Jan 142011
 

Pictures

Ingredients

Ingredients

Adding the Red Hots

Adding the Red Hots

Adding Sugar

Adding Sugar

Adding Apple Juice

Adding Apple Juice

Adding Food Coloring

Adding Food Coloring

Stirring

Stirring

Adding the Apples

Adding the Apples

All Stirred Up

All Stirred Up

Boiling

Boiling

In the Pan

In the Pan

Starting Cake

Starting Cake

Adding Pudding Mix

Adding Pudding Mix

Eggs

Eggs

Adding Apple Juice

Adding Apple Juice

Adding Sour Cream

Adding Sour Cream

Mixing

Mixing

Pouring Over Apples

Pouring Over Apples

Very Thick

Very Thick

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

Flipped!

Flipped!

Close Up

Close Up

Candy Apple Cake

1 cup red hots
1/2 cup sugar
1 cup apple juice, divided
1/2 teaspoon red food coloring
4 whole Granny Smith apples, peeled, cored, and coarsely chopped
1 18.25 ounce box yellow cake mix (or White, or french vanilla)
1 3.4 ounce box vanilla pudding mix, instant
2 whole eggs
1 cup sour cream

Preheat oven to 350 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

In a large saucepan, combine the cinnamon candies, sugar, 1/2 cup apple juice, and food color. Heat over high heat, stirring until candies dissolve. Add apples and bring to a boil, stirring occasionally. Boil for 5 to 7 minutes, or until the apples are tender; spoon into the baking dish.

In a medium bowl, combine cake mix, pudding mix, eggs, sour cream, and the remaining 1/2 cup apple juice; mix well and spoon over the apple mixture, spreading to completely cover. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool slightly, then invert over a serving platter. Allow to cool completely. Cut into squares and serve.

This recipes origins are totally unknown! But it’s a favorite in these parts! Pretty easy to make, but I must warn you of 2 things. 1 the cake batter is super thick! And 2 it addicting. You can’t eat just one piece!!! I challenge you!!

Oct 272010
 

Pictures

The Pie Ingredients

The Pie Ingredients

Peeled Apples

Peeled Apples

Sliced Apples

Sliced Apples

Added Ginger

Added Ginger

Tossed

Tossed

Adding Sugar

Adding Sugar

Adding Flour

Adding Flour

All Mixed Up

All Mixed Up

In the Pie Shell

In the Pie Shell

Dotted with Butter

Dotted with Butter

Topping Ingredients

Topping Ingredients

Adding Flour

Adding Flour

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Ground Ginger

Adding Ground Ginger

Whisking it Up

Whisking it Up

BUTTER!!

BUTTER!!

Adding Butter

Adding Butter

Mixing it Up

Mixing it Up

Making Crumbs

Making Crumbs

Crumbs on my Pie

Crumbs on my Pie

Going into the Oven

Going into the Oven

Just Out of the Oven

Just Out of the Oven

Yummy!

Yummy!

