Apple Walnut Cake with Caramel Sauce

The fall season offers a wide variety of apples to choose from. For me, Honeycrisp has met its match with a variety called SweeTango. This apple has a satisfying crunch and a juicy blast of sweet-tart flavor. It's quite delicious!

There're 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 a 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.

Apple Walnut Cake 
Cook's Notes: 
Choose a tart apple for baking this apple walnut cake. When served with a drizzle of warm caramel sauce or whipped cream it's one serious bliss!

Ingredients:

• 2 cups flour
• 3/4 cup brown sugar
• 1-1/2 teaspoons Saigon cinnamon or 3 teaspoons ground cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon each allspice and nutmeg
• Dash of ground cloves
• 1/2 teaspoon baking soda
• 1/2 cup cold butter, cut into small pieces 
• 2 large tart apples (about 2-1/2 cups) peeled and chopped
• 1 cup chopped walnuts
• 2 large eggs beaten
• 1/2 teaspoon vanilla
• Prepared jar of caramel sauce with sea salt

Cake Directions:

• Grease a 9-inch square pan with cooking spray. Preheat oven at 350 degrees.  
• In a large bowl mix flour, 3/4 cup brown sugar, spices, and baking soda.
• With a pastry cutter cut in butter or pulse butter into the flour mixture a few times using a food processor.
• Stir in beaten eggs, vanilla, and chopped apples. Mix well. The batter will dry but press into the pan (it will be thick). Use a sheet of wax paper to press the batter down to spread out evenly in the pan.
• Bake for 28 minutes or until apples are cooked. 
• Optional: Drizzle with warm caramel sauce.

P.S. A glass of cold milk really hits the spot with this cake!

Apple Cake presentation with  Caramel Sauce

Corn, Tomato and Ham Risotto

We can do no great things, only small things with great love. 

Mother Teresa

After Labor Day, late summer, early fall cooking becomes all about comfort foods, soups, casseroles, apple dishes, roasted veggies, and late summer produce.
Corn Tomato and Ham Risotto is a side that also works as a main dish. It's creamy comfort food in a bowl. Serve with fresh tomatoes topped with basil. Omit the ham and you have a vegetarian dish. 

Recipe adapted from Country Living Magazine October 2016 and makes 4 servings.
Cooking tip: Prep ingredients ahead for easier assembly.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3/4 cup sweet onions, diced
• 2 garlic cloves, chopped
• 1- 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• Kosher salt
• Freshly ground black pepper
• 4 cups chicken stock
• 2 cups fresh corn kernels (from about 3 ears) or use frozen corn
• 1 cup diced deli ham
• 1 cup white Cheddar cheese, grated
• 1 teaspoon parsley flakes
• Grated Parmesan cheese
• Fresh basil

Directions:

• Heat chicken stock in a saucepan, cover to keep warm on the stove.
• Heat oil in a large saucepan over medium heat. Add onions and garlic. Cook, stirring occasionally, until softened, 1 to 2 minutes. 
• Add rice and cook, stirring, until opaque, 2 to 4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1 to 2 minutes. Season with salt and pepper.
• To the rice, mixture add 1 cup of stock at a time. Cook, stirring until absorbed, 5 to 6 minutes. Repeat 2 more times. Add remaining cup of stock with corn and parsley flakes. Cook, stirring, until rice is tender and corn is cooked for 5 to 7 minutes. 
• Stir in ham and cook until warmed through 1 to 2 minutes. Remove from heat and stir in cheese until melted. 
• Grate with Parmesan cheese, top with tomato slices, basil, and serve immediately.
  

A Creative Twist to Buttermilk Waffles

Starting the day with a twist to Buttermilk Waffles.

I had family visiting this past weekend. I made the waffles and my brother got creative with the presentation. One sausage link sliced was perfect for the eyebrows. 

