Fresh Apple Cake Recipe

Ingredients: 

Cake :

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups corn oil
• 2 cups sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• 1¼ cups pecans, chopped
• 4 cups apples, peeled and finely chopped (original recipe called for 2 cups)
• ½  teaspoon nutmeg (optional)
• 1½ teaspoon cinnamon (optional)

Topping:

• ½ cup butter
• ½ cup brown sugar

Directions:

1. Sift the flour, soda, and salt and set aside.
    
2. Beat together the oil, sugar, eggs and vanilla for 3 or 4 minutes.
    
3. Gradually add flour mixture to the egg mixture.
    
4. Stir in the chopped apples and pecans.
    
5. I did not take the time to finely chop my apples. You may want to.
    
6. Bake the apple cake for 1 hour and 20 minutes at 325 degrees.
    
7. My cake was ready in 1 hour 15 minutes.
    
8. Melt the butter and brown sugar for the Brown Sugar Topping.
    
9. Stir constantly cooking for 2 minutes.
    
10. Remove from the stove. Spoon over the warm cake.
    

Topping:

1. Mix together the butter and brown sugar.
   
2. Cook this mixture over medium heat for 2 to 3 minutes stirring constantly.

Note:8 Servings.



Original Recipe: recipesforourdailybread

Perfect Shrimp Salad (with Orange Tarragon Mayonnaise)

Ingredients: 

• 1 pound large shrimp, shelled and cleaned
• 1 tablespoon olive oil
• Salt & pepper
• ½ cup light mayo
• 1½ teaspoons grated orange rind
• 1 tablespoon orange juice
• 1½ teaspoons white vinegar
• 2 tablespoons chopped fresh tarragon or 1 teaspoon dried
• ¼ cup chopped sweet onion

Directions:

1. Rinse and dry shrimp well. Sprinkle with olive oil, season with salt and pepper. Roast in a 400 oven for 6 minutes. Cool for 15 minutes.
2. Mix together the following; light mayo, grated orange rind, orange juice, white vinegar, tarragon, sweet onion
    
3. Combine with cooled shrimp and refrigerate a minimum of 30 minutes to blend flavors.

Note: Makes 3 servings


Original Recipe: jbugskitchenantics.typepad

Chocolate Brownie Luv

Photo Credit: alpineberry.blogspot

Ingredients: 

• 3 oz bittersweet chocolate, finely chopped
• 3 tbsp (1.5 oz) unsalted butter, cut into small pieces
• 1/4 cup all-purpose flour
• 1/4 tsp baking powder
• pinch salt
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract

Directions:

1. Preheat an oven to 325ºF. Butter the wells of a heart-shaped muffin baking pan (or a regular muffin pan).
    
2. Melt the chocolate and butter over a double boiler, stirring occasionally, until smooth and blended. Let cool slightly.
    
3. Sift together the flour, baking powder and salt. Set aside dry ingredients.
    
4. In another bowl, whisk together the sugar, egg and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture just until combined.
    
5. Divide the batter evenly among the wells of the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a brownie comes out with a few moist crumbs attached, about 20 minutes.

Original Recipe: alpineberry.blogspot

Pappardelle with Chanterelles

Photo Credit: userealbutter.com

Ingredients: 

• 2 tbsp butter
• 4-6 oz. fresh chanterelles, cleaned and sliced 1/8-inch thick
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup (or more) heavy cream
• 8 oz. dry or 12 oz. fresh pappardelle, cooked just under al dente
• salt, to taste
• freshly ground pepper, to taste
• Parmesan cheese, grated
• 2 slices bacon, cooked and chopped fine
• 2 tbsp parsley, chopped fine

Directions:

1. Melt the butter in a stainless steel sauté pan (just don’t use non-stick pans) over high heat. 
2. Add the chanterelles when the butter is hot and sauté until lightly browned and cooked. (At this point you can reserve a few of the nicer looking slices for garnish if you plan to go that route.)
3. Add the garlic and sauté until fragrant (about a minute). 
4. Pour in the white wine and simmer until the wine is nearly evaporated. 
5. Add the cream and bring the sauce to a boil. Turn off the heat. 
6. Add the pasta. Season with salt and pepper. Gently toss the pasta with the sauce. Place some pasta and sauce on a plate. Garnish with Parmesan cheese, a sprinkle of bacon crumbs, parsley, and any additional salt and pepper. 
7. Top with a slice or two of the sautéed chanterelles.