The First Slice

The First Slice

Innards

Innards

Ginger Apple Crumb Pie

*For the Crust:
1 1/4 cups flour
1/4 teaspoon table salt
3 tablespoons vegetable shortening, cold, cut into 1/2-inch dice
3 tablespoons unsalted butter, cold, cut into 1/2-inch dice
2 tablespoons cold water, 2 – 3 1/2
For the Filling:
3 pounds apples, peeled, cored, and cut into 1/4-inch-thick slices
2 teaspoons fresh ginger, finely grated
1/2 cup sugar
3 tablespoons flour
2 tablespoons unsalted butter, cut into very small pieces
Ginger Topping
4 ounces flour (1 cup) (4-1/2)
1/3 cup sugar
2 tablespoons light brown sugar
1 teaspoon ground ginger (1-1/2)
1/8 teaspoon table salt
1/2 cup unsalted butter, cold cut into 8 pieces
*Make the crust: In a stand mixer bowl (or a large mixing bowl), whisk the flour and salt to blend. Add the shortening and butter. Starting on low speed and then shifting to medium, beat with the paddle attachment (or cut in by hand) until the largest pieces of fat are about the size of peas, 1 to 2 minutes. With the mixer running on low (or mixing by hand), sprinkle on 2-1/2 Tbs. of the water and blend until the dough just comes together into clumps; if the dough is too dry to do this, add the remaining water 1/2 Tbs. at a time. With your hands, shape the dough into a 4-inch wide disk. Wrap in plastic and refrigerate for at least 30 minutes.
Roll out the dough between two sheets of plastic wrap. (If the dough was chilled for more than 30 minutes, you may need to let it warm up at room temperature to become pliable.) Occasionally loosen and reapply the wrap and continue rolling until you have an 11- to 12-inch round that’s about 1/8 inch thick. Remove the top sheet of plastic. Turn a standard 9-inch metal or glass pie plate (1-1/4 inches deep) upside down over the center of dough. Slip your hand under the plastic and turn the pie plate right side up. Slip the dough into the pan to fit snugly and carefully remove the plastic. Trim the dough overhang to about 1/4 inch, fold it under to create a thicker edge, and flute the edge. Cover loosely with plastic and refrigerate for at least 30 minutes or until ready to use.
Position an oven rack in the lower third of the oven and heat the oven to 425°F.
Make the Crumb Topping: In a medium bowl, combine the flour, sugar, brown sugar, ground ginger, and salt. Whisk to blend. Add the butter and work it in well with your fingers until the mixture holds together in small clumps and there are very few fine grains left in the bowl. Refrigerate until ready to use.
Make the filling: In a large bowl, toss the apples with the ginger, distributing the ginger as evenly as possible. Add the sugar and flour and toss to coat evenly.
Scrape the apple mixture into the shell and mound it slightly in the center. Dot with the butter. Top with the crumb topping, keeping it as clumpy (not sandy) as you can. Try to cover all the apples. If any crumbs roll off the pie, gather them up and reapply.
Put the pie on a foil-lined baking sheet. Bake for 20 minutes and then reduce the heat to 375°F. Bake until the apples are tender (a skewer inserted into the center of the pie will meet slight resistance) and the juices are bubbling around the edges, another 30 to 35 minutes; if the top starts to brown too quickly after about 20 minutes, cover the pie lightly with foil. Let cool on a rack for 3 to 4 hours to let the juices set.
*NOTES- Okay I cheated and used the Pillsbury Refrigerated Crust. I have yet to master the pie crust and I really wanted to make a pie, so I went a different route. Other then that, I followed the direction!
Recipe was found here.
Sep 242010
 

It’s been a while blog. I’ve missed you!

Pictures

the Ingredients

the Ingredients

Can you say butter?!?!?!?

Can you say butter?!?!?!?

Cooking the apples

Cooking the apples

Boiling

Boiling

Adding the Flour

Adding the Flour

More Flour

More Flour

All Mixed Up

All Mixed Up

Ready for the Oven

Ready for the Oven

Fresh out of the Oven

Fresh out of the Oven

Ready for my Tummy!!

Ready for my Tummy!!

Apple Muffins

2 cups apples, grated skins on
2 cups sugar
2 cups water
1 cup butter
2 teaspoons cinnamon
2 teaspoons nutmeg
1/2 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda

Preheat oven to 350F and line muffin tin with cupcake papers.

Put the first seven ingredients into a large saucepan and bring to a boil.

Cool, add flour and soda.

Fill paper lined cupcake tins 2/3 full and bake until cupcakes spring back when touched in the center.

They didn’t rise much but still tasted so good!!! Made 32 muffins. Would be good with a cream cheese frosting and then you have a cupcake!!!!

Recipe found here.

Sep 092010
 

Pictures

the Ingredients

the Ingredients

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Applesauce

Adding Applesauce

Batter

Batter

About to go in the Oven

About to go in the Oven

Fresh out of the Oven

Fresh out of the Oven

Icing Ingredients

Icing Ingredients

Cooking the Cream, Brown Sugar and Salt

Cooking the Cream, Brown Sugar and Salt

Boiling

Boiling

Adding the Butter

Adding the Butter

Adding the Vanilla

Adding the Vanilla

Adding the Powdered Sugar

Adding the Powdered Sugar

Stirring it Up

Stirring it Up

All Done

All Done

Completion!!

Completion!!

