flakes

Salt and Pepper to Taste

Mix together by hand either with a Spoon or a Whisk.

Pour the Mixture Evenly into the Muffin Tin Cups about 3/4 Full. ( Use all of the Mixture)

Place the Muffin Tin on the Sheet Pan or in the Roasting Pan and add about 1/2 " of water to Cover the Bottom of the Muffin Tin.

Bake 30 - 35 Minutes  (Check after 30 Minutes. You want the Egg Bites to be Firm to the Touch.

Remove from the Oven.

Transfer the Muffin Tin to a Cooling Rack for 5 - 10 Minutes.

Enjoy! 

Peace in the Kitchen!