Note: Serves 2-4.


Original Recipe: userealbutter.com

Banana and Almond Cake Recipe

Photo Credit: mykitchenmagazine.com

Ingredients: 

• 2 eggs
• 1/2 cup white sugar
• 1/2 tablespoon baking powder
• 3 bananas, peeled
• 1/2 cup sliced almonds
• 250 gram raw whole almonds, toasted
• 1/2 lemon, juiced
• icing sugar, to serve
• 2 tablespoon vanilla extract
• natural yoghurt, to serve

Directions:

1. Preheat oven to 300F. 
2. Grease a 8inch fluted flan tin with removable base. Take a good sized square of baking paper and moisten. Line base and sides of tin with paper.
3. Put the whole almonds in a food processor until finely ground. Beat eggs and sugar for 10 minutes or until pale and fluffy. Stir ground almonds and baking powder. Puree the bananas with lemon juice then stir through almond mixture with the vanilla.
4. Pour into your tin and sprinkle over sliced almonds to cover the top. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow this to cool in the tin.
5. When ready to serve, dust with icing sugar and pass yoghurt separately.

Note: 45 minutes to make, Serves 8
 


Original Recipe: mykitchenmagazine.com

Caramel Apple Bar Recipe

Ingredients: 

• 1 cup packed brown sugar
• ½ cup butter or margarine, softened
• ¼ cup shortening
• 1¾ cups all-purpose flour
• 1½ cups quick-cooking oats
• 1 teaspoon salt
• ½ teaspoon baking soda
• 4½ cups coarsely chopped peeled tart apples (3 medium)
• 3 tablespoons all-purpose flour
• 1 bag (14 ounces) caramels

Directions:

1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1¾ cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
    
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
    
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Note: Makes 36 bars



Original Recipe: bettycrocker

Cream Cheese Pound Cake

Ingredients: 

• 1½ cup all purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter,room temperature
• 4 ounce cream cheese,room temperature
• 1½ cup sugar
• 3 large eggs,room temperature
• ½ tsp pure vanilla extract
• zest of lemon or orange

Directions:

1. Preheat oven to 350 degrees F.
    
2. In a large bowl sift together flour, baking powder, baking soda and salt, keep aside.
    
3. Beat cream cheese and butter until smooth. Add sugar in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition.Add vanilla and and orange zest , beat until incorporated. Now add the flour mixture and beat just until incorporated.
    
4. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean.

Photo Credit : topcreativeproducts.com/4334

Valencia Orange Chocolate Pudding

Ingredients: 

• 2 egg yolks
• 2 tablespoons cornstarch
• 1 cup 2 % milk
• ½ cup heavy cream
• ¼ cup sugar
• 2 tablespoon dark chocolate chips
• 1 tablespoon cocoa
• 1 tablespoon Valencia orange zest
• 1 teaspoon Valencia orange juice

Directions:

1. In a small bowl, whisk together the egg yolks and cornstarch.
    
2. In a medium sauce pan, heat the milk, cream and sugar over medium-low heat. Heat, stirring often, for 3 to 4 minutes, just until the top of the milk slightly begins to bubble and foam. Remove from the heat.
    
3. Temper the egg yolks by pouring ¼ cup of the warm milk into the eggs and cornstarch while whisking constantly. Add another ½ cup of the milk as you continue to whisk.
    
4. Pour the tempered egg yolks back into the saucepan with the remaining milk. Heat on medium-low, stirring constantly, until the pudding begins to thicken, about 4 to 5 minutes.
    
5. Remove the pan from heat and stir in the chocolate chips orange zest and orange juice. Stir or whisk until the pudding is smooth.
    
