Recipes
So I've been really bad about getting people the recipes that they've asked for, so I've decided to post them here, because they're really good, and it is probably just easier for people to print them if they want - I'll try to share really good ones I come across in the future as well.
Apple Cake with Caramel Sauce - a show stopper every time and my Dad's favorite, and best of all really easy to whip up in minutes
Preheat oven to 325 degrees.
Butter and flour ten inch bundt pan.
Blend one and a half cups Wesson oil and two cups sugar with electric mixer.
Add three eggs one at a time, beating after each addition.
Sift three cups all-purpose flour, one teaspoon baking soda, a half teaspoon salt, a half teaspoon nutmeg and two teaspoons cinnamon into egg mixture, beating thoroughly.
Fold in three cups coarsely chopped Granny Smith apples unpeeled, and one cup chopped walnuts.
Stir in two teaspoons of vanilla extract.
Spoon into prepared pan.
Bake for one hour and fifteen minutes, or until a toothpick comes out clean. Let cool for an hour.
To unmold cake run knife around edges of the pan and gently turn out onto plate.
Caramel Sauce - make while cake is cooling.
Melt a cup of butter cut into pieces in a heavy-bottomed saucepan set over medium heat.
Stir in two cups light brown sugar.
When sugar dissolves add one cup heavy cream whisking to form an emulsion.
Pour half warm sauce over cake to form glaze. When serving spoon some remaining sauce over each slice.
Sauce keeps well in refrigerator, but should be reheated before serving. Whisk before spooning over cake.
Serves 12
Lowfat Banana Nut Bread - an easy way to get rid of old bananas without wasting them. Mostly I like that this recipe is lowfat, but it's good too.
Preheat oven to 350 degrees.
Lightly spray 9 by 5 inch loaf pan with cooking spray.
Pulse one and a third cups all-purpose flour, one fourth cup walnut halves, three fourths teaspoon baking powder, three fourths baking soda and one fourth teaspoon salt in food processor five times. Set aside.
Process one and a half or eight ounces bananas cut into on inch pieces until pureed (30 seconds).
Scrape down sides of bowl of processor and process an additional then seconds.
Add large egg, large egg white, two thirds cup sugar, one third cup plain nonfat yogurt, two and a half tablespoons unsalted butter in one inch pieces and one and a fourth teaspoons vanilla extract and process for ten to fifteen seconds.
Add dry ingredients and pulse until flour is just mixed in - five to six times.
Pour into prepared pan, bake until golden brown and toothpick comes out clean - about fifty minutes. Cool for twenty minutes. Remove from pan and cool for some additional time.
Lemon Bars - makes thirty-six
Preheat oven 325 degrees. greese 13 by 9 inch baking pan.
Sift one half cup confectioners' sugar, one and a half cup flour and one half teaspoon salt into bowl.
With pastry blender cut in three fourths cup butter (one and a half sticks) cut into little pieces until mixture resembles coarse crumbs.
Press mixture into bottom prepared pan. Bake until golden brown - about twenty minutes.
Whisk four eggs and one and a half cups granulated sugar until blended.
Add grated rind of one lemon, half a cup of fresh lemon juice and three fourths cup of water and mix well.
Pour over warm crust and return to oven, baking until set (about forty minutes).
Cool completely before cutting into bars.
Dust with confectioners' sugar.
Apple Cake with Caramel Sauce - a show stopper every time and my Dad's favorite, and best of all really easy to whip up in minutes
Preheat oven to 325 degrees.
Butter and flour ten inch bundt pan.
Blend one and a half cups Wesson oil and two cups sugar with electric mixer.
Add three eggs one at a time, beating after each addition.
Sift three cups all-purpose flour, one teaspoon baking soda, a half teaspoon salt, a half teaspoon nutmeg and two teaspoons cinnamon into egg mixture, beating thoroughly.
Fold in three cups coarsely chopped Granny Smith apples unpeeled, and one cup chopped walnuts.
Stir in two teaspoons of vanilla extract.
Spoon into prepared pan.
Bake for one hour and fifteen minutes, or until a toothpick comes out clean. Let cool for an hour.
To unmold cake run knife around edges of the pan and gently turn out onto plate.
Caramel Sauce - make while cake is cooling.
Melt a cup of butter cut into pieces in a heavy-bottomed saucepan set over medium heat.
Stir in two cups light brown sugar.
When sugar dissolves add one cup heavy cream whisking to form an emulsion.
Pour half warm sauce over cake to form glaze. When serving spoon some remaining sauce over each slice.
Sauce keeps well in refrigerator, but should be reheated before serving. Whisk before spooning over cake.
Serves 12
Lowfat Banana Nut Bread - an easy way to get rid of old bananas without wasting them. Mostly I like that this recipe is lowfat, but it's good too.
Preheat oven to 350 degrees.
Lightly spray 9 by 5 inch loaf pan with cooking spray.
Pulse one and a third cups all-purpose flour, one fourth cup walnut halves, three fourths teaspoon baking powder, three fourths baking soda and one fourth teaspoon salt in food processor five times. Set aside.
Process one and a half or eight ounces bananas cut into on inch pieces until pureed (30 seconds).
Scrape down sides of bowl of processor and process an additional then seconds.
Add large egg, large egg white, two thirds cup sugar, one third cup plain nonfat yogurt, two and a half tablespoons unsalted butter in one inch pieces and one and a fourth teaspoons vanilla extract and process for ten to fifteen seconds.
Add dry ingredients and pulse until flour is just mixed in - five to six times.
Pour into prepared pan, bake until golden brown and toothpick comes out clean - about fifty minutes. Cool for twenty minutes. Remove from pan and cool for some additional time.
Lemon Bars - makes thirty-six
Preheat oven 325 degrees. greese 13 by 9 inch baking pan.
Sift one half cup confectioners' sugar, one and a half cup flour and one half teaspoon salt into bowl.
With pastry blender cut in three fourths cup butter (one and a half sticks) cut into little pieces until mixture resembles coarse crumbs.
Press mixture into bottom prepared pan. Bake until golden brown - about twenty minutes.
Whisk four eggs and one and a half cups granulated sugar until blended.
Add grated rind of one lemon, half a cup of fresh lemon juice and three fourths cup of water and mix well.
Pour over warm crust and return to oven, baking until set (about forty minutes).
Cool completely before cutting into bars.
Dust with confectioners' sugar.