Cook's Notes: These classic buttermilk waffles are easy to make and come out fluffy and crisp each and every time. It’s a must-have recipe for turning an ordinary morning into something extra-special
Cooking Tip: To crisp up leftover waffles, toast each quarter.
The recipe makes 6-7 waffles and was adapted from Taste of Home.
Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 2 cups buttermilk
• 1/2 cup butter, melted
• Optional toppings include: chopped pecans, fruits, yogurt 

Directions:

• In a large bowl, combine the flour, baking powder, baking soda, sugar, cinnamon, and salt; set aside.
• In a large bowl, beat eggs until light. Add buttermilk; mix well. Add dry ingredients and beat until the batter is smooth. Stir in butter.
• Pour about 3/4 cup batter onto a lightly greased preheated waffle maker. Sprinkle with a few pecans. Bake according to the manufacturer's directions until golden brown. Repeat with the remaining batter.

   

A Burst of Creativity

 
Jim and Jennifer Lewis's last hurrah for Creation at the Lake did not disappoint with their outdoor display of Jennifer's quilts. This weekend was the last year for them to invite the public to view the stunning quilts displayed throughout their property. The landscape was lush the perfect background for the quilts. The property is located on the chain of Woman Lake.

Scattered around the property are these whimsical buildings giving the property a fairy-like appearance. There were so many quilts I had a hard time narrowing my choices down. 

The next stop was the Arts on 84 Art Crawl. Since both events did not happen last year because of the pandemic there were many out and about on a lovely weather day enjoying the handiwork of local artists at 5 different locations on Highway 84 or off 84.  The event was well organized with good traffic flow provided by volunteer helpers, and a great addition of food at each location.  

Each location provided a variety of creative art forms, from wood, metals, photography, soaps, jewelry, paintings, clothes, and many, many more. 

These oars were one of my favorite displays. Each one was a different design and crafted with different types of wood.  

All and all a great way to find some inspiration and creativity on a lovely late summer day. 

Magic Cookie Bars

 

                         Summer Fun-Splashing About

Sharing a great photo sent my way by a neighbor.

Sending you off for your Labor Day Weekend of fun with a classic treat- Magic Cookie Bars. 

They are easy to make and always a hit no matter the age. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious dessert bar with a buttery graham cracker crust and layers of chocolate, butterscotch, pecans, coconut, and sweetened condensed milk to make everything gooey and extra sweet.

These company-worthy bars are perfect to take to a potluck, party, picnic, or to make for your family. I believe in magic! Do you? You will after one bite:) basically, dessert heaven with these bars.  

Cook's Notes: One thing I appreciated about this recipe is most of the ingredients are easy to remember and follow using a one-cup measurement. A personal opinion for me the bars seem to taste better when chilled. 

Ingredients:

• 1/2 cup butter
• 2- 1/4 cups graham cracker crumbs (use a food processor) 
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans or walnuts
• 14 oz. can sweetened condensed milk
• 1/2 teaspoon pure vanilla extract
• 1 cup shredded coconut
• Flaky sea salt, for sprinkling on bars, optional

Directions:

• Preheat the oven to 350 degrees and spray generously with nonstick cooking spray a 9×9-inch pan, set aside.
• Place the butter in a medium microwave-safe bowl. Microwave for 60 seconds or until butter is melted. Remove from the microwave and add the graham cracker crumbs to the bowl. Stir with a fork until crumbs are well moistened with butter.
• Pour the crumbs into the prepared pan. Press them tightly into an even layer with your fingers. Use the bottom of a measuring cup to press down on the crumbs to make sure they are firmly in the pan.
• Sprinkle the semi-sweet chocolate chips evenly over the graham cracker crust. Next, add the butterscotch chips and then the chopped pecans.
• Add the ½ teaspoon of vanilla to the sweetened condensed milk can and carefully stir. Pour the sweetened condensed milk evenly over the chips and pecans. You can gently spread with a spatula to make sure the bars are covered.
• Top with shredded coconut and gently press down with the palms of your hands to make sure the coconut sticks. Bake for 25 to 30 minutes or until the edges of the bars are golden brown and the coconut is slightly toasted.
• Remove from the oven and sprinkle with flaky sea salt, about 1 teaspoon. Let the bars cool completely in the pan.
• When cool, cut into squares and enjoy!
  