6. Strain the pudding through a fine mesh sieve to remove any solids, and serve.

Note: Serves 3

Original Recipe: dailysqueeze.com

Crockpot Cheese Tortellini and Sausage

Ingredients: 

• 1 (19 oz.) bag frozen cheese tortellini
• 1 lb. sausage (I prefer Italian)
• 1 bag fresh spinach
• 2 cans Italian style diced tomatoes
• 2 cans low-fat chicken broth
• 1 (8 oz.) cream cheese, cut into cubes

Directions:

1. Brown the sausage in a skillet on the stove top until cooked and crumbled. Drain.
2. Add the sausage and remaining ingredients to a 6-quart slow cooker. Stir to combine. 
3. Cook, on "Low heat" for 5 hours, stirring twice during cooking.

Note: Serves 4.


Original Recipe: keyingredient.com

Crunchy Oven-Baked Fish Recipe

Photo Credit: americastestkitchen.com

Ingredients: 

• large slices white sandwich bread, torn into 1-inch pieces
• 2 tablespoons unsalted butter, melted
• Salt and ground black pepper
• 2 tablespoons minced fresh parsley leaves
• 1 small shallot, minced (about 2 tablespoons)
• ¼ cup plus 5 tablespoons unbleached all-purpose flour
• 2 large eggs
• 2 teaspoons prepared horseradish (optional)
• 3 tablespoons mayonnaise
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (optional)
• 1¼ pounds skinless cod fillet, or haddock fillet, or other thick white fish fillet (1 to 1½ inches thick), cut into 4 pieces (see note)
• Lemon wedges

Directions:

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Pulse bread, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until bread is coarsely ground, eight 1-second pulses (you should have about 3 1/2 cups crumbs). 
3. Transfer to rimmed baking sheet and bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. Cool crumbs to room temperature, about 10 minutes. 
4. Transfer crumbs to pie plate; toss with parsley and shallot. Increase oven temperature to 425 degrees. 
5. Place 1/4 cup flour in second pie plate. In third pie plate, whisk eggs, horseradish (if using), mayonnaise, paprika, cayenne pepper (if using), and 1/4 teaspoon black pepper until combined; whisk in remaining 5 tablespoons flour until smooth. 
6. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Dry fish thoroughly with paper towels and season with salt and pepper. Dredge 1 fillet in flour; shake off excess. Using hands, coat with egg mixture. Coat all sides of fillet with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to fish. Transfer breaded fish to wire rack. Repeat with remaining 3 fillets. 
7. Bake fish until instant-read thermometer inserted into centers of fillets registers 140 degrees, 18 to 25 minutes. Using thin spatula, transfer fillets to individual plates and serve immediately with lemon wedges. 

Note: Serves 4


Original Recipe: americastestkitchen.com

Southwestern Chopped Salad with Cilantro Dressing

Ingredients: 

Salad:

• Large head of romaine
• 15 oz. can black beans, rinsed and drained
• 1 large orange bell pepper
• 1 pint cherry tomatoes
• 2 cups corn (I used frozen, thawed)
• 5 green onions
• Creamy Cilantro-Lime Dressing ( or other dressing of choice )

Cilantro-Lime Dressing:

• 1 cup loosely packed cilantro, stems removed and roughly chopped
• ½ cup plain Greek yogurt
• 2 Tbsp. fresh lime juice (about 1/2 lime)
• 1-2 garlic cloves
• 1/4 cup olive oil
• 1½ tsp. white vinegar
•  ⅛ tsp. salt

Directions:

Salad:

1. Finely chop romaine, bell pepper, tomatoes, and green onions. 
2. Place all ingredients in a large bowl and mix to combine.
3. Toss with desired dressing.

Cilantro-Lime Dressing:

1. Puree all ingredients in a blender or food processor until smooth.
2. Taste and adjust seasonings if necessary.

Note: Serves 4

Cream Cheese Almond Cookies

Photo Credit: slululuathome.com

Ingredients: 

• 2 cups all-purpose flour
• ½ teaspoons salt
• 2 sticks unsalted butter, soften
• 3 ounces cream cheese, room temperature
• ½ cup sugar
• 1 tablespoon vanilla extract
• 1 egg white
• 1 cup almond slices, lightly toasted

Directions:

1. Whisk together flour and salt in a large bowl, set aside.
   
2. Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
    
3. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined.
    
4. Transfer dough to a work surface. Divide in half, and shape each half into a log about 2 inches in diameter. Wrap each log in plastic wrap, freeze until firm, about 30 minutes or up to 2 weeks.
    
