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Monthly Archives: February 2011

Spiced Apple Cake

Hello Everyone,

Here is a recipe I entered in Mixing Bowl apple contest, and I didn’t win. A recipe for Apple Pie Cinnamon rolls won. They sound wonderful I’ll have to give them a try. In the meantime I thought I would post my Spiced Apple Cake for you all here to try.. Enjoy!!!

I wanted to pair sour apple Schnapps with my favorite apple cake!

Cake:
1 cup vegetable oil
2 cups granulated sugar
3 large eggs
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
4 cups finely chopped, peeled, Granny Smith apples
3 tablespoons Sour Apple Pucker Schnapps (Dekuyper brand)
3 cups all-purpose flour

Icing:
1 cup powdered sugar
2 tablespoons Sour Apple Pucker Schnapps

Directions:

Heat oven to 350 degrees. Grease and flour a 10-cup bundt pan; Set aside. In a large mixing bowl mix together the sugar, spices, oil, egg, baking soda and salt. Add in the apples, fold in the flour and the Sour Apple Schnapps. Pour batter into prepared baking pan. Bake for 55-60 minutes or until cake tester come out clean. When cake is cool, ice.

Mix together the icing ingredients together until smooth and drizzle over cooled cake.

I have only taken 2 cake cakes this month, I’m waiting to see if I have to go to Washington to see the Dr. Plus I’m just worn out… I will be baking for Ronald McDonald this month also, it seems like a lot of the other bakers are busy with other thing’s. It’s getting close to summertime and I’m sure a lot of them have kids to take care of…

I did but some swimming trunks to wear for the swimming class. I looked at the swimsuits and they were to fancy and were to low-cut for my taste. I’m not going to swim class to show of my girls, just exercise!! A t-shirt and swim-shorts works a lot better for me!! LOL!!! 🙂

Well that’s all for today everyone…

Amanda 🙂

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Posted by on February 27, 2011 in Cakes

 

Fire House Chili

Hello All

I made this recipe I made a long time ago, and I don’t remember what it was for… I just know it’s good and I love chili!!!

2 tbsp. olive oil

1-lb. ground turkey

1-lb. ground turkey sausage

8 bay leaves

1 large onion, finely chopped

8 garlic cloves, minced

4 tbsp. red wine vinegar

2 tsp. ground allspice

1 tsp. cinnamon

1-1/2 tsp salt

2 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

2 tbsp. liquid smoke

1 (12.oz) can tomato paste

2 (4 oz.) can chopped fire roasted green chilies

1 (14.5 oz.) can, diced tomatoes with jalapeno peppers, undrained

6 cups water

2 (15 oz.) cans black beans, rinsed and drained

Heat oil in a large heavy pot over medium-high heat. Add the meats to the pot. Break up any lumps with a spoon or fork and cook stirring occasionally, until meat is evenly browned. Stir in the next 15 ingredient’s, bring to simmer uncovered on medium heat for 2-3 hours. Add black beans to the pot 1/2 hour before serving. Serve with chopped onions, sour cream, cheddar cheese, and hot sauce.

 Ray and I delivered the pillow cake on Sunday before church. I am so happy with how it turned out. A lady with a walker said that’s such a pretty cake! Will you still be making cakes in September? I said oh sure we will, she said that’s good my Birthday is in September!! LOL!! Love making the cakes for people their, they love all the pretty cakes that get delivered there.. Tomorrow I am making a german chocolate cake for a vet. He likes westerns, so I don’t know for sure what I will do, I just know it all has to be done tomorrow!! I should have baked the cake today, but had to many other thing’s going on…

Ray had the day off, so we just ran errand’s around town and did a few thing’s in the house.. Right now beside’s being on the computer I am watching my favorite foodie movie “Chocolat”. I love watching foodie movies, duhhh!!! LOL!! It’s an easy thing to guess about me!!

I have been reading a good book too, it’s called Fool Proofing Your Life.. It’s been very interesting.. I do love to read, just haven’t been very good at it lately.. This book has been really good to read, I am learning a lot about myself and other relationships in my life..

Well I better go for now, I’m getting really tired.. Yawn!!

