Apple Walnut Cake with Warm Caramel Sauce

Apple Shape Poetry

Fall season offers a wide variety of apples to choose from. Honeycrisp has met its match with a new variety called SweeTango. This apple has a satisfying crunch and a juicy blast of sweet-tart flavor. It is quite delicious!
SweeTango are produced from a new Minneiska variety developed by the University of Minnesota. This variety has great parentage as it is a cross between two stars of the University of Minnesota apple breeding program: the Honeycrisp Apple and the Zestar Apple.

There are so many varieties of apples available in stores and at farmers markets these days, that it can be challenging to choose apples for baking. In the past, a baker might have reached for sweet-tart Granny Smith apples without a second thought, but there are many different kinds of apples that will work just as well, if not better, in baking pies, crisp and other apple desserts.

Texture and taste are the two most important qualities to consider in a baking apple, and the apple that you like best for everyday snacking might not hold up when put into a pie. Apples need to retain their shape and not turn into applesauce during baking. The best apples will be able to offer a little bit of resistance (keep a little hint of crunch) even after a long time in the oven. Baking apples should also not be too sweet, since most pie recipes call for a fair amount of sugar. The sugar serves as flavoring and helps thicken the juices of the apples as they cook, and cutting it down to compensate for super-sweet apples can sometimes change the outcome of the final pie.

Granny Smiths are always a decent choice for pie, as they are easy to find, will hold up during baking and can take a lot of extra flavor from sugar and spices. Jonathan, Jonagold and Pippin apples are other excellent sweet-tart choices. Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy, as well. Red Delicious and Golden Delicious, despite their promising names, are not good choices for baking, and neither are Gala and Cortland, since they tend to become mealy in pie fillings.

Choose a tart apple for baking this apple walnut cake. When served with warm caramel sauce it is one serious bliss.  

 Apple Walnut Cake with Warm Caramel Sauce

Ingredients:

Apple Layer

• 2 cups flour
• 3/4 cup brown sugar
• 1-1/2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/4 tsp. each allspice and nutmeg
• dash of ground cloves
• 1/2 tsp. baking soda
• 1/2 cup cold butter and 1/4 cup margarine, cut into small pieces
• 2 tart apples (about 2 cups) peeled and chopped
• 1 cup chopped walnuts
• 1 large egg beaten 

Caramel Sauce

• 1/4 cup heavy cream
• 2 TB. melted butter
• 1/4 cup white sugar
• 1/4 cup dark brown sugar
• 1/2 tsp. vanilla

Cake Directions:

• Grease a 9 inch square pan with cooking spray.
• In a large bowl mix flour, 3/4 cup brown sugar, spices and baking soda.
• With a pastry cutter cut in butter and margarine or pulse flour mixture a few times in food processor with butter/margarine.
• Stir in egg and chopped apples. Mix well.
• Spoon batter into pan (it will be thick). Use a sheet of wax paper to press batter down and spread evenly in the pan.
• Cool cake for one hour and serve with warm sauce. 

Caramel Sauce Directions:

• In a small saucepan add cream, sugars and butter. Whisk to blend and cook on medium low heat until sugars are dissolved about  6 minutes.
• Remove from heat and add in vanilla. Whisk to blend.  Drizzle sauce over each cake slice.

Autumn

Corn Belt Special
Cook's notes: A square cake pan (pictured below) is perfect for making Corn Belt Special, a side for Beef and Butternut Squash Chili.

A muffin pan or a square 8 x 8 pan also works for this recipe.

Ingredients:

• 1 box Honey Cornbread and Muffin Mix (15 oz.) 
• 1 cup creamed corn (drained )
• 1 can (4 oz.) diced green chilies (drained and patted dry)
• 1-1/2 cups from a package of Shredded Mexican Four Cheeses 

Directions:

• Follow the directions on the back of the box but substitute buttermilk for regular milk.
• Fold in creamed corn and chilies. 
• Fill muffin well 3/4 full. Sprinkle shredded cheese on top of each cornbread muffin/square.
• Bake at 400 degrees for 14 minutes.
• Cool 5 minutes in pan. Remove and place each piece on a wire rack to cool.

Another idea for an Autumn gathering; Skewered Fruit Kabobs . 

The World According to Bella

Despite what the calendar says... 
Fall washed ashore overnight.

It was just that kind of day for a walk in woods. I led the way. But I must say Mrs. S was much too slow. 

She kept stopping and taking this picture and that. I was beginning to think if she doesn't pick up the pace she 'll never wear off all those monster cookies I saw her eating. 