5. Preheat oven to 350F. Unwrap one log, lightly brushed with egg white, and roll in almond slices, coating completely. Cut into ¼ inch thick rounds. Space one inch apart on baking sheet lined with parchment paper.
    
6. Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on wire racks.
    
7. Repeat with the remaining log.

Original Recipe: lululuathome.com

Jalapeño Popper Dip Recipe

Ingredients: 

• 7 slices of bacon, diced and cooked crispy
• 2 (8-oz) packages of cream cheese, soft
• 1 cup of mayonnaise
• 5 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
• 1 cup of cheddar cheese, shredded
• ½ cup of mozzarella cheese, shredded
• ¼ cup diced green onion

Topping:

• 1 cup of crushed crackers (like: Ritz crackers)
• ½ cup parmesan cheese
• ½ stick of butter, melted

Directions:

1. Preheat oven to 350.
2. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. You could use a stoneware dish that is round and measures 12 inches across. This dip is usually about an inch thick.
3. Combine the topping ingredients and sprinkle all over the top of the dip.
4. Bake the dip for 20-30 minutes or until bubbly.

Note: Serve with Buttery crackers or a sliced French baguette.



Original Recipe: keyingredient.com

Chocolate Pancakes with Chocolate Sauce

Ingredients: 

Pancakes:

• ⅓ cup granulated sugar
• ⅓ cup cocoa powder
• ⅓ cup light-brown sugar
• 1½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup whole milk
• ½ cup low-fat buttermilk
• 2 large eggs
• 3½ tablespoon vegetable oil
• 1½ teaspoon vanilla extract
• butter for griddle, if needed
• fresh strawberry and banana slices 

Chocolate Sauce:

• 8 oz. chocolate chips
• 1 cup heavy cream

Directions:

Pancakes:

1. Preheat an electric griddle to 350 degrees.
    
2. In a mixing bowl whisk together granulated sugar and cocoa until well combined. Stir in light-brown sugar followed flour, baking soda and salt. Make a well in center of dry mixture and set aside.
    
3. In a separate mixing bowl whisk together milk, buttermilk, eggs, vegetable oil and vanilla. Pour wet mixture into dry mixture and whisk to blend (don't overmix, batter should still have some lumps). Butter griddle if necessary.
    
4. Pour batter onto preheated griddle ¼ cup at a time and slightly spread batter in a circular form outward (so the centers aren't so much thicker than edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip to pancake to opposite side and cook until done.
   
5. Serve warm topped with chocolate sauce, strawberries and bananas.

Chocolate Sauce:

1. Place chocolate chips in a medium heat proof bowl. 
2. Bring heavy cream just to a gentle boil in a small saucepan over medium heat. 
3. Pour hot cream over chocolate chips and stir until chocolate has melted. 
4. Note that chocolate sauce will thicken as it cools, also if you want a thinner consistency you can add a few more tablespoons of hot cream.
5. Reheat as needed in a bowl over a pan of simmering water. 

Note: Makes 12 Pancakes


Original Recipe: cookingclassy

Chicken Soba Bowl

Ingredients: 

• 1 tablespoon lemon juice
• 1 tablespoon sesame oil
• 3 tablespoons orange juice
• 1 Serrano pepper, seeded and minced
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 3 cups broccoli florets
• 2 teaspoons minced lemongrass or lemon zest
• 1 pound chicken tenders
• 1 teaspoon grated ginger
• 2 cups sliced fresh shiitake mushrooms, stems removed
• 4 bok choy diced
• 6 ounces soba noodles

Directions:

1. Whisk orange juice, lemon juice, soy sauce, sesame oil, Serrano pepper, lemongrass or lemon zest, plus ginger.
    
2. Fill a large skillet 3/4 full with water, add salt and bring to a simmer. Add chicken tenders and cook 5 to 7 minutes. Drain chicken and shred directly into bowl with dressing.
    
3. Boil salted water. Add soba and shiitakes; cook for 3 minutes. Add bok choy and broccoli; cook for 1 to 2 minutes.
    
4. Drain noodles and vegetables and add to bowl with chicken and dressing. Toss gently then Garnish with basil if desired.

Note: Calories 377.