Night all 🙂

Amanda

 
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Posted by on February 21, 2011 in Soups

 

Zabaglione Pudding with Strawberries

Hello everyone,

Well I finally made it!! I finally got some energy to make this. This is similar to what we made in the restaurant I worked in many years ago… Now it’s not the traditional kind where you beat egg yolks and sugar ect.. It’s a lot easier to make…

1/4 cup Amaretto liquor

1-3/4 cup whole milk

1 cup heavy cream

1/2 tsp. almond extract

1 (4.6oz.) box instant cook and serve vanilla pudding

strawberries, fresh or unthawed frozen ones

Place in ingredient’s expect strawberries in a medium saucepan, and cook stirring constantly with a whisk until mixture starts to boil. Pour into a container and chill until ready to serve. Place some sliced strawberries in the bottom of a bowl and you can add sugar to taste and some amaretto liquor to the strawberries if you want. Then top with the  Zabaglione pudding.  Enjoy!! 🙂

I baked at Ronald McDonald house this morning and made maple bars and apricot cookies. They are both from my Mrs. Fields cookie book. I love that cookie book! It has some very unique cookie recipes in it. I think my mom bought it for me a long time ago. A lot of the cookies in there I have made and placed really well in the fairs.

I am working on cake for a lady in a nursing home today. I bought the pillow cake pans and have dying to make a pillow cake. So I baked the smallest pillow layer today, I am covering it with marshmallow fondant tomorrow. I hope I can get it to look ok.. Wish me luck please!!!

I saw the specialist the other day for my Sarcoid and they want to send me to the super-specilist in Washington. I don’t know who it is or where, but I guess he’s really good. The Dr. wants to take me off steroids, but there afraid I’m relapsing again.. Bummer.. I wish this would just go away. I hate being on steroids. I have turned into a person I don’t like… Being sick so long has really taken a toll on Ray and me…

Ok enough for now… Until later..

Amanda

 
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Posted by on February 18, 2011 in Dessert's

 

Lemoncello Liquor Cake

Hello Everyone,

So sorry to disappoint you all but I didn’t make my Valentines dessert. I have been sick all weekend, icky…  I will try really hard to get it done tomorrow…

Here is the cake I made for my U of I food safety class the other day, most of the recipe is from the insert of one of my Nordic Ware cake pans. I changed it up a bit. I am in love with my Nordic Ware cake pans. I have at least 12 different pans with different designs. I am drooling over the rose cake pan and the mini rose cake pans. I hope my hubby will buy them for me when my Birthday comes around in June. Ack that’s a long time to wait through!! I’ll just have to keep dropping hints in the next couple of months and hopefully he’ll get them!!

Lemmoncello Liquor Cake:

1-1/4 cups unsalted butter, softened (2-1/2 sticks)

2-1/4 cups granulated sugar

4 large eggs, at room temperature

1 tsp. vanilla extract

2-3/4 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup whole milk

1/4 cup Lemoncello Liquor

lemon zest from 2 large lemons

Raspberry jam, whipped cream or powdered sugar for garnish

Heat oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a mixing bowl cream the butter and sugar together until fluffy, about 2 minutes. Add eggs one at a time, just until mixed in. Add vanilla, baking powder, salt, and zest. Add in milk, liquor, and flour in alternating times. and blend together just until all ingredient’s are blended well. Pour into prepared baking pan. Bake for 50 minutes to 1 hour, or until cake tester comes out clean. The cake will fall slightly in the center, but don’t worry about it. Let it cool in your cake pan for about 15 minutes and flip it onto your serving dish. It should pop right out. Once cool drizzle with melted raspberry jam or serve with whipped cream or dusted with a little powdered sugar.

 Mine looked great in the center the day after and you couldn’t even tell in had sunk a little in the center. What happened was my husband came home from work while the cake was in the oven and he always call’s for our dog when he open’s the door. Casper is a 90lb lab and sounds like an elephant running to the door sometimes. My husband also can really stomp around, I know it’s not on purpose. So next time I make a delicate cake like this I will make sure I make it way before Ray gets home, so I won’t have to worry about the dog and him stopping through the house!! LOL!!

Well I better go for now, getting very sleepy…

Until next time…

Amanda 🙂

 
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Posted by on February 15, 2011 in Cakes

 

Apple Toffee French Toast with Apple Syrup

Hello Everyone,

Happy Valentines Day!! I hope you all have a great day today!!