As for me, I kept busy exploring and even treed a squirrel. But after awhile I started feeling anxious and wanted to head for home.   Mrs. S had bought me a huge bone from the meat market. I was worried she might want to take it back for some reason. So I found a hiding place under a tree near the lake. I dug a hole and buried it deep. I need to make a check. Hope it's still  there.

Love, Bella    

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Cook's notes:Butternut squash is an all purpose squash. Its hard skin protects the flesh and allows it to be stored for a month or more in a cool, dark place. Its a rich source of antioxidants and offers an abundance of health benefits. For the purest squash flavor, steam-roast  the squash. Preheat oven to 400 degrees. Line a baking sheet with foil. Cut the squash in half lengthwise. Lightly coat squash halves with oil on both sides. Place squash flesh side down on a prepared baking sheet. Add 1 cup of water to baking sheet. Bake squash until tender, about 45 minutes.  

For this recipe the squash was not precooked and the following steps were followed. 

 The outer skin of the squash was peeled with a potato peeler. The squash was cut in half and seeds scooped out.

The squash was then cut into  small pieces for the chili. A time saver is finding precut squash in the grocery store produce section. (I have found precut squash at Traders Joes and Costco)

Beef and Butternut Squash Chili

recipe adapted from Southern Living Our Best Stews and Soups 2014 and serves 6-8. Use a large soup pot. 

I highly recommend making this chili a day ahead to maximize the flavors. Its a real chili winner with the addition of butternut squash. The chili has a bit of a kick.
Serve with cornbread or bread sticks.

Ingredients:

• 1 LB. lean ground beef or 1 LB. beef stew meat
• 1/2 cup green pepper, diced
• 1/2 cup onions, diced
• 2 garlic cloves, minced
• 2 (14.5 oz. ) cans Mexican style stewed tomatoes
• 1 can chili beans, drained and rinsed
• 1/2-3/4 butternut squash, cut into small pieces
• 2 cups low sodium beef or chicken broth
• 1/4 tsp. cumin
• 1/2 tsp. chili powder
• 1 cup  frozen corn kernels

Directions:

• Cook ground beef, bell pepper, onions and garlic. Drain meat mixture and crumble ground beef. Add it back to soup pot. If using beef stew meat sear the meat cubes first, set aside and then saute pepper, onions and garlic. 
• Add in stewed tomatoes, chili beans, broth, squash cubes, cumin and chili powder. Bring to a boil over medium high heat.
• Cover and reduce heat to medium low. Simmer about 50 minute or until squash is tender. Stir in corn last 15 minutes of cooking time. 

Monster Cookies

or a batch of monster cookies.
Sometimes there are days when a cookie is just what we need.

Monster Cookies

Cook's notes:

My justifications for nibbling several of these yummy cookies are there are some healthy ingredients used in the recipe; peanut butter and oats. The recipe makes about 30 cookies. I used a small ice cream scooper to place each dough ball on the cookie sheet and pressed the dough ball slightly. 

Ingredients:

• 3 eggs 
• 1 cup brown sugar
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 1 tsp. corn syrup
• 2 tsp. baking soda
• 1/2 cup softened butter
• 2 TB. flour
• 1-1/2 cups chunky peanut butter
• 4-1/4 cups rolled oats or use a combination of rolled and quick oats
• 1 cup semi-sweet chocolate  chips
• 1 cup M and M's
• optional 3/4 cup each toasted pecans and toasted coconut 

Directions:

• Line cookie sheets with parchment paper.
• Combine peanut butter with sugars and butter, beat until fluffy.
• Beat in eggs, corn syrup and vanilla.
• Add flour, oats and baking soda. Mix well.
• Stir in chips and M and M's.
• Chill dough for one hour.
• Make one batch and keep rest of dough chilled in refrigerator or freezer until needed for next batch.
• Bake at 375 degrees for 10-11 minutes (depends on how crisp you want the cookies). 

Option: Use holiday M and M's and Reese's Pieces  to create this monster cookie following the same recipe.

that a potato ricer can be used to mash bananas needed for recipes.

Kindergarten Books on Review

A fun twist/variation of an alphabet book. All the letters are out of order. Each letter is personified and has a personality. The book starts out with the letter A (with eyes, mouth, arms and legs) saying “A is for app—,” but the letter A is cut off by the letter Z. The letter Z is upset because it always gets stuck at the end, so it jumps in and decides to start the alphabet from Z.