  
  
  
  
  

Cinnamon Apple Pear Sauced Pork Chops

Cinnamon Apple Pear Sauced Pork Chops 
Cook's Notes: 
Recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork chops
• 1-1/2 tablespoon olive oil
• 1 cup red onion, diced
• 1/2 teaspoon herbes de Provence
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon cornstarch
• 1- 1/2 teaspoon Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon herbes de Provence or 1- 1/2 teaspoon each minced fresh sage and rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoon butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut in chunks
• 2 Bosc pears, skin removed and cut in chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears, place them on separate plates or plastic containers. Set aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper and 1/2 tsp. herbes de Provence.
• Once oil is simmering add pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes then flip chops and continue to cook 4 - 5 minutes longer. Saute onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add in apples, 1/2 teaspoon herbes de Provence, or fresh rosemary and sage. Saute until tender, about 4 minutes. Add in pears and saute for 2 minutes more.
• Pour in broth mixture and turn heat to medium-low. Add in chops and let simmer uncovered until reduced by about half, stirring occasionally for about 10 minutes.

A side serving suggestion: Red cabbage

or Wild Rice Salad

Wild Rice Salad is a tasty accompaniment to grilled meals especially pork, salmon, and fish. Recipe serves 4.
Salad Ingredients:

• 3 cups cooked wild rice equals 1-1/4 cup uncooked rice 
• 1/2 cup each diced red onions, mini sweet red peppers, dried cherries or cranberries, celery 
• 1 cup red grapes, halved
• 1-2 cups chopped romaine
• 1/3 cup toasted pecans or walnuts
• Optional 1 cup snap peas, halved

Vinaigrette Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons pure maple syrup or honey
• 2 tablespoons cranberry pear balsamic or a high-quality white balsamic 
• Salt and pepper taste 
• 1/2 teaspoon Dijon mustard
• 1 large garlic clove minced 

Directions:

• In a large bowl add all salad ingredients except romaine. 
• Mix all dressing ingredients in a blender until smooth. Taste test to balance ingredients.
Add enough dressing to the wild rice mixture just to moisten. Chill salad for several hours to meld flavors. Right before serving add in romaine and more dressing if needed.

Cinnamon Apple Oatmeal Cookies

 Finding yourself in need of a small bite of a sweet treat? 

Cinnamon Apple Oatmeal Cookies may just be that sweet treat you were looking for a "pick-me up" during the day. These cake-like soft cookies burst with a cinnamony taste and are dotted with little apple bits.  

Cooking Tips:

• Another tart crisp apple can be substituted for Granny Smith. Don’t use sweet apples though, there’s already enough sugar in the dough.
• Cut the apples up very very small so not only will they bake through and become tender but that way you’ll also get apple flavor in each and every bite.
• Don’t omit the lemon, it brightens up the apple flavor a bit more.
• Don’t use quick oats. Rolled old-fashioned oats will offer the best texture and flavor.
• Use the scoop and sweep method to measure flour (not spoon and level), or better yet use a kitchen scale for the most consistent results.
• Use a cookie scoop for the fastest method for scooping out the dough, it will also give you even size cookies.
• For the perfect pairing serve with warm apple cider.

Cinnamon Apple Oatmeal Cookies

Cook's Notes: recipe adapted from cookingclassy.com and makes 2 dozen cookies.
Ingredients: 

• 1- 1/4 cups all-purpose flour (scoop and level to measure)
• 1 cup rolled old fashioned oats
• 2 teaspoons Saigon cinnamon 03 3 teaspoons ground cinnamon 
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts 
• 3/4 cup finely chopped peeled Granny Smith apple (1/4-inch cubes or smaller)
• 1 teaspoon fresh lemon juice
• Optional add in 1/3 cup raisins

Directions: 

• In a mixing bowl whisk together flour, oats, cinnamon, baking soda, and salt for 20 seconds, set aside.
• In the bowl cream together butter and brown sugar until combined. Mix in egg and vanilla extract.
• Toss apples with lemon juice in a small bowl. Add flour mixture to egg and vanilla mixture and mix until combined, then mix in apples.
• Refrigerate dough 30 minutes. Preheat oven to 375  degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.
• Roll dough with floured hands to form 2 inch balls and place on baking sheet spacing cookies 2-inches apart. Flatten them just slightly.
• Bake one sheet at a time in preheated oven until cookies are set, about 10 minutes.
• Let cool on baking sheet for several minutes then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Looking for another apple treat? Try Cranberry Apple Slab Pie it's a winning combination.  

https://sockfairies.blogspot.com/2018/10/cranberry-apple-slab-pie.html