Here is a recipe I got from Costco publication:

Apple Toffee French Toast with Apple Syrup

8 cups french bread, cut into 1-inch cubes

3 tart apples, peeled and chopped

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1/4 cup apple juice

2 tsp. vanilla, divided

1 (8-0z.) package cream cheese, softened

1 (8-oz.) package English toffee bits

5 large eggs

3/4 cup whole milk

Apple Syrup:

1 cup granulated sugar

2 tbsp. cornstarch

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

2 cups apple juice

2 tbsp. lemon juice

5 tbsp. unsalted butter

To make french toast: Place half of the bread cubes in 13×9-inch baking pan; top with apples. In a large bowl, beat cream cheese, sugars, apple juice and 1 tsp. vanilla stir until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another bowl, beat eggs, milk and 1 tsp. vanilla until well blended; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40-45 minutes or until knife inserted in the center comes clean. While french toast is baking prepare the syrup.

To make apple syrup: In a medium-sized saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice, and lemon juice; heat to a boil, whisking constantly. Boil for 1 minute, then stir in butter. Serve warm over apple toffee french toast.

This would make a great brunch item for any party, potluck, and Easter, or just because!!!

I will post the Valentines dessert tomorrow night, it very simple and can be made anytime. It would be best to make it when you can get local fresh berries!!!

It’s almost 3am, Ray and I went to visit with my grandma and brought over pizza for her. My grandfather had to go out-of-town and she does not like being left alone. So between my mom and my me there was someone with her. I drank a diet coke with grandma and I think that’s what is keeping me awake right now.. ICKY.. I am tired but just can’t sleep darnit!! This grandma is my last living grandmother. I had the honor of having 2 grandmothers and 2 great-grandmother’s until almost the age of 35. I have 2 grandpa’s still alive and doing well, and I hope they stay in good health for a long time yet!!! My mom and I didn’t get into any argument while we was there, that’s the last thing my grandmother needs anyway. I have been sick all weekend, we didn’t make it to church this morning. We did go to a couple of thing’s they had Friday and Saturday and they were fun… Mostly about Valentines related stuff… The had some really fancy dessert’s on Friday, I didn’t eat any cake icky!! I make so much cake that the site and sell, make’s me sick!! I did eat some fruit that they had in a chocolate dessert cup, that was good!!

I don’t have a cakes until next Sunday, I know wow!!! Need a break anyway.. I made 7 cakes last month and made more cakes than any other baker. I didn’t even realize I had made so many, I didn’t intend to make that many…. Well I am finally getting really tired.. It’s off to bed for more…

goodnight all

Amanda

 
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Posted by on February 14, 2011 in Breakfast, Easter

 

Mandarin Orange Bars

Hello All,

Here’s the Mandarin Orange Bar recipe I talked about. I talked to the lady at Ronald McDonald House about that and she said they were the house favorite! I was really happy to hear that!! It was published in our local newspaper awhile ago and was sent in by Eileen Dell. Great recipe Eileen!!!

Mandarin Orange Bars:

2 eggs beaten

2 cups all-purpose flour

2 cups granulated sugar

2 tsp, baking soda

1 tsp. salt

1 can (11-oz.) Mandarin oranges with juice

1 can (11-oz.) Mandarin oranges, drained

1 tsp. vanilla

Frosting:

3-1/2 cups powdered sugar

1 (8-oz.) package cream cheese, softened

1 tsp. vanilla

pinch of popcorn salt

Mix all ingredient’s together for orange bars and pour into a greased 10×16-inch sheet pan. Bake at 35o degrees for 15-20 minutes or until light brown. Mix all ingredient’s together for frosting until smooth and spread over cooled bars. Top with chopped walnuts or pecan is desired…

Been doing ok this week, I made it to 2 of the exercise classes. I didn’t go this morning just not feeling well and I even missed a dentist appt.. Ray and I went out to dinner last night with my grandparents and my aunt from SC last night and had a nice time. Although the place we went to was rather noisy, I wish we had picked a different place.. I had my first University Of Idaho food safety class yesterday for the year, and it was nice to see everyone. We had a lady come in that was a Master Gardener, and learned a lot of great info about how to start seedlings. She had some for us to plant and take home, but I decided not to. I was afraid my cats would eat the plants and I don’t have a good window to place the in.. I hope when we get a new house sometime that I can have a greenhouse and start plants and grow different veggies all year-long.. Ray and I have a thing at our church tonight for Valentines day and tomorrow. Not really sure what all they will be talking about have to wait and see..