Then, P gets upset about still being stuck in the middle, so then the letters decide to go in a completely random order. The letters each have their own quirks and there are opportunities to discuss sharing, feelings, taking turns, etc. Bright illustrations, humorous dialogue, and side stories make this a great book! I loved it and would highly recommend for ages 4-7.

Pete the Cat is a series of popular books by New York Times bestselling artist James Dean. Pete the Cat and His Magic Sunglasses is a poignant and funny story with a learning lesson. Pete the Cat wakes up feeling grumpy—nothing seems to be going his way. 

But with the help of some magic sunglasses, Pete learns

that a good mood has been inside him all along. Along the way Pete helps Squirrel, Turtle, and Alligator discover that the sun is shining and everything's alright!
Fans of Pete the Cat will love watching him take his positive outlook and transform a grumpy day into an awesome day by realizing how important it is to look for the good in every day. Perhaps even a learning lesson for adults who are reading the story.
Highly recommended for ages 4-7.

It's all a learning process figuring out how to be a kindergartner with rules and expectations and learning new things. In this picture they are lining up for recess with hands behind their backs. The teacher calls it "show me your tail feathers!"

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Cook's notes: These recipes have been previously posted but are worth repeating. 

Hot German Potato Salad

serves 6-8

Ingredients:

• 7 medium size red potatoes with skin on 
• ½ lb. of bacon-cooked and drained on a paper towel
• 1 medium onion
• 1/3 cup cider vinegar
• 2 TB. sugar 
•  ¾ cup water
• 3 TB. flour (heaping) 
• 1-1/2 tsp. salt
• dash pepper
• 1 tsp.celery seeds

Directions:

• Boil potatoes (covered) with skins on till slightly soft-you want to cook them until peel starts to split-don’t overcook 
• Drain and peel off skin,cut in quarters
• Fry bacon reserve 2 TB. bacon grease
• In fry pan add bacon grease and sauté onions
• Add sugar, vinegar and water-whisk on low heat 
• Add flour to 1/3 cup water and whisk that into sugar/vinegar mixture and cook till thick, adding in celery seeds and salt and pepper
• Add cubed potatoes and chopped bacon. 
• Cook on low heat 30 minutes (uncovered),  stir occasionally 

Apple Sausage Mixture
Ingredients:

• Polish Kielbasa (fully cooked and no fillers) 14 oz. 
• Smoked Sausage (fully cooked and no fillers) 13.5 oz 
• 2 apples peeled and diced in large chunks
• 1 onions diced
• 5 cups apple cider

Directions:

• Dice meats in 1-1/2 slices.
• In a large soup pot add meat slices, cider, onion, apples.
• Cook covered on low heat for 45 minutes or until apples soft.  
• Drain mixture and serve with red cabbage.

Black Forest Cherry Cake and a Black Forest Cherry Trifle

Cook's notes: Black Forest gâteau and Black Forest cake are the English names for the German dessert Schwarzwälder Kirschtorte literally means "Black Forest cherry torte", where it originated.

Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, cherries and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, kirsch is added to the cherries. True Black Forest cakes are decorated with black cherries. 

Several Black Forest dessert options are posted. 

Black Forest Cherry Trifle

Black Forest Cherry Individual Trifles 

Ingredients:

• 1 chocolate cake mix (18.25 oz box)
• 2- cans Dark Bing Cherries, pitted in heavy juice
• Fresh orange juice, as needed
• 1 cup + 2 TB. sugar, divided
• 3 tablespoons cornstarch
• 3 tablespoons water
• 2 tablespoons Chambord or Kirsch
• 4 oz. Chocolate mousse mix (commercially prepared) found in baking aisle
• 1 cup milk
• 3 cups heavy whipping cream
• 3/4 tsp. vanilla extract, pure
• 1 oz. shaved chocolate 

Directions:

• Bake cake according to package instructions. Cool. Cut 6 by 8 into 1 1/2" squares.
• Drain cherries and reserve juice. Add enough orange juice to cherry juice to equal 1- 3/4 cups.
• Heat juice and add 1 cup of sugar. Bring to a light boil. Reserve 2 TB. sugar for whipped cream.
• Blend cornstarch with water. Add to boiling juice. Blend with a whisk to thicken.
• Add cherries and cook for 5 minutes. Cool to room temperature and add Chambord. Chill. 
• Whip mousse mix with cold milk and refrigerate to thicken slightly. Mix well with a whisk.
• Whip heavy cream on medium speed. Add remaining 2 TB. sugar and vanilla extract and whip until cream forms soft peaks.
• Assemble torte in an 8" round, 5" deep glass trifle bowl.
• Line the bottom of the bowl with 1 layer of chocolate cake cubes. Fit cake cubes tightly against sides of bowl. (This should take approx. half of the cake.)
• Spread a layer of the cherries and sauce over the cake cubes, making sure they're visible against the side of the bowl. Then add a layer of mousse. Repeat the layers of cake, cherries, and mousse. Reserve 5 to 9 cherries for garnish.
• Spread a layer of whipped cream over the top and garnish with the remaining cherries, Grate chocolate over the top.