Apple Spice Cupcakes with Caramel Icing

Apple Spice Cupcakes
1/3 cup butter, softened
3/4 cup sugar
2 whole eggs
1 teaspoon vanilla extract
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
Caramel Icing
1 cup brown sugar
1/3 cup half and half
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla
1 1/4 cups powdered sugar

Preheat your oven to 350 degrees.

In a mixing bowl cream together butter and sugar. Add eggs and vanilla; mix well.

Combine dry ingredients into the mixture, be sure to mix alternately with the applesauce.

Fill liners 2/3 full, bake for 20-25 minutes.

Caramel Icing: In a large saucepan, combine brown sugar, cream, and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla.

Remove pan from the heat and let cool slightly (personally I’d transfer it to another bowl).

Stir in the confectioners’ sugar until smooth and/or until you reach desired consistency or sweetness.

This made a lot of icing. Not that I’m complain, I just ate a lot of icing! These where yummy and warm and reminded me of autumn.

Recipe found here.

Sep 032010
 

Pictures

the Ingredients

the Ingredients

Beating Eggs and Sugar

Beating Eggs and Sugar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Applesauce

Adding Applesauce

Adding Orange Juice

Adding Orange Juice

Adding Vanilla

Adding Vanilla

Adding Crystallized Ginger

Adding Crystallized Ginger

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

All Mixed

All Mixed

In the Oven

In the Oven

Out of the Oven

Out of the Oven

Frosting Ingredients

Frosting Ingredients

Beating the Butter

Beating the Butter

Adding the Powdered Sugar Mixture

Adding the Powdered Sugar Mixture

Mixing

Mixing

Adding the Milk

Adding the Milk

Frosting!!!

Frosting!!!

Frosted Cupcakes

Frosted Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Ginger Apple Cupcakes
Recipe Adapted from Family Circle Christmas
Makes 26 Cupcakes

3 cups flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 whole eggs
2 cups sugar
1/2 cup vegetable oil
1/4 cup applesauce, smooth
1/2 cup orange juice
2 teaspoons vanilla
1 1/2 tablespoons crystallized ginger

Heat oven to 350°. Line muffin tins with paper.

Combine flour, baking powder, ginger, cinnamon and salt in bowl.

Beat together eggs and sugar in large bowl on medium speed until light and fluffy, about 2 minutes. Add oil in steady stream, beating on medium speed. Add applesauce, orange juice, vanilla and crystallized ginger and beat until well blended.

On low speed, beat in flour mixture just until blended.

Divide batter between prepared tins.

Bake at 350° for 18 to 20 minutes or until a toothpick inserted in centers of cupcakes comes out clean. Cool cakes in pans on rack for 5 minutes. Remove cupcakes to wire racks to cool completely.

Cinnamon Ginger Buttercream

1 cup butter, softened
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger
1 16 ounce box powdered sugar, sifted
3 tablespoons milk

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix until blended.

Stir cinnamon and ginger into powdered sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Okay super yummy!!! I got a frosting tummyache from eating left over frosting and the cupcakes were delicious!

Jul 192010
 

It’s pie time!!!

the Ingredients

Apples

Pre-Mixed Filling

Mixed Filling

Crumb Topping

Overflowing Going into the Oven

Out of the Oven

On my Plate!

Apple Crunch Pie

1 whole pie crust  (9 inch), unbaked
1 21 ounce can caramel apple pie filling *see note
1/2 cup butter, divided
1 14 ounce can sweetened condensed milk
2 whole eggs
1 teaspoon maple flavoring
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 cup light brown sugar
1/2 cup flour
1/4 cup caramel crunch mix, crushed * see note

Place rack in lowest position in oven; preheat oven to 425°.

Spoon apple filling into pastry shell. Bake 15 minutes.  Meanwhile, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, flavouring, cinnamon and nutmeg. Pour over apples. Combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie.

Reduce oven temperature to 350°. Bake 25 to 30 minutes or until set in centre. Cool. Serve warm. Refrigerate leftovers.

NOTES!!! About the caramel apple pie filling, if you can’t find it just use regular apple pie filling. I found this at the store one day and had been waiting for a good time to use it. This seemed like the time!!!

The original recipe called for crushed granola but since I had some left over Caramel Crunch Mix I thought why not! I just put it in a grinder and the I over ground it. It was like a powder but whatever. You live and learn, and it still tasted good, very good!!!