Well I need to go get ready, so until next time everyone…

Amanda

 
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Posted by on February 11, 2011 in Bar Cookies

 

My Valentines Menu

Hello Everyone,

I made our Valentines dinner last. I know it’s a week early but I wanted to make it! The Superbowl was last night and Ray wanted to watch it. I thought it would be a good time to be in the kitchen to cook, bake, and watch Food Network. Since I don’t like watching football!! LOL!!! 🙂

Here are the 3 recipes I made last night. I’ll make a dessert tomorrow, I’m thinking of something with strawberries, chocolate and pudding…

Lemon Chicken:

1-1/2 cups all-purpose flour

2 tsp. salt

1/2 tsp. white pepper

1-lb. boneless, skinless chicken breast, cut into 1-inch chunks

lemon sauce:

4 tbsp. water

2 tbsp. cornstarch

2 cups low-sodium chicken broth or stock

2/3 cup granulated sugar

2-inch piece fresh ginger, peeled and minced

2 garlic cloves minced

2 tsp. low-sodium soy sauce

1/2 tsp. salt

2/3 cup lemon juice

vegetable oil for frying chicken

chopped green onions for garnish

Combine the flour, salt, and pepper in a medium bowl, and stir with a fork or whisk to mix everything well. Coat the chicken meat with flour mixture and set aside, while you make the sauce.

To make the lemon sauce: Combine the water and cornstarch in a small bowl and whisk to combine; set aside. In a medium saucepan, combine the chicken stock, sugar, ginger, garlic, soy sauce, and salt. Bring to a gentle boil over medium heat, and stir to dissolve sugar and salt. Stir in lemon juice and as soon as the sauce is boiling gently again, add the cornstarch mixture. Cook stirring often, as the sauce thickens to a shiny glossy state, about 1 minute. Remove from heat, cover and keep warm. Cook the chicken in the vegetable oil until all lightly browned. Serve chicken with sauce and garnish with green onions.

Shrimp and Ham fried Rice:

4 cups cold cooked brown rice

2 tbsp. low-sodium soy sauce

1-lb. uncooked small shrimp, cleaned

1/2- lb. turkey ham, finely chopped

2 large celery stalks, sliced thin

4 clove garlic, minced

5 green onions, sliced thin

2-inch piece fresh ginger, minced

2 tbsp. sesame oil

2 tbsp. olive oil

salt and pepper to taste

In a large wok or non-stick skillet heat the oil until very hot, almost smoking. Add the ham, celery, onions, and cook for about 2 minutes, stirring constantly add remaining ingredient’s except the rice and cook shrimp just until pink, stirring constantly, then add the rice to heat through. Add salt and pepper to taste.

Bok Choy with Garlic and Ginger

1-1/4 lb. boy choy, cleaned and chopped

2 tbsp. olive oil

2-inch piece fresh ginger, minced

2 cloves garlic, minced

salt and pepper to taste

In a large saute pan heat the oil over medium-high heat and add the garlic and ginger, and cook for about 1 minutes. Add the bok choy and cook for 2 minutes, just until wilted. Salt and pepper to taste.

I have 1 apple pie for a veteran on Wednesday and a cake on Thursday for a mentally challenged adult. I have baked a cake for this same young man last year. He likes the Idaho Stealheads and sunglasses. So, I thought it would be good to make a pair of sunglasses for him, with maybe the Idaho Stealheads Logo on it, since last year I made a hockey player for him. It’s going to be a busy week for me with these 2 thing’s to bake and some other thing’s going on. I went to the Y this morning for the class and really enjoyed it. The instructor said I did really well, since it was my first time in class. It’s even the hardest class out of all 3 of the different classes they offer for sick and older people. Met some really nice ladies today. I’ll be heading back Wednesday. I am sore today, who knows what I’ll be feeling tomorrow!! LOL!!

Well until next time everyone…

Amanda 🙂

 
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Posted by on February 7, 2011 in Valentines Day