Black Forest Cherry Bundt Cake 

Ingredients:

• 1 box of chocolate cake mix with pudding 
• 1 can cherry pie filling (reserve 1 cup for cake mix ingredients and save rest for the topping) 
• 3 eggs 
•  ¾ cup water 
• ¼ cup oil 
•  2-3 TB cherry brandy or 1 tsp. almond extract 

Directions:

• Grease a bundt pan or a 13 x 9 pan and sprinkle with 1 TB. sugar 
• Mix cake mix, cherry pie filling, eggs, water, oil and cherry brandy or almond extract. 
• Bake @ 350 degrees for a bundt pan 45-50 minutes or if using a 13 x 9 pan check at 25 minutes. 
• Frost cake with chocolate frosting. 
• For each cake slice top with large TB of cherry pie filling, then top with dollop of whip cream and a maraschino cherry.

Oktoberfest

Oktoberfest is the world's largest fair, with more than 6 million people around the world attending annually in Munich. 

Munich will be celebrating its 181st Oktoberfest this year beginning at noon on Sept. 20th when the mayor will tap the first keg. By the time the festival ends on Oct. 5th about 7 million liters of beer will be served during the 16-day celebration, while visitors enjoy a wide variety of traditional German delicacies.

The original Oktoberfest celebration began in Munich in 1810 at the royal wedding of Prince Ludwig and Princess Therese. It has become a worldwide festival into the mid-20th century.

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Cook's notes: Create an Oktoberfest themed feast complete with pretzels, sausages, pork dishes, cabbage, German potato salad and German desserts. And oh, don't forget the beer!

Potato Beer Cheese Soup-Potatoes and beer, two German favorites, create a perfect pair in this traditional soup. Serve the soup with pretzel, rye or caraway bread. 

Ingredients:

• (6 medium) russet potatoes, peeled, chopped (6 cups)
• 2 TB. butter
• 3/4 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrot, finely chopped 
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1 TB. Dijon mustard
• 1 tsp. Worcestershire
• 2 bay leaves
• 1 tsp. thyme
• 1 tsp. chives 
• 3 TB. flour
• 2 cans (14.5 oz) low-sodium chicken stock
• 1 cup light beer such as a Pilsner
• 8 oz. (2 cups) sharp Cheddar cheese shredded
• 1/2 cup whip cream or 2% milk
• bacon bits

Directions:

• In large pot, heat butter over medium heat until bubbly. Add carrots, onion, garlic and celery. Saute 5-10 minutes. Add in chopped potatoes, chicken stock, mustard, Worcestershire and spices. Stir to combine. Simmer for 30 minutes, covered or until potatoes are tender.
• Remove bay leaves and put about half the soup in a blender. Process until smooth. Add soup mixture back to pot. Mix flour with milk or cream and add to soup mixture. Stir in beer and cheese, whisk to combine.  
• Cook on low heat for 20 minutes, uncovered.
• To serve soup top with bacon bits.

Smoked Pork Chops with Red Cabbage

Cook's notes: Recipe adapted from One Pan Recipes BHG Special Edition Publication

Ingredients:

• 8 cups shredded red cabbage  (1 medium head) 
• 1-1/3 cups chopped Fuji apples, peeled
• 1/4 cup red wine vinegar
• 1/2 cup apple juice or cider and 1 cup chicken broth
• 2 TB. quick-cooking tapioca, crushed
• 2 TB. packed light brown sugar
• 2 tsp. caraway seeds
• 1/2 cup red onions
• 1/4 tsp. ground black pepper
• 2 TB. apple jelly
• 6 smoked pork chops

Directions:

• In a 4-quart slow cooker combine cabbage and apples. 
• Stir in vinegar, tapioca, brown sugar, caraway seeds and pepper.
• Top with smoked pork chops. Add apple jelly on top of chops. 
• Pour juice or cider and broth over the mixture and cover.
• Cook on low heat 8 hours or high heat 4 hours.   
• Remove chops and place on a serving platter. Serve with red cabbage.

Next postings German Potato Salad and Black Forest Cherry dessert